4 servings
Ingredients
375 grams of fettuccini
2 teaspoons of olive oil
½ teaspoon of minced garlic
2 teaspoons of poppy seeds
½ kg of pork steaks; cut in strips
seasoned flour with spices
60 grams of butter
2 sliced onions
3 tablespoons of brandy
½ cup (125 ml) of light sour cream
1 tablespoon of tomato paste
freshly ground black pepper
Preparation
- In a large pot cook the pasta as explained in the package. Drain, mix with the oil, garlic and seeds. Set aside and keep warm.
- Mix the meat with the flour and take out what is left. In a large pot, fry the onions for 3-4 for minutes with 15 grams of butter or until the onions are soft. Set aside.
- Melt the butter in a pot and fry the pork at high heat, for 3-4 for minutes or until golden. Place the pork in a casserole; add the onions and brandy; boil at low heat for 2-3 minutes. Take the casserole off the fire; add the cream, tomato paste and pepper. Serve right away with the fettuccini. Fig and melon salad
4 servings
Ingredients
1 cup (250 grams) of natural yogurt
1 teaspoon of lime juice
2 teaspoons of grated lime peel
½ melon, peeled, without seeds and sliced
8 figs (fresh, dried or glazed) cut in four
3 tablespoons of honey
3 tablespoons of minced nuts
Preparation
- In a small cup mix the yogurt, juice and grated lime peels.
- Arrange the melon and figs on individual plates. Pour the yogurt mix over the fruit, add some honey and sprinkle the nuts.
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