This weekend, the kitchen was closed! I whitening and changing some colors! Now the situation is almost back to normal, maybe I'll post some pictures of my new home style! But today I place the Pasta beets and Apple pink lady a successful experiment of a few days ago!
Pasta beets and pink lady Apple
Ingredients (for 2 persons)
about 10 small to medium leaves of chard mixed (white and red)
1/2 Apple pink lady
1 clove of garlic
1 teaspoon ghee or olive oil
1 pack of soy cream (or your favourite)
1 sprinkling of curry
coarsely chopped walnuts 4
160 grams of pasta (one you like better if short)
Dice the stems of the beets and cook them along with the pasta in salted water.
In a skillet sauté the garlic in ghee (or olive oil) then add the chard leaves cut into strips, put the lid on and cook over low heat in their water for a few minutes.
After five minutes, add before removing stems with a slotted spoon, then remove the garlic and add to the pan the soy cream and curry powder, mix well then drain the pasta and add it to the sauce, letting go over low heat while you cut the Apple into small cubes or doing any of the slices with the mandolin.
Serve by adding the Apple cubes over as crisp and decoration, or, as I did, doing a rose with the slices and garnished with crispy mandolin exits Walnut crumbs!
The sweetness of the Apple goes well with the taste of beet greens while its crunchiness counteract the creaminess of the cream, seeing is believing!