Tag Archives: brandy




I am absolutely in love with this Stroganoff recipe. We must have had this at least 10 times in the last month. We have had it so many times actually, I am sure we are half Russian by now.

This one uses pork fillet instead of the traditional beef, but you are welcome to use beef, it stays the same and tastes fantastic either way.

This will take you as long as it takes the rice to cook.    20-30 min. And it is a lot healthier than the original version.  The plain yogurt just gives it that hint of sour deliciousness.

This recipe will easily serve 4 people.


500g pork fillet – cut into thin strips

2 punnets brown mushrooms – sliced roughly

2 heaped tablespoons paprika

½ teaspoon dried garlic

Lots of butter

5 heaped tablespoons of plain yogurt

250ml cream

Salt and pepper to taste

A good glug of brandy


  1. Sprinkle all the paprika on your pork strips and rub it in well
  2. Fry the mushrooms and the garlic in the butter until they are well fried and reduced by about 70% – set aside
  3. In the same pan, without adding oil/butter, fry your pork strips that you have covered in the paprika, until done
  4. Add your mushrooms back, and fry until it is all the same temperature again, and add your salt and pepper
  5. Add your brandy and set it alight! (I love this part). Let it burn out by itself
  6. Add your yogurt and cream, stir well, and let it simmer until the sauce is as thick as you want it

Voila! Done.


Chicken Liver Paté


Chicken liver pate


This is one of those recipes that always tastes better after a day or two, but it never lasts that long in my fridge. I based this on one of Jamie Oliver’s recipes.
I hope you enjoy it! ♥

500g butter
1 medium onion, chopped
2 garlic cloves, pureed
500g chicken livers, cleaned thoroughly!
1 small bunch of fresh thyme. Don’t chop them, they will be easier to remove later
1 glass of brandy (approximately 175ml)
some fresh sage leaves
salt and pepper
olive oil for frying

1. Clarify about 150g of the butter, throw the white, milky stuff away
2. Fry the garlic and onion in some olive oil until the onion is transparent and set aside
3. In the same pan, add some olive oil and fry the chicken livers and thyme
4. Once the chicken are done to your preference, I like mine a little bit pink inside still, add the brandy
5. Let it simmer until about 1/4 of the brandy evaporated
6. Remove the thyme , and put everything else in a food processor. Don’t forget the onion and garlic!
7. Process it until it is a puree
8. Add the rest of the butter and blend till smooth
9. Add salt and pepper to taste
10. Sieve the puree.
11. Scoop it into your bowl, place some sage leaves on top, and scoop your (hot) clarified butter over it.

It takes about an hour to set. This is a little bit of work, but oh, so worth it! ♥