Easy creamy tortellini recipe. Italian tortellini with creamy mushroom-bacon sauce. Very delicious. This recipe adapted from https://www.taste.com.au/
 Makes 4 servings

Ingredients:

• 1 pound (480g) fresh tortellini
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) unsalted butter
• 1 oz (300g) button mushrooms, washed and sliced
• 1/2 pound (240 g) bacon, rind removed and finely chopped
• 1 tablespoon (15 ml) plain flour
• 1 oz (300ml) cream
• 1/2 cup (125 ml) milk
• 1/3 cup (80 ml) flat-leaf parsley, roughly chopped
• Salt, to taste
  
  

  Instructions:

•  Step 1 Cook tortellini in a large saucepan of boiling salted water, according to packet instructions, until al dente, for about 10-11 minutes. Drain, using a colander and return to saucepan. 
• Step 2 Heat olive oil and butter in a frying pan over medium-high heat. Add mushrooms. Cook for 5 minutes, or until lightly golden. Remove cooked mushrooms from the pan and transfer to a plate. 
• Step 3 Add bacon to frying pan. Cook for  3-4 minutes, stirring occasionally, or until crisp. Sprinkle plain flour over bacon and stir well. Remove frying pan from heat. Gently add cream and milk, stirring constantly until well combined, then return frying pan to heat. Bring to the boil over medium-high heat. Stir in cooked mushrooms. Season with salt and pepper to taste.
•  Step 4 Stir mushroom -bacon sauce into cooked tortellini. Reduce heat to low and cook for 2 - 3 minutes, or until heated through. Spoon into bowls. Sprinkle with chopped fresh parsley. Serve immediately.

Creamy chicken mushroom pasta. Cooked cubed chicken breasts with mushrooms, penne pasta and wine ,served with delicious homemade creamy sauce.
Makes 4 servings


Ingredients:
1/2 cup (125 ml) cream
1 cup sliced mushrooms
1 small yellow onion,peeled and diced
1 zucchini,sliced
1 package of penne pasta
2 whole skinless and boneless chicken breasts,cubed
3 cloves garlic,peeled and finely chopped
2 tablespoon dry white wine
olive oil
salt and freshly ground black pepper

Cooking Method:

1. In a blender,combine egg yolks,salt,black pepper and cream.
2. Blend until smooth.
3. Remove center of blender lid.Turn blender to high and pout in half of melted hot butter in a thin steady stream.
4. Add lemon juice and stream in remaining hot butter.
5. Keep Hollandaise sauce warn in double boiler.

Cooking Method:

1. In a large sauce pan,combine carrots and chicken stock.
2. Mix well and bring carrot mixture to a boil,then reduce heat to low and simmer for 20 minutes.
3. Set soup aside and allow to cool completely.
4. Add crushed garlic and puree in electric blender.
5. Reheat blended carrot soup.
6. Stir in a cup of warm soup into the cream and combine well with remaining carrot soup.
7. Simmer over lo heat,avoiding boiling.
8. Season to taste with salt and black pepper.
9. Serve hot,sprinkled with fresh parsley.More soup recipes>>>>>

Cooking Method:

• Melt butter in a large nonstick skillet.
• Add onion and celery and brown for a few minutes.
• Add whiskey and dry white wine and continue to cook over medium-high heat until reduced by half.
• Reduce heat to low and simmer for about 25 minutes.
• Stir in the cream
• Puree the soup.Add lemon juice and season with curry powder,paprika salt and black pepper.
• Pour the soup into four flat heat-resistant soup dishes
•  Spread the Stilton cheese firmly on the slices of roasted baguette and place cheese-side up on top of the soup.
• Preheat your oven to 440 F (220 C). 
• cook soup in preheated oven for 25 minutes.

Cooking Method:

1. In a cocktail glass,place equal parts of melon liqueur and pineapple juice.
2. Top with 1 teaspoon of cream and serve.
3. More cocktail recipes>>>>

Cooking Method:

1.  Prepare a pot of strong black coffee.
2. In the ground coffee, add 2-3 freshly ground cardamom pods.
3. Add 1 teaspoon sugar while hot.Set aside allow to cool completely.
4. Pour cooled coffee into highball filled with cubed ice.
5. Place a spoon atop the coffee and gently pour cream into the spoon so that it floats on the top of the coffee.
6. More coffee recipes>>>>