Chicken Dijonnaise with brown rice and tomatoes.

Lately I’ve used a lot of Dijon mustard when cooking, it’s hot and gives a nice flavour to the food. I’ve also been using Dijonnaise which is a combination of Dijon mustard and mayonnaise, a lovely combination if you ask me. It’s perfect on sandwiches or with chicken like here in this old dish. This recipe isn’t from any cookbook, it’s just a recipe from the condiments producer Maille which I saw in an ad in Delicious magazine. There’s no fancy chef behind this recipe, but it’s perfectly good anyway. As I like the hot flavour of plain Dijon, I added some of that aswell. If you can’t find Dijonnaise in your store you can just combine mayonnaise with some tablespoons of Dijon mustard.

Chicken Dijonnaise
(serves 4)

4 chicken breasts
25 gr unsalted butter
1 tbs olive oil
1 onion, thinly sliced
100 gr button mushrooms, sliced
2 garlic cloves, crushed
1 tbs plain flour
1/2 cup Dijonnaise
150 ml dry white wine
275 ml chicken stock
2 tbs finely chopped tarragon plus extra leaves to garnish
200 ml creme fraiche
salt
pepper

Preheat the oven to 180 degrees C.

Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan with lid over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.

Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Dijonnaise, wine, stock and tarragon, and bring to boil, stirring continuosly.

Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked.

Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.

Nemo, Bowser and Vida. Even Vida loves the cat tree :-)

It’s time for weekend cat blogging again. Each weekend food Bloggers around the world share pictures of their cute cats. This week I Got Two Shoes is hosting. See the roundup here.

When we went for our honeymoon to Japan, we separated our cats and let Bowser stay at my mother’s together with her two Maine Coons Nemo and Pixie and her cute little Lhasa Apso Vida. Vida is so much smaller than 12 kg Nemo, so they look very cute when wash each other. My mother’s cats are very friendly so they get along very well with Bowser; Bowser and Nemo even cuddled up several times. Bowser had a great time on his vacation and he was probably very glad that Yoshi and Tanuki spent their vacation with Fredrik’s parents, among others on their boat (!).

Don’t you just love Anne’s labels!?

Today when I came home from work a parcel was waiting for me from sweet Anne. She heard that I had problems finding my new favourite tea, a green tea with cheesecake (or actually lemon and yoghurt) flavour. She found it in a small tea shop on Värmdö and kindly bought me some of that fantastic tea. She was also so sweet and enclosed here own yummy lingonberry toffees. Thank you so much Anne, what a perfect start to the weekend!

Anne’s lingonberry toffees

Home made lingonberry biscottis are perfect with a cup of espresso
These are lovely biscottis with a kind of Swedish touch thanks to the lingonberries. I thought that they were perfect for Euro Blogging by Post so I baked them for Scott , the rest of them went to my husband’s office where they were very popular. The recipe is from the Swedish “Två systras söta” by the Eisenman sisters, which I can’t stop recommending. Buy it! :-) I don’t like my biscottis too dry so I was quite careful with the total time in the oven.

Biscotti with lingonberries and white chocolate
makes about 45

100 gram butter
200 ml caster sugar
3 eggs
700 ml flour
3 tsp baking powder
0.5 tsp vanilla sugar
0.5 tsp salt
100 gram chopped white chocolate
200 ml lingonberries

Heat the oven to 175 degrees.

Beat sugar and butter until white. Add the eggs, one at a time. In a separate bowl combine the dry ingredients and the add the lingonberries and chopped chocolate. Add the the second mixture to the one with butter/eggs/sugar.
Separate the dough into 3 parts and roll each part into a rope. Place on baking sheet, either greased or parchment-lined.

Bake the biscotti for 15 minutes (I let them bake for 20 minutes). Take out the baking sheet, turn off the oven and slice the biscotti diagonally in 2 cm wide pieces. Return the baking sheet to the oven and keep the biscottis in the warm oven until dried and crunchy.