One of my personal highlights in London is Borough market. It has
been located right next to London Bridge for over 700 years and is the
place to go for international, high-quality and hand-made food.
You can take ages just wandering around the different stalls (there are over 100 in total), especially since most of them offer little tasters.
Once you are done with tasting everything from cheeses, to oils, to
sweets and meats you might not even feel the need to buy any actual food
anymore. In all honesty though, you always end up buying something
anyway, since there are just so many mouth-watering delicacies to be found here.
Whether you are after German sausages, Moroccan lamb skewers or even oysters, it is all here. Borough market is like a treasure trove
full of food from all over the world. The market set up is a mix of
take away stands, little open shops and coffee places, so you can hide
out from the cold and relax with a nice coffee.
The
main reason for the market's popularity is of course the quality of the
food. This is probably also the reason, you can find so many German expats shopping here (one of German people's main complaints in the UK is probably food quality).
However, this quality comes at a price. You can calculate
on average £3 to £6 per each item you buy and with so many amazing
products, you can easily walk out there having spent well above £50.
If
you like food in general, discovering new foods you didn't even know
existed or just going for a stroll on a Saturday, Borough market is one
of the great places in London to be.
To discover my Borough market Italian pasta with chanterelles and cream sauce recipe, click here.
After
buying fresh handmade Italian pasta with a spinachricotta filling,
chanterelles and some chicken from Borough market, I decided to make the
ingredients with a cream sauce, a very calorific but also very tasty
German style recipe.
Ingredients
Chanterelle mushrooms (ca. 100g) 鸡油菌 (100克)
Closed cup mushrooms (ca. 100g) 一般超市的白蘑菇 (100克)
Italian ravioli w/ spinach ricotta filling (200g) 意大利小方饺，菠菜奶酪馅儿(200克)
Chicken (ca. 150g) 鸡肉(150克)
Garlic (1 – 2 cloves) 一颗蒜
Onion (1/2) 洋葱（半个）
Double Cream 高脂鲜奶油
Milk 牛奶
Parmesan 怕弥散
Salt 盐
Pepper 胡椒
Chicken stock 鸡精
White Whine 白葡萄酒
1. Chop up the garlic and onionsinto little pieces, the mushrooms and the chicken into thin strips.
2. Put some pepper on the chicken.
3. Heat some oil in a pan, add the onions and garlic. After 2 minutes fry the mushrooms.
4. Take them out when done and fry the chicken.
5. After it has turned white, add the mushrooms as well.
6.
For the sauce: add the double cream to the pan (I try to use as little
as possible, since it is really fat), stir in some milk to make it less
thick, add some Italian Parmesan cheese and chicken stock. Put it on a
low temperature to simmer and carefully stir in a dash or two of white
wine.
7.
For the pasta: heat up some waterand add salt, add the pasta when the
water is boiling and cook for about 3minutes. Drain and arrange on a
plate.
8. Add the sauce.
9. Tuck in!
I
hope everyone enjoyed our little trip to Borough Market and if you can
get your hands on these ingredients, which I realise can be tricky if you are in China, definitely try it out for yourself and let me know what you think!
