Tagliatelle with mushrooms and gorgonzola in the oven

This was my improvisation for lunch today. It came out perfect!

Ingredients (x2):
1 clove of garlic
160 g table mushrooms
200 g tagliatelle
olive oil
½ dl cream
some milk
basil
salvia
black pepper
salt
80 g gorgonzola cheese

Preparation:
Cook the tagliatelle in lightly salted water. While the pasta is cooking, start preparing the sauce. Cut half of the mushrooms into pieces of approximately 1,5 cm in diameter. Put the other half of the mushrooms into a mixer. Pour a bit of olive oil on the mushrooms that are going to be mixed and add a bit of salvia and basil. Mix until all the mushrooms have stopped looking like mushrooms.

On a pan, heat the chopped clove of garlic with olive oil and let it gain a more golden colour. Add the mushrooms cubes on the pan and fry them on high heat for about 6 minutes. Then add the other half of the mushrooms that you mixed with the mixer, the "paté". Add salt and black pepper. Keep on frying for at least 5 more minutes. Then significantly lower the heat and pour the cream on the pan accompanied with a bit of milk. Let the sauce cook while mixing it for most of the time.

When the tagliatelle are ready, pour the water off them. Add the sauce into the pan with tagliatelle and mix them well together. Check that the amount of spices is right. Pour the dish into an oven plate. Cut pieces of the gorgonzola and place them over the whole surface of the pasta.

Bake the dish in the oven at 180'c for some 7 minutes.

Rosolli

This mix of vegetables, called rosolli, belongs to the Finnish Christmas as tightly as ham.
It is usually combined with other Christmas food.
Some people like to prepare a creamy sauce for rosolli but I prefer to skip that.

Ingredients (x2):
1 beetroot or two if smaller
some white vinegar
1 big carrot
1-2 cooked potatoes
1 pickled cucumber
½ red onion
½ apple
a pinch of black pepper

Preparation:
Cut the vegetables into cubes. Put the cubed beetroot, apple and red onion into a glass and pour some vinegar on them, and mix. After a while pour the vinegar off.
Lay the vegetables on a plate separately or, alternatively, mix them together (in that case the beetroot will colour the whole rosolli red).
Dust some black pepper over the vegetables.