Ratatouille
As we are stepping into winter I recently organised my comfort food recipes. I definitely prefer summer, but this ratatouille recipe compensates for the temperature outside. I always add extra butter for that additional creaminess...
As we are stepping into winter I recently organised my comfort food recipes. I definitely prefer summer, but this ratatouille recipe compensates for the temperature outside. I always add extra butter for that additional creaminess...
As mentioned before, I love my soups. And one of the soups I really enjoy is French Onion Soup. I love the little accent this soup has, the finesse of it, as if it...
Let’s face it, when you have kids you have to be able to create some instant delights at the drop of a hat. They have sweet teeth, they have munchies, they like to snack,...
In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it.
Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it.
There is a difference between green onions and chives. As I would always add, grow your own herbs! Chives are so easy to grow and the more you cut it, the more you get!...
We recently found Jacques Pepin on a bookshop shelf just due to the sheer size of his cookbook. I then searched the internet and found this delightful (and helpful) chef. What a treat! http://video1.nytimes.com/video/2011/10/17/14315_1_pepin_wg_16x9_xl_bb_mm.mp4...
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