Today we’re proposing one of the most classic sauces and most used in the kitchen: mayonnaise 🙂 . This sauce goes well with meat, fish, eggs and vegetables. It lends itself also very well to refined decorations. You’ll surely have a jar in the fridge, but the flavor of the sauce homemade will be far better than the one purchased. … Read More
Medlar jam
Today we want to talk about a fruit a bit unknown nowadays, yet highly appreciated in the past centuries: the Germanic or common medlar.The common medlar belongs to the Rosaceae family, the same that includes apples and pears, and just as these two it is related to the autumn. It has a unique and special taste, and like everything unique, … Read More
Licorice black Venere risotto
Some time ago, we invented a duo of risottos that compose the yin-yang, so as to bring to the table a dish so good as spectacular 🙂 . We currently have the yin, the night: the black Venere risotto with licorice. This recipe gets inspiration from chinese fried rice, from which it borrows the diced ham, omelette and soy sauce. In ancient China, … Read More
Zucchini and ham swirls
Today we’re presenting a first recipe to use our pizza dough: delicious zucchini and ham swirls. They are perfect as an appetizer or finger food: the combination of zucchini, basil and ham is delicious 🙂 . The recipe is easy to prepare, we’ll give you some tips for a better result: roll out the dough very thin, about 2-3 mm, so … Read More
Digestive herbal tea
It’s time to introduce you to a good digestive herbal tea to sip nice warm, maybe before going to bed 🙂 . We did a little research for the most curious of you about the spices that compose it. Licorice root contains glycyrrhizin, which gives it its characteristic sweet taste. You’ll not need, therefore, to sweeten the tea. Licorice has anti-inflammatory … Read More
Rabbit with dried plums
How many of you have tasted or at least heard of the famous “Seuppa à la vapeuleunnentse” or “Favo” from Ozein? Today we want to share with you a recipe of our valley, perhaps less known but equally tasty: the rabbit with dried plums, accompanied by snow peas and boiled potatoes 🙂 That’s quicker to eat than to pronounce it! … Read More
Confis Tomatoes
Mid-August, vacation time… We will travel with the taste: while sitting at the table you’ll enjoy the colorful cuisine of Morocco. Today we’re presenting a traditional meze: confis tomatoes with honey, sesame seeds and a mild spice mix 🙂 . The meze are typical starters of Moroccan cuisine, served on the table in a myriad of small bowls and accompanied by … Read More
Pumpkin cheesecake
If there’s a cake that we can’t get tired of, is the cheesecake. Perhaps because of its creaminess, perhaps for its fresh taste or because it can be garnished and flavored in any way. The first cheesecake that we presented in the blog were “Merida’s magic tartlets“, a classic Philadephia cake accompanied by blueberry jam. But for a while an … Read More
Citron pollock with cailletier olives and orange blossom honey
After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives. Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in … Read More
Gratin Dauphinois
To accompany the tasty turkey roulade with ham, we’re proposing a side dish of French origin. The classic Gratin Dauphinois with potatoes, milk, Parmesan and a pinch of spice 🙂 . The version that we’re proposing has a lot less fat than the traditional version, there is no need to give up the taste, even if we give up the … Read More