These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and it is not said that they respect the traditional canons;
also because, on certain classic preparations, every village and every family have their own original version!
On this page, day after day, a new or revised recipe may appear; But also the story of a meal prepared or eaten in the company.
Just like some curiosity ...
Enjoy the reading!
Cod is one of those fish that adapt to many preparations and, especially, that always manages well!
In this recipe I wanted to prepare it in small pieces and accompanied by the scent of dried cherry tomatoes in order to cook it quickly, still obtaining a tasty and colorful dish.
This chicken with peppers is one of those dishes that are found in all Chinese restaurants and, unfortunately, I rarely found it prepared to perfection.
This is my version, I learned on the spot and by the experts.
At my guests have always liked, very much!
This delicate savory tart vegetable is prepared with simple ingredients that you can always say sian in the house.
The origin of this recipe is related to when in the first half of the nineteenth century the cholera epidemics did not want to venture outdoors often; And with what was in the house we could see that we always had something tasty.
Certainly among the stocks of the house never lacked cheese, potatoes, apples, onions, butter and flour ...
Stuffed vegetables on the table are always welcome.
So you can not ever go wrong with these stuffed peppers:
a gimmick for a plate to be used both as a starter (half pepper head ...) that, abounding with the portions, as a second or main dish.
This cordon bleu rigorously prepared with products from the Bernese Oberland, it has its own history; a story that dates back to the summer of 2012 and to the menus prepared by various Valais restaurateurs who joined the various events for the Valais summer
Passing through the Simplon I had stopped for lunch (as I often do today ...) at Ganterwald restaurant managed by the Lauwiner family;
the main dish on their menu, which I appreciated very much, was a cordon bleu prepared with local products ...
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