These are my latest recipes When the asparagus season arrives in my kitchen and on the table it's a big party. And of recipes to prepare them I have already presented some (You can be found here), the most usual ones. This asparagus ragout is a version a bit 'more unusual on my table but very delicate and, I would say, refined!
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Some of the recipes I prepare at my home and also at friends' homes.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;
also because, on certain classic preparations, each village and each family have their own original version!
On this page, from day to day, a new or revised recipe may appear;
but also the story of a lunch prepared or eaten in company.
Just like some curiosity ...
Enjoy the reading!
Whether prepared with carré and with all the bone or made from a less noble cut, such as the coppa, the pork loin always follows the same preparation
And it is always very much appreciated.
Among the meat dishes ideal for when there are guests, roasts are certainly among the favorites.
Not that they are otherwise avoided, but ... for the best yield of a preparation so it takes at least one pound of meat and then there must also be enough diners to get it out!
The pork loin I prepare is always very popular.
Here it is.
For several days now, the commitments of work and home did not allow me to devote myself to updating the site.
What better way to take back the publications offering a slice of apple tart?
- these Franzbrötchen (Literally: French sandwiches) marzipan are the version, so to speak luxury, of a classic preparation of Hamburg; halfway between a sweet bakery product and the actual pastry shop.
Usually the filling consists only of butter, sugar and cinnamon.
To the mixture can be used that for the croissants or stop at the simple dough for the braid with butter, without other processing.
Rice noodles: the preparation
(oriental cuisine)
These rice noodles, widespread in all Far Eastern kitchens, are usually consumed, after being softened with a first cooking, as an ingredient for more complete preparations:
they fill the plate, fill the stomach and are excellent in all sauces.
- The evolution of recipes (improvements to texts and photos)
- Bolognese sauce in the freezer (homemade sauce for the pantry)
- Polenta and goulash
- Apple pie, the usual one, but ... decorated this time!
- Filled with classic skinny: ricotta and spinach
- Brunoise, the base for the sauce
- Brezel: that good!
- Apple pies for all occasions
- Melitzána tiganitá (μελιτζάνα τηγανητά) fried aubergines, as in Greece
- Mashed potatoes