Today in my kitchen!
These are my recipes;
the recipes that I prepare at home and by friends, too.
Dishes that I've liked and I learned to prepare and adapt to my taste and my needs, like this:
Of course, when you are on vacation, you prefer not to devote too much to the kitchen, if only for the heat, at least in the summer.
And then it is worth while, when it is used, to exaggerate with quantities, so that you have something that you can use in a creative way, for another preparation.
As in this advanced spaghetti omelette!
But ... please note:
my recipes are my way And it is not said that they respect the traditional canons;
Also because, on certain classical preparations, each village and each 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!
Valais cholera is a recipe that often appears on my table;
in the version I propose now the onion is replaced by sliced leek stalks.
The result is a dish that while maintaining the characteristics of the other has a more delicate and soft taste thanks to the particular taste of leek.
To put the cauliflower on the table of recipes there are many and some, like that ofreinforcement salad, you can already find them in these pages.
But if we want to try a recipe that is really simple, fast and requires few ingredients, this proposal of gratinated cauliflower will win you over.
There are many versions of the goulash and I too prepare several of them in my small way.
Of many you can find the recipes in these pages of mine.
And if for once you want to compare them all without having to look for them among so many other preparations ... here is a brief summary of all those published to date.
Here is an omelette which, with its variety of vegetables and aromas, recalls the Spanish tortillas in which potatoes and onions are often present.
Here it is enriched with zucchini and artichoke hearts for an even richer taste.
Baking then allows you not to overdo the sauce and keep it within the limits of the kitchen and "light", too!
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