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 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, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
Call it what you want: goulash, goulasch, or gulyàs (in Hungarian):
it is always good in the same way!
Certainly a dish of very rustic origins, what was being prepared by the Hungarian herdsmen during long periods of grazing cattle and also during transport of the herds towards large markets.
The great leavened products are always, for an amateur cook like me, almost unattainable goals.
But with a little imagination I can sometimes get some imitations that are very popular with friends and neighbors!
As for my very simplified version of the Venetian ...
This dish with artichokes is a classic s recipealvacena, prepared at the last moment with what was in the house.
In this case, I still had some sliced artichoke hearts in the freezer to take out and some dried egg tagliatelle in the pantry.
I took the opportunity to repeat a dish that, in season, is especially excellent with fresh artichokes!
RECIPE IN PREPARATION
Why ever define croissants smart?!?
It is easy to say: this is a homemade recipe to allow even a lazy person like me to prepare some croissant (let's call them this ...) that they are good, good looking and, especially, not too complicated to prepare!
And whether they are good for breakfast, snack or snack; smooth or stuffed, with something sweet or salty.
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