- Vegetable trio fantasy – Grilled baby blue lake potatoes, asparagus, turnips with mixed herbs and lavender salt (0) Trio de légumes fantaisie – Vitelottes, asperges et navets aux herbes et sel de lavande I like to mix and match all kinds of vegetables, […] 14 years ago
- In the world of pesto – Roasted red and orange bell pepper pesto (0) Nel mondo del pesto – Pesto ai pepperoni gialli e rossi e basilico I can see that pesto is something quite popular in the US. The funny […] 14 years ago
- Treadmill thoughts with Laurent – Lentils, roasted red pepper and kale salad with Labne tartine and eggplant purée (7) Recettes du tapis roulant avec Laurent – Salade de lentilles, aux poivrons grillés et chou vert – tartine de labne et purée d’aubergines My […] 11 years ago
- Thanks Anna! – Millefeuille of potatoes Anna, artichokes and salmon, Parsely jus (22) Merci Anna!- Millefeuilles de pommes Anna, artichauts et saumon, jus de persil Millefeuille can mean different things in French…Originally […] 13 years ago
- Banana cake with oats and oat brans (0) Quand on a envie de banane! – Cake à la banane et flocons d’avoine I think I am getting into a “oat phase” these days. I try to put oats […] 7 years ago
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Koken met bergamot: met de vrucht én het kruid - News WWC [...] Gebruik hem hierbij net als een citroen. Een heerlijk recept voor een bergamot cake vind je op citronetvanille.comMarmeladeMaak […] 4 months ago
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Why? Why agave nectar? Does it even appear in classic French cuisine, ever? 11 months ago