Puff pastry with shrimp. Crispy bases and a delicious creamy dressing combined with shrimp and avocado, This delicious snack was part of my Easter lunch this year. Puff pastry puff with shrimp. Crispy bases and a delicious creamy dressing along with shrimp and avocado,
Jerusalem artichokes can be used in many different ways. Pickled, they make a really delicious side dish, for example with confit de canard featuring Jerusalem artichokes in three different ways, including pickled. Pickling is also smart if you find it difficult to use all your Jerusalem artichokes but want to avoid food waste. Pickled … Read more
Asier are somewhat old-fashioned, and I wonder how many people actually know what an asie looks like? It resembles an oversized squash but also a bit like an oversized cucumber. Asier can grow very large, but like squash, they have the best flavor when they are not too old and too large. Taste your raw … Read more
Gastronomic first aid??? As a child, I wasn’t too fond of boiled cauliflower? I only really started liking it when I began roasting it thoroughly in the oven. Here is a suggestion for a good, inexpensive dinner:
Asparagus broccoli is an interesting variety. It is a Japanese hybrid of regular broccoli and pak choi, but they are significantly more delicate than regular broccoli. Asparagus broccoli is slightly sweeter in taste, and it somewhat resembles asparagus. When cooked, the stem gets a really nice crunch, while the florets become perfectly tender. Asparagus … Read more
Granted, these may not be the healthiest potatoes you can decide to make, but at home, we LOVE crispy potatoes, and these are simply all in on crispiness! The idea behind smashed potatoes is to create more surface that can become crispy. Smashed Potatoes Recipe
This is my take on a delicious homemade BBQ sauce. It is perfect for coating / spreading on tender meat, such as spare ribs or hot wings – or as a side dish for the barbecue party. It wraps around the meat and makes it spicy and tasty! East Texas Barbecue Sauce Recipe A delicious … Read more
I have long been fascinated by these profiteroles that the British eat with a Sunday roast and gravy. When my husband was in London a few years ago and excitedly told me about it, I have wanted to try making them myself ever since. And today is the day! Traditionally, they are only eaten with … Read more
This mayonnaise can be made in under 2 minutes from start to finish. However, it does require that you own an immersion blender. The cayenne pepper adds a bit of heat to this delightful and rich mayo!
Here is my take on a slightly different vegetable-based sauce, which most closely resembles a corn-based mayonnaise. I got my inspiration from the excellent book: “Vegetable Cookbook“, from which we also have these recipes: Avocado Salad with Smoked Tomato and Ravioli with Pumpkin and Ricotta. This sauce is a puree sauce, which is extremely suitable … Read more