Agretti belongs to the salicorne family. It’s often eaten as a side dish. The cleaning process takes a bit of time, you have to remove the hard parts and the yellow parts. Apart from being a bit salty, it has no particular flavor. My idea for tonight is a lasagna with agretti and green asparagus … More Agretti or monk’s beard
No curry paste today, but a curry sauce from scratch with garlic, ginger, onion, apple, curry powder, flour, milk and, I confess , a good quality stock cube. Prepare the vegetables. Clean and chop 1 cauliflower and 2 bunches of radishes. Rinse and drain. Put on baking paper. Add a drizzle of olive oil and … More Old school curry sauce!
We spent some lovely days in Milan : an opera in one of the most famous opera buildings in the world, a beautiful experience in Mudec about Gustave Klimt, strolling in the very pleasant neighbourhood of the Canals, eating in a wonderful Japanese restaurant, and cooking in our appartment. Hotels can be fun, but when … More Enjoying a city trip, and feeling at home cooking in another kitchen
Elodie brought me some unknown spices from Indonesia, the rendang mixture and the typical curry mixture which is completely different from the mixtures from Madras or the ‘normal’ supermarket mixtures. A good recipe to try them out! Boil 18 quail eggs for approx 4-5 mins. Prepare 600 grams of minced meat (chicken, pork, turkey, or … More Indonesian curry balls and courgettini