Slow cooking

The words ‘tian’ and ‘tajine’ are borrowed from French, one in Old Provençal, the other Berber “from the Greek têganon [ …] “frying pan”, “flat earth” …is what I read online. A tian is most commenly based on layers of vegetables cooked in their own liquid, where a tajine is normally filled in a ‘less … More Slow cooking

What a sensation

I do admit that I wasn’t so enthusiastic when Giancarla and Iris tried to convince me to do our own olive harvest. And now I’m already inviting people to join us next year. Eating truffles from the garden in the summer, drizzling beautiful green extra vergine olive oil on bread, mushrooms, pasta, fish,….what a sensation, … More What a sensation