It started early, my love for cheese. As a child I remember my grandfather eating French cheese, even if he wasn’t allowed for health issues. We always received a little piece to taste. French cheese was considered to be the number 1 but now we all know that every country has its own specialities. While … More Cheese, my guilty pleasure 😋
Thinking about ragù is normally associated with tomatoes, but not today. Chop 2 carrots, 1 leek, 4 garlic cloves and fry in a drizzle of olive oil. Add 200 grams of minced chicken meat, 1 table spoon of chopped fresh rosemary and a few stems of fresh thyme. Bake and stir. Add 50 ml of … More Lasagna with white ragù
Today was a lovely sunny day. Since I’m living in Italy, and not yet at work, I have this habit (good or bad???) to wake up without alarm, to take some clothes (without being bothered about style, season, colors,…), feed the dog and cats, enjoy my coffee and breakfast (if possible outside) and to plan … More If you wouldn’t know yet, I love cooking
Since the 11th century taleggio is made in a small town Taleggio in Val Taleggio, close to Bergamo in Lombardia. Stracchino is the original name and is derived from straccho = tired. After a summer with a lot of exercise, the cows were tired or straccho. Taleggio is still being prepared artisanally but now also … More Autumn and winter, the season for an authentic cheese taleggio
After a few hours of being in the garden and my daily exercise (remember! 3 times weekly 30-40 mins of treadmill, 3 times weekly 20 mins of rowing in combination with some muscle training and 1 day off) I really need some carbs and cheese, and no, I will never get a ‘sixpack’. I must … More Carbs and cheese, I know what you think 😉
– As a perfect starter mix 150 grams of beetroot, first boiled, 150 grams of potatoes, first boiled, 2 garlic cloves in a blender. Add pepper, salt, 1 teaspoon of dried basil, 1 teaspoon of cumin and mix with 1 raw egg. Cool the mixture in the fridge. Preheat the oven at 200°. Put the … More Burgundy red, wow!