Recommended Interesting Articles


Scrambled eggs with baby spinach

Here is a great recipe for scrambled eggs with spinach, pepper, chervil and parmesan Ingredients for 4 people: 8 extra-fresh eggs 40 g salted butter 80 g crème fraîche 200 g baby spinach leaves 1/2 red pepper 1/2 green pepper 1 / 2 bunch of chervil 30 g of parmesan shavings Fine salt, freshly ground pepper Scrambled eggs with baby spinach leaves - Sort, hull, wash and drain the young spinach leaves.
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Food recipes

Cold cucumber soup

The heat of summer combined with the freshness of seasonal vegetables makes us want to taste delicious cold soups Ingredients for 6 people: 1 cucumber 4 yogurts A few pinches of cumin (according to your taste) 1 clove of garlic A few crushed almonds 3 to 4 radishes Salt, freshly ground pepper Here is a cucumber, yogurt and spice base that should be unanimous around the table!
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Raspberry jam krapfen

Krapfen are delicious donuts from Austria that we like to enjoy for dessert or afternoon tea Ingredients for 6 people: 1 jar of raspberry jam 450 g flour 80 g caster sugar 1 sachet of baker's yeast 170 g butter 5 eggs 15 cl of milk1 / 2 tsp. teaspoon salt 1 liter grape seed oil Krapfen recipe with raspberry jam 3 hours of rest but what a delight to taste!
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Fig jam with honey, white wine and cinnamon

Here is the recipe for fig jam with honey, white wine and cinnamon, proposed by Françoise Porcher, specialist and lover of jams Ingredients: 1 kg 500 purple figs 50 cl of quality dry white wine 400 g of thousand flower honey, liquid, preferably organic 400 g granulated sugar 1 stick of cinnamon> Also find all our jams Recipe for fig jam with honey, white wine and cinnamon I wipe my figs with a damp cloth.
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Shrimp risotto, Comté and arugula butter

Both delicious and fragrant, this shrimp risotto accompanied by its Comté-arugula butter is a delight.Ingredients for 4 people: 1 l of fish broth 1 kg of shrimps 3 shallots 75 g of semi-salted butter 15 cl of white wine 300 g of rice arborio Salt, freshly ground pepper Comté-arugula butter: 50 g semi-salted butter 25 g arugula 40 g grated Comté (18 months) Risotto with shrimps and its Comté-arugula butter For the Comté-arugula butter: - Take the butter out of the refrigerator for 1 hour before use.
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