Ingredients:
250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
1tsp salt
Pepper
Preparing:
Cook the pasta according to directions and s…
Continue reading about Fettuccine with Shrimps and Roasted Vegetables for Valentine’s Day
Ingredients:
6 fish fillets, of your choice
1 cup cream
¼ cup milk
¼ cup chopped almonds
100 g grated Parmesan cheese
2 lemons, sliced
1 tbsp vegetable oil
Salt and pepper
Preparing:
Preheat oven to 180ºC (350ºF).
Place lemon slices in a greased re…
Continue reading about Lemon Fish with Almond Cream for Valentines Day
Ingredients:
1 leg of pork with bone of 7 kg
¼ cup brown sugar
4 tbsp of seasoning
3 tbsp mustard
2 tbsp Worcestershire sauce
Squash Honey:
1 kg squash,peeled and cut into chunks
3 cups brown sugar
2 cups water
10 cloves
6 g jamaica
2 cinnamon sticks
…
Continue reading about Pork Leg in Squash Sauce for New Year
Ingredients:
1 turkey, precooked
3 cups cooked rice
1 ¼ cups brown sugar
1 cup toasted almonds
1 cup raisins
1 cup heavy cream
1 cup chicken broth
2/3 cup soy sauce
5 garlic cloves, minced
1 onion, chopped
1 red pepper, chopped
3 tbsp ketchup
3 tbsp m…
Continue reading about Thanksgiving Turkey with Caramel Sauce
Ingredients:
3 cups chicken broth
1 cup unsweetened applesauce
½ cup heavy whipping cream, whipped
20 ounces frozen cooked winter squash, thawed
3 tablespoons sugar
1 teaspoon ground ginger
½ teaspoon salt
Preparing:
Simmer broth and squash in a larg…
Well, it’s true. During tomato season fresh slicers are the bees knees done up in all our specially favorite ways. Then there’s putting those plump tubby babies up for later on, whether it be in home canned salsa, lovely dried halves, or simply frozen whole, plopped into big baggies for winter soup pots.
But, once you’ve [...]
Continue reading about Edouard’s Mother’s Tomatoes: Luscious and Meow-Meow
Original french name: Mouclade
Place of origin: Poitou-Carentes and Limousin, Central France
In Charente the most popular way of eating mussels bred along the coast is in the form of Mouclade. It is a type of appetizer where mussels baked in a creamy sauce made from the mussel cooking liquid, egg yolk and crème fraîche.
I love making [...]
Original french name: Bras de Vénus, crème legere au fenouil confit
Place of origin: Roussillion, Southern France
A candied fennel sponge cake is a very light and delicious french dessert. It originates from Southern province of France, Roussillon. Generally, in this fruit-growing area of France there is abundance of dessert recipes. Today’s one however is a bit unusual because [...]
Original France name: Potage printanier
Place of origin: Central France
Spring vegetable soup is a french classic soup which can be cooked using early grown vegetables. The main spring vegetables for this soup are baby carrots and leeks along with white turnip, potatoes, celery and parsley.
For me this creamy soup is all about simplicity. You just need [...]
Сrème fraîche (épaisse) in french means a fresh cream. Creme originally produced in Normandy, Northern French region. It is a kind of a fresh cream having thick consistence and mildly sharp flavour.
This cream may come originally sour or sweetened. It is extracted by separating the cream out of milk. Afterwards milk ferments are added to [...]