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BOTTLE CHICKEN AND TWO WINES

20. February 2014

BOTTLE CHICKEN AND TWO WINES

When you have a taste, prepare a luxurious, festive and healthy dinner at home, try the pheasant breast. By the end of autumn, I finally found my favorite butcher on the farmers' markets, and so I started a lot of new experiments.

Chestnut soup

3. February 2014

Chestnut soup

It is a pity that we do not cook with chestnut as much as most of our closest European neighbors. But I'll try to make a little bit of it right now and write one of my favorite recipes. You may also catch.

Deer leg with goya and port wine

29. December 2014

Deer leg with goya and port wine

I have a favorite farmer who still supplies me with great pieces of meat. We have fallen in love with ostrich meat and recently motivated me to modify the game that is the healthiest one. In general, and in short, the meat has a high protein content and a low fat content, with fat being high in the amount of unsaturated fatty acids. The game is dietary and healthy. Quality of life and slaughter, if carried out in accordance with hunting principles, is difficult to compare with other livestock.

Stewed chicken thighs on coconut milk with lemon grass

25. October 2013

Stewed chicken thighs on coconut milk with lemon grass

Asian-inspired recipe for stewed chicken. The procedure is similar to a chicken on paprika and you can choose or dispose of meat accordingly. You can use the whole chicken that you divide into 8 segments. Or just chicken drumsticks.

Rib-eye steak burger

25. August 2013

Rib-eye steak burger

This article is, but not at all, a recipe. Rather, I try to pass on the knowledge and experience I have gained from other professionals in the last season. And it came a little spontaneous when I prepared this burger steak.

Sepia risotto with calamari, prose, asparagus and algae

13. August 2013

Sepia risotto with calamari, prose, asparagus and algae

This recipe is a great opportunity to learn the sepia dye because the principle is still the same even if you use pasta. And that's what happened when I approached Gianfranco. So whether you want to cook exactly this amazing risotto, or to include other ingredients and skip some of it, because I understand that not everything is usually available, you can stick to the process and get inspired.

Black linguine with St. Jacob's mussels, lemon peel and edible flowers

9. August 2013

Black linguine with St. Jacob's mussels, lemon peel and edible flowers

Salmon, beans with red beet and fennel-apple salad

6. June 2013

Salmon, beans with red beet and fennel-apple salad

When I searched Marc & Spencer for a recipe for you to link to my favorite product, I found some interesting recipes ... Ruby's red barley hops. Wonderful, a bit exotic and still healthy. With salmon and lettuce, which I was reluctant to keep the recipe in place. Which I rarely do. But because the evening shout in the home with the children has peaked, mothers and fathers will understand ... I fumbled with apple and I just dropped lime juice, olive oil, salt, pepper and shake on a plate as Mark and Spencer advised.

Risotto with asparagus, peas, fresh herbs and lemon peel

30. May 2013

Risotto with asparagus, peas, fresh herbs and lemon peel

This recipe taken and modified from my favorite Vegetarian living recipe is suitable for a quick lunch or dinner. Like all risotto and pasta, it's something special. It heals the soul and heart. You have to try it, but a great deal of fresh herbs, lemon peel, wine and vegetables are really great.

Spinach steak salad with roasted shallots

24. May 2013

Spinach steak salad with roasted shallots

This way of serving steaks is probably the most unpopular one for me. Summer, sitting in the garden with my family at the hot grill, juicy fragile meat on a fresh fresh salad flavored with a delicious dressing is poetry to me ... I do not deny that the present taste greatly affects my growing baby, but what's more?