Asparagus, Hollandaise, Ham, Potatoes - Luxury Pizza
May has arrived - just in time for Labor Day, bright spring weather lures us out into the garden.
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May has arrived - just in time for Labor Day, bright spring weather lures us out into the garden.
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The last home-cooked meal of the year - the kitchen will stay cold from tomorrow.
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It must go once again fast - after a renovation weekend (yes, still!
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Since I have just given my fridge diet - it is almost overflowing and must now finally be emptied - I am looking for accessories for a light dinner.
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If it’s hot and humid outside, only gazpacho ice cream will help you!
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A hard day’s night - after a hard day of meetings, the third in a row, I need a quick, relaxing meal in the evening that will also re-energize me a bit.
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The appetizer for tonight’s dinner is a bit unusual. Inspired by the mushroom meadow article in the current issue of Effilee, I created a mushroom essence from some of the chicken broth I cooked yesterday.
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Again a maccaroni gratin, this time in a seasonally appropriate form.
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The frozen food cupboard must be rearranged again. Since I discover but yesterday two legs of hare from spring!
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