Tag french_lifestyle
It’s the season of mushrooms. the markets are full of wild mushrooms, and risottos and omelets are at the order of the day. But this recipe simply calls for “champignon de Paris”, the classic brown or white mushroom available all year long. A good stuffing with garlic and herbs and you have a flavourful little…... mehr auf myfrenchkitchen.wordpress.com
A simple tomato tart is a big favorite in our home in summer and beginning of fall when the tomatoes are still plentifull. Add basil, pesto and burrata, a green salad on the side and you have a full delicious meal. No, this tart is not delicious, it is divine…. You can quickly make your…... mehr auf myfrenchkitchen.wordpress.com
This is a delicious little cold velouté for an aperitif or a starter on a hot summers day. It looks delicious and is also very handsome presented in a little glass or bowl with a sliced bread finger alongside. Just enough to get the appetite going. Recipe: Pinch of salt: Serves 6 a amuse bouche…... mehr auf myfrenchkitchen.wordpress.com
A gazpacho for summer is a winner with everybody. Why not try a duo with two gazpachos served in one bowl.Its colourful and flacourfull and it is summer in a bowl. Add with that a crunchy salsa and slices of sourdough bread and it can make for a good vegetarian meal. Recipe: Serves Four as…... mehr auf myfrenchkitchen.wordpress.com
I adore a ceviche in summer. Its cool and fresh and tangy. Its easy and quick and without fuss. An none dancing around a hot stove or oven. And everybody loves it. There are so many variations, play around with fresh, fresh fish and ingredients and create your own ceviche, according to your likes. You…... mehr auf myfrenchkitchen.wordpress.com
We love chimichurri with fish and meat.But we dont like hot, spicy foods. So I adapted the chimichurri to a more mediterranean, provencal taste with herbs and vegetables that grow in abundance locally. Recipe A pinch of salt: Serves 8 people... mehr auf myfrenchkitchen.wordpress.com
I love mussels and mu favorite is “moules mariniéres”, mussels in wine and cream. It is so quick to make and so delicious, we eat it often. The best time to eat mussels is from july to january. These mussels are from la baie du Mont-St-Michel. I dont give exact quantities, taste and add as…... mehr auf myfrenchkitchen.wordpress.com
Orzo, also known as risoni, or in french, langue d’oseau is a form of pasta, shaped like a grain of rice. It is a staple in our house and everybody loves it, especially when we make it risotto style. We always prefer eating risotto on its own with a vegetable or a salad. I served…... mehr auf myfrenchkitchen.wordpress.com
Lancôme Skin Science Club lud zum Community Event in Düsseldorf ein. Die exklusive Skincare Masterclass fand im L’Oréal Headquarter in Düsseldorf statt, zu der ca. 20 Content Creator eingeladen waren.
In einem interaktiven Well-Being Skincare Workshop mit Lancôme wurden die neuen Hydra Zen Pflegeprodukte vorgestellt. Die Teilnehmer*innen ... mehr auf alexas-bellevie.de
When the summer days are hot as they are here in late august and we are getting a bit tired of tomatoes, we look around for something different. cucumbers are still in season, so why not alittle salad or salsa if you will. Some people have problems with digesting cucumber. To fascilitate the digestion, I…... mehr auf myfrenchkitchen.wordpress.com
I prefer semi dried tomatoes to fully dried ones. They are much more flavorful than the often leathery and chewy dried tomatoes. In a salad they are unbeatable, with pasta unforgettable and as a crostini for apero with a glass of wine , just delightful. I don’t give quantities in this recipe, it depends on…... mehr auf myfrenchkitchen.wordpress.com
Everybody knows how to make a tomato pasta. And everybody has their own way of making it. Here is mine. Or one version of it, because of course there are several different ways of eating tomatoes or tomato sauce on pasta. Im not giving a formal recipe, it all comes down to taste and preference.…... mehr auf myfrenchkitchen.wordpress.com
This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after…... mehr auf myfrenchkitchen.wordpress.com
When the temperature starts to warm up, the days become sunny and warm, the desire to eat al fresco lights up and the shade of the lime tree invites to linger. Simple and cool is always a winner on hot days and a salmon sandwich is just the thing. Perfect for lunch and made from…... mehr auf myfrenchkitchen.wordpress.com
I love mussels and mu favorite is “moules mariniéres”, mussels in wine and cream. It is so quick to make and so delicious, we eat it often. The best time to eat mussels is from july to january. These mussels are from la baie du Mont-St-Michel. I dont give exact quantities, taste and add as…... mehr auf myfrenchkitchen.wordpress.com
Salads are in. On their own or as a side dish, they are at the order ofthe day. It is summer, says the weather! This courgette salad couldn’t be easier or more delicious. It has ingredients that everybody loves, is in season and takes almost no time in preparing. Wash and slice 3 courgettes in…... mehr auf myfrenchkitchen.wordpress.com
I simply adore quince. As a child I ate it raw with a pinch of salt. A fond memory. I like to bake it in the oven, as in here, or on pan fried on the stove like here or a crumble like here. Today I made a simple compote that is delicious with a…... mehr auf myfrenchkitchen.wordpress.com
This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after…... mehr auf myfrenchkitchen.wordpress.com
Orzo, also known as risoni, or in french, langue d’oseau is a form of pasta, shaped like a grain of rice. It is a staple in our house and everybody loves it, especially when we make it risotto style. We always prefer eating risotto on its own with a vegetable or a salad. I served…... mehr auf myfrenchkitchen.wordpress.com
These marinated onions have been around for quite a few years and I haven’t gotten around to posting them. So here they are. If you haven’t made them yet, you are missing out badly. They are delicious with everything and they add a punch to salads, starters, sandwiches, vegetable platters, pastas and snacks. So easy…... mehr auf myfrenchkitchen.wordpress.com
At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the…... mehr auf myfrenchkitchen.wordpress.com
A mushroom velouté is just what we need for the month of november. I used the ordinary champignon de Paris, the button mushroom, but the bolet from Bordeaux also makes an excellent velouté for a special evening since it is rather on the expensive side. If you are looking for a quick and inexpensive, but…... mehr auf myfrenchkitchen.wordpress.com
Nothing beats simplicity on life. A simple tomato salad. Full of flavour and a taste of summer. A salad only to be eaten in season when the tomatoes are local and fresh and in abundance. I love labneh and with the added sumac, it adds a mediterranean flavour to the salad. Recipe: Serves 4 Pinch…... mehr auf myfrenchkitchen.wordpress.com
There are few things as enjoyable as dunking a rusk in that early morning cup of coffee. It being a very South African tradition, no home in SA is without a cookie tin of rusks. It requires no yeast or kneading and is quick to assemble and can easily be adapted to your own taste.…... mehr auf myfrenchkitchen.wordpress.com
Everybody knows how to make a tomato pasta. And everybody has their own way of making it. Here is mine. Or one version of it, because of course there are several different ways of eating tomatoes or tomato sauce on pasta. Im not giving a formal recipe, it all comes down to taste and preference.…... mehr auf myfrenchkitchen.wordpress.com
This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The…... mehr auf myfrenchkitchen.wordpress.com
