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Welcome to this new edition of the solo food newsletter! Three new recipes are here for you in this edition! We start with a green salad that is very savory and good for you thanks to the dried garlic flakes (or dried garlic flakes which is more delicate in sight compared to the photos of the dried garlic flakes I saw on the internet) and Xérès vinegar which is a red wine vinegar with very special taste :-) Next comes a risotto the Greek way, because Greeks know also how to make risottos, and this time is with cabbage and dill risotto and it’s very good indeed! And last but not least, a fine dessert that is delicate and savory at the same time, it’s a verrine with pineapple, a cream called chiboust with lemon and a some crumble made with almond powder and lemon zest on top ! It’s simply a marvel!
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You will also find a new video with an existential question: beautiful and immortal? To find out more visit the page and watch the video, it’s in French though but on the top of the page I have done some translation! You will also find new mandalas and a new menu to invite friends over :-)
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Cu soon on social media and take care until the next newsletter!
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A quick green salad which is very refreshing and tasteful thanks to the dried garlic flakes (dried garlic flakes became an integral part of my cuisine especially for salads) and the Xérès vinegar which has a very special taste and it’s very good :-) More stories about me and this vinegar on the recipe page :-)
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As you might already know, thanks to the risotto with leaks, Greeks know also how to make risottos :-) This new risotto in the series is with cabbage and it’s really good even the day after! Try it and you will see moreover it’s quick to make! Just 20’ of cooking time! Isn’t that great?
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This new dessert is really-really good for everyday use or for Valentine’s Day, if you want to surprise your chéri(e) :-) It’s a verrine (dessert that goes into small cylindrical recipients made of glass) with layers of pineapple, baked in a little bit of butter, layers of chiboust cream (an airy cream like a custard but by far more airy) with lemon and on top, but also between layers, with some crumble made with almond paste and lemon zest! This dessert requires some more work to make it but the final result is so good that it worth the effort! Furthermore, making the chiboust cream is a bit technical and after that you will be proud of yourselves :-) Go ahead and make it and have fun!
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This is a new menu to invite friends over and serve some Greek dishes that are not at all common in French culture but are still very savory and tasteful :-) Starter – Beetroot Salad with Greek Yogurt – Main Course – Baby cuttlefish with onions and red wine and with rice – Dessert – Kretan Kaltsounia (biscuits with Philadelphia cream and cinnamon) – Enjoy!
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A new video for an existential question :-) Find out more about beautiful flowers that become movie stars on your screens :-) and they worth it! Really!
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I continue to color mandalas because I like it very much! Furthermore, they are beautiful and I will have plenty to put on my walls! I present them to you to share these moments of happiness I have while coloring mandalas :-) Go ahead and make some and you will see :-)
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o-o-o NEW DEVELOPMENTS o-o-o
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Pin it
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With the help of a friend we finally managed to activate this new feature called « Pin it » that lets you pin in pinterest which ever image you like on the site :-) To do so, you simple have to click on the button « Enregister » on top left of the image :-) Have fun :-)
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Trendy recipes...
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The recipe I most liked during
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The recipe you most visited during
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Keep in touch on social :-)
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