Carrot Cake Cream Cheese Frosting and Layer Filling
Delicious and easy! The quantity of frosting is enough for frosting and filling of two 9 inch cake pans. The cake is better on the second day.
Faiselle
Eating out in France you will sooner or later find Faisselle on the menu, often served as a light refreshing an alternative to the cheese plate as dessert. Especially authentic is the Faisselle de Chèvre, with soft curd and fresh light sour flavor.
Bisque de Crevettes – the original recipe by A.Escoffier (1907)
The original recipe from Escoffiers’ Le Guide Culinaire, the “bible” of French cooking.
Black Rice
In search of the next superfood by nutritional health gurus and influencers (with their commercial …
Where to buy affordable and good quality Olive Oil
Seems close to impossible, you might think. “Affordable” is a relative term. So let’s put …
Where to buy affordable and good quality Olive Oil read more
How to taste Olive Oil
Before you buy any olive oil, familiarize yourself with the different quality classifications.
Olive Oil – is it really virgin?
Olive oil is an essential component in the Flexitarian way of cooking. It has been …
Sofrito
Sofrito is a slowly sautéed pepper-garlic-tomato sauce used in the Spanish and Italian cuisine (sofreir = to sauté lightly in Spanish).
Fish Stock (Fish Fumet)
Yield: makes about 4 cups (1 Liter) Time: 45 minutes This Fish Stock aka Fish Fumet recipe …
Herbes de Provence
Herbes de Provence is available as a dried herbs mix in most well-stocked supermarkets. You can achieve an even better result using fresh herbs. All you need is fresh parsley, thyme, oregano, marjoram (or rosemary) and winter savory (in French: Sarriette).
Olives: The Good, The Bad and The Ugly
We all know there are green and black olives. The difference is the harvest time: …
Beans, Beans and Beans
Beans are the fruits or seeds of a family of plants called Fabaceae. They are one of the oldest forms of nutrition and are eaten around the world. Beans are a rich source of fiber and vitamin B.
Mussels – Cleaning and Purging
To purge raw mussels of sand and debris inside their digestive tracks follow this age-old procedure
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Shortcrust Pastry
One of the most common types of pastry is shortcrust pastry. It is used for both sweet and savory pies, tarts, pastries, and quiches.
Sauce Béchamel
Béchamel sauce also known as white sauce, is made from a white roux (butter and flour) and milk.