Blue mussels in white wine cream sauce
One of the easiest dishes to make as an appetizer. The hardest part of making this dish is getting the clams. Preparation time: about 20 minutesLevel: EasyServes: For two to four Ingredients:1 kg of fresh blue mussels3 medium shallots, finely chopped2 medium cloves of garlic, finely chopped300 ml of whipped cream200 ml of dry white […]
Kung pao chicken
Kung Pao Chicken is a dish originally from the Sichuan province of China. There are quite a few versions of this dish that use peppers, onion, or, less often, other vegetables. I tried to make this dish as similar as possible to the original as it might be served in Sichuan. I used dried red, […]
Béchamel sauce
One of the mainstays of sauces in French cuisine. Many people find this sauce a little boring, but if you make it according to the historical instructions, the result is delicious and the texture is thoroughly enjoyable. This sauce was first prepared by Loius de Béchamel. The recipe for this sauce first appeared in a […]
Meatloaf
Meatloaf is a food that is known practically in every corner of the world. Everywhere it is made differently, and every family also prepares it differently. Some national features are existing, but they are not very clearly defined.You can find these recipes existing in very old cookbooks. Some think they can find references to a […]
Truffle chicken
I received two summer truffles and a truffle slicer as a Christmas present. There have been three foods on my end-of-the-year menu that were seasoned with truffles. The taste of summer truffles is not as strong as that of black winter truffles, but they left a slight truffle taste on the food, which tasted very […]
Keeled
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