Chicken fricassee
Food whose name comes from the French, but whose first mention can be found in English cookbooks in the 14th century. We can consider the origin of this food to be both great food culture countries. According to different sources, similar foods seem to have a cosmopolitan spread to different cultures. It is a food […]
Cordon bleu
Once upon a time, the name cordon bleu referred to a wide blue ribbon worn by members of the Knights of the order of de Saint-Esprit. Today, this name is used by several high-level cooking schools. However, food is also known by this name to mean meat that is wrapped around cheese or stuffed with […]
Paprika chicken (Paprikás csirke)
In Hungarian cuisine, a lot of paprika is used for seasoning. This food is one of the classic Hungarian dishes. A lot of sweet paprika powder sometimes smoked paprika, is used in the preparation. Sometimes, pieces of red or yellow bell pepper or a little tomato paste are added to the sauce. The sauce is […]
Pear, blueberries and blue cheese cake
The pear goes well with blue cheese. This combination is matching also for the cake. I added juicy cultured blueberries to this combination. The result was a cake with good and unexpected taste nuances. Preparation time: 1h 20 minLevel: SimpleQuantity: 16 slices of cake Ingredients:Dough:190 g butter200 g of flour2 egg yolks1 tablespoon sugarFilling:6-7 Conference […]
French onion soup (soupe à l’oignon)
Historically, French onion soup originates in Paris, France, in the 18th century. Classically, it is prepared with beef broth and caramelized onions, but it can also be easily prepared as a vegetarian variant, simply using water, and who do not have time to boil bones and prepare a broth, several commercial broth mixtures can be […]
Keeled
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