Daily Archive for: ‘March 30th, 2014’

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    Sea sole ‘Meunière’

    Original French menu according Master Chef Peter Goossens.’Meunière’ actually means “lined with flowers’. But since their season just begins, the fish is garnished with fresh parsley. Preparation time 30 minutes

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    Asparagus tart Nivernais

    Seasonal specialty from amazing, French cuisine of the Burgudy area : Asparagus cake from Nivernais. You could say that the cake is France’s answer to the Belgian quiche. Its originality, however, is in incredibly tasty combination of whole-wheat dough and asparagus filling. Preparation time 40 …

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    Asparagus as it should be

    Peel the asparagus with a vegetable peeler: lay them flat on your cutting board, and go from foot to gently cup and then turn them each a quarter. Discard the peels it away, rinse it well. Put a pot with cold water along with a …

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    Wholemeal shortbread dough

    Original, French dough for cakes and savory snacks. Preparation time 7 minutes .. Cooling 30 minutes

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