COOKING WITH SUSTAINABLE FOODS AND FORAGED INGREDIENTS TO CREATE DISHES
I am back with a new sustainable, homemade and healthy post. Despite the fact that jam contains sugar, this jam on the flip side is made with foraged blackberries which are a great source of antioxidants and also very easy on the pocket! https://videopress.com/v/R9Yo5OiE?preloadContent=metadata After 30 minutes picking these beauties, I had 1 kilo in…
Continue reading ➞ WHAT TO DO WITH FORAGED BLACKBERRY? A JAM, WHY NOT?
Mushrooms This soup is always a winner. Simple but packed of flavour, a daytoday soup so easy to put together that it will take you 30mns to make a batch of 4 generous soup bowls. Since I have started cooking, my previous Chefs always told me that the mushrooms’s best friends are salt and garlic!…
Using a pasta machine is always an exciting moment. Rolling the pasta through the rollers and changing the machine setting by one notch, passing the pasta through the rollers again, seeing it get thinner and thinner. It sounds like music to my ears! I love making pasta. I find it quite therapeutic. That's the best…
With the hot days coming back again, we are all thinking about what to eat. 'Vichyssoisse' is a French word which describes a cold leek and potato soup. Back to the 1917's, this soup was the fruit of the imagination of a French Chef, Louis Diat, working at the Ritz-Carlton in New York to keep patrons cool!