LasagnaA brand new 12 months and a brand new class for the blog: Recipes! Don’t pierce the casing on the hyperlink sausage. This could trigger the juices to escape and the meat to dry out. Do not cook sausage on more than medium-high heat. Greater warmth can crack the casing and dry the sausage out, and the skin will prepare dinner sooner than the within. Use plain water or broth instead of the wine, or add it to the wine.

The bottom of the lasagne consists of a broccoli puree with mushrooms, carrots, cream, celeriac (left it out) and langoustine oil. The broccoli puree requires a PacoJet You can puree stuff with the equipment by freezing it in PacoJet beakers and run it through the machine. It shaves frozen meals by working super sharp knives by means of the beaker, while additionally pushing air via it. The issue of meals … Read more

Read More

Beef WellingtonBeef wellington is a gourmand meal for any big day. Put the Wellington and its tray onto the heated baking sheet in the oven and roast for 10 minutes. Scale back the heat to gas 6, 200°C, fan 180°C, then cook for one more 20 minutes for medium-uncommon meat (15 for rare, 25 for medium). Add the liver pâté to the mushroom and onion combination, season with salt and pepper, and stir properly to mix. 14. Place pastry-wrapped fillet on baking pan. Brush exposed surface again with beaten eggs.

5. Place foie gras in medium bowl and beat with rubber spatula till smooth. Add mushroom combination and stir to evenly mix. Style and season with salt and pepper as needed. Heat 1-2 tablespoons of oil in massive pan on excessive. Season the meat with salt and pepper and sear the meat within the pan on all sides till properly browned. … Read more

Read More

BaconNothing beats the scent of freshly cooked bacon on a Saturday morning with a side of pancakes and syrup. I repaired upstairs to play with the hen and preheat the oven. A__ brought me a handful of lemon thyme from the herb mattress and I minced that up with the winter savory to sprinkle over the chicken. First, I made a base of purple onion, left over from the salsa preparations, and peeled, cored and sliced quince layered in a classic Copco gratin dish A__ found at a yard sale. I juiced a number of lemons for the salad dressing and stuffed the hen with the hulls and the tops of the green onions.

The history of this dish is more than a little bit confusing. Is it French (as most think) or is it German? The actual reply is both. They started making quiche in Lothringen around 900-1100 A.D. … Read more

Read More