If you love stuffing but you do not want to make a large quantity, these sausagemeat and chestnut stuffing rolls are the solutions. The crunchy bacon covers a soft sausage stuffing sweeten by the chestnuts contrasted by the tangy cranberries. Perfect for Thanksgiving or Christmas to serve with the turkey or the roast. You can also serve it with a mushroom risotto… Read more →
The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd, so here is the Cassoulet recipe So here is the recipe: Jump to Recipe : Print Recipe Cooking a Traditional Cassoulet is a long process, and with so… Read more →
To make an easy “whatever” Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour. A proper Bolognese sauce should cook for hours, while it only takes 30 minutes with a pressure pan. For more information on pressure cooker you can see my post: Pressure Cooker. If you don t have a pressure cooker, you… Read more →
This traditional lasagna bolognese sauce and bechamel is easy to make as I use different shortcuts. I made the Bolognese sauce with a pressure cooker or made a large batch and freeze it. You can find ready-made Béchamel sauce in all supermarkets in Italy and France, and the lasagne pasta sheets from De Cecco or Barilla or fresh from Rana.… Read more →
The perfect hamburger for an outdoor dinner. Having a pool, we enjoy going for a swim just before dinner at the end of a hot summers day. The water is nice and warm, the sun is not intense and it is refreshing to cool down playing with the children and doing some exercise before retiring for the day. But once… Read more →
The red onion relish is a soft sweet sour&sauce, the perfect complement to Burgers, Barbecued Beef, Matured Cheese. I like to use red onion as they have a soft sweet flavour that nicely balance the white vinegar. It gently breaks the strong taste of a grilled meat or matured cheese like Pecorino, Gruyère or Comte. Jump to Recipe Featured in the… Read more →