Crème caramel or flan is a delicate cream dessert topped by soft caramel. It is very easy to make. It can keep in the fridge for several days. Maybe these are the reasons behind its worldwide popularity. The dessert has an uncommonly pleasant taste that is guaranteed to satisfy. Ingredients for Crème 1.48 pt fat cream 0.32 pt ... Continue reading...
Wed, Aug 18, 2010
Hot Breakfast at Home Morning is often a fussy time with time enough just to gulp down a bowl of flakes with milk and dash off to work. But it’s only good for starters, a bit later your omission of a hot breakfast will begin to tell. The stomach rumbles, you get edgy, and hunger sets ... Continue reading...
Tue, Jul 13, 2010
This pie is made with shortcrust pastry. It is a crumbly pie with a delicate taste that will melt in your mouth. You’ll have to knead the dough quickly, use very cold water for it and put it into the refrigerator straightaway because shortcrust pastry doesn’t stand warmth. Now you have a blind-baked crust, you ... Continue reading...
Fri, Jun 11, 2010
Gingerbread has been baked in England from times immemorial. Then settlers brought the recipes to America where it became popular fast. From the North to the South ways of baking gingerbread differ, and many housewives have secrets of their own. Ingredients for Gingerbread 2.2 lb flour 0.3 lb honey 0.3 lb brown sugar 2 eggs 0.4 lb butter juice of one lemon 0.4 ... Continue reading...
Tue, May 25, 2010
American pancakes are thick and amazingly soft and silky. They are so easy to make that they come out fine even if you haven’t made them before. Pancakes with maple syrup is the Americans’ favorite dish they just can’t get enough of! But you can also serve them with honey, cream or jam. Ingredients for Pancakes ... Continue reading...
Thu, May 20, 2010
Frittata is a dish of slightly beaten-up eggs and other ingredients like vegetables, mushrooms, ham, loved by the Italians. Frittata has to be turned over during cooking which is an essential part of the process. It mustn’t crumble up, therefore you can buy special double frying pans for frittata in Italian shops that make it ... Continue reading...
Fri, May 14, 2010
This recipe originated in New Zealand. The chef of the Wellington Hotel invented it to commemorate the visit of the Russian ballet dancer Anna Pavlova who came over to New Zealand during her world tour. Australia refutes it stating that the recipe was made up in their country. Despite the dispute the cake is much ... Continue reading...
Mon, May 3, 2010
If you want to try excellent veal in tuna sauce cooked in perfect accordance with tradition, you’ve come to the right place. Vitello tonnato, an exquisite cold appetizer, is Piemont’s customary dish. They hold a special yearly festival devote to this dish with its fine combination of fish and meat. The classic recipe requires some ... Continue reading...
Sun, May 2, 2010
Chicken fillet has little fat and much protein. This sort of meat is rather dry, but if you prepare it in a coating of fine corn flour having dipped it into beaten-up eggs first, the fillet will be soft and tasty. A few spices will imbue the meat with a charming taste. Ingredients for Chicken Fillet ... Continue reading...
Fri, Apr 30, 2010
Quail eggs make a wholesome and tasty food. They are nice to eat and good for your health. We took a liking to an appetizer made from quail eggs and anchovy we ate in a restaurant in Rome. We decided to make one at home with some alterations. Ingredients for Appetizer From Quail Eggs and Anchovy 8 ... Continue reading...
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Fri, Aug 27, 2010
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