I like to use ceshews to make cheese, cream or milk. They’re easy to blend and give a smooth, silky texture. And my poor blender is not that „tired”. They also easily blend with flavors of spices and herbs, so it’s nice base for both sweet and seasoned dishes. Today, it supposed to be a … [Read more…]
“I like broad beans.” “Simple, I just love broad beans.” Season of the green beans began, and with it the broad bean enthusiasm. All these superlatives are completely sincere. I do not know a single person who doesn’t like broad beans. Fresh, cooked, stewed. We eat the smallest beans raw, not bothered with peeling. The … [Read more…]
Let’s roll! This idea came to me from my friend, who lives in Florida. A variation of the incredibly popular in the U.S. ” mac & cheese”. The original recipe is horrid – sticky, greasy cheese sauce and overcooked pasta. At least that is how “mac & cheese” looks on the pictures (and in TV … [Read more…]
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