Todas las recetas » Appetizers & snacks » European
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Wine-marinated Scallops and its Red and White Wine JellyIn Summer French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
1744 views
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French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green MayonnaiseA lot of people have this cringe/hate… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
1791 views
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French Cuisine: Lukewarm Carrots Salad with Orange Flower VinaigretteAs a kid, I was not a fan of cooked carrots, whereas I could have never… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
1485 views
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French Cuisine: Duck, Prunes & Hazlenuts Pound CakePound Cakes should be all cakes. The recipe can be adapted for meat eaters into an eminently presentable dish!… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
2 votos
1422 views
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French Cuisine: marinated CuttlefishThe Japanese are not the only ones to eat cuttlefis or squids raw. In French Languedoc, especially along the… |
Robert-Gilles Martineau
Marzo de 2010 Avanzado |
1 voto
1970 views
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Italian Baked Mashed Potato CroquettesA very delicate crunch and hardly no fat to worry about baking them instead of frying. Grandma's recipe adapted… |
Claudia lamascolo
Marzo de 2010 Profesional |
18 votos
30453 views
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Gnocchi Carmelita's WayFor soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a… |
Carmelita
Marzo de 2010 Profesional |
2 votos
5113 views
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Easter Dolci - A taralli that floats on airThe taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are… |
Patricia Turo
Febrero de 2010 Intermedio |
3 votos
5174 views
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Lasagne Verdi all BologneseThis is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called… |
Carmelita
Febrero de 2010 Profesional |
4 votos
3453 views
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Crisp CalamariEveryone loves a well made Fritto and this one is really delicious. A chickpea flour batter and careful frying make for a perfect Fritto everytime,… |
Carmelita
Febrero de 2010 Profesional |
3 votos
2239 views
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