European

Mint & Orange Peels Chicken I love chicken! I probably eat some three times a week. Not only is it to cook, but recipes are illimited. Just found the following recipe in an…	Robert-Gilles Martineau Marzo de 2010 Avanzado	2 votos 1547 views
French Cuisine: Young Cod and Lentils Young cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not…	Robert-Gilles Martineau Marzo de 2010 Avanzado	2 votos 1 evaluación 1657 views
Russian-style Liver sauteed with Potatoes In spite of all those vegan and vegetarian postings, I’m not ready yet to abandon meat, especially liver, which…	Robert-Gilles Martineau Marzo de 2010 Avanzado	1 voto 2627 views
Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables…	Robert-Gilles Martineau Febrero de 2010 Avanzado	1 voto 1952 views
French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts This the perfect time of the year as cress is coming onto the markets (at…	Robert-Gilles Martineau Febrero de 2010 Avanzado	5 votos 4 evaluaciónes 2 comentarios 3061 views
Maltese Stuffed Marrows Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the…	louise Febrero de 2010 Avanzado	3 votos 2 evaluaciónes 1 comentario 16186 views