Today recipe inspired by the cook book that I had, "CUISINE SUPER FACILE : tout le monde peut cuisiner!", or in English the title of the book more and less is "EASY COOK : everyone can cook!" by Natacha Arnoult. I use this book for several of my cook. I use 100% from the recipe or sometimes add here and there, dépends on what I had on the fridge. The original recipe called "Quiche Lorraine", but I add Champignon de Paris to have more taste and I can tell it worth to try. This is the first time I made Quiche, and also the first time I use pâte brisée (pasta ready to use that I bought on supermaket. I use the pâte brisée with free of palm oïl, and it taste sooo .. good. You will not dissapointed I can guarantee .. Here we go ..
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Today recipe is the food that I cook for our dinner tonight. So, yes, it was recent. The recipe inspired by recipe that I found from Ôdélices site Brocolis aux Lardons. Just because we are too hungry, I add pasta macaronis beside the brocoli. I use the brocoli that we just buy yesterday. Based on my experience, I can not let brocoli longer than 2-3 days after we bought it. You still can eat it but it less fresh. Eventhough with the weather like today. I mean, during winter, I let all the vegetables outside. We have small space outside our window, so I put several small box with vegetables Inside : tomatoes, zucchini, brocoli, etc. Still, like I said, more than 3 days for brocoli will be less fresh. Today recipe inspired by several Ragù Bolognese recipe that I see from internet. I will not specify which one because I will mix all of them (hahaha). Moreover, the original recipe using carrot and other vegetables. Since my husband do not like carrot (and he still insist that sauce bolognaise with carrot it is like blaspheme), thus, I skip the carrot and make my own recipe. For pasta, I use special black spaghetti, or the name on the packet is Spaghetti al Nero di Seppia. It is normal spaghetti that mix with ink of cuttlefish that made black color on it. If you think it will be fish smell, you are wrong, It was not smelly at all, not even smell of sea water, Well, today recipe is the recipe that I invent. I mean, I create by myself. Just try to remember how to mix one and another ingrédients. It is more delicious if you add chili Inside, trust me. But, since my husband can not stand with chilli, thus I just use chilli for garnish only (that still I can eat off course). The way to make it is very easy and I am sure that everybody can cook it. So, not to worry .. Maybe you protest that most of my recipe is pasta. Well, I can tell that for the person like me (who can not cook), pasta is the easy ingrédients to make, and you never run out idea how to make it and create it, compare to other ingrédients. I do not know whether you agree with me or not. So, without wasting the time, let we start to cook .. This time recipe, surprisingly I found from Slovenian Cook book. Yes, Slovenia, country in Balkan close to Hungary and Italy, The cook book named Culinary Slovenia. I bought this book during our visit to Ljubljana castle at Ljubljana. Ljubljana is capital of Slovenia. Before this summer, I never thought about those country, moreover to hear and spell Ljubjana on the correct way. But once I step on those city and see around the centrum (city center), I was directly fall in love with those city, Ljubjana. The only one night plan for stop over before back to France, become two nights. Even we need to change hotel and carry on the bagages, it Worth to the max. Definitely I will be back again. |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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