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| Cepe mushroom and chestnut salad, flambe |
| Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips. Colour the fowl livers in nut oil, keeping the... |
Appetizer Recipes on Video |
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| Grilled Foie Gras with Roasted Seasonal Fruits |
| Cut a nice slice of about 0.4 in thickness. Cut the fruits into quarters and the figs in half. Break off little branches of 4-5 grapes from the large bunch of ... |
Appetizer Recipes on Video |
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| Hippocras with cherries |
| Hippocras with cherries: Mix all the ingredients, blend and let them infuse in the cold for 48 hours. Cherry sauce: Make a syrup with wine, spices, sugar... |
Dessert Recipes on Video |
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| Fried Seasonal Fruits with Rosemary Honey |
| Wash, peel and cut all the fruits to your convenience. Using a metal punch, form a small tartlet with the pate a Filo. Cook it in the stove at 355 degrees F... |
Healthy Cooking Recipes on Video |
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| Cepe mushroom and chestnut salad, flambe |
| Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips. Colour the fowl livers in nut oil, keeping the... |
Appetizer Recipes on Video |
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| Hippocras with cherries |
| Hippocras with cherries: Mix all the ingredients, blend and let them infuse in the cold for 48 hours. Cherry sauce: Make a syrup with wine, spices, sugar... |
Dessert Recipes on Video |
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