I love to cook, but only simple healthy recipes that don't use a scale...so I never have to remember a recipe or bring a cookbook. But I love the different smell of herbs, spices and in this case flower. This is recipe is so simple but at the same time so rich in fragance! For 4 peoplePreparation: 20 minCooking: 10 mininfusion: 10 min Preparation Preheat the oven to 100 degrees. In a saucepan, place the coconut milk and the Bouquet of flower petal mixture. Let steep over low heat for 10 minutes. Meanwhile, place the salmon steaks in an oiled baking dish and bake at 100 degrees for 10 minutes. In a deep plate, pour the infused coconut milk. Gently place...
Coriander is somewhere like the city of Marseille "we love it or we hate it! ". It is also curious to note a real aversion to those who do not like cilantro. And it will be impossible for you to make them taste the least milligram of coriander. In this case, we will note an astonishing taste description of coriander “smells of detergent, tastes of soap, mold, dishwashing liquid, disgusting, etc…” But then why do others find it so sublime? Why such a difference in appreciation? Such a bipolarization?A genetic survey of nearly 30,000 people identified two genetic variants linked to the perception of cilantro, the most common of which is a gene involved in odor detection. According to this...
The history of the Roscoff onion is very special: it deserves some attention to understand the attachment of producers to this onion which is the pride of the entire region.Capucins monks ...You have to go back in time to the 17th Century to discover the origin of Roscoff Onion. It was in 1647 that Brother Cyril, a Capucin monk, sowed the first seeds in the gardens of the convent upon his return from Lisbon. At that time, the town of Roscoff had an activity mainly linked to maritime trade, based on the export of salt from the south of Brittany and of linen cloth made in the region. The vegetables were grown in vegetable gardens and were used to supply...
This is my father's recipes, and I took this picture after making the recipe.
This is an old family recipes that is really the best roasted potatoes in the world.
The secret is to fry the potatoes for color and outside crispiness, and the simmering with the herbs and the butter for taste in inside tenderness.
Cut, wash and dries the potatoes.
Fry them in a dutch oven with oil until crispy and golden.
Take out the oil and simmer them with butter, garlic and herbes de Provence for 20mn in low heat.
Enjoy!
