I have no idea what the difference is between flapjacks and granola bars – I have a hunch that the former are English and more oaty, whereas the latter are American, full of nuts and fruit, and ultimately prettier. You tell me. Nevertheless, when I asked my colleagues what I could make them to celebrate the end…
Have you ever wondered how to fit several kinds of meat into one single dish? What a bottle of wine could do to a stew? Or how to cook pig’s trotters? If yes, this traditional Alsatian stew will come as a true revelation to you, a shining light that will guide you through the cold winter…
With autumn approaching, we are all yearning for some comfort food: warm as well as warming, full of strong flavours and hearty goodness. In other words: calories. This dish is as comforting as it gets, in fact sauerkraut is so popular in Germany that ‘Krauts’ became the derogatory term for German soldiers in World War I.…
Comments on politics, macroeconomics and occasionally silly stuff
vilmoskörte ist nicht vilmoskröte
La cocina de Perrone Luis
Cook better Eat better Live better
our adventures cooking ... and other fun stuff
Simple Recipes made with Love
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A creative baking blog without nuts or coconut
"La flamme des cuisines."
Versuch der Selbstversorgung mit Obst, Gemüse & Fleisch vom eigenen Land. Sammeln, Jagen & Tauschen. Ästhetische und hochwertige Sanierung eines alten Resthofs, Anlage des Nutzgartens und Naturgartens zum politischen Gärtnern. Transition. Nachhaltige Möglichkeiten unabhängiger und sparsamer zu leben, das Tempo zu drosseln, freier und glücklicher zu sein, altes Wissen und alte Fähigkeiten wieder zu erlangen. Kochen, backen und konservieren von selbst angebauten Bio-Lebensmitteln und Wildfrüchten, Wildkräutern.
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.... etwas leckeres zu schaffen ist keine große Kunst!
Liz Collet - Art de la Cuisine * Cooking * Bakery * Pâtisserie *
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Living & Cooking in France
Ginger&Bread 