Place of origin: Champaine, Lorraine and Alsace Quiche Lorraine is highly recognised as a classic and very famous french pie that has a good balance of light creamy filling and smoked bacon. Lorraine region in France is famous for its cream, butter and eggs, pork, cakes and preserves, fruit and fruit flavoured schnapps. The best known and ...

The first pizzerias in Sweden were owned by immigrants. Most Swedish pizzerias are still owned and run by people born in other countries. So, pizza salad is not at all a Swedish invention. It was immigrants who gave us this raw green cabbage salad. Now it can be found in every dining place where they ...

The 23rd April brings what should be the English day of celebration in St George’s Day. I often wonder how many of us English people will actually raise a glass to our patron saint as well as get stuck into a good old English meal. Not many I reckon. Whilst we don comedy ‘Guinness’ hats for ...

Original France name: Potage printanier Place of origin: Central France Spring vegetable soup is a french classic soup which can be cooked using early grown vegetables. The main spring vegetables for this soup are baby carrots and leeks along with white turnip, potatoes, celery and parsley. For me this creamy soup is all about simplicity. You just need ...

Сrème fraîche (épaisse) in french means a fresh cream. Creme originally produced in Normandy, Northern French region. It is a kind of a fresh cream having thick consistence and mildly sharp flavour. This cream may come originally sour or sweetened. It is extracted by separating the cream out of milk. Afterwards milk ferments are added to ...

Are there fail-proof sponge cake recipes? I don’t think so. There are an unlimited number of reasons why we may fail, and we all have had our fair share of failures, I guess. Mine was stuck to bottom because I did not grease and flour the bottom of the pan enough. But wait! Read this post ...

Ingredients: Carrot —50g Cabbage — 50g Coprinus comatus — 50g 1 egg purple cabbage — 50g cauliflower — 50g olive oil — 5ml salt — 1.5g vinegar — 5ml vegetable oil Directions: 1. Wash spinach and cut into paragraphs. 2. Wash Cabbage and cut into cubes. 3. Thoroughly wash Carrot and cut into cubes.Cook the Carrot in  boiling water until just tender. 4. Wash Coprinus comatus and remove skin, then ...

Spinach mustard salmon Spinach mustard salmon: Ingredients: Spinach, carrots, cooked sesame, salmon, tomato. Seasonings: sesame oil, green mustard, sesame, vinegar, salt, Essence of Chicken Directions: 1.Thoroughly wash spinach and cut into 3 sections. 2. Cut salmon into strips, and cut tomato into small squares. 3. Combine together Sesame oil, green mustard, sesame, vinegar, salt, Chicken Stock in a bowl. 4. Sprinkle with sesame seeds if ...

Chinese Assorted Vegeatable Cold Dishes Chinese Assorted Vegeatable Cold Dishes Introduction: Both fresh and easy to cook, This Chinese Assorted Vegeatable Cold Dishes is a healthy Chinese appetizer. All Ingredients are fresh and Nutritious, This is a very refreshing dish in the summer. Ingredients: Cucumber, radish,  green chilli, the skin of soybean milk Seasonings: sugar, vinegar, salt, Directions: 1. Peel and shred all the ...

Place of origin: Provence & Cote D’azur Ratatouille is the french name of a famous Provencal stewed vegetables dish. This classic side dish is perhaps one of the most successful combinations where four the most typical Mediterranean vegetables are mixed. Authentic France ratatouille should contain tomatoes, bell peppers, eggplants and zucchini, along with garlic, a bouquet ...