In winter, nothing beats a good hot soup. This pea soup is best enjoyed with Heida Les Fleurs, whose freshness harmonises perfectly with the soup’s velvety texture. Starter for 4 people Roughly chop one to two shallots and a large clove of garlic, then sauté them in a...
Makes about 30 Beat 3 egg whites until stiff with a pinch of salt gradually add 100 g sugar 50 g flour then 120 g shredded coconut form small balls using two teaspoons bake for approx. 30 min at 120°C These biscuits keep very well for a few days in a tin box. Enjoy as...
For approximately 250 g of chicken breast_x000D_ For the marinade, mix:_x000D_ _x000D_ _x000D_ 1 finely chopped onion_x000D_ 2 tbsp liquid honey_x000D_ 1 tbsp olive oil_x000D_ 2 bay leaves_x000D_ pepper to taste_x000D_ _x000D_ _x000D_ marinate the diced...
A truly original recipe that Véronique has prepared for you!_x000D_ Enjoy with a glass of Ermitage Prafalcon. Delicious! _x000D_ _x000D_ Coca-Cola Chicken Wings_x000D_ _x000D_ _x000D_ Blanch the chicken wings for 1 min, then drain them,_x000D_ In a...
Pinot Noir Colline de Géronde with roasted, caramelized Dombes quail on a carrot cake with lingonberry jam_x000D_ Serves 8_x000D_ For the quail_x000D_ _x000D_ _x000D_ 8 small Dombes quail_x000D_ 20 g butter_x000D_ 6 cl oil_x000D_ salt and freshly ground...
