How do you like your vinaigrette? Do you buy it or do you make it yourself? I personally keep a bottle of self-made vinaigrette in the fridge which I mix with whatever I currently feel like. I use it for salads obviously but also for some simple dishes instead of a heavy sauce (like taboulé for example). I prefer to make small amounts at once to prevent the vinaigrette from standing too long in the fridge. What really helps is if you have a vinaigrette shaker or one of those saucing bottles that chefs normally use. You can store those in the fridge and they allow you to neatly apply the sauce on your dish.
Here is my recipe and a few variations:
Ingredients
50 ml olive oil
50 ml sunflower oil
1 1/2 Tbsp cider vinegar
salt and pepper
Combine the ingredients in a bowl, emulsify them with an immersion blender and keep in the fridge until you need it. Shake well before use.
Variations/Ideas
Traditional french mustard dressing: add 1-2 tsp of Dijon mustard to the basic recipe. (This is generally my favourite)
Instead of the cider vinegar you can use balsamic vinegar for example. Always use the best balsamic vinegar/olive oil for your salad dressings (and lower quality olive oil for cooking).
Instead of 1 1/2 Tbsp of cider vinegar you can use 2 Tbsp of lemon/lime juice.
You can add a little water so the vinaigrette doesn’t feel too heavy from the oil.
Shallots, diced tomatoes, dill, leeks are nice additions to variate the vinaigrette.
Ahh I’m about to reveal the recipe for one of the most delicious things on this planet. Poulet “à l’africaine” or African style chicken is a dish that my mother in law used to make for us whenever my husband’s aunt (who is married to a Togolese) and cousins came to visit. I always enjoyed those moments, not only because it’s great fun being with them and listening to their stories but also because I got to know this dish.
I am actually not entirely sure if this recipe is truly African. It’s made with peanut butter which gives it an amazing, “exotic” flavour. If you are thinking right now “what in the world is exotic about peanut butter???”, then let me tell you that it’s veeeeery exotic for someone who grew up in Germany :p Germans don’t really eat peanut butter and until a few years ago you could only get it in specialized shops. I didn’t know what I was missing! Today was actually the first time I bought a jar of peanut butter and I spent 10 minutes smelling, tasting a little spoon, smelling again, tasting… it was that fascinating! It’s a new type of flavor that I wasn’t used to but that I liked instantly.
If you don’t like couscous you can serve the dish with rice or pasta but I really think that couscous complements this exceptionally well. The sauce itself is made from ingredients that most of us always have at home. Easy and rather cheap to make but tastes amazing!
Ingredients
2 chicken breasts
1 onion
1 clove of garlic (optional)
400 ml tomato purée
250 ml water
1/2 tsp chili paste (if you like it really hot, use 1 tsp)
3 big tsp peanut butter
oil (sunflower or peanut)
salt and pepper to taste
1 1/2 cups of couscous
—————-
Preparation
Chop the onions and the garlic finely.
Heat up 1 Tbsp of oil in a casserole.
Cut the chicken breasts in dice.
Add the onions and the garlic to the casserole and cook them for 1-2 minutes on medium heat until they are transparent.
Add the chicken and cook it for 3 minutes approximately or until it has a golden brown color. Add the chili paste and cook for 1 more minute.
Add the tomato purée and the water. Bring to a boil and let the sauce simmer for about 20 minutes.
Meanwhile prepare the couscous according to instructions.
Add the peanut butter and let it melt into the sauce. Add seasoning to taste.
Let’s face it: as a student you sometimes open the fridge and there is nada :p Only the jar of marmelade and the egg looking at you like “dude, marmelade omelette sucks so give up right away and order pizza”.
Living on a tight budget does suck, however it’s exactly in those moments that you’ve got to be creative if you don’t want to end up eating crackers. So what did I have left exactly: Flour, 1 egg, melting cheese (gruyère), onion, +some cans and usual pantry stuff. Then the flash of insight hit me, why not make spätzle! Spätzle are self made egg “pasta” that are incredibly popular in Germany, especially in the south (they are also very popular in Austria, Switzerland and Alsace). I grew up eating those and I still love them. It’s often baked with cheese and some even add fried onions. It’s godly stuff really and very easy to make… well that is if you follow Yakumo’s 3 rules to making spätzle:
The traditional way of making spätzle consists of pouring the spätzle batter on a cutting board which you hold over a saucepan with boiling water. You then need to rapidly cut off pieces of the batter with a knife. As you might have guessed already: this requires a lot of training and if you work too slowly half of your spätzle will be mushy. Spätzle batter sticks like hell too (fun, fun). Luckily nowadays technology saves us from all that pain and lets us create perfect spätzle quickly without stick-fest. This technological wonder comes in the form of a piece of metal with a lot of holes: Norpro Stainless Steel Spaetzle Maker :p It’s that easy!
Normal spätzle batter is made of eggs, flour and salt (+ oil maybe). Nothing else. This naturally means that you need to add a large amount of eggs. Whilst I’m convinced that eggs are healthy, I still think they should be consumed in moderation. Beside, I don’t always have 5-10 eggs lying around. You can actually reduce the amount of eggs and substitute with water. Of course the less eggs you put the less the spätzle will taste of egg but in my opinion 1egg-spätzle taste delicious already. I’ll still tell you the original recipe so you can make “authentic” spätzle, should you wish to.
If you fry onions to accompany your spätzle, cut the rings equally big :p Like the tart that I am I cut mine pretty unevenly… needless to say that some rings were slightly burned while others were just nice and crispy and some weren’t cooked at all. I could have guessed so before but hey, I’m here to make mistakes so you don’t make them ^^
You are probably wondering right now why the heck I’m getting so excited about eating some form of pasta :p Well spätzle do not exactly taste like pasta. They have a very distinct flavour that goes so well with their particular texture. That and they are very cheap and quick to make. You can use up the rest of eggs or cheese that you have, you can even add some spinach to the batter to color the spätzle… they make a great main course if you bake them with cheese but they are fantastic as a side dish with meat or with a vegtable gratin as well.
Ingredients
How I made my batter:
250g flour (I used whole wheat but you can use all-purpose too)
1 large egg (you can add more eggs, however you must add proportionally less water then)
1 tsp of salt
1 Tbsp of oil (do not use olive oil, the taste doesn’t really fit here, use sunflower for example)
125 ml of water (+/- some, depending on the flour you use)
For an original spätzle batter, you’d need:
250-270 grams wheat flour
5 large eggs
1 tsp salt
1 Tbsp oil
up to 50 ml water
Other than that:
1 large onion
a little flour
1 Tbsp of butter
salt and pepper to taste
4 Tbsp of melting cheese (I used gruyère)
————-
Preparation:
Bring water to a boil in a large saucepan and salt it.
Cut the onion in equally sized rings.
Mix the ingredients for the batter and whisk them well until you’ve got no lumps left. The batter must have the consistency of a frozen yogurt or a very thick pancake batter that sticks to the mixer and is heavy.
Use the batter with your spätzle device according to manufacturer’s instructions to make the spätzle. Just be careful to work as quickly as possible once the batter is over the hot water. If you take too long, the batter will just cook/harden on the device and you won’t be able to push any spätzle through anymore.
Once the spätzle are in the water they are cooked very quickly, as soon as they swim on the surface of the boiling water they are done and can be drained through a sieve.
Keep the spätzle warm and heat about 4 Tbsp of oil in a casserole. Dust the onion rings with flour and put the them inside the hot pan, do not salt them yet and let them (deep-)fry on medium-high heat until they are golden brown.
Put the onion rings on kitchen paper to dry and remove the frying oil from the casserole. Salt the onions if you like.
Add a little fresh oil and heat the casserole up again. Now add the Spätzle and fry them until they take on a golden brown color. Add the butter and the cheese and let it melt nicely. Season to taste.
Remove the spätzle from the heat, serve them on a plate and garnish with onion rings.
Today my husband asked if we could make some cookies together for the coming week. We very much enjoyed the ones I made last week because they were so versatile. Sometimes we ate them quickly on the way to university as breakfast (not healthy I know :p), sometimes we took them along as dessert for lunch and sometimes it was simply enjoyable to sit down with a cup of tea and a nice cookie. There is something comforting about having self baked cookies at home, can’t really explain why.
This time I tried out a recipe from allrecipes.com (Steven’s Chocolate Chip Cookies). I altered it slightly to fit my tastes (I prefer less sugar in general, more vanilla extract and less chocolate chips) and the result was very good. Still I used about 100g more chocolate chips than last week and whilst the cookie is perfect for people who are really fond of chocolate, it was a little too much for me. I’ll reduce the amount to 150g next time. Also I think that I’ll try to chop up some quality semisweet chocolate (70%+) instead of using ready-made chocolate chips.
Last week’s recipe is my favourite so far, not only because there were less chocolate morsels but because the cookie itself had a nicer texture, was less crunchy and the flavour felt cleaner. Have fun trying this out and if you’ve got a perfect cookie recipe, please share
Ingredients
225g butter (soft)
110g brown sugar
100g white sugar
2 eggs
1 Tbsp vanilla extract
160g all-purpose flour
150g whole wheat flour
1 tsp baking soda
1 tsp salt
150g chocolate chips (white, milk or semisweet, or mixed)
1 cup chopped walnuts
—————–
Preparation
Preheat the oven to 175 °C.
In a medium bowl, combine all dry ingredients (flours, salt and baking soda). Mix them and put aside.
In a medium bowl whisk the soft butter along with the different sugars until you get a creamy texture. Mix in eggs and vanilla extract.
Stir in the dry ingredients from before and mix everything well. Fold in the nuts and the chocolate chips.
Lay out a baking tray with an ungreased baking sheet. Drop spoonfuls of cookie dough on the sheet making rows with enough space for each cookie to expand.
Bake in the oven for 10-12 minutes - until golden brown. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
It’s the third day of my Gordon Ramsay test cooking. Today I decided to attempt a warm chicken salad from Gordon Ramsay Makes It Easy“. First let me say that I am extremely happy about my recipe choice. I was completely blown away by this dish. Without exaggarating, I didn’t eat something as good as this in a long time. The flavours mixed well, the vinaigrette was light and didn’t overpower the taste of anything else, the chicken itself had a sublime taste from poaching in a flavourful liquor and the bacon added a really nice crunch to the salad.
I will definately cook this dish again, especially for guests. Unfortunately I didn’t have enough baby spinach leaves so I had to divide the chicken and the artichokes on two plates (that’s why there is so many on the picture). The portion was huge but we didn’t eat anything else so it was fine. The only thing that I’d really like to add is about frying the chicken: whenever you see a chicken recipe in a cookbook, do not mind any cooking times that are indicated. The thickness of chicken breasts differs greatly and it is crucial to verify yourself if the chicken is still pink in the middle or not. It’s very dangerous to eat a rare piece of chicken. This is why you should always check if the meat is cooked in the middle, if not, cover the chicken with a lid and put it back on the stove for a few minutes on lower heat. Or slice the chicken breast in a half and fry it on the uncooked sides. Or if the meat already has a nice color on the outside but isn’t cooked inside, put it in the oven for a few minutes.
(Adapted from Gordon Ramsay Makes it Easy)
Ingredients
2 rosmary sprigs or 1 tsp of dried rosmary
2 thyme sprigs or 1 tsp of dried thyme
2 garlic cloves, peeled
500 ml chicken stock
2-3 chicken breasts (depending on the size, with skin on if you like)
2 Tbsp of olive oil
25g butter
150g artichoke hearts (from a jar or a can)
1-2 Tbsp lemon juice
6 slices of bacon
50 ml basic vinaigrette (100 ml olive oil, 100 ml sunflower or groundnut oil, 3 Tbsp white wine or cider vinegar, salt & pepper –> mix with an immersion blender and keep in the fridge for use)
1 shallot, finely chopped
1 tsp balsamic vinegar
150g baby spinach
————
Preparation
Put the herbs, garlic and the stock in a saucepan and bring to a simmer. Clean the chicken breasts (cut of fat etc.) and put them in the simmering liquor. Let poach for about 3 minutes or until the meat is firm to touch. Let the chicken cool off in the liquor.
Remove the chicken from the liquor, heat the olive oil in a non stick frying pan and once it’s nicely hot, put the chicken breasts inside (if you use chicken breasts with skin, put them in skin side down). Now put a lid on the frying pan and and let it cook for approximately 5 minutes (until the skin is crisp). Turn the chicken and add the butter. Cover again and let cook for about 2 minutes.
Remove the lid from the chicken and check if it’s done in the middle, if not, either let it cook as a whole for a few more minutes at a lower temperature with the lid on. Or halve the breasts and fry the pieces with the uncooked side down. Or put the frying pan with the chicken in the oven for a few minutes.
Drain the artichokes through a sieve and remove all excess oil. Dry them on kitchen paper and drizzle with the lemon juice.
Pan fry the bacon until it’s nicely crisp. Drain on kitchen paper.
Mix the vinaigrette with the balsamic vinegar and the shallot.
Now slice the chicken breasts in six long slices each. Arrange 4 plates with the chicken the baby spinach leaves, the atichokes and the bacon. Drizzle with your vinaigrette.
I was particularly intrigued by this dish because of the Ratatouille. As you might have read already, I’m living and studying in Aix-en-Provence, a beautiful town in the heart of the Provence region, about 30 kilometers away from Marseille. If there is one dish from Provence that almost everyone knows, it’s Ratatouille. This vegetable stew originated in Nice but it is eaten almost everywhere in France.
(One of Cezanne’s paintings of Mont St. Victoire, the mountain that reigns over Aix-en-Provence. The famous painter was born in Aix.)
About the dish itself: I loved the combination of Ratatouille and fish. The dish felt very light and it was relatively easy to make. The only criticism I have is for the Ratatouille itself. In the recipe the vegetables are cooked very shortly (about 5-7 minutes) which is good if you want to keep the vegetables a little crunchy, but which isn’t so great if you leave the skin on the aubergines. Of course it probably depends on what kind of aubergine (eggplant) you use, but the one I used had a quite thick skin and when the dish was done it was hard to chew the aubergine pieces. Apart from that I might add a little tomato purée the next time but that’s optional.
(The recipe is adapted from Gordon Ramsay’s cookbook “G.R. Makes it Easy”)
Ingredients
For the rustic ratatouille:
1 onion, finely chopped
1 clove of garlic, finely chopped
1 tomato
1 yellow pepper (or 1/2 red pepper and 1/2 yellow pepper)
1 courgette
1/2 aubergine
1 Tbsp olive oil
1 handful of basil leaves, roughly chopped
1 tsp of balsamic vinegar
salt and pepper
For the fish:
2 nice sea-bream fillets (buy them fresh with the skin on)
2 Tbsp of olive oil
salt and pepper
—————-
Preparation
Wash and cut the tomatoes in quarters. With a sharp knife slide along the flesh to deseed them. Finely chop the flesh.
Wash and deseed the pepper(s). Cut them in 1cm dice.
Wash and cut the courgette in 1 cm thick dice.
Wash the aubergine and cut it into 1 cm dice. If the skin is very thick rather remove it.
Heat the olive oil in a large saucepan. Wait until it’s hot.
Cook the garlic and the onions (on medium heat) in the pan for approximately 2 minutes until they are soft.
Add all the vegetables to the pan and cook everything for about 5 minutes while stirring every now and then.
Add the basil and the vinegar, season to taste.
Remove the ratatouille from the heat and keep it warm.
Clean the bream fillets, be careful to remove all scales and with your finger drive along the line in the middle of the fillets. If you feel any bones, remove them with a pincher.
Lay the fish on your cutting board, skin-side up. With your hand squeeze the fillet together a little so the skin gets stretched. Now cut into the skin leavin less than a cm of space between each cut. Salt the fish on the skin side and be careful to put salt inside every of the “lamelles” you created.
Heat the olive oil in a non stick frying pan.
Once hot (and really let it get piping hot first) put the fillets in the frying pan, skin side down.
Let the fish cook like that on medium-high heat and don’t touch it. Give it time until 2/3rd of the fish is cooked. (3-4 minutes)
Turn the fish once, letting it cook for about a minute on the other side (check if it’s done completely).
When it’s done, turn it around on the skin side and remove the pan from the heat.
Put half of the ratatouille on a plate and put the fish on top, skin-side up.
A few days ago I received one of Gordon Ramsay’s cookbooks I had ordered. Gordon Ramsay Makes It Easy is a collection of recipes for everyday life, which you can prepare without spending a lot of money or standing in the kitchen for hours (it says so on the book-cover). As I’ve said before already: I don’t like celebrity cookbooks. Often you open them with high expectations and once you try out a few recipes you get disappointed not only by the result but by the time and money you invested.
I watch a lot of cooking shows with Gordon Ramsay and I’ve always been impressed by the simplicity of his dishes. This is actually the reason why I decided to buy his book and to give it a try, despite my prejudices. I randomly selected 3 recipes and will be trying them out over the next days, always posting about my experiences here.
When I went shopping today for ingredients, the list of items I needed to make those three dishes was 9 items long. Of course it always depends on how well your pantry is stocked but 9 items for 3 dishes is really nice, especially given the fact that I’m a student and that I must be careful with my budget.
The first dish I decided to try out was a Broccoli soup. Gordon Ramsay’s famous broccoli soup with 3 ingredients: Broccoli, Water and Salt! After preparing the dish I can say: it was quick, it was cheap and it tasted good. I wasn’t blown away but that’s mostly due to the additions beside the broccoli. Ramsay suggests in his book/dvd that for a “Posh occasion” you can add a strong goat cheese along with a few walnuts to the soup. Given the fact that I loath goat cheese I added some “Tomme Blanche” (which doesn’t have a strong taste) and a few walnuts. I loved the soup itself but the cheese bothered me more than anything and made the dish really heavy. The walnuts were ok but not a must either in my opinion. The soup itself though is a great way to eat broccoli which has a bombastic nutritional value.
Ingredients
1 broccoli head (nice green color, no brown spots)
water
salt
olive oil to drizzle (optional)
——————–
Preparation
Bring water to a boil in a large saucepan.
Take the broccoli in your hand, by the stem, and hold down the florets. Cut them off by cutting around the stem, turning it slowly as needed.
Wash the florets and salt the water.
Once the water is rapidly cooking, add the florets and cover with a lid.
After 4-5 minutes, once you can cut through the broccoli with a knife, remove the pan from the heat and drain the broccoli through a sieve into a bowl. It is important to keep that water, do not throw it away.
Put the broccoli in a blender and add some of the cooking water to it until the water is about at half height of the broccoli. Now blend thoroughly (starting slowly and interrupting a few times at first) until you have a soup with a very smooth texture. Remove the lid from the blender and add seasoning if needed.
Fill a plate with the soup and drizzle a little olive oil on top.
Croutons should go well with the soup, try it out!
A few days ago I was browsing Elise’s wonderful blog and her last blog entry was about a pumpkin risotto which actually reminded me that I had never cooked nor eaten a risotto ever before. First I had to find out where to get the special, medium grain rice that you need for risotto, called “Arborio”. While walking around town this morning I actually discovered a charming little Italian grocer. He had exactly the rice I wanted plus some quality Parmesan cheese and prosciutto (12 € all in all, ouch :p).
Once I got home I started cooking immediately and when I got to the “add white wine” stage of the recipe I grabbed the sole bottle of wine I still had standing around (I normally don’t drink alcohol) and I was shocked to discover that it was a super pricey, Christmas present bottle of “Saint Joseph” wine from my father in law… well the stock was already cooking and the onions were in the pan so I couldn’t go to buy a different bottle fast. Well, I opened the bottle and prayed for my father in law never to find out :p The risotto itself was very tasty (it better be tasty at 20€ a portion^^), however I found it a tiny bit stiff so I’m going to add a little more stock next time.
Prepare the chicken stock and let it simmer at low temperature.
Melt the butter in a large saucepan together with the olive oil until they are foamy.
Add the onion and cook them at medium-low heat until they get transparent.
Add the prosciutto and cook everything together for about 2 minutes.
Turn the heat up and add the rice. Cook for 2 minutes while stirring constantly.
Add the white wine and stir until the wine is absorbed by the rice.
Turn down the temperature to medium and with a ladle add stock to the rice until it’s just about covered.
Cook until the stock has been absorbed. Now stir the rice continuously while adding one ladle of broth at a time, allowing the rice every time to absorb the liquid before adding a new ladle. After about 10 minutes of doing that, add the peas to the rice.
Continue until no broth is left and until the rice is al dente (cooking time overall of the rice is 15-20 minutes).
Just right before taking the risotto of the heat, add the rest of the butter along with the Parmesan cheese and some salt/pepper if needed.
“Does the perfect cookie really exist?” A truly existential question if you ask me. A good cookie can save your life. No really. For instance, imagine you walk home through the rain, a car splashes you with water, your socks get all soggy and when you come home you realize that your neighbour decided to use the loudest electric screwdriver he could find to assemble his new IKEA shelf. Basically you got two possibilities: grab a frying pan and run after your neighbour (who is at least one foot taller than you) or follow the seducing smell of freshly baked cookies and forget all your troubles. See? A cookie can cheer you up in any situation!
So what are the characteristics of a perfect cookie? Well, that’s the problem: everyone likes their cookie differently To me the perfect cookie has a soft texture, a color between dark beige and light brown, a fragrant smell of butter and vanilla and once you decide to devour it, there must be the flavour of deep dark chocolate chips rounded up by the not too sweet aroma of brown sugar and the earthy flavour of chopped nuts.
Am I dreaming? Oh well, guess I am. Or not, because I think I managed to find a recipe that comes veeeeery close to what I call a perfect cookie. Try it out on your very own quest to the perfect cookie and tell me how it went!
(Recipe adapted from the authentic Nestle Toll House Chocolate Chip Cookie Recipe)
Ingredients
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1 tsp salt
1/2 pound (250g) butter
1/2 cup granulated white sugar
3/4 cup packed brown sugar
1 Tbsp vanilla extract
2 eggs
150g chocolate chips/morsels (or chopped chocolate - you can use white, milk or dark chocolate, or a mix)
125g chopped walnuts (you can use any nuts you like)
2 Tbsp of milk (only add this if you like your cookies soft)
————–
Preparation
Put the butter in a little saucepan and make it melt over low-medium temperature.
Meanwhile combine both flours, baking soda and salt.
Beat butter, sugar, brown sugar and vanilla extract in a large mixer bowl.
Add eggs - one at a time - beating well after each addition.
Gradually beat in flour mixture.
Add the milk (if you are using any) and beat well.
Fold in nuts and chocolate chips.
Refrigerate the dough for an hour or two.
Preheat your oven at 180 °C approximately. Make a few tests with your oven to be sure you’ve got the optimal temperature. This strongly differs depending on the oven you got… and temperature matters a lot for cookies.
Lay out a baking tray with ungreased baking sheet.
Depending on which size you like your cookies to have, drop a spoonful of the dough on the baking sheet. Repeat until you got the sheet covered with several rows. Be careful to let about 10 cm of space around each cookie.
Bake for 9-11 minutes until they are golden brown. Let stand for about 2 minutes and remove them from the tray. If you make small cookies you’ll get about 4 batches out of this recipe.
Enjoy and if you have a “perfect” recipe for cookies, please share
When I moved here to France I started to get to know French cuisine. One thing I truly fell in love with are tarts and quiches of all sort. If you wonder what’s the difference… well quiches normally always contain a savory custard which is made of eggs, milk and cream. They are also often garnished with several different ingredients like leeks and crisp bacon for example. Furthermore there is no sweet version of quiche. Tarts on the other hand can be both sweet and savory. They can be filled with a custard but don’t have to and it mostly only features one main ingredient like “Tarte au chocolat” or “Tarte au citron” (Lemon-tart). Anyway both are equally tempting. If you find the idea strange of eating a savory tart/pie, just forget about it and try some, you’ll be pleasantly surprised.
My mother in law, who has been a great inspiration for me, was so nice as to teach me her recipe for a tarte aux tomates. I hope you’ll enjoy it as much as I do.
250g of grated cheese (I used emmental, you can use a different cheese though, Parmesan for example)
thyme (best is fresh but dried works too)
salt and pepper
olive oil
——————-
Preparation
Preheat the oven at 180 °C.
Cover a tart/pie form with the sheet of shortcrust pastry.
Pierce it with a fork a few times and put it in the oven for about 10 minutes.
Meanwhile wash the tomatoes and cut them in slices.
Once the pastry is done, remove it from the oven and while being careful not to burn yourself spread the mustard on the bottom of the pastry.
Cover the whole bottom with half of the cheese.
Add the onions if you are using any.
Lay out the tomato slices evenly to cover the whole tart. If you’ve got too many, just stack them a little. Don’t put too many though else there is going to be too much liquid.
Cover with the rest of the cheese, add a little salt and pepper and sprinkle with the thyme.
Drizzle a little olive oil on top then put the tart back into the oven for approximately 20 minutes.
:p It’s that easy!
“. First let me say that I am extremely happy about my recipe choice. I was completely blown away by this dish. Without exaggarating, I didn’t eat something as good as this in a long time. The flavours mixed well, the vinaigrette was light and didn’t overpower the taste of anything else, the chicken itself had a sublime taste from poaching in a flavourful liquor and the bacon added a really nice crunch to the salad.
To me the perfect cookie has a soft texture, a color between dark beige and light brown, a fragrant smell of butter and vanilla and once you decide to devour it, there must be the flavour of deep dark chocolate chips rounded up by the not too sweet aroma of brown sugar and the earthy flavour of chopped nuts.
