Recommended Interesting Articles

Dishes

Italian roast veal

Here is a delicious recipe for roast veal with carrots, celery, broad bean and tomato, garlic and anchovies, both original and fragrant. Ingredients for 8 to 10 people: 1 roast veal of 1.2 kg in the collar 250 g of carrots2 stalks of celery 20 cherry tomatoes 10 small onions 2 crushed garlic cloves 50 g coconut beans or broad beans 1 chicken stock cube 4 anchovy fillets 1 tsp.
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Gardening

Liane trompette, Solandra: interview

Solandra maxima, also called trumpet liana, amazes with its magnificent flowering.In summary, what you need to know: Name: Solandra maximaFamily: SolanaceaeType: Shrub, climbing plantHeight: 5 mExposition: SunnySoil: Quite richFoliage: Persistent - Flowering: May to September Maintenance and pruning are easy and the result is often magnificent.
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French Emmental meatballs (arancini)

Treat yourself to these delicious French Emmental meatballs, arancini style, this Sicilian specialty.Ingredients for 4 people: 50 cl vegetable broth 280 g whole long rice 50 g butter 3 eggs 2 tsp. 1 tablespoon of potato starch 1/2 bunch of parsley 80 g of Emmental cheese, diced 80 g of breadcrumbs, spices of your choice Salt, freshly ground pepper Boulettes (arancini) with French Emmental - In a skillet, pour the boiling vegetable broth, add rice and butter.
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Apple-rhubarb and custard crumble

Simple, quick and terribly delicious, the apple-rhubarb crumble with custard is a dessert that should win everyone's approval! Ingredients for 6 people: 3 apples, 300 g of rhubarb 100 g of soft butter + 20 g for the dish 100 g of sugar70 g ground almonds150 g flour½ lemon juice½ tsp.
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Dishes

Risotto with mussels, parmesan and seaweed butter

A true institution in Italy, risotto is a delicious and easy dish to make. Here it is associated with mussels, parmesan and seaweed butter.Preparation: 10 minCooking: 20 minIngredients for 4 people: 90 cl of full-bodied poultry broth2 beautiful shallots30 g of seaweed butter300 g of risotto rice15 cl of white wine4 tbsp.
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Gardening

Garlic decoction: technique and period

A garlic decoction is an excellent way to fight against most of the diseases and fungi that affect plants, fruit trees and vegetables in the garden.You will use it throughout the year but especially in the spring upon arrival. of most diseases.Technique for 5 liters of garlic decoction Peel and roughly chop 500g of garlic cloves Leave to soak for about 10 to 12 hours in 5 liters of water Bring this preparation to a boil then boil for about 15 minutes Leave to cool Spray directly on the foliage and water the base of the plant and vegetables.
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