I normally think these things look extremely tacky, but this stainless steel classic from Stelton would make it past the threshold of our front door :)
Hmmm...I may have a problem :) At last count I had more than 200 cookbooks.
I love to read them in bed and dream about the potential results, but I don't cook from them as often as I'...
I use salted butter for everything. Even sweet recipes, as I think most sweet things taste better with a hint of salt.
I absolutely love a thick slice of crusty, rustic country bread ...
While we're on the subject, Staub's mussel pot looks very clever, although I don't I don't eat enough mussels to justify a large single purpose item like this:
That is the weirdest thing I've heard this week.
What kind of lasagna sheets could she be using?
I've never had problems with undercooked pasta in my lasagne...
1950s design classic Teema from Iittala. White except for the turquoise breakfast/apetizer plates and some striped cereal bowls from the coordinating series Origo, in a colour combination that has ...
Are those tomatoes I see in the fridge?
Tomatoes should ideally be kept in a cool place, but outside the fridge, as fridge temperature destroys their flavour and texture. Potatoes and...
I want maximum flavour for a minimum of effort, and portion sizes that don't assume you'll be serving a 7 course menu, so I tend to stay away from cookbooks that look too "cheffy". Molecular gastro...
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I love it, but to me it's not a two ingredient soup. I use a Paul Bocuse recipe that includes butter, good sea salt, crème fraiche and chervil
Drool! :)~ I hope the Cassis colour will come to Norway as well! *crossing my fingers and toes*
I normally think these things look extremely tacky, but this stainless steel classic from Stelton would make it past the threshold of our front door :)
Listeria won't be transferred through breast milk as far as I know.
That is the standard size fridge in Norway, and also in every European country I've visited so far.
Hmmm...I may have a problem :) At last count I had more than 200 cookbooks. I love to read them in bed and dream about the potential results, but I don't cook from them as often as I'...
An infusion of fresh ginger and lemon slices with a teaspoon of honey. Yummy! :) Anything spicy and light, like Tom Yum Gung or Pho
Also, never leave the seasoning until the end. Start seasoning during the early stages of preparation to build a better flavour.
I use salted butter for everything. Even sweet recipes, as I think most sweet things taste better with a hint of salt. I absolutely love a thick slice of crusty, rustic country bread ...
I use the largest Droppar jar from IKEA: http://www.ikea.com/us/en/catalog/categories/departments/kitchen/15...
I'd never set an end time for a grown up party. I trust my friends to notice when their hostess is ready to go to bed :)
What is Boulette's Larder?
While we're on the subject, Staub's mussel pot looks very clever, although I don't I don't eat enough mussels to justify a large single purpose item like this:
That is the weirdest thing I've heard this week. What kind of lasagna sheets could she be using? I've never had problems with undercooked pasta in my lasagne...
1950s design classic Teema from Iittala. White except for the turquoise breakfast/apetizer plates and some striped cereal bowls from the coordinating series Origo, in a colour combination that has ...
I have the angled Eva Solo knife stand. Its brilliant design will happily accommodate lots of knives of all shapes and sizes. Highly recommended! :)
Are those tomatoes I see in the fridge? Tomatoes should ideally be kept in a cool place, but outside the fridge, as fridge temperature destroys their flavour and texture. Potatoes and...
I want maximum flavour for a minimum of effort, and portion sizes that don't assume you'll be serving a 7 course menu, so I tend to stay away from cookbooks that look too "cheffy". Molecular gastro...
I get Delicious magazine (Both the UK and Australian edition) and
I frequently make spatchcocked roasted chicken with harissa paste under the skin. Hot and delicious! :)