Last weekend I made sauces. My better half & I indulged in homemade sauces: It sounds a little too much (at 1st sight!), but I had planned our weekend meals ahead & thought it would be nice to have home-made sauces for brunch & dinner. So I started to prepare the sauces – full aware that I’ll have to store them until their grand appearance on the table. (Meaning I could try at the same…
Another treat for aperitivo: I’m sure you know vitello tonnato from your frequent pilgrimages to your trusted Italian restaurant. Of course you can do it at home … well: I admit I bought the veal at my trusted food store … (You may also start from the scratch w/ preparing the veal by yourself … I skipped this task by buying ready-to-eat veal slices at my trusted food store. Belief me: otherwise it becomes…
A rough remoulade?It’s a self-made, handmade, home-made remoulade: everything is mixed w/ a spoon or an egg whip, chopped w/ my own hands … so it’s a little far away from any store-bought remoulade which tends to be more smooth … Despite all this handiwork it’s a fast remoulade, a simple approach which may present your very own idea of remoulade flavour. So let’s get started …
As I already announced – we’re planning to move. The present state of preparation involves a lot of discussing, clearing up, clearing out … So we are busy. Busy often means that cooking & baking get a raw deal. Some days ago I realized that it was about lunch time w/o having prepared anything … What about sandwiches? However, when peering into my fridge some leftover cooked potatoes caught my eye. So I thought: what…