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Recommended Interesting Articles

Gardening

Escarole: it resists the cold well

Escarole is a salad appreciated for its leaves but also for its easy cultivation and its resistance to cold.In summary, what you should know: Name: Cichorium endivia or latifoliumFamily: AsteraceaeType: AnnualHeight: 20 to 30 cmExposition: Sunny and medium Shade Soil: Ordinary Harvest: About 6 weeks after sowing Escarole sowing Escarole is often grown in summer and fall but it can also be sown earlier for a spring harvest. It is then sown under cover and in rows from February to October.
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Trees and shrubs

Irresistible, syringe

Here is one of the most enchanting and fragrant shrubs in the garden. Very accommodating, it pleases everywhere and gives a romantic allure to the garden with its cascades of white flakes and its scents of orange blossom. all regions.
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Fish / shellfish

Biscayan mackerel a la plancha

Here's how to make a simple plancha a feast! Surprise your friends with these biscayan mackerels à la plancha.Ingredients for 6 people6 mackerels (let your fishmonger rise the fillets) Olive oil1 sprig of thyme1 bay leaf2 stalks of spring onions4 cloves of garlic15 cl of olive oil olive7 cl red wine vinegar Espelette pepper Salt and pepper For the biscayenne sauce 5 tomatoes 1 green pepper 120 g pimientos del piquillo (drained weight) 100 g Bayonne ham 2 stalks of spring onions 4 cloves of garlic 15 cl olive oil 7 cl red wine vinegar Espelette pepper Salt and pepper Biscayan mackerel a la plancha Sprinkle the mackerel fillets with a dash of olive oil, add a sprig of thyme and a bay leaf and keep them in the refrigerator.
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Food recipes

Green cabbage cannelloni and fine poultry stuffing

Kale, a vegetable sublimated by this delicious recipe of green cabbage cannelloni and fine poultry stuffing. For 4 people: 12 kale leaves 400 g chicken breast 1 shallot 1 carrot 3 c. tablespoons crème fraîche 2 eggs 1 bunch of chives 200 g white cheese 1 lemon, special cooking cling film Salt and pepper.
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Entrances

Fresh fig salad and serrano ham

As a starter or as a main course, the assembly of fresh figs and Serrano ham is a delight.Easy and quick to prepare, here is the recipe ... Ingredients for 6 perosnnes: 1 salad mix such as mesclun or arugula 12 slices of ham Finely chopped Serrano 6 fresh figs Olive oil Balsamic vinegar Old-fashioned mustard Salt, freshly ground pepper Recipe for salad of figs and serrano ham: Wash and cut the figs into quarters Prepare the vinaigrette with the oil, balsamic vinegar and 1 teaspoon of mustard In a salad dish or in individual soup plates, start by putting the salad Season the salad with the vinaigrette Arrange the fig wedges Roll the slices of ham and add them to your salad This salad is served with toast and toast and can also be served with toasted pine nuts… Bon appétit!
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