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neigeblanche.wordpress.com

Neigeblanche

Getting hot under the collar. Seasons are changing. Don’t you love it when nature transforms itself almost overnight? In the Swiss Alps, autumn has arrived and winter is slowly creeping down the mountain. The snow has made its first appearance. Read more. Fruit in savoury dishes. A subject certain to elicit strong reactions. Be it the traumatic experience of eating my Mother’s chicken curry with bananas and raisins, a frequent occurrence in our household, and definitely not for. Read more. My fondness fo...

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Neigeblanche | neigeblanche.wordpress.com Reviews
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Getting hot under the collar. Seasons are changing. Don’t you love it when nature transforms itself almost overnight? In the Swiss Alps, autumn has arrived and winter is slowly creeping down the mountain. The snow has made its first appearance. Read more. Fruit in savoury dishes. A subject certain to elicit strong reactions. Be it the traumatic experience of eating my Mother’s chicken curry with bananas and raisins, a frequent occurrence in our household, and definitely not for. Read more. My fondness fo...
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Neigeblanche | neigeblanche.wordpress.com Reviews

https://neigeblanche.wordpress.com

Getting hot under the collar. Seasons are changing. Don’t you love it when nature transforms itself almost overnight? In the Swiss Alps, autumn has arrived and winter is slowly creeping down the mountain. The snow has made its first appearance. Read more. Fruit in savoury dishes. A subject certain to elicit strong reactions. Be it the traumatic experience of eating my Mother’s chicken curry with bananas and raisins, a frequent occurrence in our household, and definitely not for. Read more. My fondness fo...

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neigeblanche.wordpress.com neigeblanche.wordpress.com
1

Green and crunchy | Neigeblanche

https://neigeblanche.wordpress.com/2012/06/18/green-and-crunchy

By neigeblanche on June 18, 2012. And by all accounts, one of the star ingredients of the summer salad I am about to share with you – quite understated but full of flavour. Tell me about your savoury fruit dishes what’s your favourite? What was your first experience of a dish containing fruit? Granny Smith’s Prawn Salad. Adapted from a recipe from wholeliving.com. Serves 4 as a starter and 2 as a light lunch. 3 tarragon stems and 1 teaspoon chopped tarragon. 1/2 lemon, quartered. 2 tablespoons olive oil.

2

Getting hot under the collar. | Neigeblanche

https://neigeblanche.wordpress.com/2012/11/05/getting-hot-under-the-collar

Getting hot under the collar. By neigeblanche on November 5, 2012. Seasons are changing. Don’t you love it when nature transforms itself almost overnight? In the Swiss Alps, autumn has arrived and winter is slowly creeping down the mountain. The snow has made its first appearance in the resort and the lifts have opened early. My social network pages are rife with photos of the first ski outing of the season, snowball fights and glittering snow landscapes. Adapted from a recipe by Nick Nairn. 2 Alaskan sa...

3

Asian Style Tortellini | Neigeblanche

https://neigeblanche.wordpress.com/2011/08/22/asian-style-tortellini

By neigeblanche on August 22, 2011. I always remember my Mother taking an Asian cooking course when I was in my teens. She was a keen shopper at the best of times and this latest project meant she could go wild in the aisles of the Chinese supermarket in Lausanne. I’d laugh at the number of bags she’d return with, filled with these wonderful and mysterious goods – apparently we needed all of it ‘just in case’. Prawn and Tofu Asian Style Tortellini. Filling and Fish Sauce dipping sauce – my own. Put the g...

4

The Greengage Summer | Neigeblanche

https://neigeblanche.wordpress.com/2011/08/04/the-greengage-summer

By neigeblanche on August 4, 2011. Other than apricots, there are greengages, called Reine Claude in French. Small, gorgeous, green and amazingly juicy. They are in season for such a short time, it would be a crime not to grab a punnet and enjoy them. We had some left over and I couldn’t quite muster the strength to eat all fifteen of them in one go before they went off… imagine the stomach ache! Greengage, Mascarpone and Lemon Marmalade Tart. For the shortcrust pastry. 55g butter, cut into cubes,. At th...

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Sautéed Zucchini Recipe - 101 Cookbooks

http://www.101cookbooks.com/archives/sautaed-zucchini-recipe.html

Cooking with Natural Foods. Favorite Fats and Oils. July 27, 2010. 124; 94 Comments. For example, I often cook up a pan of the zucchini like this, then use it to top off a frittata. You might toss it with a short pasta, a bit of slivered basil, and a bit of feta - also delicious. Over farro, not bad. Baked as a hand-pie in a simple pastry with a smudge of goat cheese? And before I sign off, a few links - because I'm long overdue for a proper "favorites" list:. I've been using this. When he sleeps over.

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Neigeblanche

Getting hot under the collar. Seasons are changing. Don’t you love it when nature transforms itself almost overnight? In the Swiss Alps, autumn has arrived and winter is slowly creeping down the mountain. The snow has made its first appearance. Read more. Fruit in savoury dishes. A subject certain to elicit strong reactions. Be it the traumatic experience of eating my Mother’s chicken curry with bananas and raisins, a frequent occurrence in our household, and definitely not for. Read more. My fondness fo...

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