Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜

This is a simple and old recipe for a quick omelette and a filling breakfast or brunch. I actually like preparing it just in one pan, keeping all the flavours together, and for less washing up after breakfast. Omelettes have been featured in French cuisine since the Middle Ages and still are a base for healthy and delicious meals to these days. Ingredients for 2 … Continue reading Cheese & Mushroom Omelette ๐Ÿง€๐Ÿ„๐Ÿฅ˜

Lemon Salmon ๐Ÿ‹๐ŸŸ๐Ÿฅ˜

A recipe for a quick and tasty seafood dish with tangy flavours. Perfect for a summer barbecue or a light dinner.ย  Ingredients for 4 people: 4 x 150g boneless and skinless salmon fillets; zest and juice 1 large lemon; 1 garlic clove, finely chopped; 10g fresh tarragon, finely chopped; fennel seeds; 2 tbsp olive oil Preparation time: 30 minutes for marinading and 10 minutes cooking … Continue reading Lemon Salmon ๐Ÿ‹๐ŸŸ๐Ÿฅ˜

Fusilli alla boscaiola๐Ÿ๐Ÿ„๐Ÿ‡ฎ๐Ÿ‡น

Amongst the most popular pasta sauces, boscaiola – Italian for woodman’s, is traditionally inspiered by autumnal ingredients and flavours, although, by now it is an all time favourite sauce and recipe. Ingredients for 2 people: 200 g of fusilli pasta 200 g of fresh mushrooms 80 g of diced bacon or pancetta 1 small glass of white wine 2 tablespoons of grated cheese 200 ml … Continue reading Fusilli alla boscaiola๐Ÿ๐Ÿ„๐Ÿ‡ฎ๐Ÿ‡น