Here is a simple recipe to make a jar of strong mustard in 24 hours. You can mix the seeds using 50 g of yellow seeds and 50 g of brown seeds. The result will be more attractive and you will really feel like you have traditional mustard. If you do not have a blender, you can use an immersion blender or a food processor. Nevertheless, you will achieve a better result with a blender, as the blades spin very fast.
It’s parsley season, so prepare your chef’s garlic butter for the winter! What is the composition of garlic butter? Butter, parsley, garlic, shallot.
A borage flower butter, what a delight in addition to being very pretty when sliced. The borage flower has a taste of the sea, reminiscent of oysters, and on a slice of bread, it is absolutely delicious. The borage leaves have a flavor similar to cucumber. I tried it with a bit of salmon, divine, just like with seafood.
Make your ketchup yourself, it’s completely different! It’s not very time-consuming and it’s worth it. You can increase the quantities, of course, to keep some on hand. Moreover, packed in jars, you won’t waste a drop of your ketchup, unlike store-bought versions where a quarter is lost in the neck of elongated containers…
A chutney recipe. Photo credit: [removed reference].
The teriyaki marinade is perfect for enhancing the flavor of beef by adding an irresistible touch of umami. The sweet soy sauce, combined with ginger and garlic, creates a perfect balance between sweetness and spiciness.
Green asparagus is delicious when fresh, at the beginning of spring, steamed and served with a sauce. Here is a simple and easy recipe for sauce for green asparagus.
To accompany your cheese platter, prepare this delicious cherry chutney from our regions. It’s the season!
Prepare your homemade white chicken stock and say goodbye to store-bought broth. With this recipe, master what you add to your dishes to achieve the best flavor and health benefits possible.
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