Monthly Archives: January 2014
Production: a couple of winter soups – Produktion: ein paar Winter-Suppen
Production: a couple of winter soups – Produktion: ein paar Winter-Suppen
Production: a couple of winter soups – Produktion: ein paar Winter-Suppen
Production: a couple of winter soups – Produktion: ein paar Winter-Suppen
Arepas Andinas without Pisca: unwastefully-delicious-leftovers-soup tweak
Arepas Andinas without Pisca: un-wastefully-delicious-leftovers-soup tweak In the Venezuelan Andes, arepas, a traditional corn-dough-bread in the rest of the country, are made with wheat flour. Arepas Andinas are good to eat at any time and when it is cold accompanied
Arepas Andinas without Pisca: unwastefully-delicious-leftovers-soup tweak
Arepas Andinas without Pisca: un-wastefully-delicious-leftovers-soup tweak In the Venezuelan Andes, arepas, a traditional corn-dough-bread in the rest of the country, are made with wheat flour. Arepas Andinas are good to eat at any time and when it is cold accompanied
Vacherin: melted alpage over potatoes
Vacherin: melted alpage over potatoes During winter in the Jura Mountains, when the cows come down from the Alpine Tundra and there is not enough milk production to make Comté, pasteurised Vacherin Mont d’Or from Switzerland and unpasteurised Vacherin du
Vacherin: melted alpage over potatoes
Vacherin: melted alpage over potatoes During winter in the Jura Mountains, when the cows come down from the Alpine Tundra and there is not enough milk production to make Comté, pasteurised Vacherin Mont d’Or from Switzerland and unpasteurised Vacherin du
Herd & Ofen 