CookingMania

Adri's healthy kitchen

Cheese souffle – classic version

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salt and pepper Some important know-hows on soufflé making: - they rinse up because we mix air in the dough - when we take it out of the oven, we should serve it immediately, as it gets easy shrinking (we cannot open the oven during baking them either – at least in the first 20 min) - the soufflé forms should everywhere be coated with butter before filling the dough in

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Puy lentil with vegetables and fresh parsely

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Puy or beluga lentil is the caviar of lentils. It has been grown for more than 2000 years in the Puy provance of France. Its taste is like walnut and like minerals. We do not have to soak this in water as we do with other lentis.

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