For this dish the potato should be cooked the day before you are going to use them. Very nice side dish but sometimes takes practice to get the crispy on the outside and doneness in the centre. There are many varieties of Rosti depending the region or city you are from. The Bern variation is the best known and has been offered by international hotel and restaurants.
New Caledonia cuisine is a mix of cultures and influences.The Islands of New Caledonia are located in the Pacific Ocean and are ruled by the French. Manly the food traditions and festivals here are those celebrated in France
Switzerland is an angler’s paradise, owing to its large variety of fish from the clean lakes, brooks, rivers, and mountain streams. Lakes and brooks in the Alps are classic waters, and whoever is after big fish will find trout, carp and perch, pike in the Rhone. I got this recipe in Culinaria European Specialties.
We enjoy this recipe and its one we fall back on alot when making chicken. Its relatively easy with not alot of fuss. I found the recipe in Culiaria European Specialties.
Italians like their chicken free range and often do their slaughter and pluck at home.
I found this recipe in a magazine on my friends coffee table, and copied it not sure which magazine it was. I hope to make this for our Christmas table. My daughter loves cheese cake so much so that she drives 200 kilometres to Buffalo NY to the Cheese cake factory. Granted they are a good cheese cake but I wouldn’t drive that far. So anyway now I make a different cheese cake every special occasion. The last one they thought I drove over and bought one. I hope this one turns out as good.
This is a nice quick stew with my favorite seafood ( crabmeat). Good flavors and very healthy too. I usually just use parsley instead of the cilantro here,but the orignial recipe calls for cilantro. This is from The Lands of Figs and Olives by Habeeb Salloum and James Peters.
This is a recipe I got from a newspaper a couple of years ago. Its very versatile you can try using cilantro, mint or marjoram with the basil. Great on pizza, pasta, bruschetta, stirred into scrambled eggs or frittatas. Freezes well in ice cube trays.
This is a three layer frozen dessert on a stick. I got this recipe under the heading "Popsicles all grown up" out of the local paper it's by Krystina Castella. This is all very easy to throw together, but the freezing time is 10 hours. So it's a great make ahead dessert. The suggested moulds are silicone baking moulds or paper cups. Makes 6 - 8oz pops or 8 - 6 oz pops.