by Peter
Recipe for 2: coarse salt, fine salt and freshly ground black pepper, 250 g green chard leaves, ribs removed, washed, very coarsely chopped, 20 g butter, 10 g flour, 100 ml veal stock
Recipe for 8: 1 dough, 1 bunch swiss chard leaves, 6 apples or pears, 2 eggs, pepper, 1 teaspoon olive oil, 50 g corinthe raisins, 50 g malaga raisins, 150 g brown or brown-can...
Recipe for 2: dash freshly ground nutmeg, salt and freshly ground black pepper, 1 tablespoon butter, 1 tablespoon flour, 350 g green chard, 45 g grated gruyère cheese, 180 ml milk
Recipe for 4: 8 slices of duck foie gras or goose liver, 8 large swiss chard leaves, chopped flat leaf parsley, fine salt and freshly ground pepper, fleur de sel, cracked peppe...
Recipe for 4: new onions, browned butter, turbot trimmings, olive oil, 800 g turbot, 200 g cooked ham, 200 g confit tomatoes, 100 g chard leaves, 80 g chopped hazelnuts, 100 ml...
Recipe for 8: 2 eggs, water, salt, 500 g flour, 200 g butter, 150 g sugar
Recipe for 4: iberian pork pluma for 4 servings, arugula, tarragon, chervil, fennel, broccoli and green onion sprouts, 1 bunch of fresh basil, salt, extra virgin olive oil, bal...
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