Roasted Leek. This roasted leek cannot be compared to stewed leek. It doesn’t matter if there’s some leek hanging through the grate here and there. The dark ‘just not burned’ pieces will be the most delicious. You can also cook and roast young leeks whole. Another technique is not to precook the leeks but to […]
Roasted aubergines. This is one of the most accurate ways to prepare aubergines tasty and fast. Choose small compact ones for this preparation and use the largest for the Baba Ganoush in this recipe. Cut 4 aubergines into eight equal parts each. Mix them in a bowl with plenty of salt. Leave at least half […]
In short, braised leek means that you first fry the leek and then let it cook in a humid environment. Usually they do it with meat, but it can also be done with leek. By lightly frying the leek on the cutting side, it gets a nice view and the roasting juices add flavour and […]
Polenta is made from coarsely ground corn semolina. The preparation of is surounded by unnecesarry rules and techniques. Most of them are redundant. Making polenta is as easy as baking Berloumi Even if you do it from not pre-cooked ‘ instant ‘ polenta as we do here. You have to stir the polenta all the […]