On a terrace or a bacon, it is easy to create a garden in pots in any season, by planting flowers in several planters which will bloom in succession. Also read: Fruit trees for balconies and terracesPotted plants, advice for Success Anti-drought pots Choice of pot, location and plants If you have the space, prefer large pots to small ones that dry quickly in hot weather.
Here are some ideas to stage your interiors and exteriors for the holiday season. Frosty atmosphere How about transforming your patio or balcony into ice floes this year? This winter, blow an icy wind on your outdoors. A luminous LED-based polar bear, a few electric pyramids, a white carpet, a luminous garland of ice cubes, a few white or snowflake-shaped balls, luminous pots, preferably white… and voila.
Sweet melons, juicy peaches, golden apricots, fragrant strawberries… The summer fruit waltz has indeed started. Go over it in desserts, crunch them separately or combine them in sun-kissed fruit salads. Ingredients for 6 to 8 people: 2 yellow peaches2 white peaches8 apricots250 g strawberries2 summer pears4 kiwis1 banana2 tbsp.
Here is a light dessert, easy and quick to prepare with the melon carpaccio on a bed of Greek yogurt, honey and pistachio Ingredients for 4 people: 2 Greek yogurts 2 melons 80 g green pistachios 10 cl honey 2 pinches of ground cinnamon A Read also: growing melon well health benefits and virtues of melonMelon carpaccio on a bed of honeyed yogurt - Roughly chop the pistachios.
An Italian dish par excellence, risotto can be cooked in many forms. Here it is sublimated by the foie gras in this risotto recipe with foie gras milk Ingredients for 4 people 150 g Carnaroli rice 1.5 l whole milk 1 knob of butter 1 pinch of ground coriander 1 pinch of powdered ginger 200 g of fresh foie gras (a nice cutlet in short) 2 shallots15 cl of well-reduced veal juiceRecipe for risotto with foie gras milkƒHeat the milk with a little salt and the spices.
As a starter or as an appetizer, here is a delicious recipe for cauliflower velouté, Saint-Jacques studded with white truffle from Sonia Ezgulian.The best tasting period is from November to March for the Saint-Jacques. for 4 people 1 small cauliflower50 cl of milk25 cl of liquid cream50 g of semi-salted butter 8 scallops 1 small white truffle * Recipe for cauliflower velouté, scallops studded with white truffle Cut the white truffle into sixteen sticks two centimeters high.