In addition to being the star of cheese platters, Roquefort is delicious when cooked, in small dishes where it brings its smoothness and strength of character. The proof in four original recipes. Find the recipe for Roquefort mussels A question? Ask an expert In one clickJardiner Malin private sales up to -65, be alerted!
The hop charm is a beautiful ornamental tree that can reach a good adult size.In summary, what you need to know: Name: Ostrya carpinifoliaFamily: BetulaceaeType: TreeHeight: 10 to 20 mExposition: SunnySoil: OrdinaryFoliage: CaducFlowering: April -maiPlanting, maintenance and pruning, here are our tips: Planting the hop charmThe hop charm dreads too acidic soils and will do well in a rather chalky soil but if it will also be very good in neutral soil.
A delicious alternative to the classic recipe, this casserole egg with sorrel in Camembert sauce is absolutely delicious.Ingredients for 4 people: 4 eggs 100 g sorrel 4 sprigs of chives 25 g butter 1 tsp. fresh cream Camembert sauce 200 g of camembert 15 cl of liquid cream Salt, pepper Egg casserole with sorrel, camembert sauce Preheat the oven to 190 ° C (th.
Here is a flavored recipe with sea bass fillet on a leek fondue and spicy sauce Ingredients for 4 people: 4 sea bass fillets of 130 g each (with skin) 20 g butter, sea salt, freshly ground pepper Spicy sauce 30 cl fish stock (or shellfish juice) 10 cl of dry white wine 2 shallots 1 tsp.
Foxglove is a very beautiful summer-flowering perennial flower. In summary, what you need to know: Name: Digitalis Family: Scofulariaceae Type: Perennial Height: 100 to 120 cm Exposure: Sunny and partial shade Soil: Ordinary, well drained Flowering: June to August It has a very beautiful decorative effect and is ideal for the bottom of the massif thanks to its large size.
Here is a tasty and creamy recipe with this potato and parsnip soup, ideal in autumn or winter, as well as a starter or for a light dinner by the fire. Ingredients for 6 people: 500 gr of potato 500 gr of parsnip2 beautiful onions50 cl of poultry stock25 cl of sour cream1 large knob of butterSalt, freshly ground pepper Recipe for potato and parsnip veloutéStart by peeling and then cleaning all the vegetables, potatoes and parsnips.