Gieser Wildeman is a hard pear, full of tannins and with a granulated texture. Not at all nice to eat, unless you cook it on low heat for 6-8 hours. Its colour will be red through and through and its taste sweet with a touch of vanilla. Serve the next day with some home-made vanilla ice cream … More Pears (Slow Cooked)
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Let’s bake an Artichoke Pie using fresh, steamed artichokes, Parmesan cheese, shallot, thyme and eggs. A simple recipe with a very tasty result. Best enjoyed in spring, but as long as you can buy fresh artichokes it’s fine.
Enjoy with a glass of bone-dry white wine. … More Artichoke Pie
The standard ingredients of Cèpes à la Bordelaise are cèpes (fresh of course, the dried version can’t be compared to the real, fresh mushroom), olive oil, pepper, shallot and parsley.
Originally Cèpes à la Bordelaise is a starter, but we prefer to combine it, for instance with an omelet as a starter of with beef or fillet of deer as a main course.
The interesting aspect of the Bordelaise is that the caps and stalks are separated. The caps are cooked for some 15 minutes; the chopped stalks for 5 minutes. This is a really clever approach because the caps become very tasteful and moist, while the chopped stalks add volume and texture. … More Cèpes à la Bordelaise