Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
We love eggs and love to make interesting egg dishes for a starter (first course).
Parsley always comes to life in the fall. It’s usable and tasty all summer but it shines when the weather cools. Since mushroom season has started it seemed like a good idea to combine the 2… in something. After a … Continue reading…
Do you like scrambled eggs? Have you ever had really good ones and wondered how they do that? Good scrambled eggs should be creamy, smooth, soft, fluffy and almost melt in your mouth. They should not be dry, overcooked, or … Continue reading…
It’s the time of year when there are parties and gatherings and quiet get-togethers. Drinks are offered. Whether it’s sparkling wine, a fancy cocktail, or a cup of tea, it’s nice to offer a wee bite to nibble on as … Continue reading…
I made these Frittatas in a 6-muffin pan which is a perfect size for a first course or as part of a breakfast / brunch. I have, in the past, made them in a 15-muffin mini-muffin pan for a party. … Continue reading…
Asparagus season has begun… slowly. We have a choice of white (the preferred in Europe), green, white with violet tips, or purple asparagus. I have only seen the purple a few times – it turns greenish when cooked. Green asparagus … Continue reading…
We still have starters with our weekend dinners. I love making a first course. It’s small which lets me be a bit decadent. Sometimes it’s as easy as slicing an avocado; other times it’s more work than the rest of … Continue reading…
We’ve been getting wonderful avocados lately. Avocados are one of the few things that I don’t buy ‘local’ or ‘seasonal’. They are neither (local nor seasonal) in this area, but we love them and they are so good for us … Continue reading…