Are you over 18 and want to see adult content?
More Annotations
A complete backup of websitedown.info
Are you over 18 and want to see adult content?
A complete backup of cialisgryifj.com
Are you over 18 and want to see adult content?
A complete backup of eludevisibility.org
Are you over 18 and want to see adult content?
A complete backup of sandwichfashion.nl
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of stmarksrefuge.org
Are you over 18 and want to see adult content?
A complete backup of kirchgemeinde.ch
Are you over 18 and want to see adult content?
A complete backup of tranquil-river-63736.herokuapp.com
Are you over 18 and want to see adult content?
A complete backup of horseprerace.com
Are you over 18 and want to see adult content?
A complete backup of paulkaplanrealtor.com
Are you over 18 and want to see adult content?
A complete backup of whileistaycopacetic.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of topcarsales.co.uk
Are you over 18 and want to see adult content?
A complete backup of waldorfmusic.com
Are you over 18 and want to see adult content?
Text
A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18th VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with aAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking. SPINACH AND GOAT CHEESE RAVIOLI All I want for Christmas is a pasta maker. For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was a winner!MUSHROOMS SOUP (V)
Autumn in London. What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon. BUTTERNUT AND CHESTNUT SOUP (VG, V) Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin andbake until the
A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18th VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with aAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking. SPINACH AND GOAT CHEESE RAVIOLI All I want for Christmas is a pasta maker. For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was a winner!MUSHROOMS SOUP (V)
Autumn in London. What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon. BUTTERNUT AND CHESTNUT SOUP (VG, V) Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin andbake until the
MAY 2020 – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with a JULY 2019 – A TASTE OF FRITISH Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any filling enveloped at the bottom by some goldenpastry.
MARCH 2019 – A TASTE OF FRITISH Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. RIZ AU LAIT (RICE PUDDING) (V,VG) Milky rice . The rice pudding, or riz au lait in French (literally “milky rice”), is truly an international dessert and one Ollie and I both know and love so it had to be feature d on our website!. I have read that in India, it is cooked with spices such as cardamom or saffron, that in Morocco, it is very creamy and made with orange blossom water and a lot of cinnamon. VEGAN ALMOND BROWNIES (V,VG) Bake a cake on your birthday I recently changed jobs where the tradition is to bring a cake for your birthday,whether homemade or shop bought, for everyone toCOUSCOUS (VG, V)
Wash and roughly chop the carrots, courgettes and green beans in bite size pieces. Rinse and drain the chickpeas, and reserve for later. Peel and finely chop the onions and the garlic. POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil.AUGUST 2018
All I want for Christmas is a pasta maker For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this wasA TASTE OF FRITISH
Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18thAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking.MUSHROOMS SOUP (V)
Autumn in London. What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon. POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie.A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18thAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking.MUSHROOMS SOUP (V)
Autumn in London. What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon. POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie. MAY 2020 – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18th COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with a VEGAN ALMOND BROWNIES (V,VG) Bake a cake on your birthday I recently changed jobs where the tradition is to bring a cake for your birthday,whether homemade or shop bought, for everyone toCOUSCOUS (VG, V)
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last. RIZ AU LAIT (RICE PUDDING) (V,VG) Milky rice . The rice pudding, or riz au lait in French (literally “milky rice”), is truly an international dessert and one Ollie and I both know and love so it had to be feature d on our website!. I have read that in India, it is cooked with spices such as cardamom or saffron, that in Morocco, it is very creamy and made with orange blossom water and a lot of cinnamon. JULY 2019 – A TASTE OF FRITISH Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any filling enveloped at the bottom by some goldenpastry.
POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie.A TASTE OF FRITISH
Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18thAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking.MUSHROOMS SOUP (V)
Autumn in London. What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon. POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie.A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18thAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking.MUSHROOMS SOUP (V)
Autumn in London. What says Autumn more than mushrooms? Actually, maybe pumpkins. Damn. Well, let’s focus on mushrooms for now and we will write a post about the wonderful orange cucurbit very soon. POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie. COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGETARIAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
FRENCH CORNER
L’été, et la vie facile. L’été est ma saison préférée. Dans le sud de la France où j’ai grandi, il est rythmé par de longues, chaudes et paresseuses soirées avec la famille et les amis, au son du chant magique des cigales, arrosé d’un GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise. D auphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk (or cream, if you could afford it back in the days – and when I say “the days” I mean 18th TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with a VEGAN ALMOND BROWNIES (V,VG) Bake a cake on your birthday I recently changed jobs where the tradition is to bring a cake for your birthday,whether homemade or shop bought, for everyone to TARTE AUX COURGETTES, FETA ET MENTHE Marine au pays des merveilles. Les parents d’Ollie ont un magnifique jardin. Une sorte de jardin à la Alice au Pays des Merveilles : des fleurs multicolores partout où vos yeux se posent, des arbres magnifiques et des arbres fruitiers parfumés dans tout le jardin ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie.OCTOBER 2018
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last.A TASTE OF FRITISH
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
SPINACH AND GOAT CHEESE RAVIOLI All I want for Christmas is a pasta maker. For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was a winner!APPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking. COURGETTES, FETA, MINT QUICHE Marine in Wonderland Oliver’s parents have a wonderful garden. An Alice in Wonderland kind of garden; colourful flowers everywhere you look, magnificent trees and fragrant fruit trees from the top to the bottom of the garden, vegetables and herbs of all sorts. VEGAN CHEESE POTATO PIE (V, VG) Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any BUTTERNUT AND CHESTNUT SOUP (VG, V) Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin andbake until the
A TASTE OF FRITISH
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
SPINACH AND GOAT CHEESE RAVIOLI All I want for Christmas is a pasta maker. For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was a winner!APPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking. COURGETTES, FETA, MINT QUICHE Marine in Wonderland Oliver’s parents have a wonderful garden. An Alice in Wonderland kind of garden; colourful flowers everywhere you look, magnificent trees and fragrant fruit trees from the top to the bottom of the garden, vegetables and herbs of all sorts. VEGAN CHEESE POTATO PIE (V, VG) Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any BUTTERNUT AND CHESTNUT SOUP (VG, V) Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin andbake until the
COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
TAPENADE (VG, V)
Summertime, and the livin’ is easy Summer is my favourite season. In the south of France, where I grew up, it rimes with long, hot, lazy evenings with family and friends, with the magical sound of the cicadas, with some rose wine from Provence, and withtapenade. RIZ AU LAIT (RICE PUDDING) (V,VG) Milky rice . The rice pudding, or riz au lait in French (literally “milky rice”), is truly an international dessert and one Ollie and I both know and love so it had to be feature d on our website!. I have read that in India, it is cooked with spices such as cardamom or saffron, that in Morocco, it is very creamy and made with orange blossom water and a lot of cinnamon. VEGAN ALMOND BROWNIES (V,VG) Bake a cake on your birthday I recently changed jobs where the tradition is to bring a cake for your birthday,whether homemade or shop bought, for everyone toCOUSCOUS (VG, V)
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last. JULY 2019 – A TASTE OF FRITISH Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any filling enveloped at the bottom by some goldenpastry.
POTATOES AND BLUE CHEESE QUICHE (V) Apple of the earth. When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. ASPARAGUS, AVOCADO AND ROASTED TOMATOES TARTINES No pain, no tartines . Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie. SOUPE DE CHAMPIGNONS L’Automne à Londres . De quoi parle l’Automne sinon de champignons ? En fait, peut-être de citrouilles. Zut. Et bien concentrons-nous sur les champignons pour l’instant et nous écrirons un mot au sujet de la cucurbitacée orange très bientôt.A TASTE OF FRITISH
Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with aAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking. BUTTERNUT AND CHESTNUT SOUP (VG, V) Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin andbake until the
JULY 2019 – A TASTE OF FRITISH Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any filling enveloped at the bottom by some goldenpastry.
A TASTE OF FRITISH
Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk. Cooking, Vegan. -. by Marine Dominguez. ABOUT – A TASTE OF FRITISH Illustrations . Thank you to the amazingly talented artist Zoë who designed our beautiful watercolour logo. Check out all of her work on Instagram @zoe.guy.doodles and email zoeguyillustration@outlook.com for commissions. Merci Zoë! COOKING – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
TABBOULEH OUR WAY (V,VG) In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and choproughly.
VEGAN – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN CHEESE POTATO PIE (V, VG) Bring to the boil and cook for 20-25 min until soft. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan. Add all the remaining ingredients to the potatoes and COURGETTES, FETA, MINT QUICHE Instructions. Preheat the oven on 210°C. Peel and cut the onion in thin slices. Take a big pan, add a drizzle of olive oil and put on a low heat. Once hot, add the onions and let cook until onions are soft. Stir occasionally. Wash the courgettes, peel them and cut them into thin round slices. Once the onions are soft, add the courgettes with aAPPLE TART (V, VG)
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking. BUTTERNUT AND CHESTNUT SOUP (VG, V) Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin andbake until the
JULY 2019 – A TASTE OF FRITISH Pie, tart or quiche? Ollie and I had many debates around pie. In the south of France, I have always used the word “pie” (tarte, in French) to describe any filling enveloped at the bottom by some goldenpastry.
MAY 2020 – A TASTE OF FRITISH Variations on the same theme Tabbouleh is a super easy, super fresh, super summery, super delicious and super underrated salad originallyfrom Lebanon.
VEGAN ALMOND BROWNIES (V,VG) Bake a cake on your birthday I recently changed jobs where the tradition is to bring a cake for your birthday,whether homemade or shop bought, for everyone to RIZ AU LAIT (RICE PUDDING) (V,VG) Milky rice . The rice pudding, or riz au lait in French (literally “milky rice”), is truly an international dessert and one Ollie and I both know and love so it had to be feature d on our website!. I have read that in India, it is cooked with spices such as cardamom or saffron, that in Morocco, it is very creamy and made with orange blossom water and a lot of cinnamon. MARCH 2019 – A TASTE OF FRITISH Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. SPINACH AND GOAT CHEESE RAVIOLI All I want for Christmas is a pasta maker. For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was a winner!COUSCOUS (VG, V)
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last. TARTE AUX COURGETTES, FETA ET MENTHE Marine au pays des merveilles. Les parents d’Ollie ont un magnifique jardin. Une sorte de jardin à la Alice au Pays des Merveilles : des fleurs multicolores partout où vos yeux se posent, des arbres magnifiques et des arbres fruitiers parfumés dans tout le jardinOCTOBER 2018
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last.AUGUST 2018
All I want for Christmas is a pasta maker For our first Christmas together, I got Ollie a complete pasta making kit from Sous Chef. I was looking for an original and useful present, and as Ollie loves cooking and eating (especially pasta), this was APRIL 2019 – A TASTE OF FRITISH Tart or Pie? I wanted to call this dessert an apple pie, but Ollie categorically refused this appellation: a pie is supposed to have a pastry lid on, and ours doesn’t, full stop.Skip to content
Welcome to Fritish cooking, living and lovingToggle Navigation
* Home
* Cooking
* Vegetarian
* Vegan
* Eating
* London
* Avignon
* About
* French corner
* Qui sommes nous?
* Recettes
* Bonnes adresses
* __
FEATURED POSTS
April 8, 2019
APPLE TART (V, VG)
Tart or Pie? I wanted to call this dessert an apple pie, but Ollie categorically refused this appellation: a pie is supposed to have a pastry lid on, and ours doesn’t, full stop. Therefore, we will give you the recipe of an apple tart…Cooking , Vegan
-
by Marine Dominguez -0 Comments
October 10, 2018
COUSCOUS (VG, V)
A story in History My father was born in Algeria in 1952, when it was still French, from a long line of Spanish immigrants. He was the third generation to be born French in Algeria, and also the last. When he and his family…Cooking , Vegan
, Vegetarian
-
by Marine Dominguez -0 Comments
March 12, 2019
GRATIN DAUPHINOIS (V, VG) Dauphin, Dauphiné, Dauphinois, Dauphinoise Dauphinoise Potatoes, or Gratin Dauphinois in French, is a very traditional French dish from the Dauphiné region everyone loves; it doesn’t require a lot of ingredients, it is easy to make and it’s delicious. The original recipe is made with milk…Cooking , Vegan
-
by Marine Dominguez -0 Comments
-------------------------HOME
ATASTEOFFRITISH
Marine
Oliver
Fritish cooking, living and loving Vegetarian, vegan and veganised recipesLondon, UK
In awe of my lunch creation today sticky aube Hands down our favourite @bosh.tv recipe that we d My absolute favourite things to cook at the moment Our absolute favourite spring Spinach pesto soup! Load More… Follow on Instagram Search __Searching is in progressRECENT POSTS
* Tabbouleh our way (V,Vg) * Asparagus, avocado and roasted tomatoes tartines * Vegan cheese potato pie (V, Vg) * Apple tart (V, Vg) * Riz au lait (Rice pudding) (V,Vg)RECENT COMMENTS
* Nathalie M on Courgettes, feta, mint quiche * DOMINGUEZ on Courgettes, feta, mint quiche * DOMINGUEZ on Spinach and goat cheese ravioliARCHIVES
* May 2020
* July 2019
* April 2019
* March 2019
* December 2018
* November 2018
* October 2018
* September 2018
* August 2018
CATEGORIES
* Cooking
* French corner
* London
* Qui sommes nous?
* Recettes
* Uncategorized
* Vegan
* Vegetarian
META
* Log in
* Entries feed
* Comments feed
* WordPress.org
------------------------- * Kale by LyraThemes.com.Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0