Blue mussels in creamy garlic sauce

Blue mussels in creamy garlic sauce

Frozen mussels are always available. Fresh ones, on the other hand, you can find from stores only during the cold water season (from September to April), if you absolutely want to make this delicacy using them. Fresh mussels are usually sold in mesh bags and because they have to be kept alive all the way to cooking, you should not bring them into your fridge to wait more than one day before cooking. Continue reading “Blue mussels in creamy garlic sauce”

Yellow chicken sauce

Yellow chicken sauce

When you are very busy and you still should find time to make something to eat.

When it’s hard to figure, what to make for food just today.

When your budget is tight.

When you’re not in a mood to stand beside the stove, not even 30 minutes.

When you’re so hungry you can’t wait too long for food.

Then make this kind of chicken sauce – ready in the same time as the rice is cooked. Continue reading “Yellow chicken sauce”

Choucroute garnie

Choucroute garnie

One of my sisters used to live in France, Strasbourg for a few years and thanks to her this meal became a part of our cuisine too. I have always loved this food and can’t really remember why we haven’t seen it in our food table during the last ten years: perhaps my husband got fed up with it or perhaps my children were not so fond of it. The main thing is though that I remembered it, made it and really enjoyed it. Continue reading “Choucroute garnie”

Gluten free doughnuts

Gluten free doughnuts

In the good old times I used to bake doughnuts every First of May. When I started a gluten free diet, I didn’t make them for a long time. To make a perfect gluten free dough you need a couple of tricks in order to succeed. I can do the dough very well nowadays although I used to think that rolling and stretching doughnuts is just mission impossible. Continue reading “Gluten free doughnuts”