And followed it with moules and frites. The first time we had this meal was in a cool little restaurant in Brussels, served mariniere style. Nice and traditional. We've been hooked ever since. It's a simple recipe undergoing constant tweaking and improvement though remaining the same in essentials. Lots of garlic, onion, white wine with a dash of cream and a sprinkle of parsley. Tonight I added some bay leaves which gave it an interesting earthy flavour.
The recipe of the week was Creme Caramel and I was really terrified to make it but it turned out to be absolutely delicious! Recipe coming...
dd.x
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