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White Asparagus Lemon Cream Pasta is a great way to welcome spring! A fresh and sunny dish filled with fresh white asparagus and a touch of parmesan. Asparagus is one of the first veggie that want’s to come out in spring, both the green and white kind are actually the same, the only difference is that the white one never get to see the sun. They pick it up  with the help of a sharp tool under the dirt directly preventing photosynthesis. The taste is softer and the texture also and if you peel it right you can even eat it raw. Preparation The main difference to its preparation is that unlike the green asparagus. You’ll need to peel its whole body (except the head) about twice because it’s covered with thick fibres which prevent the asparagus from getting tender when cooked. If it’s not peeled properly the asparagus will be difficult to eat because of all those fibres.…

Chicken supreme in a Mushroom Cream served on black rice is an easy and smooth dish for mushroom lovers. The healthy properties of black rice are extraordinary! Come, check it out! Look at that rice, this precious black rice turned into dark shades of purple when it’s done cooking. Not only is it a super healthy rice, it’s just so pretty in a plate and contrast so great the white sauce. I’ll come back to the rice a bit later… This meal is a shout-out to any mushrooms lover out there. I personally disliked mushroom as a kid, I believe it was mostly its texture that repulsed me. Today, strangely all the stuff I used to dislike as a kid are some of my favorites; like olives, strong cheeses, mushrooms, fish, etc. Strange how our taste develops into something completely different… although my favorites from back in the days are pretty much…

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