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lemon

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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.…

Lemon and Garlic Chicken Stew is a tangy and delicate dish served on a kamut couscous to soak all that tangy lemon-garlic sauce. Comfort food with a certain zing! I’m a big citrus fruits fan, also a big comfort food one. Mix up those two and you get a nice stew dish! Lemon and garlic are a great pair, the garlic will be turning sweet after a long cooking period and the lemon giving a nice tangy flair to the dish. Garlic is such an undefined ingredient in the sense that its taste and texture change a lot whether you cook it for a short or long time and also quite different raw. For example, in this particular dish you add the garlic right at the beginning of the cooking processed so this way you’ll end up with a smooth, sweet garlic flavor although if you want to add an extra “spicy, sharp” garlic taste…

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