Keema traditional recipe
Keema, a recipe with multiple origins Keema (or Kheema ) is a signature stew of Indian and Pakistani cuisine, made with minced meat seasoned with a blend of hot spices,...
Authentic Cacio e Pepe recipe
Want to make a truly Italian Cacio e Pepe ? This pasta dish from Rome, made with 12-month-aged pecorino Romano and freshly ground black pepper , is proof that simplicity...
Indian Chicken Curry – Spices, Patience and Tradition
This recipe, passed down by my uncle Nassir, is a vibrant tribute to home cooking, simmered with love. Its secret: a perfectly balanced blend of spices, slowly caramelized onions, and...
Chicory, nutmeg and Gruyère quiche
The word "quiche" comes from the Lorraine word Küche , itself derived from the Frankish word, and means "pie" or "cake". This term first appeared in 1605 in the records...
Soft chicory with nutmeg and brown sugar
Ingredients (for 4 to 6 people): 24 small, open-ground chicons (approx. 10 cm) 3 to 4 tablespoons of brown sugar (according to your preference) 1 tablespoon of butter Freshly grated...
Roasted chicken with pepper, lemon, thyme and honey — juicy and fragrant
Ingredients (for 4 to 6 people) : 2 lemons (zest + segments) 3 liters of water 250 g of salt or coarse salt 65 ml (3 tbsp) honey 3 tbsp...
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