Or how to make children eat vegetables, and enjoy it yourself……
9 March 2021
Swiss cheese fondue (half-half) (and its alternative with cheeses you can find in France)
Main courses
Trying it is loving it ! And even if it’s Springtime, because there is no season for Swiss cheese fondue lovers !… Enjoy it with bread and/or potatoes… And why not with Champagne! And finally, note that this recipe is lactose free, because all the cheeses used are well ripened cheeses, and lactose has been converted in lactic acid.…
To start this new year on healthy foundations, we have decided to talk to you about the ghee. The ghee is a clarified butter, from which water, impurities, lactose and proteins have been removed. It’s appropriate for lactose free diets. Ghee is the Gold of ayurvedic medicine and it has been used for millennia in the Indian cuisine, to cook, roast and fry. It has a delicious taste of hazelnut and multiple properties. Made up of saturated short chain fatty acids, it doesn’t turn rancid, and doesn’t oxidize. It doesn’t blacken during the cooking process and is the most stable fat, even at high temperatures. It can be stored at room temperature for months in an airtight container. Its level of absorption is closed to 96%, it’s the highest of all oils and fats. It penetrates the finest cellular levels and has detoxifying, purifying, rejuvenating, and regenerating action. It also improves the immune system. For those reasons, the ghee is regarded as an excellent medium to the active properties of used aromatics, herbs and spices, that can be assimilate more easily by the body. The ghee is essential to healthy cooking. It can be used as you want, to cook meat or fish, in rice or vegetables or in pastry instead of butter. Even on toasts……
Back from Crete where I have loved eating Mizithra or Feta at every meal, including breakfast, I can’t resist to share the recipe that I’ve learn over there. Forget about industrial Feta, try Mizithra and you should become an unconditional. It’s incredibly simple, you just have to mix the ingredients and wait. The hardest part is to find raw milk and rennet. I use rennet in powder, (that must imperatively be diluted in a small glass of water), but you might also find it liquid. For the raw milk, you can find a goats breeder, or ask your favorite cheese dairy.…
