Classic and inescapable.…
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…
This recipe is all good : first, asparagus are seasonal vegetables, and second, there is no waste. (And what about the egg whites? would ask the pickiest ones. Well, you can freeze them, and use them later to make “floating islands”. Voilà!) So let’s say that you have two appetizers for the price of one, or even a complete vegetarian and gluten free meal, and zero waste.…
