Really soooo delicious!

Previously I could find jars of 'fresh' chervil, in moisture in a jar or can. Nowadays I use dried chervil, and I do a whole jar overnight in oil and water. Optionally you can still 'bruise' the dry chervil with a knife. You can of course also use fresh chervil, you know that you can also freeze it well, so you always have a stock in your house! 

Read more

Cod with banana and mustard sauce
Cooking, delicious recipes from Elles

If you want to become a member, you can register via this link! You will sponsor me immediately with yoors
! 


Loading full article...