IngredientsPrawns20 Large prawns ½ cup regular flour 1 cup grated coconut ½ cup of breadcrumbs 1 beaten egg Frying oilChutney¼ of pineapple cut into small cubes ½ finely chopped onion...
Continue Reading
For 4 peopleIngredients4 Salmon fillets 1 medium onion 1 garlic clove 1 Carrot 1 medium zucchini ½ Red pepper 1 medium potato Olive oil 100 ml water (or coconut milk...
Continue Reading
This is what I learned when I attended a workshop on medieval sauces with Laura de Castellet who is a medievalist historian and publicist. She transported us to the best...
Continue Reading
“Algerian cuisine is a mixture of Mediterranean gastronomy based on Berber”. Farid Zadi (Chef) Oran is an ancient city full of curious vestiges and has a promising future. Its seafront...
Continue Reading
Just as hot milk becomes ice cream rather than cold milk The story of the African Erasto Mpemba is a story of scientific revolution and a struggle to demonstrate the...
Continue Reading
The most precious commodity in the world <My treasure!> If we're going to talk about food, we're going to have to talk about water. Thinking about quality gastronomy, which respects...
Continue Reading