Leftovers à la française
4 years ago
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About Me
- Kiriel du Papillon
- I have been cooking medieval and renaissance food since I was 17. I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking.
Peanut shortbread
Sploosh!
Visit Canberra!
Christmas Pudding Truffles
Christmas Pudding Truffles
Mousse in an egg
White chocolate mousse with a marmalade cognac centre
Baked Ricotta (March 07)
My Favourite Blogs
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Goat Cheese & Tomato Flatbread5 years ago
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ANNOUNCEMENT - A NEW BEGINNING8 years ago
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Copyright
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Australia License.
3 comments:
It made me so sad!!! (check out my blog to see how I felt: www.sexyspoon.com)
By the way, your choux looks amazing!
Thanks sexy spoon.. I am pretty proud of my choux and only hope my attempt will inspire others to have a bash at it!
I feel quiet after reading that article. Thanks for pointing it out. The writing was excellent.
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