Today's lunch: 50ml of sweet pea soup, 50ml of potato puree and 50ml of carrot and pesto puree. Yummo!
Roast Breadfruit & Smoked Fish
7 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
Copyright
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Australia License.
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