Gourmand World Cookbook Awards (2The reward for my imprecise cuisine)
Hello and welcome to all new subscribers. welcome home, home. Feel free to send me pictures of your achievements, to leave comments on the blog, to ask me questions and of course your loved Subscribe here to receive, recettes, photos, tips, surprises and keep you abreast of our news. At the end of the article, I tell you how to buy the book, as well as the details of my services. {THANK YOU} 🇨🇲💚❤💛 I have the great pleasure to announce that our poetic and gourmet collection has just been distinguished in the category ” Blogger du Gourmand World Cookbook International 2020″ ……
My béwolè / folong / amaranth salad
My béwolè / folong / amaranth salad Some say that this name folong comes from Spanish (to dig) salad [salad] ƒ 1 (plant) lettuce, endive; and s. salad. 2 salad; s. fruit fruits macedonia; s. russe Russian salad. 3 fam (mess) stink; Called folon in southern Cameroon, béwolè on the littoral coast, cradle of my childhood, Fotètè Togo and Bitéku Teku-in 2 Congo , amaranth leaves have many benefits. (See article). Indeed, everything is good in amaranth whose edible seeds are processed ( flake, flour…) https://www.gerbeaud.com/bio/amarante-bienfaits-et-cuisine-graines-et-feuilles,1358.html In Cameroon, it is a delicacy that is often skipped with tomato, some onions, Garlic, spices, dried shrimp,…
- topicality, Kids Corner, Family Kitchen, Desserts, Dietetic, Envolées lyriques, Missives goûteuses, Special occasion, Gluten free, VEGA
FATHERS !!!
fathers !!! One is called Daniel, The other Frederic Those are my two gifts from heaven. One is my Dad Dad Another of my Children. One saw me be born, fall, grow. He forged me a spirit And a character Instilled values in me Taught me to gain height To seek depth Beyond appearances. The other made me a fulfilled Queen Wife and Mom, saw me flourish, fall, grow. Helped me, sometimes to his detriment To make my wildest dreams come true. With him, There are We Hard blows sometimes And often So many soft blows.…
- topicality, workshops, Contributions, Menus, Not rated, Vegetarian recipes, Go gourmands, Gluten free, VEGA
Atelier: Gluten-free meal from cassava, the objective and the attiéké
Hello Dear All and All, You have claimed the, They are back !!! What ??? Workshops flights GOURMET Date: On Sunday 11 November 2018. From 9:30 am to 13h. 3h30 pedagogy, laughing , sharing, discovery, Travel and creativity, chez Cooking City, Paris. On the menu: – Attiéké bowl, crunchy vegetables and mango sauce – Gari, starchy, colorful vegetables and / or ground beef with spices zesok – Cake gari, raisins and other fruit greedy. Register quickly, the seats are limited. An entrance, main course and dessert, 65 euros. Végan compatible. Register below: http://www.cookingcity.fr/calendar.aspx Merci
- topicality, Collaborations, Family Kitchen, Discoveries / Tour / Travel, Légumes, Missives goûteuses, Plats principaux, Go gourmands, Express Meal, Gluten free, Meat
Gari and that's it !!!
Dear All and All, Je souhaite la bienvenue à Tous les nouveaux abonnés 😉 😉 😉 Merci, Thank you !!! Je promets de partager avec Vous quelques photos de la riche actualité d’Envolées Gourmandes de ces deux derniers mois. Revenons à notre recette Vous aimez la Semoule de blé ? Vous avez essayé l’Attiéké ? Je vous promets que vous allez adorer le Gari !!! Vive le manioc !!! Indeed, je vous reviens avec une recette d’une simplicité enfantine, mais dont le goût délicieux n’a d’égal que la beauté des couleurs. J’ai agrémenté ce gari de splendides légumes frais et magnifié ce plat avec des…
- Autres gourmandises, Brunch, Discoveries / Tour / Travel, Dietetic, Légumes, Plats principaux, Vegetarian recipes, Gluten free
My omelet collards, the garlic semolina, onions and cayenne pepper
My omelet collards, the garlic semolina, onions and red pepper Here is a complete recipe, satiating, colorful (as always on the blog) tasty at will and above all, good for health !!! The egg The egg is a food of choice and the consumption of one egg per day, even in people with high blood cholesterol, may be acceptable. Effectively, there is no substantial evidence to demonstrate a real association between dietary cholesterol and blood cholesterol. The egg is nourishing, versatile and offers excellent nutritional value, Minimum Cost. Collards A vegetable plant that would be…
food, and Africa is ! Interview with Nathalie Emilia PEDRO BRIGAUD Ngoum of Wings Gourmet
Hello Dear All and All, I am pleased to present a talented and passionate woman Nutrition, PEDRO Émilia, one of the leaders of a family structure, whose objective is to promote and encourage agriculture in general and African agriculture in particular. Follow the guide…and let’s discover Chakula… First edition of the interview in and on behalf of Agri-Culture magazine, the 3rd issue of August 2017. "Nathalie's guests The one who inaugurates this section is a young woman passionate about agriculture and dietetics. She deeply loves beautiful African products, only with his family and in-laws, she produces, promote and distribute. Let's get to know each other better…
- topicality, workshops, Tasting, Desserts, Envolées lyriques, Vegetarian recipes, Go gourmands, Gluten free, VEGA
lyrical and delicious workshop : Creative Variations on cassava at BMK PARIS-BAMAKO
LYRIC WORKSHOP AND GOURMET IN PARIS BMK-BAMAKO MONDAY 28 MAY 2018 FROM 18h TO 21H Registration and prepayments are made only by mail to resa@bmkparis.com! https://www.bmkparis.com/ 14, Street Fidelity 75010 PARIS Bonjour Chers Toutes et Tous, I say thank you from the start a sound and emotion to all those who have done me the honor in recent weeks to subscribe to our blog. Talk around you and be each day more to share texts, recettes , tips and good addresses. In this new article, I propose a greedy meeting. My proposal is this. And if you are preparing your dinner at BMK ? Leader, it's you…
Umbrellas melon mint
Umbrellas melon mint Hello Dear All, The 16 May, I was invited, as well as 7 other bloggers to 750g workshop by Chef Damien and Fromagerie de l'Ermitage. We were invited, par équipe de 2, à réaliser de savoureuses bouchées apéritives en utilisant les rois de la soirée, les trois fromages mis en avant, à savoir le Brie, le Munster et le Marcaire. Les fromages Ermitage, ce sont d’authentiques fromages des massifs montagneux de l’Est de la France. Il s’agissait donc d’une bataille culinaire, en bon français, « une battle food » qui devait désigner le duo dont les 3 bouchées avaient le plus retenu…