google-site-verification: googlee019ac44ac05d8b5.html
Tales of Chocolate Mousse

Tales of Chocolate Mousse

Wednesday, August 12, 2015

TAGS

Julia Dez

RECENT Posts

  1. Feta Cheese
    09 Feb, 2016
    Feta Cheese
    Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’. To create traditional feta, 30 percent goat's milk is
  2. Satay
    09 Feb, 2016
    Satay
    Satay—those little skewers of meat with satay peanut sauce is a very popular dish in South East Asia. Walk down any street and the mouthwatering aroma of satay exudes from practically every corner you pass: roadside satay stalls, hawker centers, coffee shops and even high-end restaurants. Of course satay is universally loved across Southeast Asia. (It’s commonly believed that satay is the region’s distant cousin to the Middle-Eastern kebabs, thanks to the spice route and the culinary influence
  3. French Onion Soup
    05 Sep, 2015
    French Onion Soup
    Is there anything more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melty Gruyere cheese and lots of caramelized onions. There are two essential components of a good French onion soup. The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make. If you use boxed stock,