Ajouter un commentaire :
Votre nom :
Votre message :
  Valider mon commentaire

Cadeau gourmand

aller sur blog goutzi
rejoignez nous sur facebook

Confit de Romarin  •  Gourmandise Château Péchot

La nature vous ouvre son univers de douceurs subtiles.
L'arôme du confit de romarin accommodera parfaitement de nombreuses recettes sucrées et salées.


Ingrédients : romarin, sucre, jus de citron, pectine. Préparé avec 35g de plante pour 100g. Teneur en sucre 65g pour 100g.

 


Origine : Aulhat Saint Privat (63), Auvergne.

Les internautes ont aussi aimé :

L'avis des internautes :

Slam dunkin like Shaquille O'Neal, if he wrote ifnormaitve articles., 2012-12-01

Slam dunkin like Shaquille O'Neal, if he wrote ifnormaitve articles.

Andie, it really was deoiuilcs. Actually, I ended up eating another salad for lunch yesterday because I enjoyed it that much. That is something I will certainly eat time and again. The vinaigrette was even delightful (the first one I have ever made here at home, too). -Erica, 2012-12-01

Andie, it really was deoiuilcs. Actually, I ended up eating another salad for lunch yesterday because I enjoyed it that much. That is something I will certainly eat time and again. The vinaigrette was even delightful (the first one I have ever made here at home, too). -Erica

OMG you went all the way. this looks beautiful. i've alywas wanted to do this myself, but never got around to it. i had it once in paris and it was GREAT! i'll just have to find or start some kind of tradition where this could be called for, since i've been drooling over pictures and recipes for this as long as i can remeber., 2012-12-03

OMG you went all the way. this looks beautiful. i've alywas wanted to do this myself, but never got around to it. i had it once in paris and it was GREAT! i'll just have to find or start some kind of tradition where this could be called for, since i've been drooling over pictures and recipes for this as long as i can remeber.

Paula, I think it's my training as a scitenist. Experiments can be lengthy, spanning over several days. We always have to figure out where the good stopping points are, otherwise we'd be in the lab 24-7 (been there, done that!). There's also some patience involved. But hopefully in the end, we get very good results., 2012-12-03

Paula, I think it's my training as a scitenist. Experiments can be lengthy, spanning over several days. We always have to figure out where the good stopping points are, otherwise we'd be in the lab 24-7 (been there, done that!). There's also some patience involved. But hopefully in the end, we get very good results.

La feuille de chou

Abonnez-vous !
Ok

Rechercher