ecee
Fornåsa Östergötland
gulach
I work as a chief at Le Bistro in Linköping, Sweden. I´m 50 years old and have been in the restaurant buissenes for over 30 years. I like to be inspired by other and to inspire. I love my work, to be able to trhu good cocking se how people enjoy themselfes. I hope I can contribut to this comunity and I´m sure I will take every chance to steal your ideas.l
Recipes I've Posted (all 3)
Anything that is done with heart. The most important thing about cooking for me is that it's done well. Sloppily-made food is never good, even if the ingredients are of good quality.
Blog: http://www.lebistro.se
My Most Recent Ratings
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BearnaiseIt´s a tasty sauce you can use with any meat and its perfect with frensh fries. [I posted this recipe.]
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Raggmunk or Rårakor from SwedenThe dish looks heavy when you look at the recepie but it´s really good and to be honest....very fat. [I posted this recipe.]
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Brie and Apple Chicken BreastsTry with mozzarella or halloumi cheese insted and you will get a great dish. These cheeses stays beter inside the chicken.
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Cola ChickenI belive that this dish will be overcocked. I would never cock chickenbreast more than 20-25 minutes
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on Wednesday, September 23, 2009
on Sunday, September 20, 2009
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Hi, greetings from Ohio, USA. Welcome to the BigOven community.
3 years, 8 months, 1 days, 6 hours, 35 minutes ago
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Hello and welcome to big oven! I totally agree that good cooking comes from the heart.
Gina
3 years, 8 months, 2 days, 6 hours, 6 minutes ago
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Anything that is done with heart. The most important thing about cooking for me is that it's done well. Sloppily-made food is never good, even if the ingredients are of good quality.
