Romanesco al Forno
Leftover food from the weekend - I made too much of the mushroom cream stuff and there is still some of the thyme sauce.
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Champignon Panna Cotta
The appetizer for tonight’s dinner is a bit unusual. Inspired by the mushroom meadow article in the current issue of Effilee, I created a mushroom essence from some of the chicken broth I cooked yesterday.
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Maccaroni and Brussels Sprouts Gratin
Again a maccaroni gratin, this time in a seasonally appropriate form.
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Beetroot Lasagna
Autumn is in full swing and I take advantage of an unexpectedly early Friday evening to walk through the Münster organic market at the cathedral.
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Maccaroni Gratin
Without many words. Cooked pasta, fresh ingredients that are actually always there, such as tomato, mushrooms, carrot, celery, garlic, basil quickly processed into a sauce.
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