Sunday 6 May 2012





Beef in a red wine sauce garnished with a sauteed turnips and carrots


Duchess Potatoes



Garnish- Carrots and Rosemary

Vichy Carrots

Chicken Fricasse

Boiled Beef made in a broth that had a Bouquet Garni of Carrot, Leek,Celery, a Studded Onion and Cabbage
. The Bouquet Garni was served with the dish.

Duchess Potatoes, Vichy Carrots, Beef stew garnished with Sau



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5 comments:

  1. Esther Muigai ADVENTURES IN MY KITCHEN6 May 2012 at 00:43

    I have lots of pics to upload of my work over the years and little time to post each recipe so please feel free to ask for the recipes.

    ReplyDelete
  2. jean6 May 2012 at 18:29

    could i get the recipe for the chicken fricasse....i really want to get my passion for cooking back and so will be following mademoiselle chef (you :-) )....till i do.....

    ReplyDelete
    Replies
    1. Esther Muigai ADVENTURES IN MY KITCHEN28 May 2012 at 10:13

      Hey gal,

      I found you a really nice and simple recipe from Nigella Lawson that will work for you.

      It is similar to what we made in class but much easier for you to try out.

      Enjoy.

      http://www.nigella.com/recipes/view/Poor-mans-Chicken-Fricassee--5290 icassee--5290

      Delete
  3. Esther Muigai ADVENTURES IN MY KITCHEN6 May 2012 at 22:08

    Hey Jean,

    I will be posting it to you pretty soon.

    Thank you for following me.

    ReplyDelete
    Replies
    1. Esther Muigai ADVENTURES IN MY KITCHEN17 May 2012 at 10:14

      Hi jean,

      I have been pondering on how to simplify the recipe (non-chef style):-)

      I have also been looking it up the web to find you a similar recipe (simple version)

      Would you like me to send it to you as is or do i browse and find one for you.

      Let me know gal.

      Delete

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