Asparagus risotto…
Diced carrot, celery and shallot sweated in butter for 10 minutes then asparagus added with …
Glass of wine, arborio rice and chicken stock, stirred for 15 minutes. Finally butter and Parmesan beaten into the risotto after resting for 2 minutes.
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Ah, the great Uuni!
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One born every minute!
I can see the attraction, but what’s ‘gourmet’ about that?
I’m not preparing anything but the wonderful Mrs Pete is making her chicken yellow curry.
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you seem to have missed her cooking ? 
just wait till she finds out about the NDAC which @frenchrooster hid behind that nearby tree !!
njoi dinner !!
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No I didn’t miss her cooking, I missed her of course. I do most of the cooking, and I was just reading a few reviews about N-DAC.
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If she finds it, Pete will eat alone
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If you’ve seen the way I eat that mightn’t be a bad thing. 
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I hope she is not reading the forum
No she’s watching babies been borne
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Veggie Bolognese. (Bay leaf yet to be found but not impossible).
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It tastes as true bolognese or very different?
Different but a pleasure.
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Thank you for your kind comments. The kitchen is the heart of our household and I’m always happy to see the family enjoying their food. Supper is a time when we exchange stories of what has happened during our day and a time to wind down after a long day. I know the French love their food as well and I have been very much inspired by French cuisine: it is arguably the finest in the world.
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Looked so much better uncooked…would have tasted fantastic after being in the oven though 
Agreed. Next focaccia will be made from cookie dough and studded with black jelly beans and green gummy bears. We’ll eat it raw! 
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Goat ragu this evening, a braise really, with the best part of a third of a bottle of Les Traverses, 2116 from Ventoux. I think it calls for mashed potatoes. I also made a chocolate pudding laced with dulce con leche.
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