Tags » Caviar

Mornay Glazed Scallops with Salmon Roe


15 King scallops
60 grams of Keta Caviar
Mornay Sauce
Makes 600 ml
2 tablespoons of butter
2 tablespoons white flour
1 1/2 cups milk (heated to boiling) 107 more words


Devil is in the Details

I was pleased to receive an invitation to an Easter Beach Brunch. Still the new girl in town, I am slowly making friends and acquaintances and invitations out are warmly welcomed! 441 more words


“’Cocaine and Caviar’ read the words printed across the hip sort of hat hanging on the head of our taxi driver. Religious icons adorn the cockpit of the van and the man to my right smells strong of alcohol. 1,829 more words


Salmon and Prosciutto Soft Boiled Eggs

As Easter approached last week, my social streams filled with images of creative hard boiled egg recipes. Feeling inspired, I created these today for our Easter mid-afternoon dinner. 150 more words

We Eat Well

Russian food

One of the most well-known traditional Russian foods is borshch, also spelled borscht, a beet soup that is full of vegetables and meat and typically served with a dollop of sour cream, a staple of many Russian dishes. 98 more words


Aubergine Caviar

I have revelled in the sun today and in between having a hack at various bushes I sat in the garden and looked for inspiration for some snacks and nibbles to make and squirrel away for the coming week. 307 more words


Trout Eggs

Trout is the name for a number of species of freshwater fish belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of the subfamily Salmoninae of the family Salmonidae. 141 more words