Whether you are sitting in a small picturesque French village by the ocean, or up in the mountains with the snow falling down outside of the window, a hot rich bouillabaisse is always a great option! Please find my take on a French Classic, the recipe below is for 4 persons. What you need 1…
Author: Une Vraie Bonne Vivante
I love life and always choose to see it with a positive and beautiful eye. I want to share my passion for the culinary world, beautiful settings and hope to inspire others in the same way that life inspires me.
Let’s Enjoy it Together!
Weekend in Paris – Great Breakfast and Lunch Tips!
I love Paris! It is definetly one of my favourit cities in the world. I recently went to Paris to visit some old friends, from way back when I use to live there. We had an amazing long weekend, and I got to revisit some of my absolut favourit places. Breakfast Hot Spots! Café de…
Sweetened lingonberries
What you need 250 gram of Lingonberries 1/2 dl of sugar How to make Pour the lingonberries in a bowl and add the sugar. Stir from time to time, until the berries are thawed. Ready to serve! So Easy and so Yummy! Perfect with your meatballs.
Chèvre Chaud & Chanterelles on a Toast with Honey and Parsley
Chanterelle season is here The chanterelle season has been here for a while. It is definitely one of my favorite ingredients during the autumn. My twist on a chanterelle toast with Chèvre One classic dish is the butter fried chanterelles toast. The simplicity in it self makes it just wonderfully delicious. I combined two of…
Parma Ham with a Wonderful Pea and Basil Cream!
Having guests over and are in the mood for italien flavors?! Try my latest snack! This combo really highlights its rich and pure flavors! Sounds good? Go for it!! What you need 6 slices of Parma ham Crostini 1-2 Tomates PEA CREAM 2 dl Peas 2 tbsp Cream cheese 2 cloves of Garlic 2 tbsp…
”Västerbottenpaj” A Dreamy Swedish Cheese Pie!
Västerbotten Cheese The wonderful Västerbotten cheese has been produced in the same way since 1872. The recipe was invented by Ulrica Eleonora Lindström and is still kept a secret. Only a few trusted people know the recipe and it is well hidden in the diary safe. Lots of people have made huge attempts to produce…
Une Vraie Bonne Vivante 