Your Dreams Coming True In The Kitchen

By Maria. You will need: Serves 4 -6 -  1 head of Frisée Lettuce torn by hand. -  1/4 red cabbage cut very thin. -  1/2 chinese cabbage heart. The leaves are torn by hand, and the hard pieces cut julienne .   1 Florina sweet red pepper also cut junlienne . Florina Sweet Red Pepper Dressing: - 1/4 cup blond Corinthian raisins without seeds. -  250 ml sour cream. -  1/4 cup mayonaise. -  1/4 cup buttermilk. -  1 tsp. onion powder. -  1 clove garlic. -  1 Tbsp. fresh parsley. -  1/2 tsp. fresh rosemary. -  2-3 rounds of freshly ground pepper. -  1 Tbsp. permezan. -  1 Tbsp. apple vinegar. -  2 Tbsp. olive oil. -  2 Tbsp. sunseed oil. Well blended with a vertical hand held blender. Enjoy! Stelio

Une Botte D'Asperge! Photo Courtesy Of Google S pring is the time for asparagus. You can eat asparagus every day in a different manner. There are many ways to prepare this delicate and refined vegetable so it needs special handling, care and preparation. I will not go further to explain more about the how's and the do's but I will share with you a dressing recipe a friend of mine gave me a few years ago. You will need: -  500 ml of full fat cream. -  1 Tbsp.  prepared mustard (Dijon by Maille). -  1 Tbsp.  lemon juice. -  Salt and Pepper to taste. Method: -  Wipp cream until it starts to set.  -  Start adding mustard and lemon slowly. -  Add salt and white pepper to taste. Et Voila! Enjoy Stelio