Sturla Kalstad

Sturla Kalstad

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Oslo
Sturla Kalstad
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Mayumi (alias Mimi!) baked again in our kitchen to continue with our French patisserie series. I have always wanted to make a millefeuille but to date never made the jump, so I watched Mayumi work and assemble it. She has not finished to impress me with her technique and precision. And the result was as yummy as it looks. It is the end of the season for the raspberries and she used organic vanilla pods from Niue island in the South Pacific, which I had never come across before: the pods are…

) baked again in our kitchen to continue with our French patisserie series. I have always wanted to make a millefeuille but to date never

Squid Ink Linguini with Shrimp and Cherry Tomatoes | Platings & Pairings

Spanish style scampi with squid ink linguine. JEN edits: double the tomato paste and the white wine. :) Also make sure you have at least one 'overflowing' cup of FRESH chopped basil and stir it in when you stir the pasta into the sauce.