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White wine rabbit with honey

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Cooked with vegetables in white wine and flavoured with fresh herbs, the tender meat of this "correct" rabbit brings a good mood to the table. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1.2 kg of rabbit legs 1 bunch of aromatic herbs, such as rosemary, thyme and oregano 2 cloves of garlic 2 tablespoons of fleur de sel 300 g of small onions 400 g of mixed vegetables, for example, carrots and celery 4 tablespoons of peanut oil 2 tablespoons of forest honey 4 dl of white wine, such as chardonnay or white merlot pepper from the pepper mill salt Freind's kitchen recipes,  Belgian endive salad . How to proceed Preparation: ca. 20 minutes Marinade: ca. 1 hour Brazing: ca. 2 hours Total time: 3 h 50 min Rinse the rabbit under cold water and dry it with kitchen paper. Chop the aromatic herbs and garlic. Mix both with the fleur de sel. Rub the rabbit pieces with the spice mixture and leave to marinate at room temperature for approx. 1...
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Salad with cranberry camembert

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Cranberry Camembert? As delicious as the one with truffles. A few tufts of formentino and walnuts and here is the perfect starter for a winter menu. try also this lentil cappuccino recipe too. Ingredients Appetizer For 4 people 40 g of double cream 4 tablespoons of cranberries in a jar salt pepper 250 g of camembert 2 dl of salad dressing, such as mustard and honey vinaigrette 120 g of formentino 40 g of walnuts Freind's kitchen recipes,  Belgian endive salad . How to proceed Preparation: ca. 15 minutes Refrigeration: at least 1 hour Total time: 1 h 15 min Mix the double cream. Add half of the cranberries and mix. Season with salt and pepper. Halve the camembert horizontally and fill it with the blueberry cream. Close the cheese and refrigerate for at least 1 hour. Remove the camembert from the fridge before serving, cut it into wedges and let it rest at room temperature. Mix the rest of the cranberries with the salad dressing, season the formentino and serve with the camembe...
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