Monday, March 2, 2015

Château de Versailles: the interior - part 1

Rather disappointing: limited number of rooms where, apart from copies of paintings, there's not much left to show the atmosphere from hundreds of years ago.


Sunday, March 1, 2015

Sauté d'agneau - recipe (including photos)

  • 600 grams of lamb meat
  • 250 grams of carrots
  • 500 grams of potatoes
  • 100 milliliters of water
  • 20 grams of butter
  • 3 spoons with olive oil
  • 2 onions
  • 1 spoon with flour
  • pepper
  • thyme
  • salt

Heat one spoon with olive oil and add the chopped onions. Fry until yellow. When ready take it out and put it aside.

Heat a second spoon with olive oil and add the carrots. Fry for 5 minutes and then take them out.

Heat the last spoon with olive oil and add the meat sprinkled with the flour. Add the water, cover the pot and let it cook for 10 minutes.Then uncover it and let the meat cook for another 10-15 minutes.

In an oven pan, add the half of the carrots and the onions, half of the chopped potatoes and the meat.

Cover it with the remaining onions, carrots and finally the last layer should be potatoes.
Add the thyme, the butter and the sauce from the meat and cover the pot.

Put it in the oven at 180 Celsius degrees for 1 hour. Uncover the pot and let it cook for another 20-30 minutes or until the potatoes are golden brown.


Friday, February 27, 2015

SIMA 2015, Paris, France - part 2

Very crowded.

Many of the people are interested only in taking photos at the wheel of tractors and the other part of the people is there for the free promotional stuff :).

Only a few people are actually there on business.


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