ReceptenEN

Rhubarb jam Making rhubarb jam is just the max! Especially when you know the wonderful variations you can conjure out of your hat. From creations with forest beer, rosemary to even ginger. Each one surprising flavors and something for everyone. Preparation: If you are using rhubarb from the freezer, let it thaw first. Then use

Oven-baked cheese dip with endive and artichoke Endive is a fragile vegetable, best eaten as soon as possible after purchase. This is because endive consists largely of water and can therefore wilt quickly. However, a few days in the vegetable drawer of the refrigerator is not a problem. Packed in a plastic bag with holes,