Snapdragons are a treasure for a children's garden+++Jams and preserves: a taste of summer for the winter+++Fruit flies: a summer plague+++Homemade thirst-quenchers for summer+++
Lose weight ...... without a diet? Be good to
yourself. more...
Latest Articles:Articles - Gourmet Pleasures:
WARM BULGUR SALAD WITH SEPIA AND PINK PEPPERCORN SCALLOPS
Ingredients
Bulgur
Squid ink
Scallops
Pink peppercorns
Oil
Brandy
Method
Cook the bulgur in salted water, drain and mix with the squid ink until well blended. Keep hot.
Rinse scallops and dry well with kitchen paper. In a pan heat some oil with pink peppercorns. When it starts to sizzle, fry the scallops no more than 30 seconds per side. Flambé with the brandy. Serve on the bulgur.
By Baita E Salmaso
