Recommended Interesting Articles

Gardening

Monarde: a very aromatic flower

Monard is a pretty perennial, also an aromatic plant, native to North America. Very appreciated for its many medicinal properties and its use in cooking, it is nonetheless very decorative. In summary, what you need to know : Name: MonardiaFamily: LimiaceaeType: PerennialHeight: 80 to 120 cmExposition: Sunny and partial shadeSoil: OrdinaryFlowering: June to SeptemberPlanting of the monardiumIt is recommended to plant the rhizomes in spring, respecting a space of about 30 cm between each plant.
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Gardening

Gardening advice

For its fourth season, Terra Botanica is diversifying its activities with monthly themed events. The first park devoted to plants, this ...
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Aperitif and tapas

Verrine of prawns

As easy as they are quick to make, these verrines of prawns will be unanimous for a fresh and colorful aperitif.Ingredients for 4 people: 1 grapefruit 12 prawns, cooked and peeled 4 sprigs of chives For the cocktail sauce: 4 plains, 1 lemon, 1 tbsp. mustard, 2 tsp. tablespoon of ketchup, 1 pinch of Espelette pepper, 1 tsp.
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Kouign patatez (Breton potato cake)

Delicious pancake or potato cake of Breton origin, the Kouign patatez (potato cake) is easy to make.Ingredients for 4 people: 800 g of potatoes220 g of semi-salted butter180 g of flour1 egg Salt, freshly ground pepper To read also: Vegetable garden: cultivating the potato well Health: benefits and virtues of the potato Kouign-patatez (potato cake) - Preheat the oven to 180 ° C (th.
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Trees and shrubs

Oleander cuttings, the technique

Oleander cuttings are very easy to do and allow you to multiply your oleanders in a simple and economical way.By taking a stem from your shrub, putting it in a vase and then in a pot filled with soil, you guarantee it appearance of new roots and therefore the birth of a new oleander.
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Veal chops in Pont-l'Evêque: the delicious recipe

Here is a beautiful marriage between an exceptional Norman cheese, Pont-l'Evêque, and meat as fine as it is tender on the palate. Ingredients for 4 people 4 veal chops 30 g half-salted butter 1 tsp. tablespoon oil 5 cl heavy cream (30 fat) 5 cl white wine 1 tsp. veal stock80 g Pont-l'Evêque Salt, pepper Pont-l'Evêque veal chops - In a pan, heat the oil and butter, just brown the veal chops on each side.
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