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Friday, February 23, 2007

Cooking Recipe: Fennel Soup!

6 Servings
  • ½ cup (125 ml) onions
  • 1 cup (250 ml) carrots
  • 1 cup (250 ml) fennel bulb
  • 2 potatoes, peeled
  • ¼ cup (60 ml ) butter
  • 4 cups (1 L) chicken or beef broth
  • salt and pepper
  • milk
  • 2 tablespoons (30 ml) chives, chopped
Coarsely chop the vegetables. Set aside, reserving potatoes separately. In a saucepan, melt butter. Add vegetables, except potatoes. Over low heat, cook 15 - 20 minutes until tender but not browned. Add broth and potatoes. Season to taste with salt and pepper. Bring to a boil and cover. Over low heat, simmer until potatoes are tender. Purée the mixture in a blender and add enough milk to make a thick, creamy soup. Return to the saucepan and reheat without boiling. Sprinkle with chopped chives and Serve!

Wednesday, February 21, 2007

Cooking Recipe: Green Soup!

6 - 8 Servings
  • 6 cups (1.5ml) chicken broth
  • 4 carrots, peeled, coarsley chopped
  • whites of 3 leeks, washed, chopped
  • 1 onion, chopped
  • 2 cups (500 ml) fresh spinach, chopped
  • 1 lettuce, chopped
  • 4 potatoes, peeled, diced
  • 2 turnips, peeled, chopped
  • salt and pepper
  • ground pepper
  • 1 cup (250 ml) skim milk
  • 2 shallots, chopped (optional)
Heat the broth in a saucepan and add the vegetables. Bring it to a boil and cover. Over low heat, simmer 20 minutes or until vegetables are tender. Let stand to cool slightly. Puree the mixture in a blender. Season to taste with salt and pepper. Return the soup to the saucepan and reheat. Pour into soup thureen and swirl milk into the mixture. Sprinkle with chopped shallots, if desired. And serve!


Monday, February 19, 2007

Cooking Recipes Online by Everaert Patrice!

I would like to excuse me for the several days of non updating my Cooking Recipes but I`m making my best to be all your`s as fast as possible!

Sincere greetings,
Everaert Patrice

Friday, February 16, 2007

French Food and Its Regional Influences!

In some regions people contained there regional specialities but most of them became famous and enjoyed all over the world. In their own region of origin you can mainly find their speciality with more quality of preparation and ingredients, even if you can find them throughout France.
In each region they have also their typical way of choosing the ingredients and cooking their meals. For example Tomatoes, different kinds of herbs and Olive oil are a must in the Cuisine in Provence.

Here are a couple main influences of regional cooking:

  • Economic conditions and history: The economic conditions, lifestyle and the culture of course have formed the local food traditions in different areas. Firm cheeses are found in the mountain regions since that over difficult and long winters they can be preserved. In the history when we speak about economy, we ind that in some limited areas this firm cheeses are also the main means of support for a lot of homes since they can be produced in the mountains for the livestock. Over several centuries the economic prosperity of the region of Burgundy was great due to their excellence in raising cattle and that also helped them to provide their rich cream sauces and meat dishes.

  • Local availability: Fresh local ingredients that are not transported for long distances are of better quality and are the basics of the best food and of course the French nation of gourmets knows that. For example, the community of areas where herbs and fruit grow easily will use them in their local cuisine. Likewise, inland areas don`t really use a lot of sea fish but on the contrary Northwest coastal places of France like Normandy and Brittany offer a typical way of eating sea fish meals.

  • Immigration and neighbouring countries: The neighbours cuisine is formally incorporated in areas of France which border onto other countries. Near to the Italian border for example it will not be surprising to find Italian dishes. Because of immigration, the North African people residing in the South of France are letting enjoy the French people of their original African dishes. And also after various wars the border of Germany has been moved back in the area of Alsace but until now you find the German « Sauerkraut » and wine that became very popular in that kind of areas.

You will find in all parts of France, both in homes and in restaurants, a great range of dishes far extending beyond the regional specialities. However you will always remark the local influences in terms of cooking and ingredients. Local recipes and ingredients seem to be the best cooking and the most available in its own region. Therefore, the types of food one desires to enjoy is a great consequence of the choice where to visit or live in France.

These are a couple of examples:
  • Fresh water fish is consumed in the inland areas, like in the Loire Valley, while sea food is preferred in the Mediterranean and near the Atlantic coast.

  • The hot climate throughout the south, favorites the use of fruit and vegetables.

  • The « sauerkraut » and beer have been influenced in the northeast of France, like in Lorraine and Alsace, by the German.

  • Apples, crème fraiche (soured cream) and butter are used in the cuisine of northwest France.

  • Tomatoes, herbs and olive oil are mainly used by the French Mediterranean.


Cooking Recipe: Leek Soup!

6 Servings
  • 2 teaspoons (10 ml) butter
  • 3 leeks, minced
  • 1 small onion, minced
  • 2 potatoes, peeled, diced
  • 1 celery stalk, minced
  • 2 cups (500 ml) chicken broth
  • salt and pepper
  • 2 cups ( 500 ml) milk
  • parsley, chives or fresh
  • basil, chopped
In a saucepan, melt butter and lightly cook the vegetables. Add the chicken broth and season it with salt and pepper. Bring to a boil and cover. Over low heat, simmer 15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, heat the milk without boiling. With a pestle, mash the vegetables and fold it in the warm milk. Simmer about 10 - 15 minutes. Sprinkle with chopped parsley and you`re ready to serve!

Variation: Replace milk with tomato juice.

Cooking Recipe: Good Health Soup!

4 Servings
  • 2 zucchini, diced
  • 2 medium-size potatoes, peeled, diced
  • 2 carrots, peeled, diced
  • water
  • 2 cups (500 ml) chicken broth
  • salt and pepper
  • fresh parsley sprigs
In a large saucepan, cover vegetables with water. Bring to a boil and cover. Over low heat, simmer 10 minutes. Remove from heat and let stand to cool slightly. In a food processor purée the mixture and add the chicken broth. Season to taste with salt and pepper. Return soup to saucepan and reheat. Now serve it garnished with a parsley sprig!

Monday, February 12, 2007

What is more comforting than a steaming bowl of soup on a cold winter day?

Soups may be served in the summer or winter. In fact, all of the cream soups found in this section can be served cold. "Leek Soup" is a good example of this versatility.

Soups are ideal to use up leftover meat, noodles, rice, and cooked vegetables. They are easy to freeze and can be prepared in advance.

To reduce the "Sodium" and "Fat" content in soups, use home-made stock that you have defatted!

Stay Tuned to see What Kind Of Soup Recipes I`m Offerring In The Next Days!

Cooking Recipe: Smoked Salmon Canapés!

24 Appetizers
  • ¼ cup (60 ml) mayonnaise
  • 6 bread slices, toastes
  • 6 smoked salmon slices
  • ¼ cup (60 ml) onion, chopped
  • 3 tablespoons (45 ml) capers
  • 1 tablespoon (15 ml) lemon juice
Spread mayonnaise on the toasts, cover them with salmon and cut them into canapés. Garnish each canapé with chopped onion and 3-4 capers. Lightly sprinkle them with lemon juice before serving them to your guests!

Cooking Recipe: Cucumber Canapés!

24 Appetizers
  • ½ cucumber
  • ½ cup (125 ml) cream cheese, softened
  • 2 dashes of Worcestershire sauce
  • ¾ teaspoon (3 ml) chives
  • salt and pepper
  • 6 bread slices, toasted
  • 24 fresh dill sprigs
Set aside 12 thin slices of cucumber. Peel remainder, remove the sees and mash. Mix with cheese and seasonings. Spread the mixture on the toasts and cut them into canapés. Garnish each canapé with a half-slice cucumber and a dill sprig. You`re ready to serve.

Cooking Recipe: Liver Pâté Canapés!

24 Appetizers
  • 1 ½ cups (375 ml) liver pâté
  • 6 bread slices, toasted
  • 12 small gherkins
Spread the pâté on the toasts and cut them into canapés. Slice the gherkins in half lengthwise and cut each half into a decorative fan shape. Garnish the canapés and you`re ready to Spoil your guests!!!

Cooking Recipe: Shrimp Canapés!

24 Appetizers
  • ½ cup (125 ml) shrimp, chopped
  • 3 tablespoons (45 ml) cream cheese, softened
  • 1 tablespoon (15 ml) chili sauce
  • 1 teaspoon (5 ml) horseradish in vinegar
  • salt and pepper
  • 6 bread slices, toasted
  • 24 baby shrimps
  • 24 fresh parsley sprigs
Mix the first 4 ingredients and season to taste with salt and pepper. Spread mixture on toast and cut them into Canapés. Garnish the canapés with shrimp and parsley. Just serve it and enjoy!

Cooking Recipe: Vegetable Canapés!

24 Appetizers
  • 3 tablespoons (45 ml) carrot, grated
  • 3 tablespoons (45 ml) green bell pepper, chopped
  • 3 tablespoons (45 ml) tomato, diced small
  • ¼ cup (60 ml) cream cheese, softened
  • 2 dashes of Worcestershire sauce
  • salt and pepper
  • 6 bread slices, toasted
  • 24 celery slices, cut diagonally
  • 24 mushrooms, minced
Mix the first 5 ingredients, then season to taste with salt and pepper. Spread mixture on the toasts and cut them into canapés. Garnish each canapé with a celery and a mushroom slice. Now you`re ready to serve!

Cooking Recipe: How to Assemble Canapés!

Assembling Canapés

Preheat oven to BROIL. Then lightly butter bread slices. Toast them in the oven 2 minutes or so per side. Add topping and remove the crusts to make them straight with even sides! Cut each toast slice into 4 small, equal triangles. In the following posts I`m going to provide you with different kinds of topping to
putt on the Canapés!

Cooking Recipe: Cheese Twists Appetizers!

48 Appetizers
  • 2 cups (500 ml) cheese, grated
  • 2 cups (500 ml) all-purpose flour
  • 6 tablespoons (90 ml) corn oil
  • ¼ teaspoon (1 ml) salt
  • pinch of cayenne
  • 1 cup (250 ml) cold water
  • 1 egg yolk
  • 1 tablespoon (15 ml) milk
  • paprika
Preheat oven to 375°F (190°C). In a bowl, mix first 5 ingredients. Gradually blend in water, stirring to a soft dough. With a rolling pin, flatten dough into a rectangle, 1/8-inch (0.25 cm) thick. Cut into strips, 6-inch (15 cm) long by 1/2-inch wide and Twist. In a small bowl, beat together egg and milk. Transfer cheese twists to a greased baking sheet. Brush them with egg mixture and sprinkle with paprika. Lightly brown them in the oven for about 15/20 minutes and serve them hot or cold.

Cooking Recipe: Pâté-stuffed Mushrooms!

24 Appetizers
  • 24 large mushrooms
  • 4 oz (115 g) liver pâté, softened
  • 1 shallot, finely shopped
  • 2 tablespoons (30 ml) bread cumbs
  • ½ cup (125 ml) Brick cheese, grated
Preheat oven to 400°F (205°C). Remove mushrooms stems, reserving caps. Coarsley chop stems. In a bowl, mix stems with liver pâté, shallot and bread crumbs. Stuff mushrooms caps with pâté mixture. Sprinkle with cheese. Cook in the oven 5 minutes and you`re ready to serve!

Sunday, February 11, 2007

Cooking Recipe: Vegetable Kabobs with Blue Cheese Dip!

12 Appetizers
  • 6 zucchini rounds
  • 12 broccoli florets
  • 12 cauliflower florets
  • 12 cherry tomatoes
  • 12 button mushrooms
  • ½ cup (125 ml) firm-style plain yoghurt
  • 1 tablespoon (15 ml) Blue cheese, crumbled
  • 1 teaspoon (5 ml) lemon juice
  • dash of Worcestershire sauce
  • salt and pepper
Cut zucchini rounds into half-moons. In a saucepan filled with lightly-salted boiling water, blanch broccoli and cauliflower florets 1 minute. Add zucchini and continue cooking 30 seconds. Remove vegetables from saucepan. Immerse in a bowl of ice-cold water. Once cool, drain well and pat dry. Thread one of each vegetable onto small skewers. In a food processor, blend dip ingredients. Serve kabobs with dip on the side.

Cooking Surprise Escargot Kabobs!

12 Appetizers
  • 36 escargots
  • 3 tablespoons (45 ml) butter, melted
  • 1 garlic clove, chopped
  • 1 tablespoon (5 ml) parsley, chopped
  • pinch of pepper
  • 36 spinach leaves, stalks removed
In a microwave-safe dish, combine escargots, butter, garlic, parsley and pepper. Cook 1 minute, on HIGH. Let stand 2 minutes. Meanhwhile, in a saucepan filled with lightly-salted boiling water, blanch spinach leaves 30 seconds. Remove spinach. Immerse in a bowl of ice-cold water. Drain well and pat dry. Wrap each escargot in a spinach leaf. Thread onto long toothpicks or small wooden skewers, 3 escargots per kabob. Cook in microwave oven 45 seconds, on HIGH. Let it stand 1 minute and you`re ready to serve!

Ever Served Oyster Crackers?

20 Appetizers
  • 3 ½ oz (104 g) canned smoked oysters
  • 3 tablespoons (45 ml) mayonnaise
  • 1 tablespoon (15 ml) chili sauce
  • drops of Tabasco sauce
  • 2 lettuce leaves
  • 20 crackers
  • 3 thin lemon slices
Drain oysters on a paper towel. Blend mayonnaise with chili and Tabasco sauces. Cut lettuce into 20 cracker-size pieces. Cut lemon slices into triangles. Spread each cracker with ¾ tablespoon (3 ml) sauce. Top with one oyster and garnish with lemon. And now serve and just taste those excuisite oysters!


Saturday, February 10, 2007

French Cuisine And Its History!

The diversity of French Cuisine is so extreme that only Chinese have kinds of their foods that are similar to the French ones. They have to thank this variety to the amazing history of France, the different climates and geographies that are the base of their local production that brings so much kinds of ingredients and of course last but not least the well known French Passion for excuisite Foods. In all its forms, if you want to understand France or its inhabitants you have to understand the culture of its food!

Their dinners can variate from very basic meals like the traditional baguette with cheese and cheap wine until extraordinary « Gourmet festivities » like their `Jet Set` meals which mostly contain Caviar and a lot of different wines which cost enormous amounts. Of course this `Jet Set` meals are only reserved to exceptional V.I.P`s.

This kind of sophisticated meals are normally found in the typical French restaurants like in other Europe countries or in The United States of America which mainly misguides the foreigner by making them think that the French Cuisine is complicated and very heavy! In fact, the basic French Cuisine is extremely simple and mostly relying on their local production of fresh ingredients like cheeses, vegetables, wines, and many others,...

Commonly in the South of France the stores and such close at lunch time because most of the people return to their homes to take a two our brake with their families. To provide them enough time to go out to lunch they usually reopen the businesses around 2 P.M. And stay open until 7 P.M. This is more particular in the villages and smaller towns in the South of France.

Wine and cheese are the most common accompaniments to a French dinner aside bread and water. In other countries wine is reserved for special occasions and is very expensive but in France it is a standard way of eating to have some wine with their everyday meal. In their culture they really appreciate to match the kind of wine with the style of food even if it stays an ordinary meal.

Often they serve a « Cheese Plateau » that contains three or four kinds of cheeses before the dessert to appreciate the local cheese. Typically they provide at the same tine some sliced baguette or another kind of bread.


Chicken Salad in Mini Pita Breads!

24 Appetizers
  • 12 mini pita breads
  • 1 cup (250 ml) cooked chicken, diced
  • 1 green onion, chopped
  • 1 garlic clove, chopped
  • ¼ cup (60 ml) tomatoes, diced
  • 2 tablespoons (30 ml) mayonnaise
  • 1 tablespoon (15 ml) orange juice
  • salt and pepper
Cut each pita bread into half-moons. Mix remaining ingredients. Season to taste. Spoon chicken salad into each small pocket. And you`re ready to serve!

Raspberry - Cheese Dip with Fresh Fruit!

2 Cups (500 ml)
  • 6 oz (165 g) cream cheese, softened
  • 1 tablespoon (15 ml) brown sugar
  • ½ tablespoon (2 ml) ground gringer
  • 1 tablespoon (15 ml) vinegar
  • 1 cup (250 ml) raspberries, crushed
  • fresh fruit, in bite-size pieces
In a bowl, mix first 4 ingredients. Blend in raspberries. Refrigerate 30 minutes. Serve dip with fresh fruit skewered onto long toothpicks.

Friday, February 9, 2007

Maybe Some Egg Balls?

24 Appetizers
  • 6 hard boiled eggs
  • 1 teaspoon (5 ml) parsley, chopped
  • 1 tablespoon (15 ml) onion, chopped
  • ¼ cup (60 ml) mayonnaise
  • salt and pepper
  • pecans, chopped
Finely mince or chop hard-boiled eggs. Add parsley, onion and mayonnaise, mixing well. Season to taste. Shape into 24 balls. Roll in chopped pecans. Refrigerate 1 hour. Serve.

Thursday, February 8, 2007

How to Make the Paste for Puffs and Eclairs?

18 Puffs or 10 Eclairs
  • 1 cup (250 ml) water
  • ½ (125 ml) butter or shortening
  • ½ teaspoon (2 ml) salt
  • 1 tablespoon (15 ml) sugar
  • 1 cup (250 ml) all-purpose flour
  • 4 eggs
  • 1 egg, beaten

Preheat oven to 400°F (205°C). In a saucepan, bring to a boil water, butter, salt and sugar. Remove from heat. Pour in flour all at once. With a wooden spatula, mix untill well-blended. Return to heat in order to dry paste. Mix constantly to avoid burning. Remove from heat. Transfer paste to a bowl. Let cool 5 minutes, stirring occasionally. Fold in eggs once at a time, until paste is smooth and glossy.

Using a pastry bag with a medium-size fluted nozzle, squeeze 1-inch (2.5 cm) puffs or 4 x 1-inch (10 x 2.5 cm) éclairs onto a buttered cookie sheet. Lightly brush with beaten egg. Do not let egg drip onto cookie sheet. Bake in oven 25-30 minutes. Let puffs cool fully before stuffing.

Stay tuned as you see How to Make Eclairs.

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Wednesday, February 7, 2007

Small Cheese Puffs!

36 Appetizers
  • ½ cup (125 ml) butter
  • ½ onion, sliced
  • ½ cup (125 ml) flour
  • 2 ½ cups (625 ml) milk
  • 2 cups (500 ml) Gruyère cheese, grated
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2 ml) pepper
  • 36 puffs (In the following post I`m going to show you how to make Puffs.)
In a skillet, melt butter. Over low heat, cook onion without browning 3 minutes. Discard Onion. Sprinkle melted butter with flour, mixing until flour is absorbed. Cook 1 minute. Fold in milk. Stirring constantly, continue cooking until sauce thickens. Stir in cheese and seasonings. Once cheese has fully melted, remove from heat. Let stand until mixture sets.

Tomatoes Tapenade!

24 Appetizers
  • 24 cherry tomatoes
  • 1/4 cup (60 ml) black olives
  • 1 anchovy filet
  • 1 garlic clove, finely chopped
  • 1 teaspoon (5 ml) olive oil
  • 2 teaspoons (10 ml) parsley, chopped
  • 1/4 teaspoon (1 ml) onion salt
  • dash of Worcestershire sauce
  • fresh ground pepper
Cut a 1/4-inch (o.5 cm) slice off the top of each tomato, reserving caps. With a small spoon or knife, scoop out enough tomato pulp to allow stuffing. Finely chop olives, anchovy and garlic. Mix well. Fold in remaining ingredients. Fill each tomato with 1 teaspoon (5 ml) olive stuffing. Top with reserved Caps and serve.

Variation: Use pimento-stuffed olives. Add 1 tablespoon (15 ml) grated Parmesan to stuffing.


Appetizers and its Importance!

The Idea of Appetizers is said to have begun in Russia when small portions of food were served before the formal dinner was to begin.

Today, appetizers form a very important part of the entertaining menu. One may plan an entire menu on using only appetizers!

Wheter you are serving finger foods for a casual affair or gourmet delights for a formal evening`s entertainement, you are sure to find what you desire in our Appetizers Recipes!

In the following posts I`m going to show you My Favorite Appetizers Recipes.

Tuesday, February 6, 2007

Imagine... Did you know that Food Additives cause Hyperactivity?

In 1973, around 30 years ago, Benjamin Feingold M.D. went to the American Medical Association and presented to them his extensive research about the fact that food additives are at the origin of some behavior and learning disorders.

His research included more than 3,000 different food additives and was based on more than 1,200 cases. He was completely ridiculed and studies where done just to disprove his statements. Nowadays it has been proven that about 50% of those who use the Feingold diet have a significant decrease in symptoms of hyperactivity.

The term “Food Additives” in the United States of America covers more than 5,000 added chemicals to food products such as for thickening, preserving, emulsifying, flavoring, coloring, bleaching, anti-caking,...

Amazingly the researchers who ridiculed his statements only focused on 10 food dyes while Feingold considered more than 3,000.

Even if they attempted to disprove Feingold`s hypothesis, it has been clearly proven that food additives play a major role in the hyperactivity of children.

Since it has been known that most of the studies against Feingold`s Hypothesis are invalid as cause of the inadequate guidelines they used, the United Stated Institutes of Health Consensus Conference on Defined Diets and Childhood Hyperactivity reopened the doors of reconsideration for the veracity of Feingold`s Diet.

An example is C. Keith Connors, the most hard refuter of Feingold`s Hypothesis and author of "Food Additives and Hyperactive Children”.

Rippere and Schauss are those who criticized Connors by making some studies upon the link between Hyperactivity in Children and Food Additives.

Connors used to use non appropriate control substances as the placebo in his studies on reactions to food in hyperkinetics such as chocolate chip cookies. In further studies on chocolate they've noticed that sometimes it produced 59% of reaction and other times 33%.

The FDA data was way over the doses mentioned in an average daily basis in Connors studies. A daily dose of 150mg of mixed food dyes is the average of most children between 5 and 12. Connors didn't even use the real amount of intake by children as he used a dose of 26mg a day in his studies.

Now the main reason why Feingold`s Hypothesis was rejected is that if Feingold`s Hypothesis comes worldly known and accepted, their will exist a real pressure upon the food industry as they will have to make costly changes in food processing.

General Foods, Nabisco, Coca Cola and many others are those who support the Nutrition Foundation so from where do you think the pressure comes to keep silent Feingold`s statements?

All those giant manufacturers will do anything to keep researchers as Feingold mouths shut even if it has a costly price!

After all... We and our children are suffering of these harmful Artificial Food Additives!


Monday, February 5, 2007

The Healthy Food Pyramid.

In March 1990, Health and Welfare Canada published its new nutritious recommendations for Canadians which are:
  • Make your nutrition more enjoyable by variety.
  • Give the bigger part of your nutrition to cereals, breads and other grain products and also to vegetables and fruits.
  • Choose more dairy products, meats and more lean foods.
  • Try to obtain and maintain a healthy weight by being active regularly and by eating healthy.
  • Consume salt and caffeine in moderation.

With a little imagination, it is possible to improve our nutrition and to vary our daily menus. To feel physically fit and obtain the necessary nutrition for good health, variety is the secret to a balanced diet. We should consume nutrients of every group of the Healthy Food Pyramid each day:

  • Grain Products: include all kinds of breads, cereals, rice and pasta. They mainly supply Vitamin B Complex and fibre.
  • Fruits and Vegetables are a source of dietary fibre, Vitamin A and Vitamin C.
  • Dairy Products are important for bone development of adolescents and maintenance of bone structure of adults. It contains mostly calcium and protein.
  • Meat and Meat Substitutes are an excellent source of iron and protein. All meats, fish, tofu, legumes and nuts.
  • Fats and refined sugar may be consumed in moderation.
Later on we are going to present to you some healthy menus, balanced according the Healthy Food Pyramid. We also propose ways to convert so called “standard” menus into more health-conscious ones.

Our philosophy is that the pleasure of eating well does not have to be complicated!


How to Learn what is Healthy Eating?

Cooking Recipes by Everaert Patrice
motivates us to break the monotony of our way of cooking. To eat properly despite our busy schedule is a challenge.

Cooking Recipes by Everaert Patrice
helps us to overcome this!

By following the advices given on this blog, we can make an informed choice and attain the nutritious balance proposed by dieticians. More and more studies link nutrition and health, recognizing the importance of healthy nutrition in the prevention of disease such as hypertention, coronary disease, obesity and cancer.


Sunday, February 4, 2007

Cooking Recipes, Cooking Schools, Cook Books, Cooking Shows,...

Why This Blog?
Has monotony taken over the pleasure to cook "something a little bit different" for yourself? Do you feel anxious at the idea of having company at your table? Then Cooking Recipes by Everaert Patrice is an indispensable tool for you.

From the refined dish, quikly prepared, to your everyday meal, to a large reception,
Cooking Recipes by Everaert Patrice is your principal aid. You will find a very complete section on finger foods and appetizers and also many suggestions for hot and cold entrées that will create an appetite for your guests.

We`re even going to explain you how to bake and there`s no reason to hesitate to put your fingers in the dough!

As for the cakes and delicious treats that will finish your meal beautifully, they occupy a place of honour here.

The many pictures that make Cooking Recipes by Everaert Patrice enjoyable will not only make your mouth water. Their purpose is also to help you with the making and presentation of the dishes and to facilitate the comprehension of certain cooking techniques.

Supported by clear and complete text, the many photos of techniques explain recipes simply, and enable you to succeed in making delicious dishes.

Me, Everaert Patrice, the author of
Cooking Recipes by Everaert Patrice have maintained, in a practical and efficient way "the art of the table". For years to come we are going to provide you of sensitive to exotic influences by changing nutritional values to refine traditional dishes and create a cuisine that is original and modern.


Thursday, February 1, 2007

Welcome! I`m Everaert Patrice who`s bringing the World`s Cuisine into your Kitchen.

What`s for dinner?
This question is uttered in homes all around the world day after day, all too often with the same or similar response. Is it any wonder why the home dinner is less of a family affair and more of a chore to the homemaker when the response is as boring as the menu.

Well, no longer. Cooking Recipes Online by Everaert Patrice comes to the rescue! From appetizers to desserts your meals will be proclaimed wonderful with each new creative day. Never again will the question be asked or answered in a fretful manner but rather it will be put forth with great anticipation and longing for the next culinary adventure that awaits the inquisitor.

Within the posts of Cooking Recipes Online by Everaert Patrice you will find and enjoy:

  • Enormous amounts of easy to follow recipes
  • Magnificent photographs in full color
  • Step by step culinary style to each recipe
  • Suggestion for Cooking Tools
  • Menu suggestions for parties and special occasions

Your partner and you or your family and guests will enjoy great meals for years to come with Cooking Recipes Online by Everaert Patrice...

Bon appétit and don`t forget to invite me!


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