Hello dear Hivers, I hope you're having a good day ! Today, as it's been a while, I wanted to share the shots of a healthy, complete and at the same time gourmet recipe that I prepared a while ago.
It's the perfect dish for the return of the cold season, a real grandma's dish in short !
I hesitated for a long time whether to share this article here or in a community more directly linked to cooking, but I have to say that as it was the images that interested me most and the recipe is so simple, I finally made my choice :)
As you can imagine, I was all the more delighted to see this beautiful light coming through the window, a real ray of sunshine that enhances the overall contrast and increases the points of light.
This article is therefore as much a photographic exercise as a recipe in itself. For the images, I had my Nikon D5500 and its 35mm lens that opens to 1.8. It's light, practical and fast. Everything you could ask for and be entitled to expect !
For the recipe, all I had was this very good frying pan, and the very bad induction hob that makes a noise like an plane taking off ^^ ! But when you know what you're doing, you always get it right !
You'll need a cabbage, green or red is perfect. Here it's green because I couldn't find any red. Onions, smoked bacon and this time I decided to add parsnips cut into very small pieces.
I start by frying the onions and when they are nicely coloured, I add the lardons that I've cut from the first piece.
I set everything aside in a saucepan on the side and in the fat of the pan, I brown the pieces of parsnip.
Then I sweat the thinly sliced cabbage in the pan...
In the last thirty minutes of cooking, I'll add some chestnuts that have already been cooked. If I put them in now, as there's still over an hour to cook, the chestnuts would end up falling apart completely in the potée.
Then I put everything back into the pan, including the bacon and onions, and leave to cook over a low heat with a lid !
After an hour, I add the cooked chestnuts and season with a little salt and freshly ground pepper, and it's ready ! You can serve :)
I hope you've enjoyed this article and the images it contains. Thank you for visiting, and have a good day,
<3
Tous les textes et images sont les miens.
Bonjour chers Hivers, j'espère que vous passez une bonne journée ! Aujourd'hui, comme cela faisais longtemps, je voulais partager les prises de vue d'une recette saine, complète et à la fois gourmande que j'ai préparé il y a quelques temps.
C'est le plat parfait pour le retour de la saison froide, un vrai plat de grand-mère en somme !
J'ai longtemps hésité à partager cet article ici ou dans une communauté lié à la cuisine plus directement, mais je dois dire que comme ces surtout les images qui m'ont intéressées et que la recette est simple, j'ai finis par faire mon choix :)
Comme vous pouvez l'imaginer, j'ai été d'autant plus content de voir arriver cette belle lumière par la fenêtre, un vrai rai de soleil qui force le contraste général et augmente les points de lumière.
Cet article est donc autant un exercice photographique qu'une recette en tant que telle. Pour les images, j'avais mon Nikon D5500 et son objectif de 35mm qui ouvre à 1.8. Il est léger, pratique et rapide. Tout ce que l'on peut demander et être en droit d'espérer !
Pour la recette, j'avais juste cette très bonne poêle, et la très mauvaise plaque à induction qui fait un bruit d'avion au décollage ^^ ! Mais quand on sait ce qu'on fait, on arrive toujours à ses fins !
Vous aurez besoin d'un chou, vert ou rouge, c'est parfait. Ici c'est vert comme je n'ai pas trouvé de rouge. Des oignons, du lard fumé et pour le coup, cette fois-ci, j'ai décidé d'incorporer du panais coupé en très petits morceaux.
Je commence par faire revenir les oignons et quand ils sont bien colorés, je rajoute les lardons que j'ai découpé du morceau du début.
Je réserve le tout dans dans une casserole sur le côté et dans le gras de la poêle, je fais revenir les morceaux de panais.
Puis dans la poêle, je fais suer le chou coupé en tranches fines...
Dans les dernières trente minutes de cuisson, je rajouterai des châtaignes déjà cuites. Si je les mettais maintenant, comme il reste plus d'une heure de cuisson, les marrons finiraient par se disloquer complètement dans la potée.
Puis je remets tout dans la poêle, les lardons et les oignons et je laisse cuire à feu doux avec un couvercle !
Après une heure donc, je finis par rajouter les châtaignes cuites et par assaisonner le tout d'un peu de sel et de poivre fraîchement moulu et c'est tout bon ! Vous pouvez servir :)
J'espère que vous aurez apprécié cet article et les images qui le constitue. Merci pour votre visite, je vous souhaite une bonne journée à tous,
<3
Tous les textes et images sont les miens.
It looks delicious and down-to-earth. That makes me like it even more.
You are using savoy cabbage here, but (unlike the red cabbage) I would remove the chestnuts and add a potato, a leek, and some celery instead. Add lots of thyme and marjoram.
Christmas, red cabbage and chestnuts go particularly well together, with typical aromas of cloves, laurel, juniper, and a hint of anise.
This is a great presentation and a good idea for the kitchen.
I love how cinematic thesw photos are with the lighting.
Thank you @bluepark 😇
Love that light a lot too ! Have a good Sunday ✌️
Congratulations, your post has been upvoted by @dsc-r2cornell, which is the curating account for @R2cornell's Discord Community.
Thank you kindly @jasonmunapasee and @dsc-r2cornell 😇 !
This is really looking nice and I love the fact you showed us the step. I can actually try to make this
Thanks for sharing
This would be great if you try, let me know if you do :)
Have a good Sunday !
It looks delicious. A meal that looks simple but is sure to win the hearts of many.
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I hope you're doing well ✌️
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Thank you kindly @claudio83 ✌️ !
Ca doit être bon en effet ... Même si probablement déconseillé pour moi MDR ...
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Oui, c'est plutôt délicieux 😅
Ah bon ? Pourquoi ça ?
Bon weekend à toi ✌️
Colon irritable :)
Mais chut, j'ai rien dit et nierai avoir révélé quoi que ce soit ... :)
Ah oui, dans ce cas là, ce n'est en effet pas trop recommandé !
Bon dimanche à toi ✌️
The cinematic vibe of the images does make them suitable for the Photography community too, but I think you can see reblog this in the Foodie community as it would be a great loss not to get appreciated by the chefs too :)
You're completely right ! And so, I followed your advice hehe 😇
Thank you kindly dear @gabrielatravels, I hope you're doing well !
No problem. Happy to help. Keep up the great work and have a nice weekend 🥰
Thank you @gabrielatravels !
May you have a lovely Sunday 😘
Thank you! 🥰
If in Baroque style, I would come and play you some Bach. Of course, after I finish consuming this dish ;)))
I would love that ! But maybe before for the piano, no ? After it's siesta hehe 😅
Ok, so piano, lunch, siesta :))
Good schedule 😇
Yeah, isn't it 😅 ?
I'm also quite curious about Bach, what are your favorites pieces and part from this genious composer ?
Bach, difficult to discard any of his pieces!!
But if I think Bach, the first that comes to my mind are the Goldberg Variations, in performance of Glenn Gould
Then, Chaconne, which is actually a movement from a Suit for violin, but there is an arrangement for piano, by Busoni.
But, The French suites can also come, if I come to France to this piano-lunch-siesta event :))
This one is beautiful
Yeah, it's difficult indeed to separate and choose elements of the complete work, thank you for these three choices which I'm already listening to with great pleasure, even if I'm only replying to you now ^^ !
I remember that the Goldberg Variations by Glenn Gould was always a must for my mother 😇
Thank you dear 😘
Glad to hear that Glenn Gould is a familiar name in your family 🎶😇
It looks tempting, apart from bacon, everything thing is fine...my Dad's used to loves to have onion and cabbage with black pepper and little lemon on top....
It is indeed 😅 !
I understand :)
Mhh, that version seems tempting as well ! May I ask you how he used to cook the cabbage and the onion together ?
I would love to try this !
U mean my Dad recipe? If I recall it correctly, then , it was like cabbage were chopped and boiled a bit with salt water, then the onions and green chillies were fried like till it turns golden, then garnish the cabbage, with fried onion and sprinkle black pepper and hint of lemon (optional) i remeber he make use of black salt seperstely on it, to prevent from.any acidity issue.
What mom used to do is to fry chopped cabbage a little bit and then add chopped onion later and fries them together....
Many thanks for sharing dear @steemflow ! It's interesting to see how both of your parents had different technics for a close to same dish :) I will probably try this one in the coming times, thank you again ✌️
I wish you a nice Sunday !
There is a benefit of having differrnt cooking style, atleast we don't get to eat similar recipe again and again 😉...now I adds up a little twist to eat..with some spicy sauces..
You're right !
I've been introduced to Indian cuisine by several friends and I have to say that my level of tolerance to chili has really increased ^^ .. among other things through the discovery of many dishes of course. !
Lovely natural sunlight for beautiful tones 😊
Yeah, I love when the sun irrigate the rooms, especially when we're cooking !
Thank you @anggreklestari, I hope you're doing fine 😇
this pictures makes my heart happy.
If so, I hit my point :))
Thanks @thisnewgirl ✌️!
!PIZZA
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