Very easy to use hot or cold, they give a boost to your gratins, omelettes and other pasta dishes.
Less fat than cow’s milk cheese, goat’s cheese can be eaten cold on a platter as well as melted on grilled toast for the famous warm goat’s cheese salad. In logs, sticks, bricks or dung, made from pasteurized or raw milk, goat cheese has not finished making our heads spin.
We’re cooking it this morning with Yann Eber, the head of the goat farm inn in Griesheim near Molsheim on France Bleu Alsace
And like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15.
Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week
– a black pot in cast aluminum from the Lacor brand compatible with all types of fires and ovens Offered by the CHR Alsace, cafes, hotels, restaurants, a major player with professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen or pastry utensils, the teams in Souffelweyersheim and Colmar are there to advise you and support you in your choices.
BLUE CIRCUIT INSTANT KITCHEN
Japanese cuisine fascinates her, that’s why Julie now offers workshops around this gastronomy. She makes us travel this morning at 10:30 a.m.
