THE BENEVOLENT KITCHEN   -
The way of the cook        

( recipe from Angèle's guinguette) For 3/4 persons: 200 g terrine ¾ glass of cashew nuts 1 tablespoon of chestnuts 1 teaspoon of...

per person : 70 g bulgur to cook in 2 volumes of cold water for 10 min then cover for 5 min + 60 g of lentils to be cooked cold with a...