Sunday, 18 March 2018
Trip to Mdina, Malta
Mdina was the capital of Malta in the past. No reason why it shouldn't be again.
Saturday, 17 March 2018
Hotel review - H+ Hotel Goslar, Germany
A while ago it seemed easy to find a good hotel in Germany, but that was a few years ago. In the meantime, it´s almost impossible to find a decent one for around 100 euro per night. And this hotel is not exception.
The room was a bit small and the bed wasn´t too comfortable.
The breakfast was OK, but not very sanitary, with flies flying around and staff not caring at all when this issue was prompted to them.
The room was a bit small and the bed wasn´t too comfortable.
The breakfast was OK, but not very sanitary, with flies flying around and staff not caring at all when this issue was prompted to them.
Friday, 16 March 2018
Thursday, 15 March 2018
Wednesday, 14 March 2018
Creamy mushroom soup - recipe with step-by-step photos
Ingredients for 4 - 6 servings:
In a pan, add 2 spoons with olive oil and the thinly chopped mushrooms. Cook at moderate fire for a few minutes until the water evaporates. When ready put it aside.
In another pot, heat the remaining olive oil. Add the chopped onion and fry it for a minute.
Add the chopped potatoes and fry for a minute. Add the water and the laurel leaf, cover and let it cook at slow fire .
When the potatoes are tender, take out the laurel leaf and mash the potatoes/onion composition.
Add the mushrooms and mix until well incorporated.
Add the fresh cream, the salt and the pepper and mix.
Cook everything for a few minutes at slow fire. If too thick, add some more water before boiling.
Enjoy!
The original recipe can be found here
- 400 grams of fresh mushrooms
- 350 milliliters of water
- 350 grams of peeled potatoes
- 200 milliliters of fresh cream
- 4 spoons with olive oil
- 1 onion
- 1 laurel leaf
- pepper
- salt
In a pan, add 2 spoons with olive oil and the thinly chopped mushrooms. Cook at moderate fire for a few minutes until the water evaporates. When ready put it aside.
In another pot, heat the remaining olive oil. Add the chopped onion and fry it for a minute.
Add the chopped potatoes and fry for a minute. Add the water and the laurel leaf, cover and let it cook at slow fire .
When the potatoes are tender, take out the laurel leaf and mash the potatoes/onion composition.
Add the mushrooms and mix until well incorporated.
Add the fresh cream, the salt and the pepper and mix.
Cook everything for a few minutes at slow fire. If too thick, add some more water before boiling.
Enjoy!
The original recipe can be found here
Tuesday, 13 March 2018
Hotel review - Hotel Kyriad Orléans Ouest - La Chapelle-Saint-Mesmin
The room was not big, but we managed :) .
The bed was OK and nobody bothered us during the night. Free internet and free parking places.
The breakfast was French style: croissant, coffee, yogurt and apple sauce.
The bed was OK and nobody bothered us during the night. Free internet and free parking places.
The breakfast was French style: croissant, coffee, yogurt and apple sauce.
Subscribe to:
Posts (Atom)