Cooking book. Series 1

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November 2021

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As the fall is certainly considered the most well-fed time of the year, it’s time to gather your friends around a big and plentiful table and have some quality gluttony time!

  • Wash the chillis properly and cut off the stems.

  • Loosely chop the garlic cloves.

  • Blend the chilli and garlic in a food processor. Blend lightly - do not let it become a pulp. If you don't have a processor, chop finely with a knife but wear gloves or remember to wash your hands properly.

  • Lightly heat up the chilli and garlic in a pan without any oil. Stir constantly so they can dry out but not get stuck to the pan. After about 5 minutes, add the olive oil to the pan.

  • Fry the mix on a low temperature for about 25 minutes. Then set aside to cool down.

  • Once cool, add the vinegar. Add salt to taste. Pour into a glass jar and keep in the fridge.

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And whatever you’d like to eat, it’s the sauce that makes our favorite dishes richer, brighter and spicier.While you're preparing your number one feast-for-the-beast, our infamous saucier monsieur Lecéleri will give you a profound master-class on how to bring some joyful flavors to your party or daily table.

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Bon appetit!