Today's menu:

[Balifrog]

The visa thing being done and dusted, let's go back a bit to food.
A few of our recent cookings.

Orange marmelade :
Fine sliced skin (without the white inner part), boiled 1 or 2 times to remove the bitterness.

Let the orange marinate 24h mixed with sugar. I used 0,5 kg sugar for 1 kg orange

Final result is nice but a little bit too sweet to my taste.

We also make pineapple, mango and strawberry jam. All taste much better than the industrial stuff !

 

[Balifrog]

Stuffed tomatoes. Beef minced meat, herbs, 1 egg, a bit oyster sauce, chives, ...

Pork chop with mix of mashed potatoes and carrots, brocoli

 

[Balifrog]

Breakfast.
Sourdough bread with butter + jam or garlic and herbs cheese.

Croque monsieur for an easy lunch.

 

[jstar]

Did you ever try La Vache qui Rit here? (I don’t even want to repeat that ridiculous English version of the name.) I got the feeling it’s a bit different but can’t put my finger on it. Boursin seems the same.

 

[Balifrog]

Did you ever try La Vache qui Rit here? (I don’t even want to repeat that ridiculous English version of the name.) I got the feeling it’s a bit different but can’t put my finger on it. Boursin seems the same.

Never tried La Vache qui Rit, but Boursin is pretty similar IMO.
BTW, Boursin Ail et fines herbes is easy to make at home.

Did it a few times but I struggled to get the texture right.

Edit : It is possible that on the export version they add some additional preservatives. Like they do for them "camembert" in tin cans.... Zero taste.