Gudrun

Gudrun

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Pine sautéed redfish salsify, pine tree sauce, and burned butter vinegar by chef Gunnar Karl Gíslason at DILL Restaurant. - See more at: theartofplating.

A quick and classic French recipe for mussels with white wine and cream – this dish can be on the table in under 10 minutes.

British mussels are at their most succulent and plentiful in the chilly autumn and winter months. Let us tempt you with our tasty mussel recipes.