Skip to content
Smodder

old & traditional recipes

  • Period
    • Before 500
    • 500 to 1500
    • 1500
    • 1600
    • 1700
    • 1800
    • 1900
    • Traditional
  • Region
    • Europe
      • Belgium
      • France
      • Germany
      • Netherlands
      • Turkey
    • Middle-East
      • Turkey
    • Asia
      • China
  • Course
    • Breakfast
    • Lunch
    • Lunchbox
    • Appetiser
    • Soup
      • Soup sidekicks
    • Dinner
    • Side dish
    • Salad
    • Dessert
    • Snacks
  • Ingredient
    • Beef
    • Pork
    • Lamb & Goat
    • Fowl
    • Game
    • Fish
    • Shellfish
    • Other meat
    • Egg
    • Pasta
    • Rice
    • Potato
    • Beans
    • Vegetables
  • Diet
    • Vegan
    • Vegetarian
    • Lactose free
    • Gluten free
    • Paleo
    • Keto
    • Halal
    • Kosher
    • Low in salt
    • Not spicy
  • Other
    • Quick & Easy
    • Frugal
    • Leftovers
    • Condiments
    • Preparation
    • BBQ

Tag: Blanquette

Lamb & leek blanquette
September 7, 2020

Lamb & leek blanquette

A blanquette (sometimes called a ragout) is a tasty, cheap and easy way to use all your little scraps of left over meat and/or vegetables. It has it’s origin in the French kitchen. With only a few cheap ingredients and some leftovers; you create something …

Share this:

  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Telegram (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
Appetiser, Dinner, Europe, France, Frugal, Halal, Kosher, Lamb & Goat, Leftovers, Not spicy, Traditional, West Europe
-
by Stef Bruurs
-
6,840 Comments

Please follow & like :)

Facebook
Facebook
fb-share-icon
Pinterest
Pinterest
fb-share-icon
Twitter
Tweet
Instagram
RSS
Searching is in progress

Categories

  • Time period
    • Before 500
    • 500 to 1500
    • 1500
    • 1600
    • 1700
    • 1800
    • 1900
    • Traditional
  • Region
    • Europe
      • West Europe
        • Belgium
        • France
        • Germany
        • Netherlands
      • South Europe
        • Turkey
      • South-east Europe
        • Turkey
    • Middle-East
      • Turkey
    • Asia
      • East Asia
        • China
  • Course
    • Breakfast
    • Lunch
    • Lunchbox
    • Appetiser
    • Dinner
    • Side dish
    • Soup
      • Soup sidekicks
    • Salad
    • Dessert
    • Snacks
  • Ingredient
    • Beef
    • Pork
    • Lamb & Goat
    • Fowl
    • Game
    • Fish
    • Shellfish
    • Other meat
    • Egg
    • Pasta
    • Rice
    • Potato
    • Beans
    • Vegetables
  • Diet
    • Vegan
    • Vegetarian
    • Lactose free
    • Gluten free
    • Paleo
    • Keto
    • Halal
    • Kosher
    • Not spicy
    • Low in salt
  • Other
    • Quick & Easy
    • Frugal
    • Leftovers
    • Condiments
    • Preparation
    • BBQ
    • Not spicy
Chervil Bone marrow Parsnip Worcestershire sauce Salad Burnet Pastry 17th Century Vol-au-vent WWII Porkbelly World War 2 20th Century Tarragon Late Modern Period Bacon Blanquette Yellowcress Sauce Age of Exploration Sausage Duck Age of Discovery Chimney Soot Sorrel Early Modern Period 19th Century Traditional Savory Bejabbers Ragout Stinging Nettle Lamb Le Cuisinier François Eel

About me

Stef Bruurs
I love cooking (especially historical dishes) and organic farming. I grow my own biological vegetables and breed free-range Indian runner ducks for eggs and meat. I live in the Netherlands.
Contact me:
stefsmodder@gmail.com
+31644876344
Nederlandse versie
Privacy & Cookies

Copyright © 2020 Smodder.com
  • Kale by LyraThemes.com.