Time:
Like space but more personal and precious, although you are free to use it as you wish, it will force you to travel in only one direction. It will be fair to all equally but some will get less than others. Sharing time with someone is the greatest gift you can receive.
Author Archives: Olivier Dehon
Cheese Soufflé
Simple soufflé recipe. with modern tools, making a soufflé is now very easy, and I should make it more often. Ingredients: 50g Butter / 50g Flour 300ml Milk 125g grated cheese (Gruyere, Cheddar or Emmental) … Continue reading
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Le bons sens
I saw this, and I thought I should keep it…. “Le bon sens n’a qu’un sens…le bon !”
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Falafel
Falafel is a popular Middle Eastern “fast food” made of chickpeas, fresh herbs, and spices formed into small patties or balls. It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long … Continue reading
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Hanlon’s Razor
I like this and have empirical evidence : “Never attribute to malice what can be adequately explained by stupidity.”
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I am proud of what I have built with our team
I am proud of what I have done with my friends and colleagues to build something amazing that will hopefully be meaningful to millions in the future.
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A bit Sad but optimistic
It’s been months since I’ve properly updated this blog, and I feel a bit sad about that. This space has always been important to me—a quiet corner of the world where I can reflect and document my thoughts. Lately, though, … Continue reading
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Sauces – for reference
Mother sauces and their derivatives, a French cuisine must know ! 1. Béchamel (500ml milk, 30g butter, 30g flour, nutmeg, salt, white pepper) ├── Mornay (60-80g cheese, 1 egg yolk) └── Soubise (250g onions finely chopped) 2. Velouté (500ml chicken … Continue reading
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Moussaka chez Mamy
Even my mum is now following internet recipes for things that she has been doing for years ! Here is the link :http://www.lacuisinedebernard.com/2013/07/la-moussaka-grecque.html Obviously there is a few small secrets… She uses half-cooked potatoes as the first base layer for … Continue reading
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List of good dishes I can make
Below is a list of dishes I like and can cook to a standard that I would be happy to serve to my friends. Maybe one day, I should make a book of those recipes. It has recently evolved into … Continue reading
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Making some Bretzels today
We need to update the recipe to make it using Thermomix! This recipe was first published on the 5th of June 2022. Ingredients: 185g Flour 4g Yeast 1 teaspoon Sugar 1/2 teaspoon Salt for dough. 10g Sea salt for decorating … Continue reading
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We did it ! First flowers to reach a patient in the UK
Legal cannabis by post_ inside the farm behind a British first 2 Although I am very proud of what we have achieved as a team, I must admit that the last few months have been very testing. Our team … Continue reading
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The perfect Entrecote ?!
Cooking a large entrecôte (rib-eye steak) to be nicely warm inside while achieving a good sear on the outside can be approached in a few ways. Here are some considerations and methods for each technique: Pan-Seared and Oven-Finished … Continue reading
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Polishing Table
TYPES OF POLISHING COMPOUNDS (SUBCATEGORIES) Below are the Sub-categories of commonly used polishing compounds: BROWN TRIPOLI This polishing compound is used on soft metals like brass, copper, and aluminum. The brown tripoli can easily eliminate lines or scratches (not too rough) from … Continue reading
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I am in the Newspapers…
Original Link here The text for backup. Guardian Article
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Valentine
Work is consuming me way too much, I have not enough Oli days… Chat GPT needs to step in and replace me. Happy Valentine!
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Rice measures
I am always looking for these measures when making rice in the Slow cooker !
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Croquetas de Jamon
I love these when we go to a tapas restaurant, so I had to have a go myself. It is fairly easy to do. Essentially, it is a thick bechamel with Serano cut in small cubes rolled into breadcrumbs and … Continue reading
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Another Bread
Ingredients: 250ml warm milk 110ml water 1tsp / 5g / Sugar 1tsp / 5g / Salt 2tsp / 10g / Yeast 300-320g of Flour 60g of melted butter (to be added … Continue reading
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