Chicken liver mousse

Chicken liver mousse

Wipe the chicken livers. Heat a little oil and sauté the chicken livers on both sides, until cooked but still pink inside. Sprinkle with lemon thyme leaves. Deglaze with a little apple balsamic vinegar and transfer the livers onto a tray to cool. Blend the livers with the verbena leaves, dried black trumpet mushrooms and butter until smooth. Pass, then season the mouse with salt and apple balsamic vinegar. Chop a few verbena and lemon thyme leaves and mix with the crème fraiche and 100g of the mousse. Season with salt and apple balsamic vinegar.

http://www.splendidtable.org/recipes/potato-chip-and-chicken-liver

Potato and Salami Cheesecake

http://www.splendidtable.org/recipes/potato-and-salami-cheesecake

Дача.

http://www.trendhunter.com/cool-hunting/category/modern-art-and-design-trends

Гриль.

http://www.trendhunter.com/cool-hunting/category/modern-art-and-design-trends