|Last week was totally frantic at work, and the beginning of this new one is no better. Cooking a “Lapin aux deux moutardes, bière et petits lardons” with “Croquettes de pomme de terre au parmesan” on the side is a real help to ease a busy mind…|
It’s a variation of my usual recipe, in which I use white wine. This time, I used a nice Belgian beer, a red onion and two sorts of mustard (wholegrain and traditional Dijon mustard) as a basis of the sauce.
That was nice ! And … well, there is no denying that the large glace of Kwak I drunk along with it also helped to appease my mind 😉