Pâtes fraîches au fromage frais (milk curd pasta)

Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

That’s being made…

I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

The liquid makes a nice sour drink.

The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

Shiruna (chard or beet greens).

Stir-fried.

Then, freshly made egg spaghetti, in tomato sauce :

Serve the pasta topped with fresh curds, the greens as a side…

Tartine de printemps (country bread fresh sands)

Bake a nice bread loaf, and enjoy a a simple but delicious fresh lunch…

Still too hot to be cut ! Pain de campagne au seigle. A French country bread with rye flour.

The fromage frais (fresh cheese) is home-made. The new onions have been salted, let a while and rinsed, so they are still crunchy but have lost all harsh after-taste. The favas (broad beans) make the Spring.
Mmmmm…