Salmon and Seafood au gratin

Salmon and Seafood au gratin

This is a version of the classic dish, Lobster Thermidor, it is really delicious and easy to make. It can be eaten alone or with a green salad, or can be served with plain boiled rice. _______________________________________ Preparation: 30 minutes Cooking time : 20...
Parmentier de Canard Confit

Parmentier de Canard Confit

This is a quick and simple recipe, typical of the south west of France. The recipe can be adapted as you like – if you cannot get ‘confit de canard’, then you can use roast duck (although confit de canard is more traditional and gives a better taste....

Traditional Cassoulet

Description: Legend states that cassoulet was ‘invented’ during the 100 years war when the town of Castelnaudary underwent a siege by the English troops, all the town which was threatened with starvation put all they had into a big pot along with broad...
Copy Protected by Chetan's WP-Copyprotect.