by Admin | Sep 22, 2012 | Fish, Food, Main Courses, Seafood
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...
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
Ox tail is a cut of meat that is often overlooked, but which is delicious when cooked slowly. There are two fairly good rules of thumb, as far as cooking goes: * The quality of the wine used in cooking should be as good as that which you would choose to drink –...
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
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....
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
This is a delicious dish made from a cut of meat that is both tender and tasty but so often overlooked, for, in my opinion, stewing steak which is often tough and fibrous and sometimes cooks out quite dry. This recipe can be served straight away, but will improve if...
by Admin | Nov 19, 2011 | Fish, Food, Main Courses, Seafood, Traditional French, Vegetables
Aïoli is the traditional emulsion, similar to a Mayonnaise, from Provence, although it can be found all along the Mediterranean coast from Barcelona to Italy. The traditional Aïoli is made from garlic, pounded with olive oil – but most versions use an...
by Admin | Nov 19, 2011 | Food, Main Courses, Traditional French
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...