7 hour leg of lamb
 | Recipes : Lamb Kebabs To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. ... |
 | Recipes : Navarin d'agneau (Lamb stew) Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen... |
 | Recipes : Lamb and eggplant charlotte Lamb charlotte (6 servings) : 3 'reasonably potbellied' eggplants 2 big onions, thinly sliced 1 pinch of thyme flower... |
 | Recipes : Glazed Loin of Lamb Loin of lamb, glazed with red Martini. Recipe for 8 people: 8 pieces of loin of lamb of about 120g each (about 4.5 Oz... |
 | Recipes : Char-grilled Sirloin Steak Take your sirloin steaks out of the fridge about 1 hour before cooking them. Then, using a brush, lightly coat them with... |
 | Recipes : Lamb Tajine The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af... |
 | Recipes : Veal Sweetbread This veal or lamb's offal is called thymus in anatomy. It is a ductless, butterfly-shaped gland lying at the base of the... |
 | Recipes : Anchoiade and Coquilles St Jacques (scallops) For 6 guests : 12 scallops 12 medium tomatoes 6 anchovy fillets 3 garlic cloves 2 egg yolks 25 cl of olive oil ... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 | Recipes : Carrot puree This recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans. Carrot pure recipe... |
 | Recipes : Stuffed cabbage One stuffed cabbage for six people: 1 nice green cabbage 3 carrots 3 onions 3 cloves of garlic 1 kg potatoes 200 g... |
 | Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
 | Recipes : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 French specialties : Roquefort The Roquefort, this powerful and raced cheese, appeared at the end of the Middle Ages. Since the XVth century Charles VI... |
 French specialties : Laguiole Laguiole which is pronounce "laïole" in Aubrac, its production area, is a cheese of which origins go back to many centur... |
 | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
answer to alex
Alex, You are absolutely right : this is one of the very first "recipes" on the English side of this site and it had be...
Cassoulet
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/cassoulet-30.htm[/url] I have made the cassoulet with pa...
Dumpling Dough?
[b]Where are you located?[/b] I live in a small town about an hour to the West of Jerusalem. I don't believe that anyo...
Flour
Hi David, If you want to get a flour similar to the french T45 use plain flour. But personally I would use strong flour...
