bread and beans
 | Recipes : Smoked Duck and Beans Cake Smoked duck and beans cake recipe for 4 to 6 people : 500g kidney beans, soaked for 12h some thyme 1 bay leaf 1 carr... |
 | Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
 | Recipes : French Beans There is the ideal way to cook French bean making sure that they keep their green and crunchy qualities: Cooking Fren... |
 | Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ... |
 | Recipes : Soupe des Hortillonnages Soupe des Hortillonnages for 6 guests: 1 green cabbage 300 gr of fresh peas (or frozen) 250 gr of large ratte potato... |
 | Recipes : Veal chops “Pojarski” There is a cult recipe from the French gastronomy : veal chops “Pojarski”.This recipe comes in direct line from Russian ... |
 | Recipes : Carioca coffee baked cream pots Recipe for 4 to 6 people: 75g of good coffee beans 8dl whole milk 150g dark cooking chocolate, gratted 6 egg yolks... |
 | Recipes : Basquaise Mussels Basquaise Mussels for 4 persons: 2 kg of perfectly washed and scratched mussels, 6 skinned tomatoes and épépinées, ... |
 | Recipes : Roast andouillette in wholegrain mustard crust Recipe for 4 people: 4 Nice andouillettes For the crust: 30g wholegrain mustard 1 tablespoon vegetable oil 1 beaten... |
 | Recipes : Loubia Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal fo... |
| Recipes : Basque Salad Serves 4: 500 g various greens: lettuce, escarole, radicchio, oak leaves, chicory 2 yellow onions and 2 white onions, ... |
 | Recipes : Traditional-style confit of porc Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and ... |
 | Recipes : Pan Fried Foie Gras Pan fried foie gras recipe for 4 people: 4 Slices of foie gras of 90g (3oz) each 4 thick slices of slicepan bread 4 a... |
 French specialties : Cassoulet The Cassoulet is a typical French dish. Its history would go up with the Hundred Year Lasting war, in the XIVth century ... |
 French specialties : Mojhette The Poitevin Marsh from time immemorial produced excellent vegetables and Mojhette, generic term indicating several vari... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : Coffee, how to choose it and make it The 2009 Paris Agricultural Fair recently closed after having received over 700,000 visitors. This year, I was invited ... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Coffee tasting Second and last part of our report on coffee and still based upon documents forwarded by Mr Rocher, we now focus on arom... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
 | News : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
mrs
I have recently returned to UK after many years in France. I find UK bread of all sorts disgusting, simply turning to p...
answer to Daphne
Hello Daphne In France, such bags of "sucre vanillé" contains approximately 10 grams (1/3 oz) : precisely 7.5 grams. If...
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
