green pepper sauce Recipes :
 | Recipes : Beef Kebab To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for sev... |
 | Recipes : Fresh Cod Brandade with Green Asparagus Fresh Cod Brandade for 4 guests: 700 gr of fresh cod fillets ½ lt of milk 1 bayleaf one small pinch of dried thy... |
 | Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
| Recipes : Basque Salad Serves 4: 500 g various greens: lettuce, escarole, radicchio, oak leaves, chicory 2 yellow onions and 2 white onions, ... |
 | Recipes : bearnaise Sauce Bearnaise Sauce for 6 guests : 2 dl of vinegar 1 shallot, very finely chopped 2 tsp of fresh tarragon 2 tsp of fre... |
 | Recipes : Fresh spaghetti with green olives Fresh spaghetti with green olives - for 4 persons 500 g grams of fresh spaghetti 100 g of stoned/pitted small green ... |
 | Recipes : Beurre Blanc It is believed that the creation of the beurre blanc sauce came from a mistake made by the excellent cook of the "Marqui... |
 | Recipes : Bechamel Sauce Recipe for a litre of finished sauce: 80g butter 80g plain flour 1 litre full fat milk salt, pepper and a pinch of... |
 | 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 : Veal kebabs To prepare you veal kebabs, first cut small cubes of veal meat taken from the shoulder. Let let marinade during 24 hour... |
 | Recipes : Balkanese Sauce For 6 servings : 2 egg yolks : 1 raw (uncooked) and 1 cooked (note of the translator : taken from a boiled egg) 1 soup... |
 | Recipes : Warm green asparagus Warm green asparagus, salted 'Chantilly' whipped cream with turmeric, chives and chips of Parmesan cheese... 4 servin... |
 | Recipes : Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
 French specialties : Dijon mustard When we speak about the Capital of Burgundy, we cannot prevent ourselves from thinking of famous Dijon mustard. This app... |
 French specialties : Walnut oil Known as of the Roman period, the walnut trees and the oil which is obtain from their nuts spread very quickly in Europe... |
 | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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 : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | News : Towards the discovery of the Yoghurts It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f... |
 | 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 : 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 : 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... |
home made andouillette
Well, my opinion is that if you are not a profesional "charcutier" (delicatessen pork butcher) having access to profesio...
Fresh spaghetti with green olives
No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil). Numerous pasta recipe,...
 | Restaurants :Green 7 -LE MANS 72100 447 avenue Georges Durand tél :02 43 40 30 30 |
