salt flouer
![]() | 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 : 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 : Foie gras with caramelized onion Ingredients: 450 g of foie gras 5 g of salt, 10 g of pepper, 3 big onions peeled and sliced thinly, 1 lump of s... |
![]() | Recipes : Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
![]() | Recipes : Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet... |
![]() | Recipes : Brussel's Sprouts with Pancetta A tasty mix of Brussel's sprouts and crispy and smoky baked pancetta. Pancetta is a type of Italian cured and spiced ro... |
![]() | Recipes : Parcel of Leek and Smoked Salmon Une recette du menu spécial fêtes Recipe for 8 people: 1 kg of leek (white part only) 200 g of smoked salmon 50 g ... |
![]() | Recipes : Hot oysters in a Jurançon sabayon For 4 servings : 24 specially fattened greenish oysters (size N°3) 1/10 liter (half a cup) of Jurançon(*) wine 1 thin... |
![]() | Recipes : Pot-au-Feu Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of bee... |
![]() | Recipes : Chicken liver Parfait with mushroom coulis Chicken liver parfait's recipe for 8 small individual molds: 400g chicken livers, trimed and cleaned 20 cc double crea... |
![]() | Recipes : Pan fried salmon escalopes a special recipe adequate for persons suffering from type 2-diabetes Pan fried salmon escalopes for 6 persons : 6 ... |
![]() | Recipes : Roast Turkey with Chestnuts This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at... |
![]() French specialties : Salt flower Since the Middle-Age, the salt-water marshes make it possible to extract from sea water a salt which has many qualities ... |
![]() French specialties : Anchovy from Collioure When we speak about anchovy in France, we think at once of anchovies from Collioure, superb village of the Pyrenees Orie... |
![]() | 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 : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
![]() | 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
![]() | 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... |
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...
answer to foodfanatic
Hello, What a strange idea to ask about cheese in a comment to strawberry sorbet ! You are right that cheese is import...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...































