short bread
 | 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 : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 | Recipes : Flan This is one of the oldest French dessert recipe. The recipe that I am giving you, here, is a basic recipe, feel free to... |
 | Recipes : Almond Milk Custard Tart Almond Milk flan is an ancient traditional recipe that I digged up from my old cookery books to bring it to you today. ... |
 | 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 : 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... |
 | Recipes : Camembert Bonbons Do not let yourself confused by the name of this recipe. It is a great recipe that will please every body. Camembert ... |
 | 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 : Cod "a la Quebecoise" This Cod recipe come from the long tradition of cod fishing in Quebec. Filet of cod "a la Quebecoise" recipe for 6 pe... |
 | Recipes : Onion soup Onion soup, for 8 persons : 1 kilogram (2 'large' pounds) of sweet onions 2.5 COLD liters (1 'large' half of a gallon)... |
 | Recipes : Pan fried Sweetbreads with a black truffle jus This mythic recipe is out of this world but very expensive too. You never know ... On a special occasion... Sweetbrea... |
 | Recipes : Aubergine (eggplant) cake Aubergine (eggplant) cake for 6 persons : 3 nice shining aubergines (eggplants) 2 big onions, peeled and thinly sliced... |
 French specialties : Apt candied fruits The history of the Apt Candied fruits seems to date back to the time of the Popes in Avignon, since many writings speak... |
 French specialties : Rose des Riceys When we speak about Champagne wines, we generally think exclusively effervescent. However this single soil reserves some... |
 | 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 : 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 : Queen Tomato's paradise Most people believe that tomato is a vegetable but it is actually a fruit of an herbal american plant (solanum genus) ; ... |
 | News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
 | 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... |
mrs
I have recently returned to UK after many years in France. I find UK bread of all sorts disgusting, simply turning to p...
I injoyed the food
I tasted french wine and french bread and it was very nice food from nikita...
