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stanch (rice pasta potnto

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Pilau Rice

Recipes : Pilau Rice
Pilau Rice 200 gr of long grain rice 1 onion, finely chopped 1 bouquet garni 50 gr of butter 300 gr of the veal sto...
Tomates confites

Recipes : Tomates confites
Slow-roasted tomatoes with olive oil and dried thyme flowers It is always a good idea to have this garnish because it...
Blanquette de veau

Recipes : Blanquette de veau
served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ...
Crécy soup

Recipes : Crécy soup
A beautiful soup ; its name comes from a village close to Meaux (40 miles east of Paris) where the best carrots used to ...
A nice week-end in Lyon

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...
Miss Nellie and Mr Auguste

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...
Festive menus

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...
A few days in Burgundy

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...


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...

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 ...

my wife & her dumplings
The dumplings I refer to are the edible ones !! Mei is from Anshan and what ever flour we buy she is not happy, I notice...

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,...

flour
Hi again David For clarification, Type 45 flour is the purest one and plain flour (so the less pure) is at the opposite...








Without gluten recipesWithout gluten recipes
Today we will deal with this harmful decease that More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
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'armoricaine" one.read more