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Recipes

Honey-spice bread

Honey-spice bread

Ingredients (9  inch / 23cm) loaf, 12 to 16 slices

  • 240g honey
  • 180ml water
  • 115g buckwheat flour
  • 100g chestnut flour
  • 50g sorghum flour
  • 2 large eggs
  • 1 tsp baking powder (gluten free)
  • 1 tsp baking soda
  • 1 tsp ground anise
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp sea salt

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Mini Marshmallow Men

Mini  Marshmallow Men

Ingredients

  • chocolate
  • marshmallows
  • fruit leather

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Two Salmons Terrine

Two Salmons Terrine

Ingredients (serves 6)

  • 6/8 smoked salmon slices
  • 500g fresh salmon
  • 200g butter, softened
  • 450g natural yogurt
  • 4 tbsp chives, chopped
  • salt and black pepper
  • juice of 2 lemons

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Chilled curried avocado soup

Chilled curried avocado soup

Ingredients (serves 4)

  • 15g butter
  • 5ml (1tsp) mild curry powder
  • 850ml chicken stock
  • 2 ripe avocados
  • 150ml single cream
  • juice of 1/2 lemon
  • salt & freshly ground black pepper

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Gingerbread men

Gingerbread men

Ingredients

  • 25g butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup golden syrup
  • 1 egg, separated + 1 egg white, extra
  • 2 & 1/2 cups flour
  • 1 tbsp powdered ginger
  • 1 tsp mixed spices
  • 1/2 tsp baking powder
  • 2 cups icing sugar
  • 150g packet
  • Smarties to decorate

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Flourless Black Forest Roulade

Flourless Black Forest RouladeIngredients (serves 4)

For the Flourless jam Roll:

  • 6 large eggs, separated and at room temperature
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/8 tsp salt
  • Icing sugar, for dusting

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Clafoutis aux cerises

Clafoutis aux cerises

Ingredients (serves 6)

  • 500gr cherries, pitted
  • 3 eggs
  • 100g flour, plus extra for dusting the mold
  • 100g sugar
  • 300ml milk
  • butter, for greasing the pan

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Pain perdu

pain perdu

Ingredients (serves 4/6)

  • 1 cup milk, more if needed
  • 1 teaspoon vanilla extract
  • 1 sliced baguette or brioche
  • 1 egg
  • 2 tablespoon of sugar + some for sprinkling
  • 1 tablespoon butter

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Languedoc & Provence Sun N°53 (Autumn 2014)

Well, I think that’s it. The sun cream has finally given its last breath, my loyal flip-flops have ended up in the recycling bin and the children are off to school. I guess we are back to normal life and believe it or not, it is time to think about… Christmas! Oh noooo I’ll hear you scream, but as we are now quarterly, this issue will cover October, November and December – three months packed with ideas of things to do, visit, drink and eat.


We are always happy to welcome new contributors, but we are truly spoilt this time. Rachel Baker, journalist, food writer and now proud inhabitant of Apt, has joined the ranks (p10 & 32), and so has author Janice Macdonald (p12), who will follow for the next 12 months the inside life of a wine domain for us. We also welcome on board Richard Simpson-Birks (p15). And I’m sure you will carry on enjoying our regular contributors Bernice Clark (p8), Janice Lert (p6), Camille Vourc'h (p29) and Caren Trafford (p22), who has kindly donated books for our fantastic kids drawing competition (p28).


Enjoy the falling leaves, the chestnuts, the early nights by the fire with a good book, and when you feel ready to think about it, have a lovely Christmas...

Carole Rommene, Editor

editor@languedocsun.com

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