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Recipes

Soupe veloutée au camembert

Soupe veloutee au camembert

Ingredients (serves 6)
• 4 potatoes
• 3 onions
• 3 Harrys sliced bread
• 1 camembert
• 1 garlic clove
• 1 egg yolk
• 20 cl crème fraîche
• 1 tsp ciseled parsley
• salt and pepper

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Chocolate Charlotte

Chocolate Charlotte

Ingredients (serves 8)

  • About 22 boudoir biscuits (lady-fingers)
  • 4 tbsp orange-flavoured liqueur
  • 250 g dark chocolate
  • 150 ml crème fraîche épaisse
  • 4 eggs
  • 150 g caster sugar

To decorate

  • Red berries

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Turkey breast à la Provençale

Turkey breast a la Provencale

Ingredients (serves 4)

  • 4 pieces turkey breast
  • 60g flour
  • salt & pepper
  • 1/2 glass white wine
  • 2 gloves minced garlic
  • 1 tsp rosemary
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1 glass chicken stock
  • 12 pieces sun-dried tomatoes
  • 2 tsp chopped parsley

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40 second microwave Chocolate Fondant

40 second microwave Chocolate Fondant

Ingredients (for 4)

  • 3 eggs
  • 100 gr sugar
  • 125 gr butter
  • 200 gr chocolate
  • 50 gr flour
  • 5 cl milk

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Quiche Lorraine

 

Quiche Lorraine

Ingredients (serves 6-8)
Pastry:
• 200 gr flour
• 100 gr soften butter
• 100 ml water
• 1/4 tsp salt
Or a rolled already made pâte feuilletée
or pâte brisée.

Filling:
• 200 gr of lardons (smoked or nature)
• 3 eggs
• 40 cl milk
• 20 cl crème fraîche
• 200 gr grated cheese (gruyère)

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Gratin Dauphinois

Gratin Dauphinois

Ingredients (serves 6)

  • 1.5 kg potatoes
  • 1l crème fraîche
  • 1½ tsp salt
  • 1 tsp nutmeg
  • 100gr grated cheese
  • 50 g butter
  • 2 cloves garlic, crushed
  • 1 whole clove of garlic
  • Salt and pepper

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Tuna Tartare With Avocado and Wasabi Purée


Tuna Tartare With Avocado

Ingredients (serves 4)

  • The flesh of 1 ripe avocado
  • 1 tbsp lime juice
  • 1/2 tsp wasabi
  • Salt
  • 1 small onion, finely chopped
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tsp olive oil
  • 1/2 tsp wasabi
  • 450g very fresh bluefin tuna
  • 2 tsp roasted sesame seeds
  • Grated zest of 1/2 lime

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Coq au vin

Coq au vin

Ingredients (for 4)

  • 4 chicken thighs, or any other part of your choice
  • 1 pack of lardons (petit salé)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 500 gr mushrooms, halved or quartered
  • 2 cups of red wine
  • 2 tblsp tomato paste
  • 1 tsp thyme
  • 2 tsp salt
  • About 1/4 cup flour

 

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More Articles...

Languedoc & Provence Sun N°52 (July-August-September 2014)

You may have noticed that this issue covers the months of July, August and September. After much debate, discussions and sleepless nights, we have decided that the best way forward for Languedoc & Provence SUN would be to become a quarterly publication. In practice, this means that the magazine will now be published four times a year instead of six, each issue covering 3 months.

The main objective of the magazine has always been to provide quality articles and content about our region and its many attributes. Going quarterly will give us more time to research potential articles, interview interesting people, meet new contributors and gather topical and useful information for you our readers.

This new version will have more pages than the previous one, allowing us to increase the content of each issue, giving you more reading material in one piece.

You may have become familiar with our regular contributors, who do a fantastic job. I take this opportunity to thank them warmly for their valuable input and great imagination, whatever the topic. If you have a little bit of spare time occasionally and share our love of writing, I’m always on the lookout for good quality articles about our area: it could just be your own story, or the portrait of someone you know, a beautiful place, an interesting festival. Whatever the idea, let
me know about it, our next contributor could be you!

If you have any comments or suggestions, you can always email me. In the meantime, I hope you keep on reading the magazine; the kind comments we receive always make all the hard work worthwhile. Have a nice holiday!

 

Carole Rommene, Editor

editor@languedocsun.com

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