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Recipes

Sausage Rougail

sausage rougail

Ingredients (serves 6)

  • 6 fresh large sausages
  • 3 small onions
  • 500 ml tomato sauce
  • 4 green chili peppers (optional)
  • 4 garlic cloves
  • 4 tablespoons oil

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Pissaladière

pissaladiere

Ingredients (serves 4-6)

  • Olive oil
  • 6 onions, finely sliced
  • 1 pizza base or pâte feuilletée
  • 12 good black olives, pitted
  • 6 anchovies

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Tartiflette irlandaise

Tartiflette irlandaise
Ingredients (serves 6)
• 1 or 2 onions
• 1kg potatoes
• 6 slices smoked salmon
• 200 gr comté or emmental
• 500 ml crème fraîche (or milk for a lighter version)

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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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Little crab flans

little crab flans

Ingredients (serves 4)

  • 200g crab (tin or frozen)
  • 4 eggs
  • Chives (a handful)
  • 1 lime
  • 25cl crème fraîche
  • 20g butter
  • Ground chili pepper (Cayenne pepper), salt, pepper

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Easy pancakes DE - DE - DE

Easy pancakes

Ingredients (serves 3)
• DEux cent gr farine (200 gr flour)
• DEmi litre de lait (1/2 l of milk)
• DEux oeufs (2 eggs)
• a pinch of salt and a spoon of vegetable oil

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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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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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