Banner

Recipes

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

Read more...

 

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

Read more...

 

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

 

Read more...

 

Melon ketchup (ideal to complement the melon fritter)

Delicious to eat with the fritter or with another dish of your choice.

Recipe kindly donated by Michelin star chef Jean-Jacques Prévot

Ingredients

  • 1 Melon
  • 50g sugar
  • Cajun spices
  • 10cl of white balsamic vinegar
  • Fleur de sel and pepper

Read more...

 

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

Read more...

 

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

Read more...

 

Baked figs

Baked figs

Ingredients (for 4)

  • 4 Figs
  • 4 slices of Parma Ham
  • 1 piece of Gorgonzola cheese
  • 1 bag of mixed green salad

 

Read more...

 

Beignets de melon à la fleur de sel

Beignets de melon a la fleur de sel

Ingredients (for 4)

  • 1 melon 1,2kg
  • 2 egg whites
  • 30g pistachios
  • 2 litres of frying oil
  • Fleur de sel salt, pepper
  • 80g of fécule de pomme de terre (potato starch), commonly found in supermarkets

Read more...

 
More Articles...

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

Newsletter
SHORTVIDEO.FR

 short video SQUARE

SUN DIRECTORY

Find us on Facebook

 

levitra . custom writing services