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Recipes

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

 

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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

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Madeleines

recipe45 2

Ingredients (for 10/12)
3 eggs
150 g sugar
1 lemon zest, finely grated
120 g plain flour
1/4 teaspoon baking powder
75 g butter, melted & cooled.

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Super easy apple bake

super easy apple bake

Cooking time: 25 min

Ingredients (for 6)

4 apples, peeled and cut into small squares
2 eggs, beaten
120 g sugar
120 g flour
80 g butter, melted
Vanilla extract (or 1 pack sucre vanillé)
A pinch of salt

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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

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Tomato tarte Tatin

Tomato tarte Tatin

Ingredients (for 4/6)

  • 25gr butter
  • 1 tbs brown sugar
  • 1kg tomatoes, halved
  • 1 tbs balsamic vinegar
  • 1 tbs chopped fresh oregano
  • Salt & pepper
  • 1 puff pastry
  • Fresh basil (for garnish)

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Authentic olive tapenade

recipe45 1

Ingredients (make 1 cup)
• 3 cloves garlic, peeled
• 2 tablespoons capers
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste

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American Pancakes

american pancakes

Cooking time: 2 min per pancake

Ingredients (for 12 pancakes)

2 eggs
200 g flour
250 ml milk
1 pack levure chimique
100 g sugar
Butter
1 pack sucre vanillé
pinch sea salt

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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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