Archive for February, 2011
Frenchy way to use Goat Cheese
Feb 26th
Want something quick and tasty ? Frenchy and smelly ? or just add a little something to your salads ? Try some “crottin de chèvre”, I can’t traduce it but literally it’s “goat dung”… usually It’s call “Goat crottin” abroad.
Once again this recipe is really easy and really tasty !
Ingredients for 2 people
- 1 crottin de chèvre
- a few herb de provence
- half More >
Keep fresh basil
Feb 25th
You have a lots of basil, parsley or other herbs ? Way too much to use immediately ?
If you do want to protect your herbs from rotting, here is an simple advice for you.
Method- remove humidity from your herbs
- Chop your herbs if necessary
- put everything into a glass pot (it’s better More >
Medieval Hypocras
Feb 24th
Legend attributes the authorship of hypocras to Hippocrates, a Greek physician of the 4th century BC. In the Middle Ages, the hypocras was primarily a medicinal wine with spices and can only be found in an apothecary. It was also used to boost weary warriors but was also as a More >
In Tartiflette we trust
Feb 23rd
Tartiflette, is a recipe based on Reblochon (a french cheese) and has been created in the 80s. Tartiflette comes from the word “tartiflâ” meaning potato in Savoyard’s dialect. Apparently this dish was inspired by a Franco-provencal recipe based on potatoes, cheese and onions cooked in a long pan. This dish More >
Goat’s milk, honey and savory beverage
Feb 22nd
Savory has been renowned for centuries for its tonic and stimulant effects. Beside having a good neurological benefit, the savory is also good for the immune systems and the circulatory system. By friction, it is an excellent remedy for fatigue, hypotension and temporary depression.Savory also has anti-infective and analgesic. Consumed as More >
Champagne sorbet
Feb 15th
If there is one thing really well with cooking, is that you can easily innovate, find new flavors, new tastes… Even if not for all the tastes.
Today we offer a rearrangement of taste, classy and original : Champagne in a sorbet !
Ingredients- 4 tsp. of sweetener
- 7 fl oz of water
- 7 More >
Woked Fennel
Feb 4th
Fennel is a vegetable leaves. It is light since caloric intake is just 25 kcal per 100 g, the same as cabbage or asparagus. Another plus for the line, its high fiber content (3.3 g/100 g), very sweet, which activate the functioning of intestinal transit. In addition, the fennel is full of vitamin. Thus, it provides a very large amount of vitamin C (52 mg/100 g) but also of carotene, provitamin A and vitamin E, valuable antioxidants and vitamin B9 or folic acid, reinforcing the immune system.
Have some left fennel and don’t know what to do with it ? Try a wok cooking !
Ingredients for 3 people
- 3 Fennels
- 7/8 Carrots
- 1 Thick slice of ham
- a few Corinth grapes
- Olive oil
- Cut More >
