by Admin | Nov 20, 2011 | Vegetables
Gratin Dauphinois Level: Very Easy Preparation Time: 20 minutes Cooking Time: About 1 hour This is a classic French vegetable dish which is tasty and very easy to prepare. The secret with a Gratin Dauphinois is to ensure that the potatoes are cooked well enough as...
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
Ox tail is a cut of meat that is often overlooked, but which is delicious when cooked slowly. There are two fairly good rules of thumb, as far as cooking goes: * The quality of the wine used in cooking should be as good as that which you would choose to drink –...
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
This is a quick and simple recipe, typical of the south west of France. The recipe can be adapted as you like – if you cannot get ‘confit de canard’, then you can use roast duck (although confit de canard is more traditional and gives a better taste....
by Admin | Nov 20, 2011 | Food
Garlic is a bit like Marmite for the Brits and Vegemite for the Aussies – you either love it or hate it. It has been known throughout history, for it’s antiseptic and gastronomic properties, but is also recognised for its health and medicinal benefits and...
by Admin | Nov 20, 2011 | Food, Main Courses, Traditional French
This is a delicious dish made from a cut of meat that is both tender and tasty but so often overlooked, for, in my opinion, stewing steak which is often tough and fibrous and sometimes cooks out quite dry. This recipe can be served straight away, but will improve if...
by Admin | Nov 20, 2011 | Food, Live in France, Markets & Fairs, Where to Go
I went to the market in Revel, Haute Garonne, this morning with a fisheye lens on my camera to take some pictures of the beautiful produce on offer. The market is held every Saturday morning and is classed, justly, as one of the most beautiful markets in France. Today...
