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Food / Wine

April Recipes from


 April recipes from  

Crayfish salad with tomatoes and olives

Preparation: 10 minutes

Ingredients (for 4 persons)

200g rocket
36 crayfish cleaned and cooked (250g)
12 Cherry tomatoes
20g black olives
1 teaspoon of mixed herbs
100 ml Vinaigrette
Salt and pepper

Cut the cherry tomatoes in half.

Prepare the vinaigrette (not too vinegary) with olive oil.
In a bowl, mix the salad, olives and tomatoes.
Add the vinaigrette to it, season with salt, pepper and mixed herbs to taste, and set aside.

 In a medium heat pan add one tablespoon of olive oil, sauté the crayfish for a couple of minutes, season.

To serve:  Scatter the crayfish on top of the salad, pour the dressing over and serve immediately.

Wine: Petit Chablis

Fish Trio with steamed potatoes and a chicory sauce

Preparation : 35 minutes

Ingredients for 4 persons

500g Fish trio: Cod, salmon and smoked fish.
750g steamed potatoes
500 ml fresh cream
2g of mixed herbs
4 Chicory
Salt and Pepper
1 lemon

Peel the potatoes and steam for 20 minutes.

In a pan of boiling water with salt, cook the chicory for 7 minutes.
Drain, rinse and dry.

In a pan, put a bit of butter and cook the chicory for 10 minutes, add the cream and season.
In a medium hot pan, cook the fish, season with the mixed herbs, salt, pepper and the lemon juice.

On a plate, lay the potatoes add the fish and pour the chicory sauce on top.

Roast lamb with French beans

Preparation: 1.00 hour

Ingrédients for 4 persons

2 kg boneless lamb
500g French beans
1 bunch of rosemary & 1 bunch of thyme
3 tablespoons of olive oil
1 tablespoon of mustard
2 garlic cloves
Salt and pepper

In a bowl, mix the mustard, thyme, rosemary, 2 tablespoons of the olive oil, salt and pepper.

In an oven tray, prick the garlic into the skin, brush with the mustard and herbs sauce.

Put the lamb in the oven 6-*7 210°C, for twenty minutes.
Lower the heat and pour ½ glass of water in the bottom of the tray.
Turn the lamb and cook gently for another 15 minutes/ lb.

Switch off the oven and rest the lamb for another 5 minutes before cutting it.

Cook the French beans in butter (25g), about 5 minutes, and season.
Gently slice the lamb, serve on warm plate with the French beans. Pour the sauce from the lamb.

Wine: Red wine from pays d’Oc

Snow eggs (Floating Island)

Preparation: 35 minutes
Ingredients for (4 people)
¾ litre of milk
6 eggs
200g of sugar
1 vanilla pod
1 pinch of salt

Separate the eggs. Leave the yolks in a bowl.

Whisk the egg whites with a pinch of salt and 100g of the sugar, until stiff.

In a pan of boiling, take a tablespoonful of the egg white mixture and put it into the pan. Turn them and poach for another minute.
Take them out and dry them on a cloth.
To make the crème anglaise:
In a mixer, mix the milk, vanilla pod, egg yolks and sugar. Mix with a electric beater.
Pour the mixture in a pan and heat gently, stir continuously with a wooden spoon, making sure no lumps appear, until it has a smooth even consistency.  Then place in the fridge.
Take the egg white and put them on the cold crème anglaise and take it to the fridge.
Tips: You can make and add a caramel sauce on top of the white eggs before serving.
o    100 G sugar, 2 spoon of water.

Bon Appétit


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