articles récents
CHAMPAGNE DEUTZ: un champagne digne des plus grands - Au Royaume-Uni, le champagne Deutz est considéré comme un des...
Où fêter le 14 juillet à Londres - Pour le 14 juillet, bien des bars et restaurants londoniens ont...
Comment choisir un dentiste à Londres - Comment choisir son dentiste à Londres quand le choix est si vaste?
Les Brioches de Noël Pasquier enfin en vente à Londres - Les fêtes de fin d’année offrent un large choix de produits...
MAGAZINE
- Culture
- Decoration
- Droit
- Education
- Emploi
- Enfants
- Gourmet
- Immobilier
- Life and Style
- Mode
- Politique/Economie
- Sante
- Sport
- Vacances
Device converter
Weather
Annonces
- Maison A Louer - a deux pas du Lycee LIL
- Tax Return MN | Prudent Accountants
- Appartement 4 pieces a louer
- Agent de football à la recherche de joueurs talentueux
Déposez une annonce sur ce site
Ajoutés récemment
articles > Gourmet events
Recettes de Janvier
Clementine Sauce
8 Clementines
150g Caster Sugar
125ml Cold Water
Orange Liquer
Peel and segment the clementines. Bring the sugar and water to the boil in a pan, making sure to stir regularly. Let them boil for about 5 minutes until the liquid has reduced by a third. Now add the clementines and orange liquer and stir well. Remove from the pan and leave to cool. Once cooled, blend to a purée. Pass through a fine sieve, reserving the liquid as the sauce. You can then use this sauce on the dessert of your choice! We like it with Panacotta.
Roasted Clementines with Vanilla
4 Clementines
200g Caster Sugar
1 Vanilla Pod
1 Lemon
Peel and quarter the clementine. Heat the sugar in a large frying pan over a high heat, then split the vanilla pod and add it to the sugar. Add the clementine wedges and cook so that they caramelise for five minutes until golden brown. Wedge the lemon and serve with the roasted clementines.
Roasted Pear and Blue Cheese Salad
This salad is perfect for winter with the warm pears and creamy blue cheese.
Frisee lettuce
1 or 2 Ripe Pears
Blue Cheese - we recommend Bleu d'Auvergne
Walnuts
Sherry Vinegar
Extra Virgin Olive Oil
Salt and Pepper
Slice the pears and toss in extra virgin olive oil and a little salt. Roast in a medium oven for 15 minutes, turning half way through.
Now tear the lettuce and dress in oil and vinegar. Taste and ammend according to your taste. Lay the pear slices on the tossed frisee and sprinkle with chunks of blue cheese. Add a good twist of fresh cracked pepper and enjoy!
Winter Beef Stew
Serves 4
900g Diced Beef
2 Large Onions
1 Bay Leaf
1/2 Ltr Lager
225 Carrots
350g Mushrooms
30g Butter
Flour
Salt and Pepper
Chop the onions, carrots and mushrooms. Heat the butter in a casserole dish on a low heat, then fry the onions with the bayleaf, carrots and mushrooms, until the onions have turned translucent. When the onions are turning golden, add the beef. Brown on all sides on a high heat, then sprinkle with flour. Mix and add the beer.
Season well, then cover and cook in a low oven (gas mark 3, 160C) for 2 hours. Serve with creamy mashed potatoes or red cabbage.
Zone Tag
Jewish Book Week, london, London Fashion Week, argatherapy, french, chocolate, Table Manners, livre, beauty, tarte tatin, Holidays, Food / Wine, butter, music, women designer fashion, Tintin, Cheese, Holidays, Matthieu Kassovitz, Gabrielle, Carpenter / wood craft, Charlotte Gainsbourg, Amarcord, renovation,
LAISSER UN COMMENTAIRE