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Following are our current tomato salad recipes, along with some general discussion of tomato salads.
Mediterranean >>> |
Ingredients for approximately 1 litres (1 quarts) :
- 100 Apricot kernels
- 1 litre (1 quart) of frui >>> |
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the >>> |
Escargot : Preparation and Recipes
Escargot is French for “snail”. There are many recipes for escargot, but they gene >>> |
Home-made liqueurs are very popular in France. Unlike wine, liqueurs can be easily and quickly made by amateurs without any speci >>> |
Ingredients for 4 dishes:
- 4 slices white bread
- 1 clove garlic
- 3 tablespoons (50 g) butter
Preparation T >>> | |
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Home-made liqueurs are very popular in France. Unlike wine, liqueurs can be easily and quickly made by amateurs without any special equipment or expertise. Following a simple recipe, you can make a liqueur which is not only as good as the liqueurs available in a store, but in fact is usually much better.
During the summer, one can take advantage of the fresh fruit to make liqueurs of exceptional taste and fruity aromas. There are many different recipes, but most have only a few ingredients and steps, following this general outline:
• Place fruit in a jar
• Add sugar
• Add alcohol
• Leave for a few weeks or months for the alcohol to absorb the fruit taste and aromas
• Filter and bottle
• Leave for a few months to mature. It is then ready to drink, but can also be kept for several years.
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Ingredients for approximately 2 litres (2 quarts) :
- approx. 2 kg Black Currant berries (Cassis berries if possible)
- approx. 1.5 litre of alcohol 45º (d'eau de vie)
- 1 kg of sugar
- 1 glass jar 4 litre (4 quarts) or two 2-liter jars (2 2-quart jars). Jar should be sterile (clean)
Preparation Time:, 30 + 30 min
Maturing Time: 6 weeks
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Ingredients for approximately 1 litres (1 quarts) :
- 100 Apricot kernels
- 1 litre (1 quart) of fruit alcohol, 40º strength
- 600 g of sugar (1.3 pounds)
- 100 ml cognac (3.5 fluid ounces)
- 1 glass jar 1.5 litres (1.5 quarts). Jar should be sterile (clean).
Preparation Time: 10 + 30 min
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Following are our current tomato salad recipes, along with some general discussion of tomato salads.
Mediterranean Tomato Salad
Tomato Salad Recipe 1: - A rustic recipe, which you would not be surprised to see in a simple village house.
Tomato Salad Recipe 2: - A less rustic, more sophisticated recipe.
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Ingredients for 4 People :
- 4 large onions (or 6 medium)
- 100 grams (3½ ounces) grated cheese
- 200 grams (7 ounces) butter
- 1 bottle ordinary white wine
- 10 ml (2 teaspoons) bouillon powder
- 4 slices of white bread
- 1 clove of garlic
Preparation Time: 40 min
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Escargot : Preparation and Recipes
Escargot is French for “snail”. There are many recipes for escargot, but they generally follow the same outline:
1. Purge and clean the snails
2. Cook them in boiling water
3. Remove the snail flesh from the shell
4. Make a butter, garlic and herb mixture
5. Place some of the mixture in the bottom of the empty snail shell, then add the snail flesh, then fill the remaining space with the mixture
6. Place the stuff snails on a baking tray and then bake them in the oven
7. Serve the snails. Escargot is eaten with a small thin fork, which is used to extract the flesh from the shell. Special tongs are available to hold the shell while this is done; while useful they are not absolutely necessary.
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Ingredients for 4 People :Ingredients for 4 People :
- 4 medium endives
- 3 ounces (50 g) walnut halves or walnut pieces
- 4 cloves of garlic
Preparation Time: 10 min
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Ingredients for 4 dishes:
- 4 slices white bread
- 1 clove garlic
- 3 tablespoons (50 g) butter
Preparation Time: 5 min
Cooking Time: 10 min
Recipe:
Croutons are added to other dishes (e.g. soups) and are never served on their own. The quantities in this recipe will make sufficient croutons for 4 bowls of soup or 2 Caesar salads.
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French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to
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