Christmas Holiday is coming… I wish all my readers a Merry Christmas and Happy New Year!
Today I want to share one sensational salad recipe that might be well fit to your festive Christmas table. This is a Fruit Salsa, very colorful and beautiful combination of many fruits and few vegetables. Here are honeydew melon, papaya, mango and red bell pepper, red onion with lime juice.
Try to make it and all your guests will be surprised of the taste!
If you wish to make a very delightful pastry to your festive Christmas table please see the Almond Biscotti recipe from my Italian Cooking Blog.
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Tagged as:
Appetizers,
French recipes,
salad
Well, Christmas is coming and I wish to share today my favourite french tart to these special days. This glorious tart makes a truly indulgent dessert. It might be varied according to the season -it equally successful made with pears, nectarines, peaches, apricots or apples.
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Tagged as:
almond,
cakes,
Christmas,
Desserts,
French recipes,
pear
Today I wish to share one more main course dish with salmon. In French cuisine every fish dish must be served with any fish sauce. The Red Wine Butter Sauce perfectly matches to the Salmon with Almond Crust.
This recipe works well with other firm-fleshed fish.
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Tagged as:
fish,
French recipes,
Main course,
Main dish,
salmon,
Sauce
Welcome back to My French Cooking Blog! I ‘m saying that not only for you but for myself as well. I have not posted for a while here. I have taken that time studying of cooking dishes from the French Culinary. I’m ready to share a few of the best dishes from my past experience at the further posts.
Today I ‘m sharing a new dish for me but very famous for the french cuisine - a dish with salmon. I took escalope of salmon for fillets and red snapper for sauce. I think you may make your own fish combination based on this recipe as well.
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Tagged as:
fish,
French recipes,
Main course,
Main dish,
salmon,
Sauce
Original french name: Paupiettes de boeuf
Place of origin: Poitou-Charentes and Limousin, Central France
French cuisine pays a great attention to the high quality beef production. One of the most popular french beef breeds for many years is Limousin breed. The Limousin breed has even spread over 60 countries making it the most frequently exported meat breed. It is available in different forms and can be creatively used in French culinary.
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Tagged as:
Beef,
Central France,
French recipes,
Ham,
Main course
Original France name: Merlans Bercy
Place of origin: Paris & Ile-De-France
Whiting fish is a fish with a white, delicate and tender flesh that can be prepared different ways. It is also known is merlan.
The fish should be cooked very fresh. Whiting fish mostly caught in the Atlantic. It prefers cold water and it is the best in the winter months. Unfortunately, recent times Whiting has become rare in the Mediterranean.
Mostly dishes with whiting fish are quite simple to cook. Bercy whiting recipe is a good example of everyday Parisian dinner. [Continue reading …]
Tagged as:
fish,
French recipes,
Main course,
Northern France,
Wine
Original french name: Mouclade
Place of origin: Poitou-Carentes and Limousin, Central France
In Charente the most popular way of eating mussels bred along the coast is in the form of Mouclade. It is a type of appetizer where mussels baked in a creamy sauce made from the mussel cooking liquid, egg yolk and crème fraîche.
I love making this mussels dish especially on Fridays because it is easy to cook and as a good appetizer it goes well with a glass of light white wine or a beer.
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Tagged as:
Appetizers,
Central France,
Cream,
French recipes,
Mussels
