Thought I'd share this delicious Italian dish with you all 1 large onion chopped 3 cloves of garlic chopped 1 pkt of lardons fumé 1 tin of tomatoes chopped good pinch of cayenne pepper good glug of dry white wine small tub of creme fraiche handful of chopped fresh parsley season with pepper 1 Tbs tomatoe puree fry onion & garlic in some oil ( about 1 tbs ) until soft, then add cayenne pepper and lardons, when lardons are slightly browned add the wine and reduce. then add tomatoes, tomatoe puree and creme fraiche, cook for about 15 mins to reduce and thicken, then add parsley & seasoning serve with freshly cooked spaghetti or tagliatelli Bon appetite !!
Dear AI we have been invited to french Friends 40th birthday bash in a few weeks, now this guy is pretty well off, and I know he has a passion for quality Armangnac. My questions are, is my spelling of Armangnac correct, also not being an expert what do I look for in respect of quality, and where do I need to go to buy a good one. I usually but Lidl cheapo wine or sometimes Mutant so thats the quality of my pallet as you can see I need help Thank you Chris
Hi, Know this is probably a 'long shot' but does anyone out there have recipe for windfall marmalade published in Central Brittany Journal, about this time, about 3 or 4 years ago. I remember it involved windfall apples and a couple of grapefruit. Also involved boiling up, in a bag, all the apple cores etc. Was quite a time consuming process but it made very yummy marmalade and I do now have the time! Could mail CBJ but they would not be able to reprint it till October edition and I could really do with it now. Would be grateful if the person who submitted the recipe or anyone else who has it would put it on here as im sure others would appreciate it. If not if you have similar it would be much appreciated. Have processed the plums, tomatoes and blackberries and now need to move on to apples!! Thanks in advance to anyone who can help.
I am trying to create french bread over here in the UK, up to now have made loaves that you could use as bricks.some are ediable, I have tried French Flour and yeast brought back from Brittany, tried the water in the bottom of the oven, any help out there so I can get the authentic tasting loaf, or am I going to have to wait till we move over there and just buy it from the bakers every day.
Hi I have been given some chard by my neighbour, something I have never eaten before. I understand that it can be steamed, but would appreciate any other ideas on what to do with it. As there is quite a lot, I was also wondering if it could be frozen succesfully or how long it keeps? Just hope I like it!
i know its a personal taste thing, but can anyone reccomend a good dry to medium dry white at around 3 euros a bottle, have no problems finding the reds but whites are either too acidic or too chemically if you get what i mean, any advice would be gratefully recieved as i need to buy a large amount in the next week and would obviously like to try it out first