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, [...]
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.
Ingredients for the pastry:
200g/ 1 3/4 cup all purpose flour
salt
25g/1/4 cup [...]
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.
Ingredients & Method of Salmon with an Almond Crust:
Salmon fillets
Red Wine [...]
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 [...]
Continue reading about Escalope of Salmon with Snapper Sauce
Dill omelets are a favorite in Southeast Asia. While this omelet might look a little bit different to the Westerner, we assure you it tastes simply delicious.
3 eggs
1 tsp fish sauce* (from Asian Grocer)
Pinch of Lawry’s Seasoned Pepper
2 tbsp chopped fresh dill (or 1 tsp dried dill weed)
1 spring onion (aka scallion), diced
Whisk the eggs [...]
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. [...]
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 [...]
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 [...]
Original french name: Bras de Vénus, crème legere au fenouil confit
Place of origin: Roussillion, Southern France
A candied fennel sponge cake is a very light and delicious french dessert. It originates from Southern province of France, Roussillon. Generally, in this fruit-growing area of France there is abundance of dessert recipes. Today’s one however is a bit unusual because [...]
Typical Parisian breakfast is a piece of baguette or small roll, croissant, brioche or fruit bun, jam or butter. Sweet pastries are called viennoiseries, as it was wrongly assumed that they came from Vienna. They are Parisian inventions for which puff or choux (cream or custard puff) pastry and great quantity of butter are used. [...]