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Jours d'ouverture : du lundi au vendredi et le samedi matin. Ouverte toute la journée dans les grandes villes, fermée entre midi et deux dans les petites villes. Les boîtes aux lettres dans la rue. Pour poster/envoyer votre courrier, vous devez choisir...

These beautiful crabes are "tourteau" : How to cook them ? when you buy a "tourteau", it is alive ! So, you must boil a lot of water. When it starts boiling, put your crabe into. Cook for 20 minutes. Most of what you 'll eat is in his legs. You need a...

Oursins : Where can I find them ? It's really difficult to find "oursins" in a supermarket. If you know a good "poissonnerie" fish shop, you might find some there. The best place to have "oursins" is close to the sea. There, you will easily find them...

Huîtres We mainly eat "huîtres" for "Noël" Christmas or "jour de l'an" New Year. But if you leave close to the sea, you might eat "huîtres" much more often. Most of the time, we eat them raw with a glass of white wine. But it's also possible to cook them...

Olives in the South of France : Some are "piquantes" (spicy). Just choose different kinds, eat them with a glass of rosé as an apéritif. If you buy "anchoïade" (anchovy paste) just spread it on a piece of bread. Back to the condiment article

Radis belong to " crudités ". We eat them raw, as an entrée with salt, pepper and sometimes butter. Just rinse them, remove their end : Where to find them ? "rayon fruits et légumes" in your supermarket, or an open market. Back to the vegetables list

Ingrédients 1 kg pommes de terre (potatoes), ½ lire huile oil (tournesol). You can try with olive oil for a different taste. All you must keep in mind is to use a « huile pour friture », sel et poivre (salt and pepper). Peler (peel) the potatoes, slice...

Pomme de terre (also " patate") is very common in French cooking. The pink ones are not sweet. In France, you won't easily find "patates douces" (sweet potatoes). You might find "patates douces" in some supermarkets or in Asiatic shops. But if you go...

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