The fisherman’s pot originated in the coastal towns of northern France. Originally, it was a dish eaten exclusively by poor fishermen who cooked the unsaleable and unsold fish leftovers to make a dish for themselves. Nowadays, it is eaten by all sections of the population and cooked with beautiful pieces of fish. Ingredients 3 salmon…
Tag: main course
Quiche lorraine with zucchinis
The quiche lorraine is a variant combining Lorraine and French cuisine. Originally very thin, reflecting the standard of living of the country people of Lorraine, its thickness has increased with its democratization in more affluent circles. Here I will show you a variant of the original quiche Lorraine: the quiche Lorraine with zucchinis. Ingredients 1…
Flammekueche
Flammekueche is a dish that originated in the French region of Alsace. It was created by the farmers of the region to check the temperature of the oven before putting in the pizzas. Ingredients 1 short crust pastry 2 onions 200g of bacon 50g of butter 25cl of fresh cream Nutmeg Oil Preparation Preheat the…
Raclette
The term raclette comes from the name of the utensil traditionally used to collect the cheese as it melts on the wheel next to the fireplace. Ingredients 1kg of raclette cheese 1.2kg of potatoes (preferably Roseval) 12 slices of Bayonne ham 100g of smoked duck fillets 100g of Bündnerfleisch 12 slices of rosette 1 jar…
Duck confit
The duck confit, and duck in general, is a culinary speciality of the south-west of France. Ingredients Duck confit in a tin 1 clove of garlic 1 sprig of thyme 1 bay leaf 1kg of green beans 1kg of potatoes Preparation Preheat the oven to 220°C. Place greaseproof paper in an ovenproof dish. Open the…
Stuffed Tomatoes
Stuffed tomatoes are a traditional culinary speciality of French Mediterranean cuisine. Initially a dish reserved for the working classes because it was made with the ingredients available at hand, it has been revived by several French writers and chefs. Ingredients 6 tomatoes 300g of sausage meat 1 clove of garlic 1 bouquet garni Parsley 2…
Beef Bourguignon
The beef bourguignon is a very old dish which was originally the favourite dish of peasants on feast days. It then gained in status by becoming a traditional Sunday dish. It takes its name from its geographical origin: the Bourgogne, a French region particularly famous for its beef and wine. Ingredients 1.4kg of beef (preferably…
Cod with beets, watercress sauce and bottarga
Today’s recipe is a dish composed of cod, beets, watercress sauce, beer and bottarga, it’s a dish that combines freshness and exoticism. This recipe comes all the way from Paris from the restaurant “La Fine Mousse“. Ingredients 3 red beets 3 yellow beets 1 chiogia beetroot 1 bunch of watercress 100gr butter 1 cod fillet…
The “Waikiki Banana Joe”
The “Waikiki Banana Joe” consists of a beautiful yet daring combination of savory, spicy and sweet! Challenge yourself in recreating this signature dish of the “Waikiki Burger“ restaurant in Potsdam (Germany)! Ingredients: 125g fresh beef Chia Bun Blue cheese Grilled banana Honey Jalapeños Red onion Eisberg lettuce Fried onions Secret ingredient for ultimate taste: Home…
Sunday Roast
A recipe for the advanced and bold! Continuing on my journey to make you discover some of the best british food, here is the Sunday Roast. A traditional british meal typically served on Sunday. It consists of roast meat and potatoes with various accompaniments such as yorkshire pudding, gravy sauce and vegetables. As the meat…