latest Reviews and articles
Red Carpet Day - French Entrepreneurs in the UK speak to French Entrepreneurs in France - On Thursday 10 October, the Red Carpet Day was being held by the...
London’s Favourite French Film 2013 - The winners - The Gala evening, held at the Institut Français, and hosted by...
Top 5 Tips to a Memorable Profile on LinkedIn - Executive Coach Alexandra Sleator starts a two-part series looking...
Property investment: Buy to let vs student accommodations - Putting your savings in a real estate investment is always an...
MAGAZINE
-
Children
-
Culture
-
Decoration
-
Economy/Politics
-
Education
-
Fashion
-
Food / Wine
-
Health
-
Holidays
-
Jobs
-
Law
-
Life and Style
-
Property
-
Sport
Device converter
Weather
Classified ads
- Native French Speaker - French conversation/grammar via Skype
- TRAIN TICKETS PARIS-LONDON (9 JANUARY)
- Return train tickets to Paris on 03/01, one adult and one child
- 3 Jan: one way tickets Paris to London
Recently added
articles > Food / Wine events

July Recipes
Ingredients (for 4 people):

- 400g grilled aubergine
- 200g green beans
- 2 onions
- 2 red peppers
- 2 tomatoes
- 300g mozzarella
- 4 table spoons of olive oil
Method:
- Brown the onions for 10 minutes over a medium heat in a casserole dish with 2 table spoons of olive oil and 2 tablespoons of water.
- Add the green beans roughly chopped, the peeled sliced peppers and the peeled, diced tomatoes.
- Add 5cl of water, salt, pepper and cook for 15mn over low heat without a lid.
- Cook until the water has completely evaporated. Leave to cool.
- Preheat the oven 190 (gas 5)
- Spread into the ramequins the slices of aubergine. Season with salt.
- Mix the cold vegetables with the diced mozzarella and pour them in the ramequins.
- Add another layer of sliced aubergines on the top of the vegetables and tuck it into the sides of the ramequin.
- Pour some olive oil on the top.
- Cook in the oven for 15minutes
- Turn them out on individual plates. Spoon over tomato coulis with basil or other fresh herbs and serve quickly.
Ingredients:
- 4 trout
- 1 slice of feta (2 cm width)
- 100 g lardons
- 1 glass of white wine
- 2 cloves of garlic
- 1 bunch of chives
- A few parsley sprigs
- Black pepper
Method
- Clean and gut the trout and drain them in sheets of kitchen roll.
- Cook the lardons in a pan. Crumble the feta with a fork and mix with the hot lardons.
- Add the garlic, the chives and the cut parsley and season with pepper.
- Stuff the trout with the mixture, put them in an oven dish and pour the white wine on the top.
- Cook in the oven 40 minutes. Serve with a fresh green salad and new potatoes!
Ingredients

- 2 sirloin steaks, remove from fridge about 1 hour before you need them
- 1 tbsp light olive oil
- 3 shallots, peeled and finely shopped
- 1 small red pepper, de seeded and finely diced
- 6 fl oz (175ml) red wine
- 1 tbsp half-fat creme fraiche
- 1/4 teaspoon paprika
- A few sprigs fresh watercress, to garnish salt and freshly milled black pepper
Method
- Now add the remaining oil to the pan and, keeping the heat high - the pan should be as hot as you dare - season the steaks with coarsely milled black pepper, but no salt yet, as this encourages the juices to come out.
- Now add the steaks to the hot pan and press them gently with a spoon so that the underneath is seared and becomes crusty.
- Cook the steaks for about 3 minutes each side for medium, 2 for rare and 4 for well done.
- Then about 2 minutes before the end of the cooking time, return the shallots and peppers to the pan, pour the wine around the steaks and, still keeping the heat high, boil until reduced and syrupy.
- Then add the creme fraiche and stir it into the sauce, then season with salt and sprinkle in the paprika. Serve the steaks on hot plates with the sauce spooned over and garnish with watercress.
- They're lovely served with jacket potatoes and salad.
Ingredients

Preparation: 45 minutes
Cooking Time: 15 minutes (gas 7-8, 250 °C).
For 8 people
- For the pastry:
- 200g flour
- 100g butter
- ½ glass of water
- ½ tsp salt
- 1 tsp sugar
For the filling:
- 5 nice apricots
- ½ glass water
- 2 tbsp sugar
- 500g small strawberries
- ½ jar raspberry jam
Method
- Grease the tartlet tins and spread the pastry in them.
- Prick the pastry with a fork and cook it gently in the oven.
- Poach the apricots cut in half for 5 minutes in the sugar and water syrup. Drain them, keeping the syrup.
- Put half an apricot in the centre of every tartlet. Put the small strawberries (cut them in half if they are too big) around them.
- Mix the jam with the syrup from the cooked apricots.
- Spoon the sauce over the strawberries, leave to cool.

Zone Tag
London Fashion Week, Law, boules tournament, Event promotion, cinema, Amarcord, Max Ophuls, Charlotte Gainsbourg, chanteroy, olympics 2012, Tintin, restaurant, Sport, Gabrielle, alexandra sleator, Cheese, cosmetics, Jewish Book Week, film, cd release, women and men clothing and shoes, gifts, Other specialists, e-changeons,
LEAVE A COMMENT