articles récents
Red Carpet Day - Les entrepreneurs français au Royaume parlent aux entrepreneurs français en France - Le jeudi 10 octobre, le Red Carpet Day organisé par l'Union...
London’s Favourite French Film 2013 - Les gagnants - Intouchables remporte London's Favourite French Film 2013...
Top 5 Tips to a Memorable Profile on LinkedIn - Exécutive Coach, Alexandra Sleator, se penche sur les moyens à...
Placements immobiliers locatifs vs chambres d'étudiants - Placer vos économies dans l'immobilier est toujours une...
MAGAZINE
-
Culture
-
Decoration
-
Droit
-
Education
-
Emploi
-
Enfants
-
Gourmet
-
Immobilier
-
Life and Style
-
Mode
-
Politique/Economie
-
Sante
-
Sport
-
Vacances
Device converter
Weather
Annonces
- Native French Speaker - French conversation/grammar via Skype
- BILLETS DE TRAIN PARIS-LONDON (9 JANVIER)
- Return train tickets to Paris on 03/01, one adult and one child
- 3 Jan: one way tickets Paris to London
Déposez une annonce sur ce site
Ajoutés récemment
articles > Gourmet events

Recettes de Novembre de Natoora
- 500g Puntarelle
- 1 lemon
- 1 clove garlic

- 4 rinsed anchovy fillets
- 2 tablespoons white wine vinegar
- extra virgin olive oil
- salt and pepper
Mix the chopped garlic, anchovies, lemon juice, vinegar, olive oil plus salt and pepper. Break down to anchovies until they become a paste.
Drain the puntarelle and toss in a large bowl together with the sauce.
Serves 4.

- 4 lemon sole fillets
- 1 handful of chopped pine nuts
- Extra-virgin olive oil
- fresh basil leaves
- lemon juice
- salt and pepper
Heat the oven to 200 degrees C.
Lift the fish from the marinade and place in a greased ovenproof dish. Cook in the oven for 10 minutes. Meanwhile heat the marinade and add the pine nuts. Pour over the sole and cook for 5 further minutes.
Serve with sprinkled with basil leaves.
- 4 "grenadins" of veal
- 1 sprig of fresh sage
- unsalted butter
- flour

- dry white wine
- salt
Turn up the heat and fry gently on both sides.
Add the wine and sprinkle with salt.
Cover and cook for 20 minutes on a low heat until the heat has evaporated and the grenadin is glazed.
Serves 4.
- 700g waxy potatoes
- unsalted butter
- olive oil

- 50g chopped bacon
- 1 onion
- 1 clove of garlic
- marjoram
- tomato paste diluted in stock
- black pepper
Heat the butter, olive oil and bacon and then add the chopped garlic and onion and saute for 5 minutes. Meanwhile drain the potatoes and add to the pan making sure to coat with the fat. Cook for 4 minutes.
Add the tomato paste diluted in stock, salt, pepper, marjoram and cover and cook until the potatoes are tender.
Serves 4.
- 100g Robiola

- 200g smoked salmon
- tarragon
- 50g rocket
- 1 lemon
- Poilane sourdough bread - approx 4 large slices
- black pepper
Spread the cream cheese onto the bread and cut the slices in half
Arrange the smoked salmon on top of each half slice and sprinkle with chopped tarragon.
Add rocket, lemon juice and ground black pepper.
Serves 4.
Zone Tag
activities, Bridélice, Tom McCarthy, Law, clothes, Vincent Cassel, amour, Sport, wine tasting, London Fashion Week, french, Music Day 2007, boules tournament, Charlotte Gainsbourg, Advertising / Marketing / PR, tuna, Medical centres, film, Jewish Book Week, chanteroy, Gabrielle, cd release, summer, echangeons,
LAISSER UN COMMENTAIRE