Device converter



Classified ads

Put an ad on this website

Recently added

articles > Food / Wine events

Food / Wine

Recipes February 2006


February recipes from


Vegetable soup velouté

Preparation: 20’

Cooking time: 20’

Ingredients (for four)
Leeks 500g
Celeriac   500g
Potatoes 500g
Onions x 2
Carrots, 500g
1 x tomato
Vegetable cubes x 2

Peel, wash and dice all the vegetables. In a pan, cover the vegetables with water and cook until the carrots are cooked; this will take about 20 minutes.
In the meantime in a separate pan boil 20cl of water and add 2 vegetable stock cubes.
Strain the vegetables and purée in a blender, and then add the vegetable stock.
Season with salt and pepper.
Tips: You can add a tablespoon of crème fraîche just before serving.

Chicory salad with Roquefort and pears

Preparation: 30’

Ingredients (for four)

Chicory 1 kg
Roquefort pape Gerber 300g
Pears x 2
Vinaigrette 10 Cl  
Chives 10g
Salt and pepper

Place the Roquefort in the freezer for about 25 minutes.

Wash the chicory, trim the ends, leaving each piece about three inches long.

Halve and core pears, then cut lengthwise into thin slices.

Cut the Roquefort into a small dice.
In a bowl mix the Roquefort with the pears.
Place the chicory on the plate and spoon the Roquefort and pear mix on top.

 Add the vinaigrette – made with red wine vinegar or balsamic and olive oil all around the dish, and sprinkle with snipped chives.

Tips: You can add walnuts and a pinch of lemon juice.

Tartiflette from Savoy region

Preparation: 20’

Cooking time: 25’

Ingredients (for four)

Potatoes 800g
Smoke fat free lardons 200g
Onions x 2
Reblochon x 1kg
Crème fraiche liquid 50 Cl
Salt and Pepper

To start peel and wash the potatoes, cut them into slices; roughly chop the onions and cut the Reblochon in two so that you have two pieces in the shape of a half-moon.

Melt the butter in a large sauté pa, and cook the lardons and onions over medium-high heat until crisp and golden brown.

 Set aside leaving the fat in the pan. Add the potatoes into it and cook for a minute or two.

Lightly butter and garlic the inside of a 10- or 11-inch earthenware baking dish.

Add the potatoes, lardons, onions and the cream.

Put the two halves of Reblochon cheese on the top of the potatoes.

Cook in the oven at 180 degrees for 15 minutes until the cheese is completely melted and with a golden color.

Tips: Enjoy with a white dry wine from Savoy (Apremont or Rousselle).            


Préparation : 15’

Cooking time : 3’
Ingrédients for four people

Milk 75 Cl
3 large eggs
Flour 350g
Vanilla sugar 50g
Salt 10g
Melted butter 20g  

Put the flour, salt and sugar in a bowl, make a hole and put
the whole eggs in.

Mix with a wooden spoon and add the melted butter. Continnue to mix gently until you have incorporated all the flour. Add some milk if you need but just enough…. (just enough to,…).
 Now that the batter is soft but not liquid you have to turn very slowly so as to eliminate the lumps and obtain a homogeneous mixture.

Finish pouring the milk slowly while mixing.

Leave the batter for at least two hours before cooking. You can keep the batter for at few days in the fridge.

A non-stick pan recommended for cooking crepes.
Make sure you butter the pan before cooking each crepe to avoid the crepes sticking to the pan.

Tips: You can add a bit of Grand Marnier

Bon Appétit!


Comments are moderated. They are displayed after an administrator validation.


You can reload the captcha by clicking on it