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recette du Vol au Vent Héraultais

The vol-au-vent (or “croustade”) is a dish made frombaked puff pastry garnished with a savoury preparation. In the Hérault area (Languedoc), we garnish it with the traditional “ragoût d’escoubilles” (leftovers casserole) – clic. My grandmother enjoyed serving it as a starter for Christmas. Serves 6 to 8 “Ragoût d’escoubilles” (leftovers casserole) (can be made a
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Macaronade Sétoise Poisson & Fruits de mer

The “macaronade” is a traditional dish from Sète made from macaroni and meat. A local restaurant, la guinguette chez Fady, created a seafood version which is by far my favourite mediterranean dish. It gathers all the main food specialties from Sète: stuffed squid and mussels and cuttlefish in rouille sauce (aïoli & saffron based sauce).
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recette de tarte aux coings pochés au vin rouge et au chèvre

Another recipe of savoury quince, just the way I like them! Ingredients Tart dough/crust (see my syper fast recipe here, or just buy one!) 2 quinces 200 g brown sugar 1 pinch ground cinnamon 1 clove 35 cl spicy red wine 150 g goat’s cheese 2 eggs 100 g fromage frais Salt & pepper Recipe
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