A préparer la veille Pour 2 petites maisons ou 1 grande + décors (personnages, sapin, etc.) Biscuit Ingrédients 340g de farine 90g de sucre 120g de beurre 1 œuf 1/2cc de bicarbonate de sodium 4cl de miel liquide 2cc de cannelle en poudre 1cc de gingembre en poudre Préparation 1- Faites fondre le beurre, le […]
Ingrédients 4 œufs 400 g de crème entière liquide 25 cl de lait 200 g de beurre 100 g de petit beurres 100 g de chocolat blanc 180g de pâte d’amande 70 g de sucre en poudre 60g de maizéna 3 feuilles de gélatine 2 fèves de tonka Pour 6 personnes Préparation 1h10 – Réfrigération […]
Pour 8 personnes Préparation 45 minutes – Cuisson 15 minutes – Congélation 5 h. A faire à l’avance. Ingrédients 450g de pommes 3 jaunes d’œufs 30 cl de crème liquide 25cl de lait 50 g de sucre une vingtaine de boudoirs 1 fève de tonka 8 feuilles de gélatine 2 cuillères à soupe d’Armagnac Préparation […]
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 […]
I have had this recipe in the corner of my mind for a long time. It is a typical dish from the Languedoc, from the “Hérault” area more specifically, near Montpellier. “Escoubilles” in the local dialect means “trash”. In my childhood my brother and I used to hang around the “escabouilles” in Vendémian, before there […]
For those who have never heard of “tielle”, it is a food specialty from Sète, a small town by the mediterranean coast in the Languedoc. The stoy goes that this recipe was imported by Italian immigrants from the Cianni family more than 50 years ago. It is a delicious octopus pie. You will need to find […]
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). […]
This recipe is my grand mummy’s specialty. It was a tradition for women in Aniane, the village where my grand-parents live, to gather a whole aftrenoon to make “oreillettes” for tha Carnival and for Christmas. This recipe requires a long time and a lot of patience, so I recmmend that you do it just like […]
Voici une recette traditionnelle qui fait partie des 13 desserts de Noël en Provence. Très facile à réaliser, elle n’est pas sans rappeler le gibassier, qui est quand à lui plus croquant et contient moins d’ingrédients. Pour une pompe à l’huile pour 6 personnes – 3h au total (préparation, pause et cuisson) Ingrédients 20g de […]
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I already made a gingerbread house last year with a large frame. I make it again this year, with a smaller frame and about 20 biscuits to decorate… and eat! I keep the same base recipe as it works great, is easy to roll and smells great. And I had a little step-by-step animated gif. […]
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