During my hollidays in Aveyron (France), I met Robert. He took us for a walk in the countryside, looking for mushrooms and respounchous... But what is a respounchous ?
Tag:découverte
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J'ai ensuite voulu approfondir ce que la vendeuse m'avait raconté...
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 On last saturday we talked about the bolognese salsa - ragù bolognese in Italian -, a italian tomato and meat salsa you find in every french supermaket and use every time you don't know what to do with pasta. A friend of mine told me there was a registered recipe, somewhere in Italy... Here is my research report.
Discover the basic ingredients (among them THE ingredient you can't forget for a real brunch) and the recipe of the day.  This is an impressive sausage ! It looks like the garlic sausage (saucisson à l'ail) but is bigger and needs to be cooked. Yes, I confess I had never tested it. Thank you Carine and Nicolas for having introduced me to it. I taught them in return that preparing an homemade strawberry pie is fast and easy (see the recipe). Help me to find out what this vegetable (or fruit?) I bought in the street when I was searching for African products... The woman I bought it from told me many things about it : this is a sort of plum but also a vegetable, as oily as an avocado but an avocado mustn't be cooked, it is massively grown in Africa and help fighting the famine... It was only sold with street peddling, street vendors had big bag filled up with it... What is true ? What is wrong ? What is it ?! Please share this article and let find out the answer ! |
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Je cherchais, cherchais... J'ai fini par trouver sur le
I'm just back home after a funny and unexpected discovery : the white dinner. Walking with friends through the Jardin des Tuileries, we decide to go up to the Concorde... The garden is empty, it is turning dark. A roar is raising over the streets, though there is no Soccer World Cup currently. Torned between curiosity and need to go home quickly, we approach from the gates, go through and get immersed in the white dinner 2009... 
A l'occasion de la préparation d'un mafé (
Un plat portugais apparu semble-t-il au XIXe siècle. Puisqu'il ne restait plus que du pain rassi à manger, il fut mouillé avec de l'eau et de l'huile d'olive, parfumé à l'ail et à la coriandre fraîche. L'açorda est donc une purée de pain que nous avons découverte dans un restaurant à Lisbonne. Déconcertant et délicieux.
Sunday mornings fashion institution for parisians, the brunch - contraction of breakfast and lunch - can be a delightful moment. Gathering of the food lovers and sweet tooths, you must be very choosy with the ingredients who offer. How many restaurants sell tasteless cheese and cooked meats, disgustiong fruit extract and called it a brunch ? Yes, prefer a limited choice of the highess quality and avoid no extravagance.Copyright © 2010 Hérold Boulevard, Anne Le Gall's enchanted diners. All Rights Reserved.
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