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Beef Stew, Gardiane Taureau, French food recipes, cooking french food - Holidays Languedoc Roussillon, South France
For 800 grams to 1 kilo of beef, allow 1 litre of a red wine, such as Costières.Put in 3 medium sliced onions, 3 cloves, 1 sprig of thyme and one of rosemary, 1 bay leaf, 1 pinch each of cooking salt and pepper.. Some experts add 1¤2 glass of wine vinegar. Cut the meat into pieces of about 60 to 80 grams and leave to marinate for 24 hours..Sweet onion tart, French food recipes, cooking french food - Holidays Languedoc Roussillon, South France
- Shortcrust pastry - 4 fine ceps - Olive oil - salt and pepper - 4 sweet onions from the Cévennes - 2 cloves of garlic - 1 sprig of thyme - 2 bay leaves... Slice the onions thinly and fry them in the olive oil with the garlic, thyme, bay leaves, salt and pepper....Olive, French olive oil, olive cosmetics, Languedoc Roussillon Food - Holidays Languedoc Roussillon, South France
The olive, the culinary queen here, finds good company in basil, thyme, rosemary, bay leaf and sorrel......Crushed Olives, French food recipes, cooking french food - Holidays Languedoc Roussillon, South France
At the end of this process, place the olives in a nice jar and cover them with boiled and salted water (1 kilo of salt for each 10 litres of water) spiced with coriander seeds, bay leaves and fennel stems....Recipe Tielle Sète, French Food, Gastronomy South of France - Holidays in Languedoc-Roussillon, South of France
- 1 bay leaf - 1 sprig of pepper... When the sauce has slightly reduced, add the octopus, bay leaf, a hint of pepper....Recipe Tielle Sète, French Food, Gastronomy South of France - Holidays in Languedoc-Roussillon, South of France
- 1 bay leaf - 1 sprig of pepper... When the sauce has slightly reduced, add the octopus, bay leaf, a hint of pepper....
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