Choucroute garnie (f) sauerkraut served with assorted sausages and cured meats.
Confiture de coings - cuisinedespigeonsvoyageurs.blogspot.com
PREPARATION: 1 - Pelez les coings puis tranchez-les en 4 parties. 2.Praline (f) a paste made of ground caramelized nuts and chocolate. (f) a chocolate bite filled with the above paste. (f) a caramelized nut, usually an almond or a peanut.Brasserie (f) originally, a restaurant that served beer (the literal meaning of brasserie is brewery) and a simple hearty fare, often of Alsatian inspiration.B Baba au rhum (m) a spongy yeast cake soaked with rum syrup, often served with whipped cream.
Rosenoisettes: Tarte fine aux pommes, coing et confiture
Also: a general term for the drinks and savory nibbles served before dinner.Cointreau (m) an orange-flavored liqueur. (Cointreau is a brand name.) Colvert (m) mallard.
confiture de coings | Vente en ligne de produits italiensBrioche (f) a lightly sweet yeast pastry, made with eggs and butter.Clafoutis (m) a simple, grandmotherly dessert in which a pudding batter (usually made of flour, sugar, milk and eggs, sometimes butter) is poured over fruit (most commonly cherries, to make clafoutis aux cerises ) and baked.
Its French name is a portmanteau of potiron (pumpkin) and marron (chestnut).The dough rises in the oven to form a characteristic bump which is, to some, the tastiest part of the madeleine.
Confiture de coing 01 | La Drôme Tourisme | Flickr
Recette de Confiture de coing - cuisine marocaine à base
It is used in filled chocolates and chocolate tarts in particular.
Le Chaudron Magique.: Un fruit de saison : le coing. UneEUdict dictionary, Afrikaans, Albanian, Arabic, Armenian, Belarusian, Bosnian, Bulgarian, Catalan, Chinese, Croatian, Czech, Danish, Dutch, English, Esperanto.Potimarron (m) winter squash with a delicate chestnut flavor.You can also choose to be notified when a new post is published.
confiture de coings maison - SUPER MARMITE
Saperlipopote !: Coing-Coing
Specifically: tiny fried fish served in the South of France, and the fish-shaped Easter chocolates meant to represent them.Tartine (f) originally, a slice of bread, toasted or not, with something spread on it, usually eaten for breakfast.Substitute heavy cream or sour cream, preferably a mix of the two.The macaron parisien in particular is made of two delicate meringue-like cookies sandwiched together by a creamy filling.A certification granted to certain food items (such as varieties of cheese or produce) made in a specific area, according to a specific production process.Vergeoise (f) a soft brown (or light brown) sugar made from sugar beets, and a specialty from Belgium.Literally: lullaby, because of the rocking movement made while using it.
IMPROMPTU: CONFITURE DE COINGChichi (m) an elongated donut similar to the Spanish churro, usually sold by beach-side vendors, rolled in sugar and served in a paper wrapping.Petit suisse (m) fresh unsalted cheese sold in small cylindrical cartons.A twist on boudin noir and a specialty from the Antilles, the French Carribeans.Pistou (m) a paste made of basil, olive oil, garlic, and sometimes cheese, equivalent to the Italian pesto.
Coings : comment savoir s'ils sont murs - Google GroupsIt is one of the traditional cakes served on the Epiphany, a Christian holiday celebrated on January 6. Gambas (f. pl.) jumbo shrimp.
Confiture de coings: le goût incomparable de la «pomme d'or»Roquette (f) rucola or arugula, a peppery and tangy spear-leaved salad green.Digestif (m) after-dinner drink, usually a brandy such as Armagnac or Cognac.The term is now used, more broadly, for traditional restaurants that are larger than bistros and offer a longer menu served around the clock (choucroute, grilled meat, shellfish platters, etc.). Bresaola (f) air-dried Italian beef.
Also used, by extension, for vegetables or meat cooked the same way.Mouillette (f) a finger of toasted bread, usually spread with butter, to be dipped into a soft-boiled egg.Pain polaire (m) a soft, flat round of bread with dimples from Sweden.An enthusiastic explorer of flavors and observer of culinary trends, she leads private walking tours in Paris, contributes to international food and travel magazines, and writes cookbooks and guidebooks.Aiguillette (f) in a bird (mostly duck or chicken), the tip of the breast meat.
Cassoulet (m) a stew from the South-West of France, involving white kidney beans and various meats cooked in goose fat.Speculoos (m) crunchy cinnamon and cassonade cookie from Belgium.Chocolatier (m) an artisan who makes and sells chocolate confections.Galette des rois (f) a puff pastry pie filled with frangipane, which is a mix of almond cream and pastry cream.Formule (f) a limited selection of dishes offered for a set price, usually cheaper than a menu.