Lyon foodconsidered to be the best in France has helped the city earn the title of the capital of French food. Situated halfway between Paris and Marseilles, the city of Lyon has its own specialty food items. Dining ... More »
GETTING READY
1. Wash, peel and rewash the potatoes.
2. Place into a saucepan, cover with cold water, add a little salt and bring to the boil.
3. Turn down the heat and simmer gently until only just cooked.
4. Drain in a colander, refresh under cold water... - 77.1385
Break bread into small pieces.
Melt butter in saucepan.
Add bread and fry until golden.
Pour in hot bouillon.
Add bay leaf, parsley, salt, pepper and nutmeg.
Cover.
Simmer gently 20 minutes.
Discard bay leaf.
Season to taste.
Pour into 2 individual... - 45.745
MAKING
1) In a large omelet pan, saute the onions and parsely in the butter, until brown.
2) Season with the salt and pepper to taste.
3) Pour the eggs over the onion mixture and cook, until the omelet is brown underneath and is almost set on top.
4) Turn... - 38.6711
Melt the butter in a pan, add the onions and fry until golden.
Drain on kitchen paper.
Season the flour with salt and pepper and use to coat the herrings.
Fry in the fat remaining in the pan until well browned.
Arrange on a warmed serving dish.
Return the... - 29.6711
GETTING READY
1) Chill a martini glass.
MAKING
2) In a glass jug, add the ice.
3) Add in the vermouth and wine.
4) Briskly stir and strain out into a martini glass.
SERVING
5) Twist the lemon rind and add in. - 24.6563
MAKING
1) Combine together the spices and beet in a large stockpot.
2) Keep the mixture aside.
3) Fry the onion and bacon till the bacon is crisp and the onion has turned golden.
4) Drain off all the bacon fat.
5) To the stock-pot, add the bacon bits.
6) Add... - 43.0097
• Boil the linguine in lightly salted water, according to the instructions on the packet.
• Meanwhile gently warm the oil in a saucepan, and heat the King Prawns for 1-2 minutes.
• Take the pan off the heat and add the pesto and the drained linguine... - 25.894
