LIVING, Recipes, baking-in-france, baking-in-the-vendee, bread and hot chocolate, bread. home-made bread, European style milk bread ingredients, home made bread, homemade bread, how do I make bread, how to bake bread, how to bake brioche style bread, I-love-baking, is milk bread just brioche, milk bread, why is milk bread so good, wintery bread
Broccoli Pie with Vendéen Jambon Blanc
I fell in love with this incredibly tasty broccoli pie from the very beginning but adding the beautiful Vendée (white) ham makes it extra special. It’s a lovely meal on it’s own, served with a salad in summer or with buttery mashed potatoes in fall/winter. With store-bought dough so inexpensive and readily available, it’s also super easy but of course you can make your own. If you’re intimidated making the roux, don’t worry. If you follow the recipe to the letter, you can’t go wrong. And if you wish to make it vegetarian, simply leave the ham and switch chicken broth with veg broth.Ingredients and preparation Broccoli Pie with Vendéen Jambon Blanc For up to 4 people Pâte brisée – 1 pie crust (or 2 because you can make it prettier by creating a lattice to cover the pie with) 750g of broccoli florets cooked for 3 minutes in salt …
Carbonara-Alfredo fusion… with a French twist!
Of legend, World War II & Hollywood In order to tell you how I came up with this dish, I have a confession to make. I can count the number of times I’ve eaten ‘Fettuccini Alfredo’ (a staple on many Italian-American restaurant menus) on one hand, and truly enjoyed it maybe twice. The same is true for Carbonara. The best Carbonara I’ve ever had was in Nantes, on a balmy Friday night outside on a terrace, and the only reason I know it was the best is because that night I had a taste from my husband’s plate. He loves Carbonara. I seldom order it. I’ve never seen him order Fettucini Alfredo. But we do love cream sauces. So, when he asked me one day to make Carbonara, I came up with this recipe quite on a whim. I won’t lie. It is scrumptious. One might say sinful. Writing up …
Vineyards and wine tasting in the Vendée
Since Roman times there have been attempts at growing grapes and making wine in the Vendée, but it wasn’t until medieval times that the activity became successful. The monks of the many abbeys around here didn’t only manage to turn the ocean into fertile land while creating the Marais, they also had a hand in the proper cultivation of grapes. Historically we owe the production of good wine to them and to the Cardinal Richelieu who In the XVIIth century donated wine lands to the farmers of Luçon. Another reason for successful viticulture in the Vendée is the region’s temperate oceanic climate, with mild, wet winters and cooler summers. The oceanic climate is warmer than the continental climate but less warm than the Mediterranean climate.Vendee vineyards listed by region1. Brem sur Mer vineyardsCAVE PAJOT LAURENT *AOC. AOC Fief Vendeens Monday to Friday 11:00 – 12:30, 17:00 – 19:00 Saturday 10:00 – 12:30, 16:00 …