Category Archives: Comfort food

You love it now!

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– I absolutely love this red cabbage! It’s delicious!

-We have not served red cabbage today.

-What is it then?

-This is beetroot home recipe.

-But I don’t like beetroot!

-You’ve just said that you ABSOLUTELY love it 🙂

This conversation has happened a few years ago, when one of our guests having dinner rediscovered BEETROOT.

The lady said that if I told her that there was a beetroot on her plate she would not have touched it, as she never liked beetroot . She ‘s obviously changed her mind.

Over the years we’ve had many visitors like this and my Russian style beetroot has never failed to impress. Following several requests for a recipe, I decided to include it in Galya’s kitchen Menu.

Here it is.

Enjoy!

For 1 kg of RAW beetroot you need:

0.3 kg of onions finely chopped
0.5 part of raw carrots grated on a large grater
1 x 800gr tinned hole tomatoes in tomato juice
sunflower oil
garlic ( I put a lot, but you can have it as much as you like)
2 table spoons of walnut oil ( or 2 teaspoons of sesame oil)
2 Bay leaves
bunch of fresh parsley finely chopped ( if you like it)

Heat the sunflower oil in a deep frying pan until very hot.
Sauté onions until they start to change the color.
Add grated carrot and grated beetroot. Season with salt and pepper.
Cook on a medium heat until nearly all the juice evaporated.
Meanwhile process the tomatoes in a food processor into a passata ( no need to sieve it)
Once the juices in the frying pan have evaporated add the tomatoes + 2 table spoons of Ketchup (or 1 table spoon of sugar).
Cook on a small heat until the tomatoes well integrated into the beetroot and the juices nearly evaporated again.
Add finely chopped garlic, stir, add bay leaf, walnut ( or sesame) oil and chopped parsley just before turning it off.
Eat hot as a garnish to any meat or fish or veggie dish.

I like it cold, just with a piece of bread.
It tastes better on the second day!
Bon appetite!

 

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What’s for dinner?

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Mmm!

What’s for breakfast?

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What’s for dinner?

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Steak and potato wedges with wild asparagus

Bon appetit!

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Your New Year festive dinner: only 18 places! Book now!

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Come and enjoy your New Year celebration at La Croix du Reh –
bed and breakfast in Limousin France!

tel: +33 (0)555697537 / +33(0) 661734211
lacroixdureh3@aol.com

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We invite you to our Russian festive dinner 31 of December

The party starts at 20.00 hrs until 02.00 hrs

€ 72 per person all inclusive

Menu

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Kir Royale and Zakuska (Amuse-Bouches russian style)

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Smoked Trout and  smoked Sturgeon tower with avocado mousse and  caviar

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Crème brûlée of foie gras / or spring rolls Russian style ( with fresh veggies)

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Salmon Kulebyaka / or Beef Stroganoff

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Royal Cheese platter with homemade Mango chutney

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Chocolate cake

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 1 flute of Champagne

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Coffee and Treats

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1/2 bottle of wine

Note*     Bookings secured upon receipt of 50% deposit via Paypal or CB transaction by telephone.
Deposits are not refundable unless places are re-sold.

Bed and breakfast for 2 at 90€ – only by reservation in advance
( 2 rooms available)
Bed and breakfast for 3 at 110€ – only by reservation in advance
( 1 room available)
Bed and breakfast room for 4 or 5 at 130€ – only by reservation in advance
( 2 rooms available)

What’s up?

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Noël à Brive du 10 au 31 décembre

 
A l’approche des fĂŞtes de fin d’annĂ©e, le centre-ville de Brive s’anime en journĂ©e comme en soirĂ©e. Pour un noĂ«l 100% gaillard, pas moins de 18 spectacles de rue gratuits et de nombreuses animations.
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Activités, animations, ateliers, spectacles.. la cité gaillarde a encore fait les choses en grand pour émerveiller petits et grands. 
 
Retrouvez toute la programmation de Noël à Brive du 10 au 31 décembre ici.
Informations : Office de Tourisme de Brive Agglomération : Place du 14 juil

What’s for dinner?

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Last night’s dinner:

Asparagus tartelette

 

asparagus-tartelette

   and Lapin and Porcini mushrooms Risotto

risotto

Bon appétit!

What’s up?

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I hope that a little girl called Bianca enjoyed her birthday cake.

Happy birthday, Bianca!

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Another cake at La Croix du Reh?

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Oh, yes! Another cake! This time it’s my own recipe : simple in its separate layers, but sophisticated in how all the ingredients and layers work together. It’s like falling in love : with each bite there is an explosion of new textures and flavours, you want more and more, and when the plate is empty you have nice after-taste , feeling complete and happy to have it again tomorrow, then the day after and then the day after that and every day! 🙂

Our guests were asking for seconds: the best complement one could ever have!

I present :

THE CAKE “VALENTINE”

Valentine

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What’s up?

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It has become somewhat traditional starter at La Croix du Reh: Asparagus and Cherry tomatoes Clafoutis!

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