Category Archives: Leftovers

What’s up?

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

clafoutis

What’s for dinner at La Croix du Reh?

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Marinated, pan fried salmon and stir-fry vegetable noodles. Bon apetite!

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APPLE PIROG

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APPLE PIROG.

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What do you do with milk that turned sour?

Better catch it before it starts stinking!

I never throw it away. The best is to use it for pancakes batter or yeast dough.

Today I’ve made an open apple Pirog. Traditional Russian Pie, Pirog can be made with any dough and filling. TheSweet Yeast dough is the favourite one.

By experimenting in my kitchen, I now make yeast dough without measuring: it’s all about basics and getting the right consistency, you can always add a little flour if the dough turns out to be too wet.

Ingredients:

Sour milk 300ml

Sugar – 100g

Salt – 1/2 teaspoon

Yeast 15g

White Flour – 600g

Eggs – 2

Butter softened – 120g

Filling:

Apples any kind of eating apples : 5 apples, cored and sliced into 1 cm thick slices

Butter – 50g

Sugar to sprinkle

Raisins – handful ( optional)

Drizzle

Icing sugar – 4 table spoons

Lemon juice from 1/2 of lemon

1. Put the flour into the mixer bowl . Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed with a dough hook for a couple of minutes, then on a medium until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix  , scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough should be soft but not wet and gathering on the hook, rather than sticking to the walls of the bowl. If dough is still too wet, add a little more flour.

2. Tip the dough into a deep bowl, cover with clinfilm and chill overnight or for at least 7 hours, until it is firmed up.

3. Line with greased baking paper deep rectangular dish or a 28cm round deep cake tin, making sure that the sides of the tray are also lined.

4. Take the dough from the fridge. Tip it onto a lightly floured surface and fold it on itself a few times to knock out the air.  Roll it out with a rolling pin to the size of your baking dish. Put the dough on the bottom of the dish, tacking in the edges.

5. Smudge soft butter lightly on the top of the dough and sprinkle with sugar.

6. Sprinkle handful of raisins and arrange apple slices overlapping each other.

7.Brush apples with melted butter and sprinkle lightly with some sugar.

8. Cover with the clean plastic bag and leave to prove until the dough has risen and pushed apple slices to the rim of the baking dish.

9. Heat your oven to 190°C.

10. Bake for 1 hour 20 minutes . Bear in mind that the sugar and butter in the dough will make it take on colour before it is actually fully baked.

If the top of the Pirog starts browning too much, losely cover it with foil and continue to bake. Do not open the oven to check on baking at least for the first 30 minutes

Prepare the Drizzle by mixing well icing sugar and lemon juice.

If Drizzle is too wet, add some icing sugar, to achieve a thick paste consistency.

Carefully remove the Pirog with the baking paper around it from the tin , and put it on a wire rack.

Put the bowl with Drizzle into a microvawe on medium power for 10 seconds, so the paste becomes more liquid .

Drizzle generously all over  and let Pirog stand to cool down on the wire rack.

Serve warm or at room temperature.

Bon appetit!

Let’s cook together!

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Rum baba

Rum Baba

Travel with us to our “foodie” destinations in Limousin, the still little known region of France. We offer you a hands-on cooking experience as part of your adventure in rural France .

We are happy to create personalized menus and themes for your cooking adventure in Galya’s kitchen. To see what we do visit our  website or our Facebook page

Suitable for all: stay with us for 2, 3 or more nights and have fun!

How it works:

You will stay  at La Croix du Reh full board with breakfast, lunch and dinner included.

Every morning we will visit some exciting places, meet interesting people and taste some wonderful produce.

Every afternoon you will create your own three course dinner menu and then cook the meal with Galya. Alternatively, you can cook only one of the courses or have a themed afternoon cooking like: “3 easy desserts”, “Macaroons made easy”, “Simply bread” (or more sophisticated gateaux), “I used to hate beetroot, but now I love it!”, “Chocolate, chocolate, chocolate”, “Russian cuisine”, ” Cupcakes ” , ” Posh pic-nique” , ” Jam making” , “Stock up your ladder with Preserves” setc…

You will leave with a Little Book of Galya’s kitchen recipes which will be a reminder of your adventure in Limousin.

245€ per day ( 2 nights) per person ( beverages and transport are not included).

if staying 3 or more nights – 175€ per day per person

Please enquire for prices for shared room or family.

Here are a few photos of what we cook in Galya’s kitchen and what fun we have at La Croix du Reh. Enjoy!

To make a reservation for B&B and evening meal ( or and Galya’s kitchen “Cook with me”) please contact us by email: lacroixdureh3@aol.com

or telephone:+33 555697537   +33 661734211

Atelier “Cuisine vegetarienne” le 24 Fevrier

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Atelier ” Cuisine vegetarienne” 24 Fevrier à 14.00

suivie par le dîner

à 59 € par personne tout compris (vin ainsi)

Vous emporterez les recettes de vos créations

Commencez à 14h00.

Les réservations sont limitées! 0555697537/0661734211 ou par e-mail: lacroixdureh3@aol.com

Ce qui est sur le menu:

Clafoutis aux Tomates cerises et asperge6
Fete Aux champignons sur l’assietteMushroom Fete on the plate
Fromages

Plateau de fromages with home made chutney

Plateau de fromages with home made chutney


Fondant au chocolat8

Not to miss: Vegetarian Three course cooking class

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Three course vegetarian cooking class on the 24 th of February, followed by the dinner at 59€ per person all inclusive ( wine as well)

You will take away the recipes of your creations

Start at 14.00 hrs.

Reservations limited!

What’s on the menu:

Cherry tomatoes  and asparagus clafoutis 6

Mushrooms 3 way with potato roasties

Mushroom Fete on the plate

Chocolate fondant

Chocolate fondant

Chocolate fondant

It’s beginning to look like Christmas…

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It’s beginning to look like Christmas…

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The Christmas lights are sparkling on the streets, the Christmas tree is up, the Cristmas decorations , the Holly and the Mistletoe have found their place in the house , the TELLY is spoiling us with the magical movies, that we watch every Christmas and are never tired to watch them again and again at every Christmas to come , and magic is happening in Galya’s kitchen.

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The Christmas treats platter will be full of traditional things like Mince pies and chocolates , and traditional Russian treats like, chocolate salami ( yes, very much loved and made in Russia since donkey years) , Zefir and some new easy to make Chocolate brandy balls.

To join me in making all these treats and many more at any time of the year contact:

tel +33555697537 +33661734211

Email: lacroixdureh3@aol.com

What’s for dinner?

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One of the traditional french main courses and of course one of the favorites at La Croix du Reh is Magret de canard.

Today it is served with Madeira sauce, Potato Galette topped with mushrooms à la Russe and green beans.

Bon appetite!

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What do you do with mash leftovers?

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Leftover mash potato cakes

Leftover mash potato cakes

 

 

Simple! You make  potato cakes!

 

 

 

Ad egg or two into the mashed potato, sweet corn from a can or fresh ( the more the better!) and a spoon or two of flour, salt and pepper

Mix all well and fry on a frying pan with a little oil. Serve on its own or as a side dish to any meat or fish!

Bon appetite!

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