Category Archives: Nougat

What’s up?

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What do you mean ” what’s up”? It’s C H R I S T M A S!

Merry Christmas!

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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

The making of the 3 course vegetarian meal

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Just a few pictures from the vegetarian cooking class on the 24th of February, which was great fun with Jayne and Olivia.

Our menu was:

Cherry tomatoes and Asparagus Clafoutis

We also made Cherry tomatoes and Basil Clafoutis ( just because we could! 🙂

Mushrooms Fete on the plate: mushrooms cooked 3 ways, served with potato wedges and roasted tomatoes

Mushroom Fete on the plate

Mushroom Fete on the plate

 

 

Stuffed mushrooms

Stuffed mushrooms

 

Creamy boozy mushrooms

Creamy boozy mushrooms

 

Mushrooms a la Russian

Mushrooms a la Russian

Roasted tomatoes

Roasted tomatoes

 

Cheesy Nougat

Cheesy Nougat

Cheesy Nougat

 

And everybody’s favourite: Chocolate Fondant!

Chocolate fondant

Chocolate Fondant

 

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What’s for dinner?

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The most exciting thing about running  bed and breakfast with an evening meal for me is that I don’t know what I will be cooking in the evening until I am actually shopping, and menu can become a huge surprise and more huge success.

And here it is : a huge success of yesterday’s night .

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Creme brulée of Foie gras: smooth and silky texture of crème brulée with unmistakable flavour and richness of the foie gras , served hot with a spiced wafer thin biscuit

Creme brulée of Foie gras

Creme brulée au Foie gras

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Chicken Saltimbocca with Marsala sauce served with mashed potato, baby carrots and Spinach

Chicken Saltimbocca

Chicken Saltimbocca

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Cheesy nougat for a cheese course

Nougat Correzon

Cheesy nougat

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Finishing with Trio of Macarons: cassis ( black currant) , caramel beure salée ( salted butter caramel) and citron ( lemon curd)

Trio of Macarons

Trio of Macarons

PS

35€ per person including table wine – not bad for a Special occasion!