Category Archives: Pantry

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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What’s up?

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Just a small savoury buffet: tomato and  cream cheese cocktail, stuffed tomatoes, smoked salmon and cherry tomatoes muffins, feta muffins, “Toad in the hole” simplified 🙂

Bon appetit!

BUFFET

What’s for dinner?

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Apricot tart;

Bon appetit!

Easiest recipe will follow in a couple of days 🙂 Watch out!

APRICOT TART (2)

What’s for dinner at La Croix du Reh?

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Summer fair on the plate!

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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

What’s for dinner?

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Cooking from the cupboard

There is always something in the cupboard that can make a simple meal when I have days like today: just did not fancy to get out to the shops.

So, I rummaged my cupboards and pantry and here it is, our dinner tonight: Tuna pasta bake!

Serves 4 – 6

1 large can of tuna in oil

1 large onion

6 gherkins

1 can of sweetcorn

handful of capers

a few mushrooms ( canned sliced mushrooms will do the trick)

cheese ( any, I used Brie)

mayonnaise – 3-4 table spoons

1 fresh chilli

chutney , or some plum/greengages jam

400 g of dried pasta ( spiral or shells, not important)

Preheat oven to 200°C.

Finely chop and slightly fry onion with sliced mushrooms in a little vegetable oil , add sweetcorn, chopped gherkins , capers and chilli.

Meanwhile, cook pasta in a large pan with plenty of salted water to the “al dente”, drain, add cooked vegetables, mix in drained tuna , mayonnaise and chutney, season with salt and pepper.

Transfer mixture into the shallow baking tray, spinkle with grated cheese or lay the cheese slices on the top and bake for 40 minutes.

Bon appetite!