Category Archives: salmon

What’s for dinner at La Croix du Reh?


And today’s starter at La Croix du Reh is…..

Spring rolls with 3 dips!

Rice paper spring rolls with Iceberg lettuce, carrot, cucumber, spring onion and smoked trout served with 3 dips: Lemon juice dill and sesame dip, Minty sweet chilly dip and Thai style dip.

Bon Appetite!

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What’s for dinner?


And today’s starter is…….



Very summery, refreshing and easy to make, I find Tabouleh (or Taboulé in French) perfect starter.

You can play with the ingredients, herbs and flavors as much as you want.

The main ingredient is of course precooked bulgur or couscous.

There are many varieties of Tabouleh can be found on the shops shelves, precooked and dehydrated. I like to use one with dried basil. All you need to do is to add some cold water and let it stand.

Meanwhile, you can chop the rest of the ingredients to be ready to mix in: tomatoes, cucumbers, red peppers, spring onion ( both parts, of course, green and white!) , bunch of parsley, bunch of fresh dill, bunch of basil, bunch of mint- all in equal amount ( for me it’s the more the better!).

Mix tabouleh with finely chopped herbs and pretty chopped vegetables, add plenty of lemon or lime juice, salt and pepper, a little olive oil.

Bon appetite!

You can decorate it with some salad leaf, olives, feta cheese, smoked salmon etc…. and a Tabouleh will become Your Tabouleh! 🙂

And of course if you don’t like it with fresh vegetables use roasted peppers, sun dried tomatoes, fried to golden brown onion, and dried basil . It is also delicious!

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What’s for dinner ? 1 july 2014


Simply salmon, served on a bed of fresh baby spinach, mush potato and caper sauce

Bon appetite!

To find how to cook this and many other dishes come to Galya’s kitchen! Make a booking here

Simply salmon

Simply salmon

Sinless salmon


2A while ago I found this recipe on the internet after watching “This Morning” – a popular UK morning TV show.

One of the young celebrity chefs James Tanner was showing a different way to cook salmon en croute. I am not sure why it’s called Sinless, but it is very very tasty, good looking on the plate  and light, so you can easily eat cheese and dessert after. I’ve made it a few times for our B&B guests and the Sinless Salmon was a star of the dinner!

Here is the recipe adapted from  the ITV website with a few personal comments. Enjoy!

Serves 2


2 x 120g salmon fillets
2 sheets of filo pastry
1 egg beaten
40g watercress (* I replaced it with  baby spinach and once with fresh sorrel leaves, both times it worked the treat)
2 tbsp low fat crème fraiche (using creme cheese does not make it worse 🙂
Zest of half a lemon
3 dried apricots, chopped
Salt and black pepper
150g cherry tomatoes
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp sesame seeds


1. Preheat oven to 200C/gas 6.

2. Zest the lemon and scatter over the salmon with a touch of seasoning. In a bowl mix the crème fraiche with the chopped apricots. Take the filo sheets lay on a chopping board cover with a damp cloth,

3. Take sheet of filo and brush with the beaten egg then lay a salmon fillet at one end of sheet, scatter over some watercress ( or spinach, or sorrel) and top off with a layer of crème fraiche mixture. Fold up the sides of the filo onto the salmon and carefully roll up in the pastry. Repeat the process again with the remaining ingredients and lay your two parcels onto a non-stick baking sheet. Brush with beaten egg, scatter over sesame seeds and bake in the preheated oven for 20 minutes until golden and crisp. Turn  the parcels on their sides half way through cooking to ensure you have a crispy pastry all the way round.

4. For the tomatoes simply lay onto a baking tray, drizzle over oil and balsamic, season and bake for 8 minutes to just soften slightly, pop these in the oven when you turn your salmon parcels!

Or you can simply heat some oil in a frying pan add balsamic vinegar, scatter tomatoes and cook it  for about 5 minutes shaking the pan occasionally just until tomatoes start to split.

Once the parcels are baked take them out of the oven and slice each in half across the middle at an angle using a serrated knife. Arrange on plates with  tomatoes and wilted baby spinach, drizzle any tray juices from the tomatoes around.

Bon appetite!

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Dinner is served!


Spring brings new seasonal veggies on the table. The asparagus is one of the season’s favorites. Last night’s starter: ” Asparagus and smoked trout with sesame dressing”

Asparagus and smoked trout

Followed by “Mushroom Fete on your plate” : mushrooms cooked 3 different ways served with Potato roasties, Carrot Vichy and Tomato Provançale. Our vegetarian guests were delighted!

Mushroom Fete on the plate

 If you really cannot wait until June when the proper open air sun kissed strawberries will come on the market, there are things you can do with strawberries, that are not yet sweet enough…

Warning! This Strawberry delight contains alcohol 🙂

Strawberry delight

Foodie adventure in Limousin


Your “foodie” adventure in Limousin.


What is cooking in Galya’s kitchen?


Rum baba

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

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

or telephone:+33 555697537   +33 661734211

Heavenly Salmon!



A while ago I found this recipe on the internet after watching “Let’s do lunch with Gino and Mel” .

For some of you, my wonderful followers, who does not know who Gino and Mel are :

Gino D’Acampo is a celebrity chef in UK, very italian, very funny and delightful to watch;

Melanie Sykes is a UK TV Presenter and Model, beautiful woman, very natural, down to earth and also very funny.

Personally, I think that  thid recipe is genious: just a little preparation, not many ingredients, but the final result is fabulous!
And all this just in 25 minutes!
See for yourself:
You need:    salmon fillets
                            white bread
                            fresh thyme ( I prefer lemon thyme)
                            zest from 1 lemon
                            cream cheese ( like Philadelphia or any other soft spreadable unsweetened cream cheese)

Pre-heat oven to 180 °C, 350 °F, Gas Mark 4. Place the bread in a food processor and blend into fine breadcrumbs. Blitz  in  lemon zest.

Spread the fillets with cream cheese

Spread the salmon fillets with a layer of cream cheese and place on a lightly oiled baking tray. Top with the flavoured breadcrumbs, lightly pressing them into the cream cheese.


Roast in the oven for 20 – 25 minutes or until cooked.


Serve the salmon with new potatoes ( or mash) and some green veggies or on the bed of  a green salad.