Category Archives: Taboulé

What’s up?

Standard

9

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

Merry Christmas!

This slideshow requires JavaScript.

 

7

Let’s cook together!

Standard
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

It’s beginning to look like Christmas…

Standard

It’s beginning to look like Christmas…

IMG_6336

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.

This slideshow requires JavaScript.

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?

Standard

And today’s starter is…….

TABOULEH and SMOKED TROUT

IMG_5360

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!

This slideshow requires JavaScript.