Category Archives: Vegetarian

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

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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

New year party with festive dinner at La Croix du Reh

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Come and enjoy your New Year celebration at La Croix du Reh –
bed and breakfast in Limousin France!

tel: +33 (0)555697537 / +33(0) 661734211
lacroixdureh3@aol.com

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We invite you to our Russian festive dinner

The party starts at 20.00 hrs until 02.00 hrs

Menu

€ 117 pp all inclusive

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Kir Royale and Zakuska (Amuse-Bouches russian style)

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Smoked Trout and the smoked sturgeon tower with avocado mousse and Russian caviar, accompanied by a glass of Pinot Noir

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Crème brûlée of foie gras / or spring rolls Russian style

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Salmon Kulebyaka / or Beef Stroganoff

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Royal Cheese platter with homemade Mango chutney

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Dessert “Bird’s Milk” little Russian chocolate cake

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Champagne

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Coffee and Treats

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Unlimited soft drinks

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Wine

Note*     Bookings secured upon receipt of 50% deposit via Paypal or CB transaction by telephone.
Deposits are not refundable unless places are re-sold.

Bed and breakfast for 2 at 90€ – only by reservation in advance
( 2 rooms available)
Bed and breakfast for 3 at 110€ – only by reservation in advance
( 1 room available)
Bed and breakfast room for 4 or 5 at 130€ – only by reservation in advance
( 2 rooms available)

New year party with festive dinner at La Croix du Reh

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New year party with festive dinner at La Croix du Reh.

Delish Delissime

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Delish Delissime

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Such a wonderful day was it: brilliant opportunity to visit the Second Delissime food fair in Limoges. Unfortunately, I could not taste the wines being driving afterwards, but what a real delish was the food tasting. The Pavillion, where the faire took place, was not big, nevertheless it took me about 4 hours just to walk around, take a few pictures and of course try one or two things. The artisans-producers , who participated in the fair were specially selected for high quality and originality of their products from all over France. It was great to talk to some of them and to exchange addresses. Delissime is one not to miss the next year!

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What’s new

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Today was a wonderful and enjoyable day for a simple reason: the whole day I was doing what I enjoy the most: learning new tricks in the kitchen.

And today it happened to be the professional kitchens of the Lycee Jean Monet in Limoges, where together with some fellow colleagues-owners of the B&Bs from different corners of Limousin region we had a pleasure to learn and make a couple of very yummy desserts thanks to our teacher and chef wonderful Frank DEMISSY.

I am looking forward to the rest of our 3 day course!

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What’s for dinner?

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Seasonal cooking is very much what we do here in rural France. A simple pumpkin soup can be a star of the dinner. Here is how it’s done in Galya’s kitchen:

 

you need large deep casserole dish, 2 baking trays, hand blender.

Ingredients:

pumpkin 1/2 of large or 1 small

Carrots 5-6 large

Onions 3-4 large or 5-6 medium

Garlic 5-6 cloves

Coconut milk 1 litre

Ginger fresh finely chopped – 1tbs

Juice of 1 large lemon or 2 limes

Spices:

cumin seeds – 1 tbs, ground turmeric – 1tbs , paprika – 1tsp, fennel seeds – 1 tbs ( or ground fennel seeds 1 tsp), ground cardamom 1/2 tsp, coriander seeds 1 tbs ( or ground coriander 1tsp), salt , pepper

The spices can be substituted with green or red Curry paste, but be careful and add it gradually, starting from 1 teaspoon.

Preparation:

Preheat oven for 200C°

Cut pumpkin into large slices and arrange on the baking tray.

Peel carrots and onions. Cut onions in quarters and chop carrots in halves. Arrange prepared vegetables on the second tray.

No oil required.

Put both trays into the oven and bake for about 30 minutes.

Check the tray with the pumpkin slices for juice which will come out while baking and pour it into the casserole , putting the pumpkin back into the oven.

Add whole cloves of garlic onto the carrots and onion tray and bake for 15 minutes more.

Take carrots and onions tray out , leaving pumpkin to bake for 20-30 minutes more, until the pumpkin slices start caramelizing.

Peel roasted garlic cloves and put all roasted vegetables ( carrots, onions and garlic) into the casserole .

Add finely chopped ginger.

Roast cumin seeds, coriander seeds and fennel seeds ( if using) for a 2-3 minutes on a dry pan, then ground them with a pestle in a mortar. If you don’t have mortar and pestle, use a chopping board and a rolling-pin,  crashing the seeds by slowly rolling the pin over and putting as much weight on the rolling-pin as possible.

Take the roasted pumpkin out of the oven, peel the skin off and put pumpkin into the casserole with the rest of the vegetables. Deglaze the tray with some hot water and pour it into the casserole. ( Our dog Max loves the roasted pumpkin skin, so nothing goes wasted 🙂  )

Add ground spices , 2 glasses of water,  coconut milk , bay leave , salt and pepper and simmer for 30 to 40  min .

Turn off , blend with a hand blender until smooth and add lemon juice.

Serve with cream or cream frache.

Bon appetite!

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Just a little buffet

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Just a little buffet

 

 

 

To mark the end of summer season we invited a couple of friends around. The day turned out to be very warm and perfect for afternoon tea outside. But as usual, I could not limit myself to making just a couple of cakes. So I ended up cooking a russian food finger buffet: beetroot salad and spicy carrot salad served in spring rolls, cabbage kulebyaka, home made rye bead with tuna and egg spread, sausage rolls and home made hot dogs, cinnamon and raisin sweet rolls, plum tart and apple tart and cheese stuffed tomatoes.

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What’s for dinner at La Croix du Reh?

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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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