Triple-Fruit Scones
An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert!
Gigot a La Cuillère – French Slow Cooked Spoon Lamb
A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for ‘gigot a la cuillère’ – a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil – or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour – adjust the garlic and seasonings to personal taste.
Brussels Sprouts in Sour Cream (Belgium)
This recipe was found on www.recipes.wuzzle.org & is placed here in preparation for the ZWT6. Although the sprouts in the original recipe were probably cooked in a frying pan, I would steam mine.
Classic French Tarte Au Citron – Fresh Lemon Tart
This is the most requested dessert in our Chambres d’Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream – plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
Herb Garlic Bread – Belgian Style
Make and share this Herb Garlic Bread – Belgian Style recipe from Food.com.
