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A Passion for life and a love of food
France is proud of it's rich heritage of the preparation, and enjoyment, of food. Combine this with the passionate Latin temperament of the sun drenched Mediterranean, the fresh vegetables and fruit, the abundant fish and shellfish, the wild herbs of the "garrigue", the cheeses, poultry and meats from the hill farms just to the north of Nizas and you have all the ingredients for some magical cuisine.
Every family has a special recipe, the villagers of Nizas are sharing these with you on these pages, I will be adding more as the Nizas project develops.
The work of collecting and compiling these recipes is being done by Esther, she is a warm and generous Nizasoise, who has made this recipe project possible.
- ALOUETTES SANS TETES (Headless Larks), from Marie-Claire Chabert
- FILETS DE MERLANS AUX POIREAUX (Fillets of Whiting in Leeks), from Therese Molina
- RAGOUT D'ESCOUBILLES (Odds and Ends Stew), from Marcelle Jamme
- RED PEPPERS WITH GARLIC (Red Peppers with Garlic), from Esther
- BLANQUETTE D'AGNEAU LANGUEDOCIENNE (Lamb in White Sauce), from Mimi Pascal
- MOULES À LA MARINIERE (Mussels in white wine), from Josephine Gayraud
- AUBERGINE en BECHEMEL (Egg Plant in Bechemel), from Henriette Jarlet
- CAKE AUX TOMATE SECHES, THYM ET TAPANDE (Dried tomatoes, thyme and tapande loaf), from Monique
- CONFITURE DE FIGUES (Fig Jam), from Christine Genieys
- RAISINÉ (Grape Seed Jam), from Josette Genieys
- GATEAU - BISCUITES À LA CUILLER (Special Biscuit Cake), from Madelaine
- LAPIN EN CIVET (Rabbit Stew), from Therese
- MOCK CROQUE-MONSIEUR (Ham cheese and brocolli), from Esther
Ham and Cheese "mock" croque-monsieur
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These are just a few of the places and people of Nizas, you can see more photos and learn a lot more about us if you look through the pages on this site. |
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