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    You are in: Home / Cookbooks / 2006 ZWT French Cuisine
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    4 recipes in

    2006 ZWT French Cuisine

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    No. There are no sundried tomatoes in this delicious summer appetizer. It is called dried tomatoes because the tomatoes are dried (well, not completely) for 65 minutes in the oven. It is such a simple appetizer and yet so delicious. Sweet tomatoes, fresh thyme and rosmemary, garlic and goat cheese roasted in the oven... yummy, yummy! I suggest you serve this tomatoes either on individual plates accompanied by fresh, crusty bread or as a crostini topping (then it's finger food). It's from a Swiss cooking magazine called Saisonküche, the august 05 edition. I made it this weekend and will certainly make it again! Enjoy!

    Recipe #133705

    Do you know what a guinea-fowl is? Well, I don't. But I do know that this recipe works fantastically well with chicken (it's the only way I've ever tasted it). No blood oranges available? No worries! Use normal ones. Yes, it does taste good with normal ones. Did I just say good?!? I meant DELICIOUS! If you love fennel (not many people do, though) and olives (so many people who don't...) this recipe is for you! Have I told you already that it tastes WONDERFUL? I did? Then go ahead, buy the ingredients, cook it and don't forget to let me know how you liked it! Bye the way, the birds need to marinate for a day, so it's a good idea to marinate it either the evening ahead (if it's for lunch) or in the morning (if it's for dinner). Preparation time is estimated. Cooking time does not include chilling time. Recipe is by fantastic Jamie Oliver.

    Recipe #132515

    A French potato salad with anchovies adapted from a book on Mediterranean cuisine. Can be served warm or at room temperature.

    Recipe #176066

    I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.

    Recipe #170401

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