À la boutique de vêtements – a dialogue at the clothes shop. Follow the following dialogue and see what the client wants to buy. Lisez le dialogue entre une vendeuse et…
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Bœuf bourguignon; a stew of beef braised in red Burgundy wine and a beef broth flavoured with garlic, onions, carrots, a bouquet garni and finally chopped mushrooms. Le bœuf bourguignon est…
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Panzerotti – a typical central and southern Italian savoury pastry resembling a small calzone (a closed pizza). They are usually fried, however, they are sometimes baked in the oven, which is what we’ll be making…
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Poulet basquaise – a traditional culinary speciality of the Basque Country. The chicken is stewed in a sauce of peppers, tomatoes, onions, garlic and white wine. Le poulet basquaise est une…
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Beignets de Carnaval in France are the equivalent of doughnuts, which are a deep-fried choux pastry or a yeast dough. Some are filled with chocolate or a cream, however, it…
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Les fruits et les couleurs – a new vocabulary lesson on words we use in our day to day life; fruit and colours. Follow this lesson and then practice the topic…
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Risotto pera e gorgonzola – risotto is a typical northern Italy rice dish cooked in a broth for a creamy consistency. The broth can be a meat, fish or vegetable broth, depending…
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Il buffet di verdure – a new vocabulary lesson on words we use in our day to day life; vegetables and colours. Follow this lesson and then practice the topic with…
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Gâteau de crêpes pour la Chandeleur – Let’s celebrate La Chandeleur (pancake day) with this stack of chocolate pancakes layered with an orange cream and a drizzle of honey to…
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Frittelle veneziane per Carnevale or fritole are traditional Venetian Carnival sweets. The batter is prepared from flour, yeast, eggs, milk, sugar and water. Then, raisins are added. The frittelle are then fried. Carnival is…