#frenchcousine

[ninafagaraz]

#frenchcousine (em Monsieur Benjamin) https://www.instagram.com/p/BwinX9WgDBe/?utm_source=ig_tumblr_share&igshid=y649ouxqwne8

[beautifullrebels]

@Mr&MrsBund - Modern Eatery by Paul Pairet on the Bund 18. Best French Cuisine in Shanghai. #mr&mrsbund #moderneatery #paulpairet #bund18 #frenchcousine #shanghai #traveldiaries #traveller #worflow #shanghai

[shengerleng]

My #govegan at #YSLbeautyMY #dazzlingnights. Super yummy and the presentation it just wow #frenchgourmet #frenchfood #frenchcousine #lessmeatmoreveggies #animalfree #shengispiggingoutbigtime thank you once again! @carolesai

[beautywinny]

Time to have great dinner to comfort me! #frenchcousine #comfortme #confit #esgarcots #desert #appletart #vallina #icecream (at Le Saint Germain)

[filmsandstyleup]

@cigalon_london #dinner #spring #menu #london #frenchfood #frenchcousine (at Cigalon)

[potsbrushesandco-blog]

Quiche lorraine with broccoli

Quiche is perfect for lunch, brunch or dinner. The recipe for classic quiche Lorraine with some broccoli you find now on potsbrushesandco.de Enjoy!

[basilandco]

Crab legs in Orange Beurre Blanc 

This is a very impressive and super tasty but incredibly easy dish to make. Beurre Blanc is a French sauce which is a white wine and butter sauce. The orange sauce adds an exciting and refreshing twist to your seafood. This sauce can be used with other shellfish or a mild fish. 

Serves 2 

Ingredients: 

500g crab legs 

2 oranges

1/2 cup white wine

2 spring onions, sliced

150g butter

Salt and pepper to season 

Preparation 

Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.

Add salt and pepper to taste.

Now add the crab legs and cover with a tight fitting lid. Once the legs turn red, they are ready. 

Sprinkle with fresh herbs of your choice.