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So what am I suppose to do? Delicious recipe! Made it many times, but I cut the sugar a bit. Your comment must comply with our netiquette.

My account. Skip to main content. Jennie L. November 3rd, Ian C. Irmina M. Andrew T. Denis B. December 5th, Bonjour, How would I use this recipe and add flavor like Amaretto?

Sandra C. Rate this recipe Login to rate this recipe and write a review. Wine Shop. Languedoc's best wines - cherry-picked by expert Wendy Gedney - delivered with no excise duty.

The cuisines and ingredients used in Languedoc Roussillon, south France is surprisingly varied. Virtually every town or district in Languedoc has a favourite dish — often based on locally available produce.

Although strictly traditional to the Toulouse area, perhaps the best known pan-regional dish is cassoulet — a filling casserole of haricot beans, mutton, pork or sausages and preserved goose — truly delicious and a real winter warmer.

Another winter favourite, particularly in the more mountainous regions away from the coast is wild boar which will feature on many a menu.

Appreciated for their succulent gamey taste, these pigs are hunted in the autumn and feature on many menus through until the spring. You really need to know a hunter to get hold of the meat yourself, though occasionally it is for sale in some of the larger supermarkets.

Used in countless dishes and also turned into the delicious olive paste, tapenade , they are a particular favourite on the Languedoc dinner table - and a popular ingredient in the region's dishes.

This area is also well known for its truffles , a potent black fungus which grows elusively on the roots of certain trees and is used to flavour everything from olive oil to omelets — though at quite a hefty price.

Other fish such as sea bass , tuna and sardines proliferate on the menus of many seafood restaurants.

Languedoc is also an excellent place to sample fresh oysters and mussels which are cultivated in the shallow lagoons on the coastal strip.

This is also the area for honey which comes in several varieties — most delicious, and understandably more expensive, is lavender honey.

A particular favourite is the hearty soup known as ollada , popular on both sides of the Pyrenees, which is justifiably known for its lumps of pork.

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