Moules à la Française – 3 Classic Mussel Recipes Moules Marinière Moules Normande Moules Provençale Moules à la Française Three regional classics — wine, cider, and tomato — all in 15 minutes France’s love affair with mussels spans the coast: Marinière (white wine, nationwide), Normande (cider & cream, Normandy), and […]
French
14 posts
Twice-Baked Goat’s Cheese Soufflé – Classic & Elevated Classic Twice-Baked Elevated & Luxurious Twice-Baked Goat’s Cheese Soufflé Two foolproof versions of the ultimate make-ahead showstopper — light, fluffy, and full of flavour A soufflé that forgives mistakes. Bake once in ramekins, cool, then re-bake with cream and cheese — no […]
Ingredients 700 gms red cabbage, shredded 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 – 10 minutes or until softened. Set aside and allow to cool, then place […]
Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love…here’s a bit of a favorite of ours Ingredients 2kg fresh broad beans, podded […]
Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process and they retain their crispness. Preparation time: 30 minutesCooking time: 1 hour 30 minutes Makes 6 servings Ingredients 1.5 kg boneless lamb shoulder2 tablespoons olive oil1 tablespoon sugar (important […]
This dish is wonderful with any meat and a green leafy salad. Ingredients Serves 4 2 Tablespoons Duck Fat2 Onions finely sliced4 Fat Courgettes sliced180 Grams Basmati Rice500 Mls Hot Chicken Stock4 Big Tablespoons Crème Fraîche150 Grams Emmental Cheese gratedFreshly Ground Black PepperSea Salt Method Pre heat the oven to […]
Garburé Sarladaise with Mique Traditional Sarlat Garburé with Mique Lighter Spring Garburé Garburé Sarladaise with Mique Hearty Périgord stew with salted pork, winter vegetables, and a golden bread-lard dumpling Garburé Sarladaise is a soul-warming, two-course winter dish from Sarlat in southwestern France. First, you sip the rich, savory broth. Then, […]
Ingredients 1 Magret de Canard / Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g Butter Method The Raspberry Sauce Bring the wine to the boil and add the shallots. Boil gently until it has reduced by half. Add the creme de cassis and raspberries […]
Pate de Campagne or Country Terrine is served across France makes a great lunch, it is usually served with gerkins. Ingredients 700g lean pork cubed 200g pork belly cut into strips 200g chicken livers 100g streaky bacon chopped 11/2 teaspoons salt 1/2 teaspoon black pepper a pinch of nutmeg 3 […]
We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey. 2 kg chicken 1 bottle red wine 2 bay leaves 2 sprigs thyme 250g bacon 60 g butter 250g button mushrooms 20 small […]