Food

Some delicious recipes from our French kitchen

Salmon and Seafood au gratin

This is a version of the classic dish, Lobster Thermidor, it is really delicious and easy to make. It can be eaten alone or with a green salad, or can be served with plain boiled rice. _______________________________________ Preparation: 30 minutes Cooking time : 20...

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Roasted red pepper soup

A quick, tasty and easy soup that can be served chilled or hot as a starter. _______________________________________ Preparation: 30 minutes Cooking time : 50 Minutes Level: Easy _______________________________________ INGREDIENTS: 4 large red peppers 1 finely chopped...

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Cannelés bordelais

  Cannelés Bordelais, as the name might suggest are a speciality of Bordeaux. Traditionally they are flavoured with vanilla and rum, although I have had them delicately scented with lemon and orange - lovely with a coffee, whilst awaiting the train in the station...

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Traditional Mardi Gras Oreillettes

This is a delicious, light crispy dessert biscuit, best eaten at any time, but often with tea or coffee. People from the South West of France, especially in the Midi-Pyrénées region, lay claim to this speciality, but there are probably other regions that would argue...

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Two handfuls of walnuts a day to fight breast cancer

A recent study has found that walnuts can be effective in the fight against breast cancer - consuming two handfuls a day can greatly reduce the risks of cancer. The study carried out by Marshall University, USA, concluded that 56g of walnuts a day for humans, and an...

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Stuffed Piquillos

  Ingredients 130g Tuna 4 fillets of anchovies 150g jar of whole Piquilos peppers 50g Feta Cheese 100g boiled potatoes 1/4 tsp Piment d'espalette or 3 drops Tabasco Juice of 1/2 a lemon 1 tsp finely chopped chives 1 tsp Chopped Basil 3 Tsp Greek Yoghurt or Crème...

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Gratin Dauphinois

Gratin Dauphinois Level: Very Easy Preparation Time: 20 minutes Cooking Time: About 1 hour This is a classic French vegetable dish which is tasty and very easy to prepare. The secret with a Gratin Dauphinois is to ensure that the potatoes are cooked well enough as...

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Ox tail braised in red Fronton wine with carrots

Ox tail is a cut of meat that is often overlooked, but which is delicious when cooked slowly. There are two fairly good rules of thumb, as far as cooking goes: * The quality of the wine used in cooking should be as good as that which you would choose to drink - a poor...

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Parmentier de Canard Confit

This is a quick and simple recipe, typical of the south west of France. The recipe can be adapted as you like - if you cannot get 'confit de canard', then you can use roast duck (although confit de canard is more traditional and gives a better taste. I like to add a...

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25 Fun Facts about Garlic

Garlic is a bit like Marmite for the Brits and Vegemite for the Aussies - you either love it or hate it. It has been known throughout history, for it's antiseptic and gastronomic properties, but is also recognised for its health and medicinal benefits and is also...

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Fruit, vegetables and Food – Revel Market

I went to the market in Revel, Haute Garonne, this morning with a fisheye lens on my camera to take some pictures of the beautiful produce on offer. The market is held every Saturday morning and is classed, justly, as one of the most beautiful markets in France. Today...

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Gâteau Le Creusois

This is a speciality from the Creuse department in the centre of France. It is traditionally made with hazelnuts, but can also be made with walnuts - a lovely rich cake to be eaten with afternoon tea. __________________________________ Serves: 4 to 6 Level: Easy...

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Tapenade

Tapenade This is a classic spread made from olives from the south of France. In this recipe we are using black olives, but if you prefer a green tapenade, just use green olives. Servings: For 6 People Level: Very Easy Preparation time: 15 minutes Cooking time: 0...

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Aïoli Provençal With Vegetables, Squid and Salt Cod

  Aïoli is the traditional emulsion, similar to a Mayonnaise, from Provence, although it can be found all along the Mediterranean coast from Barcelona to Italy. The traditional Aïoli is made from garlic, pounded with olive oil - but most versions use an egg yolk and...

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Asparagus with a Sabayon of Reisling

Early spring is the season of fresh asparagus - which are freely available throughout the markets. This is a simple recipe that makes a great starter. _____________________________________ Level: Easy Serves: 4 servings Preparation: 20 minutes Cooking time: 35 minutes...

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