Food

Some delicious recipes from our French kitchen

Traditional Cassoulet

Description: Legend states that cassoulet was 'invented' during the 100 years war when the town of Castelnaudary underwent a siege by the English troops, all the town which was threatened with starvation put all they had into a big pot along with broad beans (fèves)...

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Gazpacho Express

The classic, chilled Spanish soup, made in minutes, a great starter for a summer dinner in the garden. This is great for a summer starter or as part of an apéritif when served in small verrines and can be decorated as you like, with the addition of chopped avocado or...

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The Saturday Morning Market – Grenade sur Garonne

Grenade was founded as a bastide in 1290 and became one of the most important Cistercian abbeys in the South of France under Pierre Alafarici et Eustache de Beaumarchais. The name 'Bastide" meaning new settlement, and are often named after foreign towns, as in...

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Tartiflette Savoyarde

A very easy, filling meal - just perfect for a winter evening - takes just 15 minutes to prepare and 25 minutes in the oven - a favourite for skiers after a strenuous day's skiing. TARTIFLETTE SAVOYARDE Ingredients : 1 kg potatoes 500 g Reblochon cheese 2 large onoins...

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Creamy Strawberry Summer Tart

This is a nice, light, delicious dessert for the summer - easy to make and easier to finish-off. It can also be adapted for any other soft fruits in season such as raspberries, cherries or blueberries. _____________________ Level: Very Easy Preparation Time: about 20...

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Brandade de Sardine au Chorizo and Sweet Peppers

A typically Mediterranean adaptation of a Portugese speciality, usually made with salt cod, here we are using fresh sardine fillets and soft sweet peppers. This can be eaten as a starter or as a hearty main course served with fresh crusty bread....

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Nectarine Tart (Tarte aux Brûgnons)

This is a simple dessert to make, ideal for a summer lunch or dinner, which can go into the oven at the same time as the main course. In this recipe we are using nectarines, but you can substitute these for peaches or apricots - whichever is in season. I personally...

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Foie Gras en Cocotte

INGREDIENTS: 500g Fresh Foie Gras (nerve removed) 100g of duck or goose fat 10g sea salt Fresh black pepper METHOD Put the foie gras into a pan, and fry gently with no added fat for 2 or 3 minutes on each side , season with the salt and pepper - continue cooking very...

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Fresh Foie Gras pané aux Pain d’épices

Ingredients: 6 thick slices of fresh foie gras (with nerves removed) 100 g of pain d'épices (gingerbread) 50 g freshly made white breadcrumbs 1 beaten egg 20g salted butter Salt Freshly ground black pepper METHOD Roughly mix the bread crumbs in a mixer with the...

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The Relais de L’Enclas

The restaurant is situated just a stones-throw from St Félix de Lauragais, next to the Lac de L'Enclas and La Rigole de la Plaine - which is a small waterway that feeds the canal du Midi and a favourite for walkers, cyclists and anglers. From the terrace we enter the...

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Flan Pâtissier

Flan Pâtissier The Classic French dessert with a beautiful burnt crust as seen in the best pâtisseries in France but so easy to make at home Servings: For 8 People Level: Easy Preparation time: 30 minutes Cooking time: 40 minutes Ingredients: 150g Plain flour 75g...

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Mirabelle Jam

This is a recipe which more traditional in the Lorraine region of France, in the North east, however, on my way home from the office I noticed some mirabelle trees on the side of a narrow country lane, not far from home. This is an easy recipe to make as are most jams...

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The Garlic festival – Cadours (31)

The departments of The Haute Garonne, The Gers and The Tarn are well known for their garlic production, there are protected AOC (Appélation d'Origine Controlée) varieties, such as the pink garlic of Lautrec in the Tarn and the purple garlic of Cadours. The fête de...

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Crème Brulée

A classic French dessert - so easy to make, and can be made in advance for a dinner with friends, so that you can be with your guests instead of in the kitchen. This recipe is best made about 6 hours before serving, but even better when left overnight, do the burning...

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White Chocolate Crème Brulées with Toulouse Violets

A lovely dessert for chocolate lovers, with the added bonus of sweetly fragrant preserved violets and a crunchy caramel topping, easy to make, which is just as well, as it will quickly become a family favourite. Crème brulée are made in special earthenware dishes...

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Millefeuille de Fraises with Fresh Basil

This is another easy recipe and excellent when local strawberries, or even better, ones from the garden are freely available. This is a light dessert that is great for a summer dinner or lunch. ______________________________ Ingredients : 500g Strawberries 200g plain...

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