This recipe for the classic French Onion Tart is from ” Lulu’s Provencal Food” by Richard Olney.
Pissaladiere(8)
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Tag Archives: France
Coquilles St Jacques (6)
Felicity Cloake’s ” perfect” version.
Peppers, Anchovies and Egg Salad (4)
A French Mediterranean salad from ” Rick Stein’s Secret France”.
Red Mullet Soup (8-10)
This is really a French recipe but it is from ” Rhodes Around Britain” by Gary Rhodes. It should be served with Garlic Toasts with Rouille. To make the garlic toast cut a french stick into 1 cm slices and spread with some garlic butter. Toast the slices then top with Rouille.
Pheasant with Grapes and Walnuts (4)
A French game recipe for autumn from Sophie Grigson’s ” Meat Course”.
Sausages with Prunes and Chestnuts (4)
A French way with sausages from Diana Henry.It’s good served with cabbage on the side.
Flamiche (6)
A classic French dish from Picardy which i found in Claire Thomson’s latest book ” Home Cookery Year”. She makes it with a bread dough base rather than the traditional pastry crust and it works well.
Vacherin Mont d’Or (2)
A delicious supper that only takes a few minutes to prepare from ” Cook” by Thomasina Miers. Vacherin cheese is seasonal and only available from late November to mid February making this a lovely supper for winter nights. Serve with a crisp green salad and ripe pears, apples and walnuts to eat between mouthfuls of cheese.
Le Cake aux Herbes (8)
A herb heavy savoury cake from France to nibble while sipping wine or serve warm from the oven with a tomato and olive salad as a starter. I first came across this while on a walking holiday in Corsica and determined to find a recipe it was so good!The herbs can be varied, but balance more dominant herbs with plenty of softer ones such as parsley and chives. This is from ” Sophie Grigson’s Country Kitchen”.
Pheasant a la Normande (6)
A favourite recipe from Normandy where cream, apples, cider and brandy abound and which i like to serve with some mashed potatoes and green vegetables. . You could also use free range chicken or guinea fowl. It is in Sophie Grigson’s ” Meat Course”.
Tuna with Tapenade (4)
A Provencal recipe from Sophie Grigson’s “Sunshine Food”.
Le Petit Aioli (6)
I picked the first Globe Artichokes from our allotment this week and that prompted me to prepare this Provencal dish from Ruth Watson’s ” The Really Helpful Cookbook”. The Globe Artichokes were served on a separate plate and dipped in the garlicky aioli along with the other vegetables. You can vary the vegetables but should include a combination of hot and cold. My vegetarian husband simply omitted the prawns.
Chicken with Forty Cloves of Garlic (4)
A Provencal way with chicken from Richard Olney’s ” Simple French Food”.
Soupe au Pistou (6-8)
I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.
Potatoes Dauphinois (4)
A rich and decadent dish of sliced potatoes and cream. This is Felicity Cloakes ” perfect” version.