Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
Soupe au Pistou (4)
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Tag Archives: France
Mouclade (2)
Felicity Cloake’s “perfect” version of this speciality from western France.
Pork au Poivre (2)
A quick recipe for pork from Nigel Slater.
Duck Parmentier (4-6)
A dinner I could not resist from “Rick Stein’s Secret France”.
Aligot (4-6)
These magical cheesy mashed potatoes are a speciality of Auvergne in South West France and were once the popular sustenance for pilgrims heading to Santiago de Compostela. This is Felicity Cloake’s ” perfect” version.
Pissaladiere(8)
This recipe for the classic French Onion Tart is from ” Lulu’s Provencal Food” by Richard Olney.
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”.