A French way with sausages from Diana Henry.It’s good served with cabbage on the side.
Sausages with Prunes and Chestnuts (4)
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Tag Archives: France
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.
Tartiflette (4)
Since Lockdown has prevented me from realising most of my travel plans for the summer I have decided to cook my way around the world, a country a week, for the foreseeable future and guided but not led by the alphabet. As a result of existing menu plans I began this week in France . Here is an easy, classic dish from the region that comes from The Hairy Bikers. It’s very moreish comfort food.
Seafood Gratin (4)
This recipe for seafood with cream and cheese from France can be found in Rick Stein’s “Seafood Odyssey”.
Clams with Cider, Cream and Parsley (4)
Continuing with some of my favourite shellfish recipes here’s another from Rick Stein’s “Seafood Odyssey”.
Tartafin (2)
A recipe from Normandy, France. The best cheeses to uses are Gruyere, Port Salut, Camembert, Taleggio or Reblochon. It goes well with charcuterie, gherkins, olives and bread.
Corsican Omelette (1)
| 3 large organic eggs | 3 heaped tbsps young soft goats cheese |
| 2 tsp caster sugar | 1 tbsp crème fraiche or double cream |
| 15g unsalted butter | Extra sugar and mint leaves to garnish |
| 4 large fresh mint leaves, shredded |
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