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”.
A Provencal recipe from Sophie Grigson’s “Sunshine Food”.
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.
A Provencal way with chicken from Richard Olney’s ” Simple French Food”.
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.
A rich and decadent dish of sliced potatoes and cream. This is Felicity Cloakes ” perfect” version.
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.
This recipe for seafood with cream and cheese from France can be found in Rick Stein’s “Seafood Odyssey”.
Continuing with some of my favourite shellfish recipes here’s another from Rick Stein’s “Seafood Odyssey”.
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.
|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|