A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
Blueberry Tart (6)
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Tag Archives: France
Duck Breasts with Orange (6)
An easier version of the french classic duck in orange , which i found in ” The French Kitchen: a Cookbook” by Joanne Harris and Fran Warde.
Soupe au Pistou (4)
Claire Thomson’s version of the summery and flavourful Provencal variation of minestrone.
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.