Ingredients You can add just about any herb to mussels but here is a simple recipe like 2kg mussels6-8 cloves of garlic, crushed1 onion finely chopped a small bunch of parsley, chopped finely1 good slug white wine1 bay leaf1 tomatoblack pepper Method Clean and beard the mussels discarding any that are […]
French
18 posts
Ingredients 20g butter100g mushrooms, sliced½ leek, washed, sliced1 teaspoon thyme leaves,plus extra, to serve1 garlic clove, crushed4 eggs¾ cup thickened cream1 teaspoon Dijon mustard¼ cup grated tasty cheese Method Preheat oven to moderate, 180°C. Lightly grease a 23cm round quiche pan with removable base. Line pastry case with baking paper, […]
Ingredients 2 sheets pre-rolled shortcrust pastry200g cooked salmon, sliced into small pieces (canned salmon can be used)3 eggs3/4 cup of pouring cream1/2 cup of whole milk1/2 cup of gruyere or cheddar cheese plus extra for topping1/2 tsp of sea saltFreshly ground black pepper2 Tbsp finely chopped dill Method Preheat oven […]
Ingredients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 5 brown onions, finely sliced 1 cup grated tasty cheese 3 eggs 300ml cream 1/2 cup milk Method Preheat oven to 180°C. Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with […]
This is a great souffle to make if you are a little nervous of making souffle. Ingredients 50g unsalted butter40g plain flour300ml milk150g soft goat’s cheese, crumbled3 tbsp chopped fresh chives3 large eggs, separated50ml double cream25g grated Parmesan cheese Method Preheat the oven to 180°C. Melt the butter in a […]
Possibly the most famous quiche in France, this quiche takes its name from the region of Lorraine in the NE of the country. Ingredients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 1 brown onion, finely chopped 4 rashers bacon, rind removed, finely chopped 1 cup grated tasty […]
Ingredients 700 gms red cabbage, shredded 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 – 10 minutes or until softened. Set aside and allow to cool, then place […]
Cassoulet of Broad beans with Confit de Canard Spring is my favorite food time in France, after a long hard winter suddenly the markets are alive with amazing fresh spring vegetables including broad beans which we love…here’s a bit of a favorite of ours Ingredients 2kg fresh broad beans, podded […]
Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process and they retain their crispness. Preparation time: 30 minutesCooking time: 1 hour 30 minutes Makes 6 servings Ingredients 1.5 kg boneless lamb shoulder2 tablespoons olive oil1 tablespoon sugar (important […]
This dish is wonderful with any meat and a green leafy salad. Ingredients Serves 4 2 Tablespoons Duck Fat2 Onions finely sliced4 Fat Courgettes sliced180 Grams Basmati Rice500 Mls Hot Chicken Stock4 Big Tablespoons Crème Fraîche150 Grams Emmental Cheese gratedFreshly Ground Black PepperSea Salt Method Pre heat the oven to […]