This tasty quiche is popular all over France however is most seen in the S.W where Rocamadour cheese comes from. Ingredients 1 sheet ready-rolled shortcrust pastry1kg fresh spinach (frozen spinach can be used)1 leek finely chopped 4-6 rashers thin sliced middle bacon chopped, rinds removed […]
Main Course
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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 […]
In the dead of winter when the variety of vegetables is poor this delicious flakey cabbage and fetta scroll is perfect on a cold night. Ingredients 2 leeks white part finely sliced 1 small onion diced 250g / 1/4 cabbage finely sliced 2 teaspoons cumin powder 1 teaspoon fennel seeds […]
Spicy Baked Cauliflower This is one of our favourite cauliflower dishes. Ingredients 1 tablespoon olive oil 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried chilli flakes 2 garlic cloves, crushed Pinch ground turmeric 1 cauliflower Fresh coriander leaves choppedJuice of 1 lemon Method Pre – heat the oven to 200 degree c. Drizzle […]
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 […]
The best shaslik I have ever eaten was in a restaurant in Ulaanbaatar Mongolia. There are many many versions here is one. Ingredients 500g diced lamb1 red capsicum, cut into 2cm pieces2 crushed garlic cloves Juice of 1 lemon1/2 teaspoon mint1/2 cup Greek yoghurt Method For the Skewers Soak skewers in […]
Ingredients Serves 4 (with leftovers) 2 onions3 leeks6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole1.5 kg leg lambOlive OilA few springs of Rosemary4 tins 400 gm white beans.1 litre chicken stock Thyme sprig Rosemary Sprig 2 Bay Leaves Method Pre heat oven to 200C […]
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 […]
Serves 4 (with leftovers) Ingredients For the Pork Loin1 1.5 kg Pork LoinPre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Mustard Sauce25 g butter1 onion finely chopped150 ml white wine280 ml […]
Ingredients Olive Oil2 leeks, thinly sliced1/4 cabbage finely sliced1 tsp fennel seeds2 tsp cumin seeds120 grams soft goats cheeseApprox. 12 sheets filo pastry100 grams melted butter200 grams feta cheese1 lemonmint Method Pre – heat oven to 180 C Grind fennel seeds and 1 tsp cumin seeds in a mortar and pestle. Heat the oil in […]