Tag: France

Clafoutis aux Fruits

A classic French batter dessert with embedded fruit, often cherries but you can use many alternatives such as apricots, apples, blackberries … Planning serves: 4-6 preparation time: 20 mins cooking time: 30 mins Ingredients 500g black cherries (or …) 100ml

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Normandy Pear Tart

This is one of few recipes from Supercook that has withstood the test of time. (How styles change.) It’s one of Carol’s standby favourites and has always proved very popular with recipients. What makes it special/unusual is the walnut pastry,

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Caneton aux Navets

A French country classic. I had a swift panic recently because I thought I might have lost this recipe. Fortunately, I hadn’t; I found the old Time-Life book, The Cooking of Provincial France , from which it comes. However, for

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Sauce Vierge

Developed by Michel Guérard, this is a fresh, modern, light accompaniment that goes well with plain grilled or pan-fried fish. It remains to be seen whether I can avoid my beloved Salsa Verde to try this, though. I have one

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Alioli Sauce

Alioli in Spain, aioli in France, garlic mayonnaise in Britain. Traditionally, this would be made with 100% olive oil, preferably extra virgin. Personally, I find that a bit too rich and prefer to cut it 50/50 with something lighter like

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Moules Marinières

This is one of those absolute classics, and deservedly so. This is so classic that I really can’t see any reason to cook mussels any other way (except as an ingredient to another dish such as Paella , of course).

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Pignon Tart

My hero doesn’t just do well with fish but he does a very creditable job with desserts, as well, particularly tarts. Pine kernels are certainly not cheap but lashing out on loads for this is well worth the investment. Planning

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French Onion Soup

This is my take on what is probably the ultimate winter-warmer classic. My variation is the stock. I always found beef stock such a fag to make and, frankly, it never seemed terribly successful (entirely down to me, of course).

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Garden Peas à la JC

Fresh garden peas, in their all-too-brief season, are a complete delight. For a bit of variety over and above plain boiled peas (which are excellent), especially when the season is getting advanced and the peas are a little older, this

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Pots au Chocolat

Untried as yet, this one is from Waitrose Food Illustrated . Few peiople can resist a chocolate rush, though, so it should be good. Planning serves: 6 preparation time: 20 mins cooking time: 12 hrs Ingredients 200g plain chocolate (70%)

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