Starters

Valencay cheese recipe millefeuille with apple

Written by on July 2, 2014 in Starters
Valencay cheese recipe millefeuille with apple

On a visit to Valencay I came across this very simple and quite delicious Valencay cheese recipe that is perfectly refreshing on a summer day for a taste of France. Valencay cheese is made in the area known as Berry Province in the Loire Valley. It is an unpasteurised goats-milk cheese which is in a pyramid […]

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5 of the best French soup recipes easy to make at home

Written by on March 11, 2014 in French Cuisine, Starters
5 of the best French soup recipes easy to make at home

  The French have been perfecting the art of fine cuisine for centuries, from cheeses to chocolate, from bread to boeuf bourguignon, from casseroles to cassoulet, and don’t get us started on soups – from beer soup to toasted flour, the French have turned soup into an art form – without making it impossible to […]

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Soupe a L’ail | authentic French garlic soup

Written by on January 27, 2014 in Starters
Soupe a L’ail | authentic French garlic soup

soup is one of the oldest food combinations there is and all cultures have a history of soup in one form or another. Garlic soup has a reputation for being able to get rid of colds and flu – some food scientists say that garlic can destroy the cold virus. According to a report from […]

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Oeufs en Cocotte | Christmas Breakfast in France

Written by on November 29, 2013 in Starters
Oeufs en Cocotte | Christmas Breakfast in France

Oeufs en Cocotte are great as a hearty breakfast or brunch dish. While most people are fussing about what they’ll serve for dinner on Christmas Day, I tend to focus more on what I’ll serve for brunch. Oh how I love Christmas brunch! The possibilities are endless: beautiful breads, freshly-pressed juices, colourful winter fruit salads, […]

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Chestnut and Apple Soup by Michel Roux Jr

Written by on November 26, 2013 in Starters
Chestnut and Apple Soup by Michel Roux Jr

Chef Michel Roux Jr shares this fabulous Velouté de chataignes – chestnut and apple soup from his new book The French Kitchen. Michel says: “I’m often asked to explain what makes a recipe a classic. The simple answer is that it is a dish that has stood the test of time. A classic can be […]

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Rachel Khoo’s Pumpkin soup with Chantilly and Onion Confit

Written by on October 16, 2013 in Starters
Rachel Khoo’s Pumpkin soup with Chantilly and Onion Confit

Velouté au potimarron avec du Chantilly et les oignons confits- a very French delicious pumpkin soup with lots of oh la la just perfect for autumn from Rachel Khoo. This recipe is from her new book My Little French Kitchen… “Onion soup is pretty much a staple on every French alpine menu. But, listed just […]

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Soupe de Poisson

Written by on June 29, 2013 in Starters with 0 Comments
Soupe de Poisson

If you haven’t decided what to serve for dinner yet, allow me to help. This simple recipe for a fabulous French soupe de poisson is all you will need this evening. That, and a trip to the baker for a good baguette. Serve this summery soup with a crisp, vibrant Sauvignon Blanc. Serves 6 2 […]

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Amuse-Bouche

Written by on April 19, 2013 in Starters
Amuse-Bouche

The definition of an amuse-bouche is “something to please the mouth” – it is a bite-sized hors d’oeuvre, a small savoury appetizer served before a starter. It is like a greeting from the chef! Amuse-bouches (plural) are not part of the menu, you can’t order from them from a list, they are the chef’s choice […]

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Julia’s Pantry: Mustard Sauce Recipe

Written by on October 4, 2012 in Starters with 0 Comments
Julia’s Pantry: Mustard Sauce Recipe

Today we thought that we would explore sauces with this great mustard sauce recipe. “Sauces are the splendor and the glory of French cooking” – so said Julia Child, the wonderful American cook and sharer of my name! Sauces in French cuisine date back to the Middle Ages and in the old days there were many […]

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French dressing – Vinaigrette

Written by on May 31, 2012 in Starters
French dressing – Vinaigrette

In classical French cuisine, a vinaigrette or French dressing as it is called in the UK is used as a salad dressing. The standard ratio for vinaigrette is three parts oil to one part vinegar whisked together and seasoned with salt and pepper. You can make vinaigrette using a variety of oils – olive oil […]

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