The quatre-quarts is a classic recipe from the french repertoire. Directly translated into english … [read more]
Baking!
Financiers with Raspberries
Financiers are a french pâtisserie made with ground almonds. In 1890 the pâtissier Lasne … [read more]
Pate Brisee
This is a really versatile pastry and it adapts perfectly to both savoury and sweet recipes. … [read more]
Apricot Cake
Or cake aux abricots in french! Apricots are plentiful this time of year and this is an easy way to … [read more]
Some recent recipes
Beef Bourguignon
Beef bourguignon (sometimes also called beef burgundy in english) is a well known traditional french … [read more]
A Breton Galette
A breton galette is a large, thin pancake from the Brittany region made with buckwheat flour, … [read more]
Madeleines
Madeleines are well known small sponge cakes, famous for their little ‘bump’ and shell like shape. … [read more]
Ratatouille
Ratatouille is a stewed vegetable dish from Provence and mainly thought to be from Nice which … [read more]
Flaugnarde aux Pommes
Flaugnarde or flognarde is a baked French dessert with fruit and a thick flan-like batter hailing … [read more]
Pea and Lardon Velouté
This is a really tasty soup and with peas, lardons and potatoes it really is a meal in itself. The … [read more]
Endive and Pear Salad
Endives are a great winter vegetable and can be eaten raw in salad or cooked, see this previous … [read more]
Tarte Auvergnate
Auvergne is a region in south central France, home to the city of Clermont-Ferrand. This recipe is … [read more]
Pot-Au-Feu or French Beef Stew
A pot-au-feu is a french beef stew, which uses mostly inexpensive cuts of beef that need to be … [read more]