French crepes are thin and delicate pancakes and can be filled with anything you like – nutella, jam, cream, sugar, fruit … … [read more]
Flaugnarde or flognarde is a baked French dessert with fruit and a thick flan-like batter hailing from the Limousin and Auvergne region in France. It is similar to a clafoutis, which is made with black cherries whereas a flaugnarde is made with apples, peaches, pears, plums, prunes etc. It can be served either warm or cold.
- 100g flour
- 100g sugar
- 1 table spoon oil
- 300ml milk
- 200ml liquid cream (or liquid crème fraîche)
- 5 eggs
- 6 apples
- 1 tsp vanilla extract
- Pinch of salt
- Pre-heat oven to 180°C
- Peel and core the apples and slice into circles
- Mix everything together in a bowl in the following order : flour, sugar, oil, milk, cream, salt
- Beat eggs well and add to mixture
- Butter a round oven dish and spread the apple slices around evenly
- Pour the batter over the apples
- Bake in oven for 45 minutes at 180°C
Riz au lait is a well loved dessert here in France – so popular you can buy it in ready made yoghurt sized cartons in different flavours – vanilla or rhum and raisin for example. My youngest loves this and it’s so easy to make it has become a staple in our household. Its a perfect dessert or after school snack!
- 180g short-grain rice (almost oval or round in shape)
- 1 litre milk
- 100g sugar
- 1 vanilla pod
- Bring a large pan of water to the boil and cook the rice in it for 3 minutes.
- Strain the rice
- Cut the vanilla pod lengthways and scrape out the seeds.
- Heat the litre of milk with the vanilla pod and the seeds
- When the milk come to the boil add the rice cook over a low/medium heat for 25 minutes stirring occasionally
- After 25 minutes add the sugar, mix well and continue cooking for another 5 minutes
- Remove vanilla pods, pour into pudding bowls and allow to cool
Madeleines are one of France’s favourite small cakes. In this recipe I’ve used a madeleine tin to make savoury bites for an aperitif – perfect size to eat with drinks and a little surprising for guests to see madeleines cakes that are actually savoury!
Gratin dauphinois is a traditional french dish that may be eaten as a side dish or as a meal in itself. It originates in the south-east of France, in a region that used to be called the Dauphinois – which today is in and around Grenoble.
I was trying to think of a suitable name in english for this dish but couldn’t so I just stuck to the french one. Endives are mostly called chicory in english but are also called endives too. A gratin means when a dish is topped with a golden crust, often using cheese or breadcrumbs by baking or cooking in the oven with an overhead grill.
The flan is a firm favourite in France (and especially in this house!) and is similar to what is known as a custard tart in english. I prefer to make it with a short cut pastry but you could make it with a puff pastry.