Bechamel is a classic French sauce made from butter, flour, and milk, stock or wine, made to compliment the foods they are served with. Sauce Bechamel, a gorgeous creamy sauce, has a number of traditional variations. In addition (and every French person might turn in their grave over this) it is very common in parts…
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
More potato lusciousness from France, where potatoes and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
I loved French food when I was working in France. Pommes de Terre Maxim is a simple but special dish.
One last soup for the cold weather in the wintery climes. Another French one, Soupe aux Carrottes Nivernaises. Very special, this one.
You really really must try this recipe. I was famous for it.
Love those dark Puy lentils! And the Parmesan Toasts – make them any time, for lunch, dinner or breakfast.
This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables.
The variations of potatoes, butter and dairy in French Cuisines is endless. This one is a gratin of potatoes with parmesan cheese.
Shallots are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain a volatile oil, and are used as flavouring or seasoning agents. Shallots are used to ease stomach discomfort, and as antidiarrrhoeal, expectorant, diuretic and antiflu agents.
For me, Tomatoes are at their very very best in Autumn. Please use them in all there shapes and forms. This is a French variation on baked tomatoes.
Porcini (“little pigs” in Italian) are dried Italian mushrooms (Boletus Edulis), known in France as cep or boletus mushroom.
As the zucchini and tomatoes come into their best in Autumn, as one gets nostalgic for summer, this is the perfect recipe.
This is a beautiful, buttery, creamy gratin that combines zucchini with potatoes. A wonderful match.
Classic Tomato Salads are always a winner. Here is how to make them, and to vary them from day to day. Enjoy!
Although I don’t make them often, I do love a cold soup in Summer. I have a wonderful Avocado and Celery Soup that is a cracker, and of course there is gazpacho and cold bortsch. And now add this Coriander and Lemongrass Vichyssoise to the list.
Oh, yearning for those days of summer! Chilled soups are gorgeous and great for picnics or days at the beach.
I fell in love with making ices after living and working in France. This one is wonderful. Enjoy it!
Tomato Tarte Tartin is an amazing French inspired little tart. Do try it.
This Potato and Tomato Soup is one of Elizabeth David’s Divine Dishes. A Soup for late Summer and Early Autumn through Winter. Freeze tomatoes in Autumn so that you can make this soup in Winter.
You will enjoy this recipe. Softened eggplants are slit and fanned, with it’s partial slices interwoven with cheese, tomatoes and peppers.