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Escargot with Garlic & Roquefort Sauce

Escargot with Creamy Garlic & Roquefort Sauce

In Starters On May 9, 2012 0 Comments

In a saucepan, bring your cream, white wine and garlic to a gentle simmer and cook until reduced by half and it has thickened somewhat. It does not… Read More »

Crostini with Mozzarella & warm Sundried Tomato & Anchovy Salsa

Crostini with Mozzarella & Warm Sundried Tomato & Anchovy Salsa

In Starters On May 9, 2012 2 Comments

Heat your grill to medium. Lay your slices of baguette on an oven tray and rub a few drops of olive oil onto both sides. Place under the… Read More »

3 Dessert Tapas: Salted Caramel Chocolate Pots, Honey & Vanilla Madeleines, Strawberry Meringue Creme Fraiche

French Tapas – 3 Desserts

In Puddings On April 25, 2012 2 Comments

FOR SALTED CARAMEL CHOC POTS Melt the butter, sugars and syrup in a pan, swirling occasionally for 3 minutes. Add the cream and salt and stir with a… Read More »

3 Hot Tapas: Duck Breast with Balsamic Glaze, Tartiflette, Roasted Courgette stuffed with mushroom duxelles

French Tapas – 3 Hot Mains

In Main Courses On April 25, 2012 2 Comments

FOR DUCK BREASTS Score the skin of your duck breasts well as this will help to render out the fat and create the cripyness you want. Season well… Read More »

3 Cold Tapas: Salmon Rillette, Verrine of Ratatouille & Goats Cheese, Bayonne Ham Fig & Roquefort Parcel

French Tapas – 3 Cold Starters

In Starters On April 25, 2012 2 Comments

FOR SALMON RILLETTES First poach your fresh salmon fillet in a pan of boiling water for 8 minutes until just cooked. Remove and let it cool and then… Read More »

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Aubergine & Tomato Gratin (Boumiano Bohemienne)

In Main Courses On April 11, 2012 2 Comments

First cut your aubergines into 2cm cubes. Spread them out in a colander and sprinkle lightly with sea salt. Leave for a good 30 minutes so that the… Read More »

Cauliflower Vinaigrette with Capers & Red Onion

Cauliflower Vinaigrette with Capers & Red Onion

In Main Courses On April 11, 2012 0 Comments

First make the dressing by mixing the olive oil, red wine vinegar and Dijon mustard together in a bowl. Season and set aside. Cook your cauliflower florets in… Read More »

Endive, Pear, Walnut & Roquefort Salad

Endive & Pear Salad with Walnuts & Roquefort

In Main Courses On April 11, 2012 0 Comments

Remove the outer leaves of the endive, slice in half length ways and then cut out the root. Then slice into long thin strips. Give the endive a… Read More »

Roasted Onion Soup with Mustard & Marmite

Roasted Onion, Mustard & Marmite Soup

In Starters On April 11, 2012 0 Comments

Heat your oven to 200C/180F/Gas 6. Put your thinly sliced onions into a roasting tray and drizzle over the olive oil, season and stir. Roast in the oven… Read More »

Baked Tomato Rice with Cruchy Vegetables & Raclette Cheese

Baked Tomato Rice with Crunchy Vegetables & Raclette Cheese

In Main Courses On March 28, 2012 3 Comments

Pre-heat your oven to 200C/180F/Gas 6. First of all, cook your rice according to the packet instructions. Drain and mix with the pasta sauce and the sundried tomatoes…. Read More »