Following on from my last post, I decided to continue my study of traditional French recipes from the fabulous book French Provincial Cooking by Elizabeth David. This time, I am concentrating on eggs. The humble egg – so versatile and nutritious and ever ready to offer you a meal. Amazingly, we have had domesticated …
Very Clever Eggs 3 Traditional French Egg Recipes Read More »
Melt your butter in a pan and when just foaming remove from the heat and stir in the flour to make a paste. Return to the heat and gradually add your milk on a very low temperature, stirring all the time tp make a smooth thick sauce, at least 10 minutes. Season and add a …
Oeufs Pochés À La Crème Et Au Gratin (Poached eggs with Cream Sauce) Read More »
Heat your oven to 220 C/200F. Peel and grate your carrots. Melt your knob of butter and very gently sweat your carrots with a lid on, being very careful to keep the temperature low so they do not burn, for 6-8 minutes. Meanwhile, prepare your béchamel by melting your butter and when just starting to …
Following on from my last blog post, I want to stick with the theme of vegetarian food and share some more recipes from the 3 weeks my family lived the full on veggie life. I have had lots of positive feedback from the last blog and it seems to me that vegetarian food is having …
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 bitter juices can start to run out. Rinse and pat dry on kitchen paper. In a large frying pan, fry your onion and garlic gently in 3 …
Heat the oven to 190C/375F/Gas 5. Add the duck fat to a large frying pan on a low heat with a splash of water. Once melted, add the onions and cook for 20 minutes until soft and sticky. Rinse your rice under cold water until the water runs clear. When the onions are ready, add …
