Lay out your slices of baguette. Place 1/2 a slice of Iberico ham onto each slice. Heat the sunflower oil in a frying pan. Use a knife to help you crack the quails eggs as they can be tricky, the inner membrane can be tough. Gently break the quails eggs into the pan and fry …
Iberico Ham with Fried Quails Egg & Parmesan Pintxos Read More »
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 »
Put the milk in a small saucepan to heat up. In a separate saucepan, melt the butter and as it just begins to foam, remove it from the heat and add the flour, stirring until it becomes a smooth paste. Then add a splash of the warm milk and stir until smooth. Return the pan …
A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy that only legendary chefs are privy to. (Ok, maybe I exaggerate!!) So I thought I would explore some of the old school sauces of rural France; where …
Embracing Tradition 3 Provincial French Sauces Read More »
