Green olives, marinated in these two spicy herbal concoctions, are simple to prepare and absolutely delicious.
The combination of red wine vinegar and sugar gives this dish a sweet, yet tart flavour. In France it is often served with game, but it is also delicious with pork, duck or cold sliced meats.
Crème fraîche, the thick French soured cream, or béchamel sauce usually give this spinach recipe its creamy richness, but try this quick, light alternative.
In France when a dish is described on a menu as “a la nivernaise”, it indicates the presence of carrots and onions. Here the addition of turnips adds a bitter-sweet contrast.
The classic French method for making a bisque requires pushing the shellfish through a tamis, or drum sieve. This is much simpler and the result is just as smooth.
When the first frosts of autumn chill the air, large bright orange pumpkins are a vivid sight at local markets all over France and provide the basis for some warm and comforting soups.
The success of this soup depends on having ripe, full-flavoured tomatoes, such as the oval plum variety, so make it when the tomato season is at its peak. It is equally delicious served cold. #Variation# To serve the soup cold, omit the cream or yogurt and leave to cool, then chill.
It’s not surprising that avocado on toast has had a surge in popularity recently; not only is it easy to prepare but avocados are packed full of nutrients and good fats which help us feel satisfied after eating. To bring it to a whole new level of luxe, add a scraping of lemon curd and […]