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Classic French Recipe: Daube Provençale

French recipe daube provencale

  daube: meat that is braised then stewed in wine (culinary) Not to be mistaken for ‘C’est de la daube’: is slang for ‘it’s sh*t’, as in ‘it isn’t worth anything’  I was going through my French cookery books looking for inspiration for a classic French stew recipe and found this one called ‘Daube Provençale’, which sounds […]

Classic French Recipe: crepes {day twent...

Classic French Recipe: crepes {day twenty-three}

I am very excited to share this French crèpes recipe with you not only because crèpes are delicious but also because I know, from bitter experience, how difficult it can be to make a lump-free batter. I grew up watching my mother make crèpes; they never failed and so I now use the same technique […]

Classic French Starters: Vinaigrette & O

Classic French Starters: Vinaigrette & Oeufs Mimosa {day nine}

For our first classic French recipes of the month, I wanted to feature traditional French starters that you would be unlikely to eat in a restaurant but would be quite standard fare at home. Today’s vinaigrette recipe is easy and quick to make, and goes brilliantly well with Oeufs Mimosa and grated carrots. Oeufs Mimosa Recipe Ingredients one […]

How to cook like the French {day five}

How to cook like the French {day five}

French food and French cooking don’t have to be complicated, and that’s a promise. If I managed to learn how to cook from scratch having never boiled an egg before my 21st birthday, anyone can do it. My aim today is two-fold: one, to reassure you that you can learn how to cook French food and […]

Boursin-stuffed chicken wrapped in Bacon

Boursin-stuffed chicken wrapped in Bacon

  We eat a lot of chicken in our house and sometimes I get a little bored with my regular recipes. The Boursin chicken recipe I’m going to share below was cooked up by my good friend Lozza and it has been mentioned so many times in my circle of friends that it has turned into […]

A cheese-free alternative to pizza

A cheese-free alternative to pizza

  The other day, I was reflecting on how difficult it must be to enjoy a good pizza if you don’t like cheese. I tend to think that tomato-based pizzas aren’t very interesting or tasty unless there is a generous amount of mozzarella on top but that’s just me. So what about a cheese-free pizza […]

Cherry Cake with Blue Cream Cheese Icing

Cherry Cake with Blue Cream Cheese Icing

When it comes to making birthday cakes for the kids, I go for taste over style every time, for the simple reason that I can’t make fancy cakes for toffee. I admire them from afar, as my special cakes-I-won’t-ever-make Pinterest board can attest but there will never be delicate fairies and toadstools, Hello Kitty faces or elaborate […]

Inside a Franglish Pantry: dry pasta sha...

Inside a Franglish Pantry: dry pasta shapes

I am sure some of you are at least a bit confused by this post title. Why on earth am I writing about dry pasta shapes? What could possibly be French or English about pasta? After all, it’s been a long time since English people believed spaghetti grows on trees, and pasta dry and fresh is a […]

A most versatile chicken stew recipe

A most versatile chicken stew recipe

I’ve been meaning to post this recipe for a while, as it is one of my go-to, most used method for making chicken stew. It is my own take on a Chicken Forestière, which is just a fancy French term for chicken and mushroom stew. The cunning thing with the cooking is that once you know […]

Inside a Franglish Pantry: Attempting to...

Inside a Franglish Pantry: Attempting to make a ‘brioche vendéenne’

I’ve wanted to learn how to make brioche for ages but like most people I’ve assumed it was completely out of my reach as an amateur home baker (i.e. not suitable for The Great British Bake-Off in a million years). I’ve also fallen for a special kind of brioche called a ‘gâche’, which is traditionally […]

 
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