Quick and easy “Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.” A traditional country-style pâté and a great staple to have in the fridge for everyone to help themselves to […]
Quick and easy “A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary […]
Quick and easy “A French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically from Burgundy, though many regions of France have variants of coq au vin using the local wine.” Back in my uni days, one evening I invited a couple of friends to eat something french for a change. I had no idea what to cook or how to make french food but I was […]
Quick and easy “A light tart from the South of France, Provence making it the perfect summer dish.” When visiting my dad’s town in the South of France over the summers, my mom would make tomato tart and call it pizza just to convince my brother and I to like it more when we were younger.
Quick and easy “A traditional small cake from two towns of the Lorraine region of Commercy and Liverdun in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape.” During my time at Le Gavroche, I started my work placement in pastry and learnt to make dark chocolate chip and orange zest madeleines. While at Roux at Parliament Square I learnt to make lemon zest madeleines. And in the beginning of the […]
tasting tales 