In this page, I will show you how to prepare a chicken “crapaudine” style, this allows a fast and easier cooking on the barbecue. This technique is, for exemple, wildly used in Portugal for the preparation of the Peri Peri Chicken, a very popular dish. Warning: We are talking about flesh and bones here, some…
Category: French Cooking
Spring Nectarine tart
For this tart I used Nectarines, but you could easily use peaches, plums, apricots… for those who started with the rhubarb tart, you will see that it is sensibly the same recipe. So, for this other no fuss, no muss, no nonsense recipe… …You will need: The brioche dough from this recipe For the nectarine…
No fuss, No muss Rhubarb Tart
Ah…. spring… time to get the best fruits and vegetables around, time for the fantastically versatile Rhubarb. Rhubarb is classified as a vegetable, is used in recipes like a fruit and is mentioned in herbs and roots books… but never mind it tastes good and that’s what we like. For this down to earth, no…
Brioche dough… for Brioche and fruit tarts…
This dough will make a nice brioche for breakfast, sliced with a thick layer of butter and home made jam it is delicious! But it can also be used as a base for a fruit tart… You decide…. but anyway is good! Be aware though, this dough needs a lot of resting time even though…
Nectarine, honey and thyme yogurt
This very refreshing summer desert, is a simple treat. Done in a few minutes, good looking and delicious. Here is the recipe for four persons You will need for this recipe: 4 home made yogurts (or natural greek yogurt) 4 nectarines 6 tbsp of fragrant honey 1 tbsp of fresh thyme leaves Equipement: 4 margarita…
A simple but delicious Potato Purée
Let’s go back to basics, what is more simple and delicious than a potatoes purée? The potatoes where introduced in Europe in 1534, but in those days, the variety was barely edible, it is only in 1769 that after some research Antoine Parmentier, by order of king Louis XVI, managed to really introduce the potato…
Original French Dressing recipe “Vinaigrette”
I have seen anything and everything on the net on how to supposibly make a vinaigrette, some recipes have lemon juice, some add sugar, some use olive oil, I even read a recipe with some water inside…. so let’s get back to basics, here is the no nonsense, back to basics, real French dressing recipe……
Duck and Veal Terrine “en croûte” with Cognac and Riesling
For this recipe you will need: 500 gr of shortcrust pastry (1.1 lb) 1 Duck breast 300 gr of Veal shoulder (0.66 lb) 400 gr of Pork shoulder (0.88 lb) 300 gr of Cooked Ham (0.66 lb) 30 cl of Riesling (1 and 1/4 cup) 5 cl of Cognac (you can also use oak aged…
French Style Pickled Gherkins…. Cornichons…
The exact origins of pickling are unknown, but the ancient Mesopotamians may have used the process around 2400 B.C. Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy…
French Onion Soup
Onion soup has been popular at least as far back as Roman times. Throughout history, it is seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century. A really simple dish to warm your soul. This very…
Easy French Cooking 
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