No nonsense – Easy French Cooking

Tartiflette

First mentioned in the 18th century this is the king of mountain dishes. A typical heart and body warmer best served next to an open fire. Think ski and snow, log cabin and mountains and you can start cooking … The ingredients: For four persons: 2 lbs (1kg) of baking potatoes. 1 lbs (500 gr)…

Real French Fries!

Frites I probably would not have posted a recipe of French fries, but a couple of weeks ago I read a recipe published in a famous newspaper from New York, it was… well… to put it mildly unnecessarily complicated. There is only one recipe, and you don’t need to boil the potatoes in water and…

Tomato and Zucchini Tian with Tuna Belly.

Tian de Tomates et courgettes a la ventrèche de thon. A “Tian” is a speciality dish from the Provence area in the south of France. The word shares a common root with the Berbère word “Tajine”, though slightly different in the way they are prepared, they both involve a terracotta or pottery dish and oven…

Provençal style tomato baguette

It does not get more easy than this! This traditional summer filled sandwich is a treat for breakfast. Picture yourself on a sunny terrace overlooking the Luberon mountains in the south of France. Sink deep in Peter Mayle’s “a year in Provence” with this oh! so typical sandwich. Because we are in France, and though…

Marinated & Grilled “Crapaudine” Chicken, spicy sweet and sour sauce

A delicious way to prepare your barbecued chicken, fast cooking and amazing taste! Because of the marinade, you will have to start 24 hours in advance. For this recipe you will need: 1 chicken prepared in “Crapaudine”, find it here For the marinade: 1 tsp of sweet paprika powder 1 tsp of ground cumin 1…

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…

Pulled pork sandwich with Coleslaw

For 4 persons you will need: A pulled pork recipe like this one; Caribbean Pulled Pork Creamy Coleslaw 4 hamburger buns 1/2 stick of butter 12 Jalapeño slices en escabeche 1 Onion The method: As your Caribbean Pulled Pork is keeping warm in your slow cooker and your Creamy Coleslaw is in your refrigerator, warm up…

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……