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Baked Quinces With Apricot Caramel
An easy and delicious way to discover or re-discover quinces. They are a retro food which you do not often find in supermarkets. You cannot eat them raw. These quinces are baked and glazed with an apricot caramel sauce which goes perfectly with the acidity of the fruit. INGREDIENTS (baked quinces...
Tian Provencale
The Tian provencale is in essence a confit of zucchini and tomato. Tian – an earthenware dish from Provence, simply, a bake of vegetables. This dish is from chef Roger Verge who is famous for using very simple ingredients. It is a confit of vegetables made of finely sliced zucchini, tomatoes and...
Poulet a la Briarde
Poulet a la Briarde – a delicious regional French recipe that celebrates sauted chicken, cider, mustard and cream. This simple combination of ingredients yields a succulent one of a kind flavoursome sweet tangy mustard sauce. The recipe comes from the Briard region east of Paris, famous for mustard (Moutarde de Meaux), cider and Brie cheese. INGREDIENTS 1 whole chicken...
Caramelised Apple Tart
Rum, vanilla and cinnamon caramalised apple tart. This is a very sweet tart that has kind of gone under the radar and I wanted to try it out. You can reduce the sugar if you like but you need enough caramel in order to cook the apples. INGREDIENTS (I have toned down the sugar...
Pork Chops with Caramelised Onions
A unique pork chop recipe with caramelised onions, garlic, thyme and sage. First seared, then baked in the oven, covered with a layer of caramelised onions sprinkled with sage, garlic and thyme. If you are looking for a new way to cook pork chops then this recipe is a definite winner. INGREDIENTS 4 pork chops (loin or cutlets) ...
Allumettes au Fromage
Allumettes au Fromage is a cheese pastry snack that is eaten during pre dinner drinks in France. It is not hard to make and can really make everybody belly happy. INGREDIENTS 1 roll of store bought pre made butter puff pastry 20 grams butter 20 grams flour 200 ml whole milk 40 grams grated cheese (hard cheese is best) plus sufficient...
Braised Lamb Shanks
Braised lamb shanks with rosemary and port wine sauce. Learn to braise lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. We will explain the braising cooking method and how to use this cooking technique at home to make lots of delicious recipes. INGREDIENTS 1.2 kilos (roughly 2.5...
Almond Cream filling
Learn how to make a French style almond cream by hand and use it to make all kinds of desserts. A perfect filling for any cake or tart. The almond cream must not be mistaken for crème frangipane that contains pastry cream. Almond cream is simple to make and very delicious indeed. In this video we...
Lamb chasseur (sauté dish)
Sauté of Lamb Chasseur (using a professional copper pan). Plus a copper cleaning trick. Learn how to make a delicious sauté of lamb chasseur using a sauté pan. This method of cooking is used extensively by professionals, who also use copper pans. The versatility, heat and conductivity of the copper sauté pan makes it the perfect tool for any meat...
Daube Provençale ( with white wine)
This white wine daube Provencale is an easy and tasty recipe that can be cooked in a one pot style. If you like you can even use your slow cooker. Short marinating times and no searing involved makes this recipe a breeze to cook. Flavours of orange peel, tomato and...