Beef Bourguignon

Beef Bourguignon. This French classic dish is rich, unctuous  and really simple to do. I am still trying to understand the different  cuts of French beef, but  luckily it is clearly labelled ‘bourguignon’! It is a bit different from normal stewing or braising steak as it has a lot more connective tissue left on the meat. This tends…

Roast Cod with Basil Mousseline Sauce

Roast Cod with Basil Mousseline Sauce. I’ve been making this Mousseline sauce for over  twenty years and I can assure you, if you were subjected to a boil in the bag fish portion with a dodgy parsley sauce as a child, this is totally different. A Mousseline sauce is a daughter sauce of a Hollandaise…

Moules au Chorizo

Moules au Chorizo. Everyone knows that seafood goes well with Chorizo but until we went to St Jean de Luz, I had never had mussels with Chorizo.It was amazing. Spicy chunks of Chorizo sausage in a creamy sauce poured over delicate mussels is definitely a match made in heaven. Of course, you have to have huge chunks…

Summer Salmon Timbales

Timbales are a popular French starter so I created these Summer Salmon Timbales. Our French neighbours came for dinner this week and I thought I would ease them in with something familiar before I served the main course. I made a chicken tikka masala, a good old British classic. I have yet to see an Indian restaurant…

Seared Tuna Niçoise Platter

Seared Tuna Nicoise Platter.  How can you resist a beautiful piece of tuna cooked simply? This is a lower fat dish for summer which is easy to put together for casual dining. If your experience of tuna is of the canned variety then  you have to try this.

Blanquette de la Mer

I got the inspiration for this recipe of Blanquette de la Mer from our regular visits to La Rochelle. I always have some sort of seafood when we go as it is always good value in the restaurants there. For a bit more information have a look at my previous post; Lunch in La Rochelle Lunch in La…

Prawn, Salmon and Crab Carrés Feuilletés

Here is a really simple recipe to use prawn, salmon and crab to make ‘ carrés feuilletés’. Being the nosy shopper I am. I can’t help myself from looking at the shopping trolleys of others. I have been quite disappointed to see that many people don’t seem to cook as their main meal is often at…

Quick Parmentier Potatoes

These quick Parmentier potatoes are great when you’ve piqued on roasties, wedges and everything else. The main thing here is speed because there is no peeling and the potatoes cook quickly in small chunks. With this dish you have great flavoured spuds in 20 minutes whilst you get on with grilling something. They are so…

Bisque

Steaming hot bisque with the kick of cayenne, my mouth is watering just thinking about it….This is definitely my husband’s favourite. There’s something really comforting about soup, especially with winter approaching. As a child I remember  having tomato soup on cold winter days and, if I felt ill, it had to be be chicken soup,…

Confit de Canard or Duck Confit with Redcurrant sauce

Yes…..I’m going to be in trouble, big trouble! My long suffering husband has gone back to Blighty this week, leaving me home alone with two starving Weimaraners, (well that’s what they would have you believe), and my youngest son who loves his food. The trouble is that I only share recipes on my website that…