Recipe Archive
CLAFOUTIS AUX CERISES
Serves 4
100g plain flour
Pinch of salt
2 eggs
1 teaspoonful vanilla extract
250ml milk
40g caster sugar
15g butter
500g fresh cherries, pitted
Icing sugar for dusting
Whipped crem for serving
Preheat oven 190C/375F
Put flour, salt, eggs, vanilla extract and milk into a bowl and whisk together to make a smooth batter. Whisk in the sugar and allow to stand for a few minutes to dissolve.
Grease a 1.2 litre shallow ovenproof dish with the butter.
Add cherries to dish.
Stir batter and pour over the cherries.
Bake - 30-35 mins until puffed up and golden brown.
Serve sprinkled with icing sugar and a bowl of whipped cream.
Many thanks to Pennie for this recipe
EASY CRÉME BRULÉE
5 egg yolks
2 oz caster sugar
1 1/2 fl oz grandmarnier (optional)
1pt whipping cream
Few drops vanilla extract
4 tablespoons caster sugar for topping
Heat oven to 160C/350F
Mix egg yolks, 2oz caster sugar, cream and vanilla together well.
Put into 6 ramekin dishes.
Bake - uncovered in a bain marie for 45 mins till set.
Sprinkle caster sugar on top and brown.
Can be made the day before. Sprinkle caster sugar on just before browning.
Can be frozen - defrost room temperature for 2 hrs. Then sprinkle on caster sugar and brown.
Many thanks to Pennie for this recipe
FRUITED RED TOMATO CHUTNEY
Yield: 11 1/2 pint jars
12medium red tomatoes, peeled
5 large green apples, sour
1 large onion, diced
2 cloves garlic, minced
1 1/2 cups raisins
1 cup apricots, dried and diced
1 cup cider vinegar
2 teaspoonfuls salt
1 teaspoonful cinnamon
1 teaspoonful cayenne pepper
1/3 cup candied ginger, finely diced (optional)
In a large, heavy bottomed saucepan heat all the ingredients, stirring frequently.
Simmer uncovered for about1 - 1 1/2 hours. The chutney will thicken fairly quickly but keep it simmering.
Ladle hot chutney into sterilized and hot canning jars. Seal and label.
Many thanks to Pennie for this recipe
PAVLOVA
6 egg whites
9oz caster sugar (1 1/2oz to each egg white)
1 heaped teaspoonful cornflour
1 1/2 teaspoonfuls vinegar
1 small teaspoonful vanilla extract
Beat egg whites till stiff.
Add sugar and beat till sugar mostly dissolves.
Fold in vinegar, then vanilla and lastly sift cornflour over and fold in.
Pile on greased or oiled waxed paper.
Bake - 300F - 1 1/2 hrs- centre oven or just below
Many thanks to Pennie for this recipe
GAZPACHO SOUP (Hot weather food)
Serves 6 :
Ingredients:
3 tomatoes
1 med onion, minced
1 red pepper
1 green pepper
2 small cucumbers
3 tabs vinegar
3 tabs olive oil
1 clove garlic
5 fluid ozs tomatoe juice
1 crushed vegetable stock cube
1 teasp honey
1 glass red wine (optional)
3 egg yolks
2 spring onons
Fresh parsley and basil
Ice cubes
Preparation :
1 Prepare vegetables, slicing, chopping or crushing, as necessary.
2 Pur�e together : tomatoes, onions, green pepper, 1 cucumber and half the red wine.
3 Add to pur�e : crushed garlic, vinegar, olive oil,tomatoe juice, stock cube, honey and red wine.
4 Chill in fridge until cool.
Serving :
1 Finely chop green pepper and spring onions. Slice remaining cucumber
2 Add to chilled mixture with ice cubes. Mix all well together.
3 Check seasoning. Add salt and pepper if necessary.
4 Sprinkle chopped egg yolks, parley and basil over soup.
5 Serve with fresh baguette or hot garlic bread.
Many thanks to Patricia for this recipe
Rosemary Biscuits
- 75g self raising flour
- 1 tsp fresh rosemary (or more if you want) - chopped
- 75g butter
- 25g caster sugar
- 1 egg, beaten
- a pinch of salt
Preheat oven to 190 c/380 f
Blend all ingredients either by hand, liquidiser or hand held mixer. Place teaspoons on a well greased baking tray and bake for 8 to 10 minutes in the preheated oven. They are lovely for coffee time.
Many thanks to Carolina for this recipe
Pork with Fruit
Serves 4
1 tablespoon chilli paste, harissa or a chopped red chilli
4 tablespoons olive oil
zest and juice of a large orange
4 pork chops
2 nectarines or peaches stoned and chopped.
Put the chilli paste or harrissa into a bowl.
Add the oil, orange zest and juice and season well with salt and pepper.
Rub all over pork.
Heat a nonstick frying pan and cook the meat for 3 mins each side or until well browned.
Add the remaining marinade and the chopped peaches and bring to the boil.
Cook for a further 4-5 mins until the pork is cooked through.
Serve with coucous (or rice)
Many thanks to Wendy for this recipe
Chocolate fridge cake
200g digestives
100g pecan nuts shelled
100g pistachios (I used hazelnuts) shelled
10 glace cherries
150g butter
1 tablespoon golden syrup
1 tablespoon sugar
200g good quality chocolate
Break the biscuits into a big bowl and add cherries and nuts.
Put the rest of the ingredients into a bain marie (or microwave bowl) and melt.
Mix two bowls together...
Line a container with clingfilm (allow enough to fold over the top of the cake... ) and fill with mixture...
Put in fridge to go hard...
Eat
.... next time I will try with half the biscuits and add some raisins as well.
Many thanks to Wendy for this recipe
Chocolate Marquess
Beat 4 egg yolks with 100 grams of sugar until they look white... add 250grams of melted chocolate
Add 250 grams of non-salted butter (in small pieces or melted) and then
15-20cl of thick double cream (whip it first.)
Mix it well and leave it to rest in the fridge for at least 6 hours.
Many thanks to Benoit for this recipe
Bun and butter pudding.
Ingredients:
600 ml milk
568 ml cream
A few drops of vanilla essence or one pod.
4 medium eggs
170 g caster sugar
6 hot cross buns - sliced (can be replaced by one medium sized Panetone)
3 tablespoons cognac
A handful of dried apricots – chopped
Zest of 1 orange
A little icing sugar to decorate
Method:
1) Preheat the oven to Gas Mark 3
2) For the custard, bring the milk and cream to the boil in a pan. Add the vanilla pod seeds or essence.
3) Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture.
4) Dip the hot cross bun or panetone slices in the mixture, then place in a buttered ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the orange zest. Pour over the remaining custard and leave it all to soak at least 30 mins.
5) Bake the pudding for about 45 mins. When cooked it will have a slight crust but will still be slightly wobbly inside. Dust with the icing sugar and serve warm.
Many thanks to Jacqueline PEREZ for this recipe
STICKY TOFFEE PUDDING
65 g unsalted butter
170 g soft dark brown sugar
1 tsp baking powder
225 g plain flour
1 egg
170 g dried dates
285 ml boiling water
2 tbsp black treacle
1 tsp bicarbonate of soda
1 tsp vanilla essence
Sauce
200 g soft dark brown sugar
50 g unsalted butter
250 ml whipping cream
4 – 6 tbsp black treacle
NB. This seems to make a lot of sauce, and it’s very rich – I usually reduce the quantities a little…
Preheat oven to gas mark 4/175 C/350 F. Line a loaf tin with silicon paper. Sift flour with baking powder. Stone and chop the dates. Boil water and treacle in a deep pot, then tip in dates. In a bowl, mix butter and sugar until soft. Drop in the egg, beat well. Add bicarbonate of soda to treacle and dates mixture and stir (be careful, it fizzes!). Pour contents of pan into bowl, add sifted flour and baking powder and vanilla essence, stir until it forms a thick batter. Pour into tin and bake for 45-50 minutes, cool in the tin.
Sauce
In a thick bottomed saucepan over medium-low heat, mix sugar, cream, butter, and then pour in the treacle. Mix until smooth and dark. Pour over slices of cake when serving.
Many thanks to Wendy for this recipe
Greek Yoghurt and Honey Cake with Lemon Raisin Syrup
For the Cake
240 gms Butter – softened
120 gms Caster sugar
8 Tablespoons of Greek/Well flavoured, runny honey
Grated zest of 2 unwaxed lemons
4 Large Bio eggs - separated
2 Teaspoons – Baking powder
1 –> 2 Teaspoons of Baking soda
Pinch of salt
240 gms plain/all purpose flour
240 gms Thick Greek/Greek style yoghurt
For the Syrup
120 gms Caster sugar
2 Tablespoons of Greek/Well flavoured runny honey
120 gms Plump raisins (Red and white if desired)
1 Teaspoon fennel seeds
Juice of 2 lemons
180 ml (6 fl oz) Water
Method
Heat the oven to 180 C/350 F/Gas 4.
Butter the sides of a 9 1/2-inch/24 cm spring-form cake tin and line the bottom with a round of well buttered, baking parchment.
Beat the softened butter with the sugar, honey and lemon rind/zest until light and creamy then beat in the egg yolks one by one.
Thoroughly sift the baking powder, baking soda, flour and salt together.
Stir/beat the sifted flour and the yoghurt into the egg/butter mixture in alternate spoonfuls.
Put the egg white into a large and scrupulously clean bowl and whisk until soft peaks form – that is when you lift up some of the egg white with the whisk it forms a soft, slightly drooping peak.
Now, carefully fold the beaten egg whites into the cake mixture until well mixed. Take care not to knock all the air out of the cake mix.
Spoon the mixture into the buttered cake tin and cook for between 50 -> 65 minutes, (depending on the ferocity of your oven!). Bake until a toothpick or a skewer pushed into the middle of the cake comes out dry.
While the Cake is Baking – Make the Syrup
Put all the syrup ingredients into a small saucepan and stir over a low heat until the sugar has completely dissolved. Bring the syrup to a boil and simmer for 15 minutes.
Turn off the heat but keep the syrup covered and warm.
When the cake is cooked, let it cool in its tin for 10 minutes. Then turn the cake out onto a wire rack and put a plate underneath to catch any drips of syrup. Spoon the warm syrup over the cake and, do not forget the sides. Evenly spread around, the now plumped up raisins all over the top of the cake.
Serve either warm or cold with big spoonfuls of Greek yoghurt and or thick cream.
Many thanks to Wendy for this recipe
WARM ROASTED TOMATO, POTATO, PARMESAN AND CHIVE SALAD
Serves 2
4 tomatoes -- cut in half
8 new potatoes
1 bunch chives
200 grams Parmesan cheese -- freshly grated
extra virgin olive oil
Maldon sea salt
freshly ground pepper
Preheat oven to 170C/325F/Gas 3
Place the tomatoes on a roasting tray, drizzle with olive oil and sprinkle with a pinch of salt. Place in the oven for about 20 minutes or until they turn brown and the juices have concentrated.
Meanwhile, boil the potatoes in plenty of salted water until tender. Drain well, return to the saucepan and slash into pieces with a knife.
Put the potatoes and tomatoes in a serving bowl. Sprinkle over the Parmesan, snip over the chives and add some olive oil. Season and mix well. Serve immediately.
Many thanks to Wendy for this recipe
French Names of Fish
French Names of Fish
English French
Fish
Anchovy Anchois
Brill Barbue
Cod Cabillaud, Morue Fraiche
Conger Eel Congre
Dover Sole Sole
Gilt-head Bream Daurade
Haddock Eglefin
Hake Merlu
Halibut Flétan
Herring Hareng
John Dory St Pierre
Lemon Sole Sole Limande
Ling Lingue
Mackerel Maquereau
Mahi Mahi Coryphene Commune
Marlin Makaire
Monkfish Lotte
Plaice Carrelet, Plie
Red Mullet Rouget
Salmon Saumon
Sardine Sardine
Sea Bass Bar, Loup de Mer
Skate Raie, Procheteau Gris
Snapper Bourgeois
Sturgeon Esturgeon
Swordfish Espadon
Tuna Thon
Turbot Turbot
Whiting Merlan
Shellfish and other sea food
Clam Palourde, Praire
Cockle Coque
Crab Tourteau
Dublin Bay Prawns Langoustine
Lobster Homard
Mussel Moule
Oyster Huítre
Prawn Crevette
Scallop Coquille St. Jacques
Sea Urchin Oursin
Squid Calmar, Encornet
Winkle Bigorneau
Many thanks to Gill Stoddart for this recipe
Gallette de Rois
Gallette de Rois
150g butter
150g sugar
150g ground almonds
pinch of salt
1 teaspoon vanilla essence
1 ½ -2 teaspoons rum
3-4 eggs
600g puff pastry
Apricot jam (optional
Santon, bean or favour
Egg to glaze
1. Cream together butter and sugar, add almonds, salt, vanilla essence and beaten eggs and mix well.
2. Cut pastry into 2 parts weighing 350g and 250g. Roll out smaller piece to a round of approximately 28cm (11inch). Place on a greased baking tray. Spread quite thickly with jam, top with almond cream and spread to within 2 ½ -3 cm of edge. Add santon and egg wash exposed edges.
3. Roll out remaining pastry and place on top pressing edges together well. Chill in fridge for 1 hour.
4. Glaze top with egg wash and mark with a knife in a sunray pattern.
5. Bake in a hot oven 240°C gas mark 10 for 10 minutes. Lower temperature to 200°C gas mark 7 and cook for a further 25 minutes. Sprinkle top with icing sugar and cook for another 5 minutes.
Many thanks to Liz Coakley for this recipe