French Beignets
This recipe for French Beignets brings together 1 cup flour, 1 tablespoon sugar, 1/2 teaspoon salt in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 5 servings.
Moule Frites (Mussels With Chips)
This is served everywhere you go in France & Belgium, particularly on the coast. However I most recently ate this at ‘La Grande Braderie’ in Lille where it is the specialty dish, it was fantastic! For the chips I have used my own recipe for chips as I a) prefer them and b) they are much healthier! Traditionally the ‘frites’ would be deep fried. I hope you enjoy the recipe!
Quatre Épices – French Four Spice Mix from the Auberge
The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a “sweet” quatre épices spice mix as well a “savoury” quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess!
Paupiettes De Porc – French Stuffed Pork Fillet Parcels
A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers – but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes – the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.
Tartiflette – Alpine Melted Cheese, Bacon and Potato Gratin
Fast becoming a classic, Tartiflette is the perfect palliative supper dish for chilly autumn and winter evenings. This delicious, rich and hearty dish hails from the Alpine Haute Savoie region of France. For authenticity’s sake, try to get hold of a whole Reblochon cheese. Reminiscent of Camembert or Brie in flavour, texture and shape, Reblochon has the perfect melting quality for Tartiflette. In addition, as this dish can be prepared a day or so ahead, it could make the ultimate Bonfire Night or Halloween centrepiece! This is a truly indulgent dish, which is best appreciated after a strenuous morning on the ski-slopes — or at least a brisk winter’s morning walk. It is important to use a ripe Reblochon, preferably bought a few days in advance and left to reach maturity out of the fridge. For this to happen, it should be uncategorised. Of course, if you have a good cheese monger you will be able to buy one ripe and ready to eat. Serve the Tartiflette hot and straight from the gratin dish with fresh salad, crusty bread and assorted pickles. Edited to add: One reviewer made a comment that you should fry the bacon and discard the fat – it IS stated in the main instructions to do just that! Also, if your potatoes are not cooked after 15 minutes plus 25 minutes in the oven, you have not cut them thin enough – try to cut them quite thinly, as shown in all the photos. Reblochon cheese is a very STRONG cheese – do not try this recipe if you are not a lover of strong cheese! Merci:-)
