Cheese tray

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Pear Almondine

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This recipe is from one of my favourite chefs, Raymond Blanc, and was demonstrated live last Saturday on his ITV programme  "Simply Raymond". "Tarte aux poires et aux amandes" translates into English as "Pear Frangipane tart or Pear Almondine".   Frangipane,  an almond-flavoured sweet pastry cream, is widely used in France in various desserts, pastries and cakes. Serves 6 to 8 people Preparation time: 15 minutes Cooking time: 20 to 25 minutes + 10 minutes cooling time. Ingredients 100 g unsalted butter, room temperature 100 g caster sugar 100 g ground almonds 1 teaspoon cornflour 1 egg, medium, organic/free-range 1 teaspoon vanilla extract 8 pear halves, tinned or from a jar 80 g melted butter to brush the inside of the tart ring or use spray oil To serve A handful flaked almonds (for extra flavour, first toast them in a dry pan) Icing sugar, for dusting Method Preheat the oven to 160°C. Place a tart ring, about 18cm x 2cm, on a lined baking tray...
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Gateau de courgette

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There are many variations of this recipe but I recently enjoyed this particularly delicious savoury cake at my sister in law's and she has generously shared her recipe. Merci Francoise! 6 to 8 portions Preparation time: 20 minutes Cooking time: 45 minutes  Ingredients 2 red onions diced 3 cloves of garlic crushed  2 tbsp of olive oil 3 courgettes cut in large dice 1 chicken stock cube 10 cl of white wine tsp of flour 4 eggs 1 tsp of chopped parsley  Salt and Pepper Preparation Preheat the oven to 180 degrees (fan oven) Warm the oil in a frying pan Sauté the onion and garlic until lightly browned Add the courgettes Cook until lightly brown and nearly soft Crumble the stock cube Add the white wine Season, stir and take off the heat to cool In a mixing bowl beat the eggs, flour and parsley Add the cooled courgette mixture Butter and flour a rectangle cake tin Pour in the cake mixture Bake for 45 minutes Turn onto a serving platter, slice and enjoy My tips Can be eaten hot or...
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Gratin d' endives et jambon.

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A strong influence from its neighbouring country, Belgium and in particular Flemish , is easily  noticeable in many recipes from the Pas de Calais (northern  France). The ham and chicory gratin is a great alternative for a tasty supper. Serves 4 Prep and cooking time about 35 minutes Ingredients 4 slices of ham 8 endives (chicory) 100 g of grated gruyere cheese 75 cl of milk 80 g butter 50 g flour 50 g breadcrumbs A good pinch of grated nutmeg salt pepper Method Remove the withered leaves and the curly tip from the chicory (which concentrates a lot of bitterness). With a sharp knife, dig out the centre of the chicory’s base, rinse them under cold water, pat them dry with kitchen towel and cut them into two halves lengthways. Heat 10 g of butter in a frying pan, arrange the first 8 endive halves, cut side down. Brown them over a medium heat for about 5 minutes, remove and keep warm. Return 10...
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