French with Nicole

  By Colette de Beziers Territory located between land and sea, Normandy is a region where it is good to eat. Seafood lovers are particularly spoiled with a choice of oysters, mussels, scallops, shellfish and seafood of all kinds, plaice, cod, pollock, turbot, sole etc...  As for fans of local products, they will be just as enchanted by the famous Norman cheeses - camembert, Pont l'évêque or Livarot - its fresh cream and tripe à la mode de Caen. Try this delicious and simple recipe:   Pommes de terre au camembert   Serves 4 Preparation: 20 minutes Cooking time: 20 minutes Oven: 180 C   Ingredients: Potatoes (per example Morris piper) Soft butter for the dish 1 ripe camembert 125 ml of single cream 1 finally chopped clove of garlic Drizzle of olive oil Salt and pepper Method : ·          Boil the potatoes in their skins until just soft ·       ...

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...

The bûche de Noël is the traditional desert in France to complete a meal during the festive period. Not a Christmas pudding in sight but a beautiful combination of light sponge and whipped cream (or crème patissière depending on the recipe) decorated to look like a log. In England, it is known as Yule log or Christmas log. Originally, the Yule log was an actual log especially selected to burn on the hearth on Christmas day. Although initially, the bûche de Noël was chocolate flavoured , it   is now available in every imaginable flavours, ranging from chestnut, to chocolate, pistachio, berry, mocha etc… Click on   raymondblanc.com/recipes/buche-de-noel-recipe/ , for Raymond Blanc's recipe with candied chestnut. A culinary challenge but well worth it !  

  Flammekueche comes from Alsace in eastern France, on the German border. In my previous blog, l'Alsace , we discovered that the boarder has shifted several times between France and Germany. As a result, Alsace has developed a unique identity, with its own language and specialities including dishes such as choucroute garnie , (sauerkraut), Munster cheese and Flammekueche amongst others, The name translates literally as “flame cake,” but flammekueche neither is a cake, nor is it flamed! The tart is actually a cross between a savoury tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a delicious crisp-chewy crust topped with tangy cream, and salty smoky pork.   Serves 4 as a main course Serves up to 12 as a snack Cooking time: 10 to 12 minutes   INGREDIENTS   For the dough    250g/9oz plain flour, sifted, plus extra for dusting  ...

This classic dish originates from the French Basque region. The chicken is slowly pot roasted in a pepper sauce called piperade , made from melted red and green peppers, shallots, garlic and tomatoes. Serve the Poulet Basquaise with a side dish of sauté potatoes or boiled rice . Serves 4 Cooking time: 50 minutes Ingredients 1.5 kg whole chicken (free range and corn-fed if you can) 6 tbsp. olive oil 3 banana shallots, finely sliced 2 gloves of garlic, finely sliced 1 large red pepper, finely sliced 1 large green pepper, finely sliced 1 bay leaf 4 sprigs of thyme Pinch of caster sugar 50 ml of brandy 100 ml white wine 1kg fresh plum tomatoes, roughly chopped (or a tin) 100gr Bayonne ham, finely sliced (or Serrano ham or similar) Salt and pepper    Method ·         Pre-heat your oven to 200°C/400°F/Gas Mark 6. Start by butchering the chicken into 8 pieces: 2 wings, 2 breasts, 2 legs and 2 thighs. Cut th...

Vendanges is the term used in France to identify the grape-picking season. Nearly every region in France produces wine, ranging from small local personal holdings to some of the world’s most acclaimed labels. In French, les vendanges is an activity that gets the entire community involved, particularly in areas where it is still carried out entirely by hand. Some harvests have introduced some machinery, but it still requires a reasonable-sized workforce. Harvesting is physically demanding, back- breaking and often done in challenging weather. Despite this, it is hugely rewarding. Every year, thousands of people across France volunteer to participate in the wine harvest, often in return for a meal and a place to sleep rather than a wage. Depending on the size of the vignoble (the vineyard), it can take up to two weeks to handpick all the grapes.  I still vividly remember the happy days spent grape picking at my father's smallholding. The day was punctuated by sociable pauses ...

Recipe © Raymond Blanc / Photograph © Chris Terry This dish is best eaten while it’s still warm but can easily be made in advance and served cold. You can add your own twist to this recipe by adding your favourite vegetables, spices, smoked fish or cooked chicken. The Saint Agur   blue cheese gives a savoury note to the frittata and a little sharpness, making the whole dish balanced and delicious. Preparation time: 10 minutes Cooking time: 35 minutes Serves 6 Ingredients 400g Jersey Royal potatoes, quartered 1 red onion, diced 1 clove garlic, finely chopped 3 tbsp olive oil 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 pinch smoked paprika 1 pinch sea salt 120g chorizo, cut into small dice 100g  roasted red pepper, 1cm dice 150g Saint Agur blue cheese, 1cm dice 80g spinach, chopped 8 eggs, whisked Method Preheat the oven to 170ºC. In a medium 20cm non-stick ovenproof sauté pan with a lid, on a medium heat, sweat the potatoes, onion and garlic in the oi...

How long can I keep a bottle of red wine? Which wine should I buy to lay down? Questions we often ask ourselves. Some wine improve with age but contrarily to popular belief, around 90 % of red wine are meant to be drunk fairly young (2 to 3 years). There are also many influencing factors including: location, production and weather!  Here is a very simplified overview (this does not include all cepage) of red-wine aging potential.  Nebbiolo ~20 years Aglianico ~20 years Cabernet Sauvignon ~10–20 years Tempranillo ~10–20 years Sangiovese ~7–17 years Merlot ~7–17 years Syrah ~5–15 years Pinot Noir ~10 years (longer for Bourgogne) Malbec ~10 years Let's focus on a variety of cepage, some of them fairly unknown:  Cabernet Sauvignon :  highly variable because there is a wide range of quality levels and regions. Look for wines with deep colour, moderately low pH (e.g. higher acidity), balanced alcohol levels, and noticeable tannins. Merlot : become softer and often mor...

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...

Savoury cakes are a popular aperitif across France, served with drinks before a meal. They can either be baked as a loaf and sliced or as individual mini cakes, in a range of shapes. The concept of a savoury cake is becoming increasing popular here in the UK too, particularly as an 'on-the-go' breakfast or picnic dish. So why not give it a try? Ingredients 100ml  olive oil  , plus extra for greasing 250g  asparagus spears  , each cut into 3 pieces 200g  self-raising flour 1 tbsp  thyme leaves 3  large eggs  , lightly beaten 100ml  milk handful pitted black olives 100g sundried tomatoes , roughly chopped 100g  gruyère  or Beaufort, grated Method STEP 1 Heat oven to 190C/fan 170C/gas 5. Oil and line the base of a loaf tin (approx 22 x 10 x 5cm) with baking paper. Cook the asparagus in boiling, salted water for 2 mins, drain, then cool quickly under cold running water. Pat dry. STEP 2 Mix the flour and thyme with seasoni...

  A  French classic to be savoured as a side-dish or as a starter as part of a crudité platter and makes perfect use of an under-used vegetable. Choose from capers, parley or gherkins (or any combination of all there), to add flavour and a pretty hint of green.  Serve four as a side dish Ingredients: 1 celeriac Juice of one lemon For the remoulade sauce: 2 eggs yolks 1 tsp white wine vinegar 1 tsp Dijon mustard 120ml olive oil (good quality if you can) Salt and paper To serve (all optional – just choose your favourite (s)) 2 tsp capers, drained 2 tsp finely chopped flat parley 5 gherkins, drained and finely chopped 4 tsp of peanuts, finally chopped Method Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put one litre of cold water and half the lemon juice in a large bowl. Cut the celeriac unto thin julienne strips (or use a blender) and put immediately into the lemon water to prevent discoloration. ...