Auvergne is a region in south central France, home to the city of Clermont-Ferrand. This recipe is from the region, hence the name, and uses the local Cantal cheese.
Tarte Auvergnate
Archives for September 2015
Pate Brisee
This is a really versatile pastry and it adapts perfectly to both savoury and sweet recipes.
Quiche
There are lots of quiche recipes but this is the original, traditional ‘quiche lorraine’ from the Lorraine region in eastern France which doesn’t include cheese! But once you have the basic quiche you can then add whatever you want : cheese, onions, leeks, courgettes etc depending on your tastes. It is perfect served warm with a side-salad.
You’ll need a pâte brisée for this recipe, which is simply the french version of a pie or tart pastry. I think its known as short cut pastry in english (open to corrections on that!)
Lentil Salad
I love lentils, hot or cold – tasty, cheap and nutritious!
Ingredients :
- 60-80g of lentils per person
- 2 tomatoes
- 2 scallions
- 1 egg per person
Method :
- Cook the lentils according to the instructions on the packet, usually you cook them in a large sauceman of water and count 25 minutes from when the water starts to boil
- Strain the lentils and allow to cool
- Finley chop the scallions and tomatoes
- Make up a vinaigrette
- Mix the lentils, tomatoes, scallions and vinaigrette together
- Serve with a poached egg on top
Apple Loaf
French Yoghurt Cake
This is a very simple plain cake, and one that almost all french kids start with when they start baking at a very young age.
Fondant Au Chocolat
Yes you’ve guessed it right – a delicious, rich, chocolate-y chocolate cake. Perfect for dessert served with a crème anglaise or some ice-cream or even as a particularly yummy gouter (afternoon snack). This is my three kids favourite cake and it takes only 5 minutes to prepare and 13 minutes to cook!
Bacon and Olive Loaf or “Cake aux Olives”
Yes I know that the name cake will usually conjure up images of something sweet with a cup of tea but in France the word ‘cake’ really refers to the loaf form, be that savoury or sweet. This is one of my staple recipes – great as an aperitif or as a light meal with some salad. There are lots of variants to the basic ingredients which I will share in the upcoming months.
