Petit Salé aux lentilles is a classic french dish from the Auvergne region dish using pork that has been salted by placing the cuts of pork in brine for up to 48hrs.
Cured Pork with Green Lentils
Archives for December 2015
Sablé Cookies
Sablé cookies are a traditional Christmas fare in France, although they are well loved all year round 🙂 They are from the Normandy region and are delicious plain but you can also dip them in dark chocolate or vary the flavourings – almond, orange zest, cinnamon etc.
Chocolate Pear Cake
Chocolate and pears go so well together, the dark chocolate and sweet moist pears make a lovely combination. I have already posted a pear and chocolate loaf , ideal with afternoon tea, this is more of a dessert which is perfect served with a scoop of ice-cream.
Biscuit Roulé
A biscuit roulé (literally meaning rolled biscuit) is very similar to a swiss roll and particularly popular at this time of year as a base for a christmas log cake, called a bûche de Noel in french.
Beef Bourguignon
Beef bourguignon (sometimes also called beef burgundy in english) is a well known traditional french recipe and comes from the Burgundy region of France as do many other famous french dishes such as snails and the delicious appetizer gougères which I recently posted the recipe for.
Gougères “Cheese Puffs”
A gougère is a baked savory choux pastry made of choux dough mixed with cheese, usually gruyère or comté but you can use emmenthal or any hard cheese really – even cheddar!
Tarte Tatin
Tarte Tatin is a well known french apple tart. Research shows that it is called after two sisters, Stéphanie and Caroline Tatin who ran a hotel, Hotel Tatin, in Sologne (region about 100km south of Paris).
Tuna Rillettes
Rillettes are a meat (usually pork or duck) “paté” type preparation where the meat is cooked slowly in fat and then shredded and mixed with some of the fat to form a spread. Rillettes are delicious served with bread.
Bayonne ham and Olive Madeleines
Madeleines are one of France’s favourite small cakes. In this recipe I’ve used a madeleine tin to make savoury bites for an aperitif – perfect size to eat with drinks and a little surprising for guests to see madeleines cakes that are actually savoury!
