A table !!!
Flammeküche is the Alsatian word for what is called a tarte flambée in french. It has a thin bread dough base with crème fraîche, fromage blanc, onions and smoked lardons. This Alsatian street food is very easy to make at home and is perfect as a light evening meal with some salad, or as a finger food or starter.
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.
This is a really versatile pastry and it adapts perfectly to both savoury and sweet recipes.
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!)
I love lentils, hot or cold – tasty, cheap and nutritious!
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.
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!
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.
