Roasted Stone Fruit Crumble – Jamie Oliver’s recipe
FrenchEpices
by Sandra
2y ago
Crumble recipes are probably the effortless dessert anyone can bake because you don’t have to worry about aesthetics or any other pastry techniques. You just need a sandy dough that you sprinkle over seasonal fruits and there you have it, a quick, easy and delicious dessert. Oh, let’s not forget la pièce de résistance, the vanilla ice cream or custard to make your fruit crumble a dessert to die for. This roasted stone fruit crumble I’m going to share with you today is everything I’ve just described to you above. Crumble, crisp or cobbler? What’s the difference between them? When looking for i ..read more
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Cinnamon French Toast Recipe
FrenchEpices
by Sandra
3y ago
Is there anyone in this world who doesn’t like French toast? Probably yes, even if that’s impossible for me to believe because I find it so delicious. I don’t know about you but French toast was one of my favorite comfort food as a child. The one I used to eat has nothing in common with this cinnamon French toast recipe I’m sharing with you today. The Romanian version I grew up with had only one ingredient – eggs. I used to eat this with a glass of milk or tea, and I still like to eat it this way from time to time. Now, let’s talk French. Is French toast really French? You’re probably wonderi ..read more
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Leek and Bacon Quiche
FrenchEpices
by Sandra
3y ago
I don’t remember how many times I’ve made this “quiche aux poireaux et lardons” (leek and bacon quiche) lately. It’s definitely one of our favorites, so I decided to share it with you as well. If for the last couple of times I used a store-bought pastry, this time I made this quiche with my favorite “pâte à tarte” / “pâte brisée” (pie crust) recipe inspired by Herve Cuisine. Since his recipe is in French, I will leave it below in English as well. If you don’t want or don’t have time to do a homemade pie crust, you will get a very good result with a store-bought pastry as well and your quich ..read more
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A Classic Boeuf Bourguignon Recipe
FrenchEpices
by Sandra
3y ago
Probably one of the most loved recipes in French gastronomy, boeuf (beef) bourguignon is that kind of traditional French recipe that evolved over time from just a peasant dish to an Haute cuisine one. If you love stews and meat in general, this boeuf bourguignon recipe will be your favorite. There is no fast way of doing a boeuf bourguignon, so if you’re looking for that, it isn’t here. In fact, this is one of the secrets for a perfect boeuf bourguignon: to slow-cook it until you get a tender, juicy, flavorful meat in a delicious red wine sauce. The mushrooms added at the end give this beef s ..read more
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Easy Flan Parisien Recipe (French Custard Pie)
FrenchEpices
by Sandra
3y ago
Have I already told you the secret ingredient to French cuisine? Many times when we think about it, we immediately think of something fancy and exquisite, which is true don’t get me wrong, but most of the recipes, from my point of view at least, use very simple and common ingredients. The secret is, in fact, all about quality. I think quality makes French gastronomy fancy and exquisite in the first place where the taste comes before anything else. Then, of course, we’re talking about technique and precision where we have those perfectly good-looking dishes, just like when you’re passing by ..read more
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Christmas in France – A Food Perspective
FrenchEpices
by Sandra
3y ago
The year 2020 has been challenging for most of us in so many ways, but somehow I think it reminded us of the most important things we need to appreciate more often in our life. There’s truly nothing more important than to be in good health and to be together with your loved ones. This year I spent my first official Christmas in France and I’m very grateful to have celebrated it together with my husband after we’ve been apart for almost a year. The pandemic canceled and postponed many times our plans to start our life as newlyweds in France, but finally, here I am in this country so ..read more
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Bûche de Noël with Mascarpone (Yule Log Cake)
FrenchEpices
by Sandra
3y ago
La bûche de Noël or Yule Log cake in English is the Christmas dessert that will be a delight for everyone these holidays. Its log look reminds us of the times when electricity didn’t exist and wood was used to make light and to warm people’s houses and souls. It is said that back in medieval times, the log also symbolized the harvest success in the year to come. For Christmas, people would bring home a large log that they would lit on Christmas Eve and if the log burnt at least three days, it would bring good luck. This festive dessert consists of three parts: the genoise or sponge cake ..read more
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Traditional Ratatouille Recipe
FrenchEpices
by Sandra
3y ago
What’s the first thing you think about when you hear the word ratatouille? I’m pretty sure it’s the Ratatouille Disney movie launched in 2007. To be honest, that’s how I also first heard about this dish many years ago when cooking wasn’t on my list of hobbies. I made this traditional ratatouille recipe this summer, but I wasn’t inspired by the movie this time. I just had some fresh vegetables and while browsing the book Let’s Eat France I came across this recipe. I’ve never been a fan of cooked vegetables in any way, but since I’m a grown-up human being now, I thought about changing my perspec ..read more
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Far Breton Recipe with Dried Plums
FrenchEpices
by Sandra
3y ago
Far Breton’s Origin and A Bit Of History Eggs, sugar, milk, and flour. That’s all you need to make a delicious, really simple Far Breton, a classic and authentic French dessert. Of course, we can go the extra mile and add plums and rum for a spectacular taste. The consistency of this Far Breton recipe is just like a crêpe batter and it originated from Brittany (west of France) in the 18th century. A l’origine, this rustic custard was just a wheat salty porridge made from flour, sugar and milk served as a side dish along with meat. Only in the 19th century, the recipe was improved by rich fami ..read more
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Strawberry Mascarpone Charlotte
FrenchEpices
by Sandra
3y ago
Charlotte aux Fraises or Strawberry Charlotte is a typical traditional French cake prepared mostly in spring when strawberries are in bloom. It is very easy to make and you can replace the strawberries or the filling pretty much with anything you want. Apples, raspberries, chocolate are just a few options, but the strawberry version remains the most well known. This particular charlotte consists of a mousse filling of whipped cream and strawberry puree, then ladyfingers used for the cake layers and fresh strawberries for decoration. I decided to also add mascarpone to the mousse for a soft ..read more
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