Garlic is in the Air It Must be Aioli Time
When the weather gets hot, our mortar and pestle become a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It’s aïoli time. The word, aïoli, comes from the French word for garlic–ail–and the …
When the weather gets hot, our mortar and pestle become a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It’s aïoli time. The word, aïoli, comes from the French word for garlic–ail–and the …
Delightful Gateau aux Marrons
Contributor blog post by Aixcentric: For those learning French, Kristi Espinasse’s blog French Word A Day is a must. Our bloggeuse lives with her French husband and teenagers in a vineyard near Bandol and relates incidents from her daily life while introducing useful bits of vocabulary to her myriad followers …
Contributor blog post by Aixcentric: For those learning French, Kristi Espinasse’s blog French Word A Day is a must. Our bloggeuse lives with her French husband and teenagers in a vineyard near Bandol and relates incidents from her daily life while introducing useful bits of vocabulary to her myriad followers …
Couscous takes over French Favourites a Recipe
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as …
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as …
Easy Recipe Provençal Burgers
The French Burger This is by no means a typical French burger. In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As the quality of the meat is …
The French Burger This is by no means a typical French burger. In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As the quality of the meat is …
Salsa marò or fava bean pesto
Just like last August’s post on a similar subject, I arrived in France four days ago with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get …
Just like last August’s post on a similar subject, I arrived in France four days ago with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get …
Child’s Play – French Yoghurt Cake
Petit-fils Aixcentric regularly cooks at his maternelle. What a great idea to get them mastering simple recipes so early. Four-year olds can go wild with the icing and sugar sprinkles! His yoghurt cake was delicious and using the empty yoghurt pot as a measure made it so very simple. Explore …
Petit-fils Aixcentric regularly cooks at his maternelle. What a great idea to get them mastering simple recipes so early. Four-year olds can go wild with the icing and sugar sprinkles! His yoghurt cake was delicious and using the empty yoghurt pot as a measure made it so very simple. Explore …
Making The four-day daube de boeuf a recipe variation
January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just Explore this …
January seems the perfect time of year for a hearty beef casserole, a warming, bold dish full of protein and lower on fat than much of the standard Christmas fayre, unless you incorporate lard into your recipe as Jacques Médecin does in his book Cuisine Niçoise. With just Explore this …
