In a continuing celebration of fig season I share with you this deceptively easy to put together recipe for a fig, salted caramel and thyme tart. Serves 4-6. 15 minutes preparation time. 25 minutes baking time.
After a brief, flirtatious burst of them at the advent of summer, we now welcome a longer, less urgent, romance with figs that trails onward from the tail-end of August. While this recipe features sauteed figs as the centerpiece, the earthy taste and texture of hazelnuts, pungent creaminess of blue cheese and sweet acidity of oranges play roles that are just as significant. Nearly.
A recipe for Loukoumades (essentially Greek donuts). Every year, Brisbane's Greek community would hold a paniyiri and welcome the public to dance and feast. The thing I looked forward to most about the paniyiri were the cardboard cones filled with hot, crispy, gooey loukoumades.
La Route des Grandes Alpes is a 680km journey that starts from Thonon-les-Bains, which sits just beside Lac Léman and ends at Menton, on the French Riviera. Here are some photos from our one-week motorcycle tour of the route.
I love having these almond orange cakes with coffee or tea, especially for le goûter (also known as quatre heures) - a snack that takes place at around 4pm that traditionally features something sweet. The recipe is super simple and the results, I find, are moist and vibrant in flavour.
I love how the dish offers a spectrum of complimentary flavours: the tangy sweetness of the peaches and honey; the gentle bite of the balsamic; the green freshness of the basil; the unique undertone of the cardamon and the ricotta that softens the palate.
The first weekend of June was a long one for us: four hot days passed lazily in the south of Burgundy, where Rémi's mother showed me how to make choux (pronounced a bit like "shoe") - a French pastry I've been wanting to learn how to make for some time.
In coming from Paris, Rémi and I were naturally more interested in exploring the countryside that surrounds Reims than the city itself. Picturesque vineyards, curving roads and, according to one local, the first sunny weekend of the year, our weekend motorbike adventure was set to be a good one.
Served chilled, vichysoisse is creamy yet refreshing, satiating but not overly. It makes for a good starter in warmer months, and as a main if lunch proves to be too big or too late. It is can also be served warm, but I do like how it differs from the majority of soups in its simply being cold.
Last Christmas Rémi's family gave me a beautiful cookbook from Maison Ladurée. One of the simpler recipes in the book is the one for making financiers, little cakes best described as buttery pillows of almond goodness.
The Loire Valley. Nestled in west-central France, this lush stretch of greenery is where Rémi and I passed our spring vacation. As a holiday-goer you will find chateaux, vineyards, cathedrals, old cities, photogenic landscapes and hiking and cycling trails to occupy you from dawn til dusk.
This is my version of poulet à la provencale. Apparently there are many ways one can go about making it, but I think mine is quite loyal to the tradition of the dish. Anyway, its a bold, great tasting dish that reaps a lot in little time and with little effort!
I sometimes think it is assumed that, because I’m passionate about food and cooking, the culinary arts have been long-time preoccupations of mine. In brief, they haven’t. Growing up, I was a picky eater. From taste, texture, to temperature...
Have you heard of Menu Next Door? It's an initiative that kicked off in Brussels, last year, and has since spread to London and Paris. What Menu Next Door does is allow for foodies, home cooks and amateur chefs to share their culinary creations with their neighbours and friends. Pretty neat, huh?
I know that there’s a brisk breeze outside because fat green leaves are falling from the big ailanthus trees outside our apartment window. I know that the breeze is brisk because the leaves seem to almost be pulled from the trees’ grasp, plunging downward at a soft gradient.
Eat low on the food chain (because it's better for our environment!) with protein and fibre-loaded chickpeas! This recipe utilises fruit and veges that are readily available in the summertime (because seasonal is also better for our environment and health).
It's the third day of June and I have not seen a peep of sun for a week. The Seine has swollen, engulfing the devoid sidewalks that line it, and the Louvre and Musée d'Orsay have closed their doors as a precautionary measure to protect the art and history they house.
I've been focusing on clarifying the project's direction, and have been researching and planning more than I've been producing content and hanging out on social media. At present, I'm looking at our attitudes and behaviours toward not just preparing and consuming food, but how we regard every aspect of it
I love the clarity of podcasts, and how the lack of a visual cue allows for less noise, less fuss, and seems to leave plenty more room for forming insights of our own. For this edition of Linkerie I've elected to share some of my favourite podcasts.
Today I tried my hand at Alain Ducasse's double-baked cheese soufflé with parmesan cream recipe. It was good. Like, really good. If you're a fan of Parmigiano-Reggiano and Comté then you won't regret all the cream and butter and cheese involved in this dish.
I'd only heard of quenelles after my move to France, when my boyfriend introduced me to the store-bought, ready-made variety. I didn't like that they were made in a factory out of ingredients I had no control over, so I decided to learn how to make them myself.