This four ingredient French classic (cream, vanilla, eggs and sugar) intimidated me - that is, until I tried making it. The following recipe is how I make crème brûlée.
The creamy quality of the goat cheese, the earthy sweetness of beetroot and caramelised onions and an uplifting dash of balsamic vinegar - this combination is one of my forever favourites.
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.
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.
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!
Breakfast and food waste prevention idea: how to convert old bread into delicious French toast.
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?
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 our health) and will energise and nourish you with its plentitude of wholeness and lack of modification.
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.
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 (much).
Perfect for our seasonal change: a gently spiced salad that finds balance between the heartiness of spiced rice and lentils and the tart freshness of pomegranate and mint.
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.
Soups are humble and are endearingly so. I reckon that soup, given all its value both in pleasure and in health, is way under-esteemed. This post gives the low-down on my cauliflower leek soup + shares some general soup-making tips.
Evident changes in Paris: skeletal magnolia trees are beginning to bust out their pink blooms; our cat, Violette, loves gawking at a sudden onset of birds through our windows; when I crawl out of bed I see that the sky is no longer black, but a swirl of pink and blue light...
Have you ever thought about how much fuel, water and other resources go into making every day ingredients eggs, milk and butter? Even just by sometimes making meals and snacks without these ingredients we are making a better environmental choice.
If you can peel fruit and can operate a stove then I can promise you that you can make wine-poached pears! This versatile dessert can be served warm or cold, and can be prepared with our without sugar. It's up to you.
Making shortcrust pastry isn't as hard as convenience has lead you to believe! Make your own in 20 minutes and use it to create your very own chèvre and tomato quiche.
Say no to food waste with a bits and bobs salad. (Bonus: You won't need to rush to the shop or spend a single penny.)
My transition from French supermarkets to local artisans and marchés, plus a carrot and ginger soup that's as warming as it is simple to make.
This roasted pumpkin, mushroom and fennel pizza is not only easy to make but is given a unique twist with a garnish of mint.
These caramelised onion, roquefort and spiced pear bites make a perfect appetizer or canapé. Casual and under-stated yet incredibly tasty.
More about food:
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'm pretty concerned about the amount of food we waste. Here's why. (Plus ways we can gradually go about wasting food less and less.)