Every good meal - no matter how small or quickly devoured - deserves to be shared with someone special. And this is exactly what I intend to do here and share with you great places to eat and delicious and easy to cook recipes.
- A hand-full of fresh or frozen raspberries
- A frozen banana in pieces (slice the banana up in pieces and freeze)
- A glass of water
- A blender
- Fresh mint leaves raspberries to decorate
1. Put all the ingredients - frozen fruit and glass of water - into the blender and mix
2. Add water if mixture is too thick and serve into two glasses
3. Add some mint leaves and a raspberry to decorate
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- Puff pastry
- One onion
- One packet of diced pancetta
- Mushrooms (optional)
- Emmental cheese (optional)
- Fromage blanc or créme fraîche
- Salt and pepper
- Nutmeg
Flammekueche, otherwise known in France as tarte flambée is a quick and easy dish to make. Actually depending on the region it can have a variety of names, including Flammekueche, Flàmmeküeche, Flammekuechle in Alsatian and Flammkuchen in German which literally translates to a "flame cake" or in french a tarte flambée which translates to "pie baked in the flames" which can be very misleading.
This has to be one of my all-time favourite dishes for many reasons. First of all, it is an Alsatian speciality which is a typical dish from the region where I was born - Strasbourg. Secondly, it just bring backs loads of memories going back there and always having as many tarte flambées as I could possibly eat. Thirdly, it is such a simple yet delicate and delicious dish, as well as having as many varieties possible - including sweet versions.
The dish is composed of bread dough that is very thinly rolled out. Unlike pizzas a Flammekueche is rectangle. The dough is covered with fromage blanc (or crème fraîche), thinly slices onions and little bacon or pancetta pieces.
1. Preheat the over at 200C and roll out the pastry onto a baking sheet
2. In a pan cook the bacon pieces (don't let them get too crispy as they will continue to cook in the oven), remove and drain.
3. Remove nearly all of the bacon fat from the pan but leave about 1 tbsp then sauté the onion pieces until they starts to brown (they will continue to cook in the over as well) and set aside.
4. Finally put your mushrooms in a pan with some butter and cook until golden and set aside.
5. In a bowl mix together the sour cream and the fromage frais, then stir in the nutmeg, salt and pepper.
6. Spread the dough with a thin layer of the sour cream/fromage frais mix leaving 1cm from the edge with not mixture - this will allow for the dough to rise and create an edge. Then sprinkle the bacon and onions (and any other ingredient) on top.
7. Place your tarte flambée into the oven - mid-level for 15 minutes until the edges are puffed up and golden.
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- One apple
- 6 slices of parma ham
- One large piece of goat's cheese
- Fresh chives
- Wild rocket salad
- 1 tablespoon of butter
- 1 tablespoon of brown sugar
- Sea salt
- Black pepper
- Balsamic oil
1. Cover the plates with the wild rocket and divide the slices of parma ham equally
2. Melt the butter and mix in the brown sugar in a hot pan and add the finely cut slices of your apple. Golden both sides without letting the caramel (your butter and brown sugar mix) burn. Take of the heat and leave to cool for a couple of minutes.
3. Cut up the fresh chives and sprinkle over the salad and parma ham.
4. Cut up the goats cheese and place on the plate
5. Add the caramelised apples and drizzle some balsamic oil over the plate. Season to desired taste with salt and pepper
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- Two eggs
- Chorizo
- 6 large mushrooms
- One red onion
- 12 cherry tomatoes
- 4 spring onions
- One tablespoon of olive oil
- Salt and pepper
- Sordough bread and some parmasan cheese
1. Cut your tomatoes, chorizo, red onion, spring onions and mushrooms up into small pieces.
2. Add all the ingredients into the pan with a table spoon of olive oil, salt and pepper and cook for 5minutes on a low heat - or until red onion is see-through.
3. In the meantime heat oven at 180°C
4. Take off the heat and separate the vegetables into two portions into your Le Creuset oven-proof pots and push down with the back of a spoon making space for the egg.
5. Crack the eggs on top of the vegetables and pop into the over for around 10 minutes - or until egg white is cooked.
6. Serve while hot with some good Sordough bread and some french cheese
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