First up is COCK-A-LEEKIE SOUP
This was the starter at our Burns Night Supper last year. It was really good so when I was asked to stand in for someone who was unable to make their soup for the "fête de la soupe" event in the village the following month I gladly offered to make it again. Little did I know that not only would I have to make at least six litres of it, that’s two huge stock pots full, but also I would have to stand at a bench at the front of the hall, alongside all the other soup chefs, to serve it all evening. To add insult to injury I also had to wear a chef's hat which said "cock-a-leekie" on the front of it. This amused everyone, especially the French, and I had a lot of explaining to do, but the soup was very popular!
After that I vowed I would make sure I knew exactly what I was letting myself in for before volunteering for anything else!
Number two is PARSNIP, DATE AND CLEMENTINE CAKE
This traybake raised a few eyebrows with the French members of our walking group but it all got eaten!
Number three is the spectacularly good CARAMEL BANANA CAKE
I love a banana cake and this was simply wonderful.
Number four is NOUGAT DE TOURS
A delicious tart based on a recipe local to our region of France. I made it several times last year.
Number five is SMOKED HADDOCK GRATINS
Tasty little starters that are incredibly simple to make and can be prepared ahead for a dinner party.
Number six is SAUSAGE PATTIES
A very tasty way to use up a bit of leftover sausagemeat and so good it was worth buying extra to make them again!
Number seven is GIFFLAR ROLL PUDDING
A delicious way to prove that you can make a version of bread and butter pudding out of virtually any baked bread!
Number eight is BROCCOLI, CAULIFLOWER AND SPRING ONION SOUP
I made a lot of soup last year and this was one of the best. Mostly I just use up whatever veg need using up. Sometimes they turn out better than others, but this one was lovely.
Number nine is SALMON, PEA AND POTATO QUICHE
Another "waste not, want not" recipe using one leftover salmon fillet but worth getting the ingredients to make it again.
Number ten is a revisited COFFEE AND WALNUT CAKE
You can’t beat a good coffee and walnut cake and this is my favourite recipe so far.
Number eleven is PARKIN
A very popular cake, dead easy to make using ordinary porridge oats.
Number twelve is TARTE AU CITRON
A classic dessert that everyone loves.
Last but not least, number thirteen, CHOCOLATE AND ALMOND CAKE
A gluten free and very rich cake that makes a delicious finale to a dinner party and a perfect end to my year in the kitchen on both sides of the English Channel!
What a great selection I will be back to double check these very soon. Have a good weekend, Diane x
ReplyDeleteThanks Diane, I hope you enjoy trying some of them!
DeleteI can vouch that the nougat de Tours was delicious! Nice post
ReplyDeleteI'm glad you enjoyed it!
DeleteA great selection of useable recipes, I definitely need to try the parkin. I am sure it’s something I could make in Italy, if I take a bag of porridge oats which I often do for crumbles.
ReplyDeletewww.mylifeinflipflops.blogspot.com
The parkin was a big hit with French and English friends. I wonder what Italians would make of it!
DeleteWe always bring a bag of porridge oats to France although we can get them here sometimes. Quaker oats are often available on the "English shelf" in some supermarkets at very inflated prices, as are occasionally small tins of golden syrup and, more rarely, black treacle. We always bring those to France.
Hi, just made the chocolate cake, again . . . It’s delicious.
ReplyDeleteI'm so glad you like it, thanks for letting me know!
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