Currently touring: Provence, France
The fennel plant is used widely in French cuisine to intensify flavours in meat, vegetables, seafood and stews. The roots of the fennel plant are the vegetable, while and the seeds and leaves are the herbs. The fennel seeds are part of the blend in Herbs de Provence, which are a combination of herbs used often in French cooking.
This is a crustless quiche made in two stages; quiche first, then the wall of semi-sweet pastry tongues arranged around it.
The French often use a hint of sugar in their pastries so don’t balk at the addition of sugar to this recipe.
The traditional Foie Gras is a highly prized delicacy in French cuisine, being made from specially fattened duck or goose livers. Here we have a vegetarian version which has similar great flavours.
These butter cookies are found in all supermarkets in France. They are actually a specialty of the Brittany region in Northern France. This region is famous for its excessive use of butter in its cooking, particularly salted butter. One thing the French don’t do, is to skimp on their use of butter, and they also take pride in the premium quality of the butter they use.
In France, a Salmon terrine is an elegant starter for a dinner. Also ideal as an hors d’oeuvre when entertaining. A terrine usually has a coarser texture than a pate therefore can also be eaten as an entrée.
France has about fifty varieties of apples grown throughout its various regions. It produces two million tonnes of apples per year, of which fifty percent are exported; so the remainder are used locally in a variety of ways. The French use apples to create delectable desserts, and the recipe I share with you today has an unusual combination of ingredients, which a number of other European countries also use when baking apples.
This slice consists of three layers so give yourself time to prepare it.