French Friday

French Almond Nougat

Here we have a French almond nougat which is a lighter and chewier type of nougat. Although it’s called an “almond” nougat, it is a classic recipe which can have extra fruit, peel or other nuts added to it for variety.

This nougat is a recipe from Provence where they use honey to give it perfection, rather than add liquid glucose.

In theory this looks like a fairly easy thing to make, but it is important to get your temperatures right. Because the chemistry in the heating of the sugar and honey is important, invest in a candy thermometer.

Provencal Roasted Cauliflower with Herbs and Olives

Here we have a simple, but very tasty side dish to accompany any meal. This is very quick and easy to prepare, and is best served warm.

Strawberry Dressing on Fig, Strawberry and Blue Cheese Salad

Salad dressings or vinaigrettes traditionally consist of a mixture of oil, vinegar and a grainy mustard.

Additional herbs can be added, and the French often add fruit into the blend to enhance the flavours of the ingredients making up the salad.

This thick strawberry dressing enhances the flavours of all these ingredients.

Parsnip and Herb Gratin

Although the parsnip was not a popular vegetable to be used in French kitchens in years gone by, it has now become a widely used ingredient. Parsnips are readily found in markets around the country, and are quite expensive to buy. They are no longer regarded as food for pigs and cows. The parsnip is now treated with more respect, and a vegetable worthy of a place on the table.

White Bean Paté

This white bean paté is a tasty vegetarian alternative to the traditional liver paté. Dry white kidney beans can be boiled, or another option is to get them from a can. For this recipe I boiled dry beans for about an hour.

Zucchini Gratin with French Herbs

The zucchini plant grows very well in all parts of France, so you will find numerous recipes using the humble zucchini. Although a fairly tasteless vegetable, it does absorb flavours of herbs and spices incredibly well.

For those of you who grow zucchini, you end up having more of them than you know what to do with, so don’t be afraid to experiment when you find a recipe.

Here we have a tasty Zucchini dish which is a compliment as a side dish with any meal.

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