In Europe, quinces are grown in the southern and central parts where the summers are hot, and are very often grown amongst apple trees in orchards. In France during the medieval times, quinces were greatly used for cooking. Quince jelly or paste used to be used for medicinal purposes as an aid for indigestion. Quince paste was also served with cheeses all those years ago. Now it’s almost a luxury to include quince paste on a platter of cheese, only because there don’t seem to be the abundance of quince trees around anymore. Because of its fragrant flavour and rosy coloured flesh, we have a delightful Quince Tarte Tatin as today’s recipe.
Alsace has a distinctive German influence in its cooking, and this is one such dish.
Here we have a delicious meat ball which is covered with a deep yellow sauce and served on a bed of sweet potato. Ordinary white potato or celeriac can also be used.
A simple dessert, full of beautiful orange flavour, and not complicated to make.
Here is a paté which serves the same purpose as the traditioinal paté, but is made of mushrooms and fresh herbs instead of liver. A delicious spread for biscuits, crackers, or breads.
Here we have a classic French almond cake which has raspberries added to it. This is a delicious French dessert (or afternoon tea cake) which is not too sweet. It has a crispy outer layer, with a beautiful soft centre, and ever so quick and easy to make.
This is a classic French dish, and one of the more popular ways of preparing salmon.
“en croute”, indicating that the food has been wrapped and baked in a pastry crust. There are many variations of preparing the salmon for this method of baking, but the flavours of asparagus, dill and lemon zest, combine perfectly to produce this exquisite dish.