French Friday

French Style Strawberry Salad

This salad is almost a meal on its own. The strawberry is the hero of the dish, and the dressing is light and delicious. You don’t want the salad swamped in dressing, so be careful not to use all of the dressing in one hit, add it so that it just partly coats the salad.

Tomato, Goat Cheese and Caper Salad

A perfect salad for summer, when home grown tomatoes are as tasty, full of flavour and refreshing as they can be. Not a lot of effort goes into putting this salad together, but well worth making, especially if you have ripe tomatoes in the garden.

Poires au Four

So simple, yet so delicious! This wonderful dessert is easy to put together and doesn’t take long to prepare.

Use firm pears which are only just ripe.

Millefeuille with Speculoos Cream and Pine Nuts

Here we have a very traditional French dessert which is the basis of many similar treats.

The Speculoos paste is made a few hours before assembling the dessert.

To get the required and unusual flavour of the Speculoos paste, you must have the right biscuits. These are a caramelised sweet biscuit which have a distinct cinnamon flavour. This is called a Biscoff biscuit and the Brand is Lotus, found in most supermarkets.

Garlic and Herb Potatoes

A simple way of making the humble potato look good, taste good, and adding a wonderful herb smell through your kitchen while it’s baking.

Roasted Fennel and Almond Pesto

Fennel is such a versatile vegetable which can be used as a salad, a warm side dish, or just to have as an appetizer. The French blanch thick slices of fennel, cool them quickly in cold water, then pour over a splash of olive oil, a generous sprinkling of black pepper, and have crusty bread to accompany this simple serving of fennel. The famous fish soups of Southern France usually include fennel leaves.
 
Fennel seeds are often sprinkled onto breads and rolls before baking. In Provence, the stalks of sweet fennel are burnt under grilled fish to impart a delicious fragrance to the flesh.

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