Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Quiche. We love it but I don’t make pastry. All of my quiches have either a shredded potato or a rice crust. So much easier!
Thanksgiving is coming up for all you people living in the U.S. In case you have leftover turkey, here is an easy recipe that maybe a bit different than what you usually do. When we still lived on that side of the pond and made big turkey dinners we usually ended up eating a lot … Continue reading…
I roasted a chicken the other day. It was nothing complicated, just simple, 2 ingredient Roast Lemon Chicken. Of course, the benefit is the leftover chicken. Mon mari had a chicken sandwich for lunch the next day and I used the rest in this quiche. I don’t normally use ricotta in quiche but I had … Continue reading…
I normally only make Cassoulet for big dinners with 6 or 8 or 10 people. It’s one of those dishes that is best made for a crowd. Properly made it should have duck confit and sausages and, maybe, some lamb chops or slabs of pork belly. You can find my original Cassoulet recipe here, along … Continue reading…
Of course it’s lamb…. that’s what I have. You could use leftover beef or pork roast if that’s what you have. Or even make it starting from scratch – with ground beef or chicken breasts. I can buy packages of 4 squares of puff pastry, each about 6″ (15cm). It’s very hand when one cooks … Continue reading…
It has often been said that the U.S. and U.K. are 2 countries separated by a common language. I learned early on, encouraged be embarrassing mistakes, never to assume I knew what a Brit was talking about. An example: US calls the accessory that fastens around one’s waist and holds things like money a ‘fanny … Continue reading…
The third night of the Leg of Lamb leftovers is a more traditional Shepherd’s Pie. The recipe for the pie, like many old, homey, country recipes is both traditional and constantly changing. Every family will have ‘their’ recipe which, of course, is the only proper way to make it. Then someone moves, tastes change, marriages … Continue reading…
We’ve been enjoying the lamb we bought last summer. Almost all of the smaller packages have been eaten and one of the shoulders. That left us with 2 legs, another shoulder and the neck. A lamb is not very big, but when one is only cooking for two it can seem endless. I’m doing the … Continue reading…