Geordie girl Posted November 3, 2007 Share Posted November 3, 2007 Thanks gaurdian, any starter would do as long as i can get it ready beforehand. Will try yours during the week cos i've never cooked artichokes before. Then if i cope ok it will be the starter for the weekend. Thanks again Link to comment Share on other sites More sharing options...
Geordie girl Posted November 4, 2007 Share Posted November 4, 2007 Hi 47I am going to try your chicken/dijon/orange sauce recipe today followed by the choc chip cookie recipe to follow.Will let you know how it wentGaurdian i will use your artichoke starter.Must say i've never cooked so much since coming to france, and really enjoy trying out all the different recipes. Link to comment Share on other sites More sharing options...
memb Posted November 4, 2007 Author Share Posted November 4, 2007 [quote user="Geordie girl"]Hi 47I am going to try your chicken/dijon/orange sauce recipe today followed by the choc chip cookie recipe to follow.Will let you know how it wentGaurdian i will use your artichoke starter.Must say i've never cooked so much since coming to france, and really enjoy trying out all the different recipes. [/quote]Good news G.G. Hope you like them! Another STARTER, the easiest quickest ever:Ingredients - 1 whole cucumber, pack of smoked salmon slithers, tub of cream cheese with chives.Method - 1... Peel the whole cucumber, and half it down the full length, now scoop out the seeds carefully (to make a well), cut into 2inch pieces. 2...... Fill "the well" with the cream cheese and chives. 3.....Top with slithers of the smoke salmon.Serve on a plate with a bit of nice crispy lettuce. Link to comment Share on other sites More sharing options...
sueyh Posted November 5, 2007 Share Posted November 5, 2007 Hi everyone, this is a recipe my mum used to make (as you can tell from the regulo mentioned in the method!!) for MAIN COURSE. I have made it a few times and would suggest that you make a little bit more sauce. This is the original recipe: Chicken Normandy 4 Portions of chicken fillet1 large onion2 oz butter6 oz mushrooms1 chicken stock cube6 fl oz apple juice2 level tablespoon flourpepper and salt to season4 oz double cream1 des sp. Fresh parsley METHOD Cut chicken into serving portions, trim and wipe mushrooms and chop onions. Make stock using, 4 fl oz hot water with ½ stock cube, and 6 fl. Oz apple juice. Melt butter in pan, when hot put in chicken coated with some flour and fry until golden brown. Drain and put chicken in casserole. Fry chopped onion in butter, add mushrooms and sauté these. Add flour and cook for a minute. Add stock mixture, mix in gradually, bring to boil pour over chicken. Cook for 1 hour on regulo 4. When cooked add double cream. To reheat cook on regulo 2 covered with tin foil. Link to comment Share on other sites More sharing options...
sueyh Posted November 6, 2007 Share Posted November 6, 2007 DESSERTFRESH FRUIT BRULEE - Made with Crème Fraiche - Sainsburys recipe!! 8 oz punnet strawberries washed and sliced4oz white grapes (seedless) washed and halved1 fresh peach, washed and sliced8 – 10 ratafia biscuits (we used ameretto biscuits)2 x 200 ml (7 fl oz) tub crème fraiche4 – 6 oz light brown soft sugarfresh mint to decorate Chilling time 1 hour minimum 1. Arrange the strawberries, grapes and peach in the base of an approximately 900 ml (1 ½ pint souffle dish or 4 individual ramekin dishes)2. Place the ratafia biscuits on top.3. Spoon over the crème fraiche to completely seal in the fruit and chill for at least 1 hour.4. Sprinkle over the sugar and smooth the top, place under a preheated hot grill for 1-2 minutes until sugar has caramelised.5. Decorate with fresh mint and serve. Link to comment Share on other sites More sharing options...
memb Posted November 6, 2007 Author Share Posted November 6, 2007 Mmm..sounds nice Suey, good stuff! Thanks and keep them coming.......come on everyone lets see some more recipe's. Link to comment Share on other sites More sharing options...
memb Posted November 6, 2007 Author Share Posted November 6, 2007 Been asked for another easy Starter :Quick N Easy Brie Nut Crunch12 slices french bread - 9ozs sliced Brie - 6 teaspns. cranberry sauce - roasted chopped hazelnuts1. Put the chopped hazelnuts into a dry frying pan and keep tossing till you see them brown.2. Put slices bread onto a baking tray and place under preheated grill. Toast lightly on ONE side.3. Put Brie on untoasted side and put under the hot grill until the Brie starts to melt.4. Spread each toast with 1/2 teaspoon cranberry sauce and sprinkle with 1/2 teaspoon hazelnuts.Serve immediately with bits of crispy lettuce. Link to comment Share on other sites More sharing options...
sueyh Posted November 7, 2007 Share Posted November 7, 2007 Can you buy cranberry sauce here in France? I have got to admit that it is my OH who does most of the cooking in our house. He loves cooking and finds it very relaxing.Suey Link to comment Share on other sites More sharing options...
memb Posted November 7, 2007 Author Share Posted November 7, 2007 I've seen it on some English sections of Leclerc or Intermarche, particularly nearing Christmas, which is when we stock up! Family bring us a jar of 2 as well (keeps well). Link to comment Share on other sites More sharing options...
sueyh Posted November 10, 2007 Share Posted November 10, 2007 Very, very easy dessert: Apple, Raisin and Nut Pudding 2lb Diced Apples8oz Demerara Sugar4oz Plain Flour2tsp Vanilla Essence4oz Raisins4oz Broken Walnuts2tbs Melted Butter1 Egg Mix all together, place into a large greased flan dish. Bake at 170 Gas Mark 3 for 50 minutes approximately. Until firm and golden brown on top. Link to comment Share on other sites More sharing options...
memb Posted November 10, 2007 Author Share Posted November 10, 2007 Yet another EASY DESSERT PINEAPPLE WITH CHILLI PEPPER (yes...it works!)1 whole Pineapple - 2 ozs butter - 2 ozs brown sugar - 1 red chilli pepper (chopped very very small)NB - This is best prepared 4 to 5 hours before you need to eat it.1. Peel and chop pineapple into chunk size pieces.2. Melt butter in a small pan and add sugar, heat until sugar is melted.3. Add the chopped chilli pepper to the syrup mix and stir.4. Now pour it all over the pineapple, give it a good stir around and leave in fridge till you want it. Link to comment Share on other sites More sharing options...
memb Posted November 10, 2007 Author Share Posted November 10, 2007 EASY STARTERROQUEFORT/MUSHROOM TASTIESSufficient large flat mushrooms for the amount of people you are serving (1 per person) - Roquefort cheese - Sufficient slices of Prosciutto Bacon for the amount of mushrooms.1. Wash the mushrooms and place them cap down and fill with roquefort cheese, now criss cross a piece of prosciutto bacon across them to cover and keep the cheese in place whilst they're cooking.2. Put in pre-heated oven and cook for about 15 minutes. Link to comment Share on other sites More sharing options...
woolybanana Posted November 10, 2007 Share Posted November 10, 2007 Try the 1905/6 menu on a separate thread. Printed as it was. Link to comment Share on other sites More sharing options...
memb Posted November 10, 2007 Author Share Posted November 10, 2007 Yeah, right! I'll try french food and recipe's anyday, but if I've to cook Christmas Day it will forever be traditional English fayre! Link to comment Share on other sites More sharing options...
woolybanana Posted November 10, 2007 Share Posted November 10, 2007 Turkey? American Link to comment Share on other sites More sharing options...
mint Posted November 10, 2007 Share Posted November 10, 2007 No, Norfolk, Bernard Matthews! Link to comment Share on other sites More sharing options...
woolybanana Posted November 10, 2007 Share Posted November 10, 2007 When in France don't eat hormone increased American imports. Try the marcassin. Link to comment Share on other sites More sharing options...
memb Posted November 10, 2007 Author Share Posted November 10, 2007 But who decided Turkey was traditional? We never have turkey! What about a recipe from you two? Link to comment Share on other sites More sharing options...
woolybanana Posted November 10, 2007 Share Posted November 10, 2007 As I am alone Xmas will be an allday feast. So, fois gras starter, or a plate of shellfish, then marcassin or something like that. Then plates of veggies. Dessert is undecided. I shall see what 1907 or 08 hold. Link to comment Share on other sites More sharing options...
Pixie Toadstool Posted November 10, 2007 Share Posted November 10, 2007 OK so I don't have a recipe but just wanted to point out that there is no need to put an apostrophe in between the e and the s of recipes because it is only a plural - save yourself all that effort of pressing the apostrophe key. The lesson of the day is:You need an apostrophe to show that a letter (or letters) is missing e.g. don't (= do not)You need an apostrophe to show that the thing owns something like the chair's coverFor instance you could quite rightly say that Pixietoadstool's exceedingly pedantic or Pixietoadstool's post was particularly annoying AND THAT WOULD BE FINEJust in case someone gets cross - I would like to explain that I'd much rather someone corrected me about something that I was doing wrong rather than have someone laughing about my mistake behind my back. AND yes I know I'm not perfect (and you shouldn't start a sentence with AND either!)AND when I think o' some good recipes I'll post Pixietoadstool's favourites.Pixie Link to comment Share on other sites More sharing options...
Missy Posted November 10, 2007 Share Posted November 10, 2007 [quote user="47AJM"]... We never have turkey! [/quote] Quite right! Over rated.Last year I had to cook for the entire out-laws tribe (26 on the rollcall!) The Queen Mother was adament that she will have turkey+trimmings and everyone else wanted beef roast+trimmings. I duly obliged to cook as they paid for all the food. I didn't mind the cooking it got me out of their way...I was quite cross that as she sat for Xmas lunch that old QM declared that she hated turkey [8-)] and I really had wasted my time cooking it [:'(]... A certainly was a waste as no one ate any of it, the dog had a feast on it... This Xmas, if I haven't managed to escape to a sunnier place where Xmas is not 'de rigueur', I am cooking a curry feast with bahjis, pakoras, samosas, spices, chillies, pilaw rice, dahl, pappadums, puris, sambals etc... etc... etc... and sod it if the QM objects [6][:D] Link to comment Share on other sites More sharing options...
Patf Posted November 10, 2007 Share Posted November 10, 2007 Here's a french recipe for a simple starter : Salade Composee , enough for 41 head of curly chicory100g of mild blue cheese eg fourme de Montbrisson, de-rinded and cubed2 thick slices of bread, toasted and cubed12 walnuts, shelled and choppedfor the dressing: 3 soupspoons of lemon juice,4 ss of olive oil, 1ss of walnut oil, salt, pepperWash and dry the chicory leaves and arrange in a bowl with the bread cubes and nuts. Pour over the dressing then scatter on the cheese and a handful of chopped parsley. You can add thinly sliced magret or smoked ham. Link to comment Share on other sites More sharing options...
woolybanana Posted November 10, 2007 Share Posted November 10, 2007 Tell her now so you can get slung out and come and cook that down here[8-|] Link to comment Share on other sites More sharing options...
mint Posted November 10, 2007 Share Posted November 10, 2007 Missy, my mouth is watering already. Don't worry about Wooly, cook for me instead! Link to comment Share on other sites More sharing options...
memb Posted November 10, 2007 Author Share Posted November 10, 2007 Good on you Missy! Pixie is'nt life a tad too short to be worrying about an apostrophe? Its a sad sad person who laughs about that mistake behind someone's back. I hav'nt seen "and when I think o' some good recipes" before, but life IS too short and I'm only adding it in here because I look forward to your recipe/s. Link to comment Share on other sites More sharing options...
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