Yummy Homely Food

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back soon
2007-11-12 15:46:00
if you are visiting my blog today...I know there hasn't been anything new for a few days. Blame it on a family visit and my son's birthday...got to make a treasure chest birthday cake 1/2 foot high !will definitely be back tonight with more French recipes and storiesSee you soon then :)
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Easy desert with lady fingers (boudoirs biscuits)
2007-11-08 00:10:00
if you have people coming round for dinner...and want a simple and easy pudding with no cooking involved, this one is perfect!. The only thing is you need to do it a day in advance. So not one for a last minute gathering, but for that you can try my chocolate and frangipanne tart which takes very little cooking, or even pain perdu, even quicker (just glam it up by serving it with a scoop of very very nice ice cream like Carte dOr caramel et beurre salé, my favourite!). it's called Charlotte, not sure why actually? if you know, please share your knowledge with me, please :)anyway, my mum used to make it quite often with different filling depending on the season. Berries and whipped cream in summer, chocolate mousse and pears and even chestnut purée and whipped cream around Christmas. She even had a special Tupperware dish to make it in, one which made it easy to take the charlotte out of it by lifting a little lid on the top. I use a glass bowl lined with clean film, works the same....
More About: Biscuits , Lady , Easy , Desert , Fingers

Reblochon, gruyere, chevre...ah le fromage!
2007-11-06 21:35:00
I realised I have been writing quite a bit...about cheese since I have started. I have so far included recipes using reblochon, gruyere with pumpkin, gruyere with chicory, gruyere and onions (earlier this week), and even fromage frais . It's no wonder really, since I'd rather go without chocolate than cheese for months- it's a very close second though. I realised that when I was pregnant and could not indulge in several of my favourite dishes because they use completely unpasteurised, preferably runny cheeses like reblochon for example. Anyway, it's all coming back to me as I am thinking about what to cook for dinner tonight "pour 1 personne"  and can't decide between those 2 possibilities:Salade de chevre chaud (goat's cheese salad)orCroutes au fromage ("cheese crusts")*que choisir!Both are very yummy and scream comfort food a mile away. Salade de chevre chaud is a typical starter you'll find on the menu of loads of restaurants and bouchons lyonnais. Croute au fromage comes ...
More About: Gruyere

Aperetif nibbles with puff pastry
2007-11-05 23:14:00
One thing we like in France...is our "apérétif" (drinks before dinner or lunch). Were I come from, the traditional drink is often a kir (a little balloon shaped glass of white wine with 1/2 inch of creme de cassis or creme de mure at the bottom). Make it weaker (with only a drop of creme de cassis or de mure) it becomes a "blanc cass" (I like that better personally - not as sweet). Or if you really want to pass for a local ask for a "communard", which is red wine and creme de cassis.We often have a nibble or 2 with our drink. Simple stuff like thin slices of saucisson, sliced mini pork pie (paté en croute), olives, tiny one-bite cheese, cervelle de canuts....or any other cold stuff straight from the fridge, using whatever we've got spread on toast, like paté, tapenade...But for bigger occasions, we normally prepare cooked nibbles. One of my favourite one is mini Frankfurter sausages in puff pastry. It's so simple but really yummy. And because it's quick to prepare you can easily ...
More About: Pastry , Puff