Pancakes are so well-known and common that there are many recipes. I started making mine from a Dutch cookery book ‘Margriet” that my parents gave me when I left the house to study. For a while, I added yeast to get thicker pancakes as I was looking for a more substantial dish than the French crêpes that are great for desserts but not as a […]
We had bought some chicken liver at the poultry stall on the market and I had a package of pie dough left in the refrigerator. With some shallots, raspberry vinegar, eggs and cream, I made a nice quiche-like open pie. Why raspberry vinegar? It is one of those French habits. The vinegar helps to kill any bacteria that might be lurking in the innards and […]
At lunch parties, certainly in France, there is an expectation that there will be a starter, a main course and dessert, perhaps even with cheese before the dessert. So how do you keep all that light? And how do you make it look interesting and taste surprising?
I know this blog is about French cuisine, but I remain a Dutchman living in France so sometimes I serve something plain from my home country. Pancakes is one of those dishes. France is well-known for its crêpes, thin pancakes of flour or buckwheat and eaten plain, with sugar or in more complicated combinations. The local crêperie here lists dozens of varieties, in the savoury […]
There are some dishes you make with a certain idea in your head and some available ingredients. It can turn out nice or not. This ‘Spanish’ omelette turned out very nice but let me wonder about what I had planned to make in the first place.
When I was at university, there was a popular book with the title “Real Men Don’t Eat Quiche”. But I do, and consider myself a real man, nevertheless. I even make tarts, no pun intended. However, a basic quiche uses cream, eggs and bacon and can be rather on the fatty side, especially when you use puff pastry instead of a shortcrust pastry.
I always associate scrambled eggs with the years I lived in England, where you could get a nice runny plate of scrambled eggs on toast in hotels for breakfast. France is more an omelet country. Scrambled eggs are called oeufs brouillées and sometimes figure on menus for brunch or to accompany asparagus.
Asparagus is a special kind of vegetable. The white stem is due to the plant being grown in a mould of sandy earth from which only the tips, flowers, may emerge and they are dug up before any colouration. Green asparagus grow in the open and that makes them normally green. In the Netherlands, asparagus are called “white gold” and people eat a lot of […]