Suzanne

Suzanne

Newsletter-French Market News-Truffle Burrata (CPT)-Truffle Honey(CPT)-Patisserie de P macarons- Recipe 19 2015 Gougères a l’Emmental au Mousse de Canard et pate de Truffe

Dear French Market shoppers,

This week has been peppered by power cuts across the country causing much annoyance but in our typical ZA way we carry on and work out ways around these challenges “ons sal un plan gemaak” is our attitude. Do note that we always have generator power in the Gardens Shopping centre and plenty of natural light and Patisserie de Paris has generators so we are always open for business.

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I find that getting stocks moved around in J’burg also has it challenges, what with the non-functioning traffic lights due to power cuts and this week’s shootout on the M1 Sandton highway which caused a complete shut down of the road and resultant traffic chaos I am amazed that anything gets anywhere. It’s like living in the Wild West.

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I am always looking for new, interesting food tastes and I love truffles. This week (in Cape Town) I have 2 new products made with Truffle plus the 1 remaining truffle Camembert from last week. I was delighted to receive some Burrata made with truffles. This Italian Mozzarella cheese is wrapped around cream which has a truffle flavour, so yummy.(Price R129 per ball only available in Cape Town).

The second truffle product is one that I have often been asked for, Truffle honey, due to import rules to protect our local bees, we cannot bring in honey. I have now found the most stunning Cape wild flower honey with slices of Italian truffle. This is a completely natural product and has an amazing aroma. Try it as a baste on top of chicken, or drizzle on figs and my cream cheese for example or just slurp it off a teaspoon. (Price R165 for 200g). From the same range I have some Kalahari salt with dried Italian black truffle. (These products will be available in J’Burg next week)

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I have a small stock in the shop so do let me know if you want me to keep one for you. For those of you who have not experienced the aroma of truffle come in and sample some of this honey.

Weather outlook this weekend is good for entertaining at home in Cape Town with a cool cloudy forecast. If you are in J’burg then you can have invite friends for alfresco lunches, under sunny blue skies and mid 20s temperatures, of French cheese and pates followed by Paul’s (in J’burg) new Macaron range.

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20150517 gourmet paella 031 (400x286)Entertaining with a professional chef in the house takes on a whole different meaning – my recently returned daughter comes up with the most amazing ideas and combinations of flavours. For our lunch guests on Sunday I wished to serve a light, bite sized munchie to accompany our cocktails. My “Cheflette” came up with the idea of bite sized, savoury choux pastries made with Emmental (called Gougères in French). These are quite easy to make and the pastry can be prepared in advance to save time on the day. The stuffing is a mixture of creamy duck liver mousse blended with some truffle paste which gives it a divine flavour. You can either fill the Gougères using a piping bag or just slice them across the middle and spoon the filling in. We served them with a Cocktail made by our friend Nick Wilkins, a “French 75” which refers to a famous old French cannon which had quite a kick when fired, similar to the effect of drinking this cocktail which combines gin, sparkling wine, lemon juice and syrup. See the recipe on my website.

I wish you a great weekend,

Regards

Suzanne

Newsletter- Patisserie de P in top 5 croissant producers in JNB-Brie de Meaux Gold medal winner – Cantal back in stock-French Market Recipe 18 2015 Veloute de Poulet aux Herbes de Provence et Crème legere de Normandie

Dear French market shoppers,

I hope that you enjoyed Mother’s Day. My day consisted of working at the shop in Blairgowrie and meeting lots of new clients. After which, I set out for Lanseria airport and managed to get completely lost. Driving in J’burg is like driving on the moon to me, I have no idea in which direction I am heading as there is no mountain to navigate around and my cell phone mapping died on me. I finally managed to find the airport but missed my plane. After a few hours wait I landed about 10 30pm but what made up for all the stress, was having my daughter meet me at the airport with a large bunch of flowers for Mothers Day.

10421327_10152966695892815_8095972839638436051_nThe launch has gone well and we are getting good feedback from the clients for our new French Cheese shop. I apologise to those of you who looked for the address, it is 9 MacKay Avenue Blairgowrie. I can see that I made a good choice to team up with Paul’s French bakery, as the Patisserie de Paris was recognised as one of the top 5 producers of great French croissants in J’burg in the Times yesterday. I can vouch for the excellence of the Patisserie products as I have put on weight after being fed on the most delicious croissants, bread and quiches during my stay there.

My favourite combination of cheese and croissant is definitely a creamy, runny Brie or Camembert as this can ooze its way across the inside of a golden, flaky croissant. If you like mild flavoured cheese I recommend pairing with our gooey Brie Maubert, or addicyive triple cream Delice. If you prefer a more pronounced flavour then I suggest pairing with an unpasteurised, flavoursome Brie de Meaux or Camembert from Normandy. Both of these cheeses are made according to time honoured methods and you can really taste the difference. The Brie de Meaux is produced by Donge and regularly wins a gold medal at the annual Paris Agricultural Show. For my Cape Town clients, as you cannot sample Paul’s delicious croissants you can enjoy the bake-at-home frozen Delifrance croissants which will be available later on tomorrow.

For my new clients information I make a selection of more than 20 great French cheeses and try to keep both shops well stocked. It takes a few days for new products to reach Johannesburg therefore please email me if you wish to check if a product is in stock. For example today I received Cantal Jeune which is a delicious cheddar style cheese, from the Auvergne region in the heart if France. It has been made there since the Gallic tribes ruled France before the Roman settled there. This landed from Paris today and is now in stock in Cape Town but will only get to JNB by early next week. Do ask me for information on the cheeses we supply in the shop. I will be happy to assist with ideas for cheese platters for when you are entertaining at home. We can prepare these for you and accompany them with some of Paul’s crusty baguettes. For details of cheese and pate price list for both shops please go to Pricelists

Veloute de poulet aux Herbes ProvenceEach week I cook a simple recipe using products from the shop or based on a French recipe. With the cold winter evenings in both cities I thought that a tasty, creamy chicken soup would be an ideal recipe to share with you. I used my favourite Herbes de Provence, the dried herbs from the south of France as they give a beautiful taste to any dish, we have them in several sizes in the shop. I also added some Creme Legere, a low fat French cooking cream which gives a velvety texture to the soup. You can see the list of my recipes on my website

A note for those of you living near the Gardens Shopping centre, there will be a Tree walk in the DeWaal Park on Sunday afternoon when Tielmann which will give you an insight into all the beautiful trees.

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Please let me know if you are base d in JNB and prefer to receive a newsletter which refers just to what is happening in our shop in JNB.
I hope you have a great weekend,
Regards
Suzanne

French Market News-Happy Workers Day-New Frozen baguettes from Paris-J’burg launching 9May-Recipe 17 2015 Veloute de Chou-fleur au Crème Légère a l’arome de Truffe

Dear French Market Shoppers,

Another long weekend is upon us and I apologise that my letter is coming out a day late on “Workers Day”. The delay is due to several reasons; one being the happy return of my younger daughter from NYC, so good to have her home (despite her walking into the shop today and breaking a wine bottle which I understand is a sign of good luck); the packaging and delivery of hundreds of dry goods for the J’burg shop and transporting this to couriers in the northern suburbs yesterday which entailed travelling through miles of afternoon traffic as everyone left early for the long weekend, getting lost and ending up underneath the railway station in Bellville, fortunately I got to the couriers just before they closed up; this morning I had to be at SAA cargo at the crack of dawn to collect kilos of pates and cheese and get back to open my shop by 8 30 for my early clients. (As you are all aware we do not close on Public holidays but finish early at 2pm) I had a great morning in the shop then continued preparing stock sheets for J’burg. After a quick tea by the sea, I am now back at my laptop preparing this newsletter, therefore I think today is aptly named just for me.

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My new range of frozen French butter croissants (R11) and Pains-au-chocolat (R13) has been so successful, with great feedback from clients who have tried them. I re-stocked on Monday as I sold out within 24 hours of launching them. I have now added frozen Demi-Baguettes (R13) – these are traditional white baguettes made in France in the half-length size, as this is more practical for storage in the freezer. They are already selling well so I really think I have found a soft spot in the Cape Foodie pleasures. Combined with the new range of French Jams and preserves that I brought in, you can have a traditional Parisian breakfast in the warmth of your home on cold winter weekends.

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I will be in J’burg from Wednesday to Sunday and filling the shelves of the new shop, training and working in the shop. Launching a new venture is really stressful with lots of unknowns and challenges to handle, I wonder if my venture partner really knew what he would be letting himself in for. He is doing all the hard work of decorating the shop and organising of all the operational side. Both of us are shattered but as everyone says “Africa is not for Cissies”. I know it is going to be great, once we have it all set up, as we already have a lot of interest from clients up there. Thank you to all of you who have told me that you have passed on the word to your friends in J’burg that the new French “cheese shop” opens on Saturday 9th May at the Patisserie de Paris and French Market JNB, 9 MacKay Avenue, Blairgowrie. The phone number is 011 326 0913.

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One new product I tried out this week was the French Crème Légère de Normandie a light, liquid cream from Normandy. This has only a 15% fat content but is really good for making sauces and soups as it gives a stunning creaminess to the texture without being too rich (1 litre box = R86). I made a beautifully creamy Velouté de Chou-fleur with a drizzle of truffle oil which gives a heavenly, earthy aroma to the soup. It is a really simple recipe and makes a perfect winter’s day lunch served with crusty French baguette or can be served as a starter. I will load the recipe to my site but due to time constraints here is the quick version:

IMG_9697Recipe 17-2015 Velouté de Chou-fleur au Crème Légère for 6 persons – boil a cauliflower for 20 minutes until soft, drain and blend until smooth. Make 500ml stock with either veal or beef stock, add to blended cauliflower, add in 500ml Crème Légère and blend again. Put mixture in saucepan and warm up gently until well heated but not boiling. Add salt and pepper to taste. Serve hot with a few drops of truffle oil drizzled over the top and little croutons or some crusty baguette.

I have lots of delicious cheeses in stock including some Goat’s camembert. There are plenty of pates which make for a lovely easy lunch and many more delicious treats. We are open every day this weekend so do pop in and sample something new. Remember that you can find details of the products and price list on this website.

Enjoy your long weekend, I look forward to seeing you again soon,

Regards

 

Suzanne

French Market News-New Frozen croissants & Pain au chocolat from France-Joburg opens 9May-Recipe 16 2015 Amuse Bouches aux Figues et Fromage a la crème

Dear French Market Shoppers,

One of the aromas that I love is the smell of butter croissants cooking, it always reminds of Parisian Patisseries where I would eat my morning treat with a delicious cup of coffee. I can never decide whether I prefer a golden flaky croissant to a Pain au chocolat, which is similar pastry to a croissant but wrapped around a baton of chocolate. The difference between croissant pastry made in France compared to the rest of the world is in the quality of the butter and flour. To produce a high risen flaky croissant you require a higher fat content in the butter as this enables the croissant to cook at a higher temperature and to rise better.

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This week I have finally sourced frozen croissants and Pain au chocolat, made in France by a leading bakery, that you just take from your freezer and pop straight into your oven and cook. They are due in tomorrow morning so come later in the day to stock up for your weekend breakfast treats.

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I am counting down the days to my daughter Nicky’s return, it is just one week left. As she will be staying with me to start off, I suddenly realised there were lots of odd jobs to do around the house. I duly went and bought an electric drill and started to try and drill into walIs to put up things like curtain tie backs. I did not realise how hard this would be and was terrified the drill would break so I was being overly cautious. Needless to say the raw plugs would not even go into the pathetic little holes I had drilled, in the end a very kind friend offered to help and fixed everything within a few minutes. I think I will stick to cooking it is much easier.

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Nicky will be helping in the shop the first week of May, while I train our new staff at the new venue in Johannesburg. So if you see a much taller and younger version of me, don’t be surprised. I am so excited, we officially open the new shop on Saturday 9th May so please tell all your friends in Jo’burg to pop in and say hullo on that Saturday 9th and Sunday 10th while I am there. The stock will be almost identical to here except that there, Paul Zwick, my joint venture partner, makes the most amazing baguettes and pastries, he is famous for his sour dough baguettes which is his passion. The location of Patisserie de Paris and French Market JNB is 9 MacKay Avenue, Blairgowrie. The phone number is 011 326 0913.

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IMG_9669 (400x342)It became fashionable with the Nouvelle Cuisine trend in France to serve bite sized dishes of food to tantalise diners’ tastes with compliments of the chef at the start of a meal. Named an “Amuse-Bouche” this translates as a mouthful of food that pleases or tantalises the taste buds. I decided that I could also use this term in this week’s recipe for a bite sized sweet dish served at the end of a meal, as the taste is tantalising and the portion small. With the arrival of my delicious range of French jams, I created a simple recipe with small layers of flaky pastry, spread with some of my divine American cream cheese (made from fresh cream and milk) and a layer of fig jam or some slices of fresh figs. Wine pairing was difficult as the figs have a lovely fresh taste, the jam is sweet and the cheese is really creamy so I think that a chilled, sweet Petit Guiraud Sauternes from the Bordeaux region is probably a good combination, alternatively a chilled San Leo Brut Prosecco, which is a fraction off-dry, sparkling wine from the Veneto region in Italy could also work well. This is a really easy peasy recipe, looks very attractive and tastes delicious. You can find the recipe on my website at http://frenchmarket.co.za/french-recipes/suzannes-weekly-recipes-for-2015/suzannes-recipe-16-2015-amuse-bouches-aux-figues-et-fromage-a-la-creme/

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We have lots of delicious French pates and cheeses in stock so do pop in and try something new.

Look forward to seeing you again soon,

Regards

 

Suzanne

French Market News-Bravo Schalk!-New French fruit preserves-Cream cheese-Chocolate croissants-Buche de Chevre-Recipe 15 2015 Champignons aux souffle de Cantal

Dear French Market Shoppers,

In Cape Town I believe that our winter starts right after the Easter weekend, no matter what the date is, I felt the chilly wind sweeping through me as the temperature dropped below 20C Degrees this week. I realise this is considered quite warm in other countries but here we are all starting to our dig out our winter wraps and several clients have been in to buy ingredients for cosy wintry style food such as cauliflower soup with grated Comte cheese. Luckily the sun will shine all this weekend and the day time temperature will be mid 20s so a bit of a reprieve.

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I was delighted to read yesterday, that one of our favourite Cape sportsmen, Schalk Burger, won the Laureus World Sports Award for Come Back of the Year in recognition of his courage and determination which helped him to recover from a serious illness and successfully return to the Springbok team.

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Many of you have asked me for a fruit preserve to accompany the cheeseboard and I have finally sourced an excellent range from a leading French brand that produces traditional, top quality fruit preserves. They only use natural ingredients without any artificial preservatives. The secret to the taste is in the quality of the fruit that has been carefully selected and in their savoir-faire. I now have the following range of fruit preserves: Fig, Cherry, Raspberry, Bitter Orange, Apricot and Strawberry. They come in 370g glass jars and prices range from R41 to R75 depending on the type of fruit.

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Another new product I have brought in is long-life croissants filled with chocolate cream. With wet winter weekends coming soon, these naturally leavened soft croissants have no artificial colouring nor non-hydrogenated fats. They are ideal to have in the cupboard for breakfasts when you don’t feel like going out in the rain to buy fresh ones. They come individually wrapped in a pack of 6 at R55 a packet.

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Tomorrow I expect to receive my regular top up of 100kgs + of cheese from Paris, so everything, including the Buche de Chevre will be back in stock by the afternoon. I have also managed to get more stock of the delicious American cream cheese made for a French company – like Philadelphia but better.

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I always need to find a new recipe for our regular Gourmet lunch and my turn this time was starters. One of the challenges is that the starter needs to be relatively light as we serve several courses; the other challenge is that it has to be the first time one makes the dish, so it is always an experiment. I decided to make a soufflé style filling for large field mushrooms. Firstly the mushroom base is light to eat and the soufflé filling is also fairly light. The secret is to use large field mushrooms with high sides which curl in a bit, forming a wall, as this helps the soufflé to rise, if the mushrooms are too flat the filling spills out and does not rise much (as I found out) but it still tastes good. It is also important to get the right temperature otherwise it does not rise. I used a lot of garlic in the sauce which gives the filling a pungent, almost truffly flavour. I sprinkled small croutons and crumbly bacon bits over the mushrooms which is not essential but adds an interesting saltiness to it. One advantage of the sauce is that it can be made the day before, then kept refrigerated until the dish is assembled. I paired it with the St Cosme Cotes-du-Rhone Rouge as it has a delicious earthiness which complements the flavours in this dish. You can see the recipe on my website at  http://frenchmarket.co.za/french-recipes/suzannes-weekly-recipes-for-2015/suzannes-recipe-15-2015-champignons-farcis-de-soufflee-au-cantal/IMG_9634 (400x279)

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Enjoy your weekend and soak up the last of the sun. I hope to see you in the shop again soon.

Regards

Suzanne

French Market News-Rosehip tea-Taste of Cape Town Festival-French charcuterie-Saucisson Sec-Rillettes-Recipe 14 2015 Financiers aux Framboises

Dear French Market shoppers,

Our weather continues to confuse us with some clients arriving in woolly hats and scarves on one day and sundresses the next and of course this has given rise to seasonal colds and flues. If you have been suffering as I have, I can recommend some of the new Rose-hop tea that I have started bring in as this is high in Vitamin C. But good news is that this weekend is looking good with temperatures in the mid 20s so you can still plan outdoor picnics with lots of lovely French cheese and pates.

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My great news this week is the decision of my younger daughter to return to Cape Town at the end of this month. After 9 years away in Europe and the USA working as a professional chef she has decided to come home to her roots and start setting up her own business. She believes that Cape Town is developing rapidly in the food industry, with many new and interesting venues opening up around the city and she wants to get involved. At my shop I have also seen a rise in the younger entrepreneurs and their families from France and other countries coming to set up their businesses in our city. It is really encouraging that despite our many challenges Cape Town is a great city in which to build a life. They also like the fact that they can still get hold of genuine French cheeses and pates here.

This weekend is a chance to explore some of these interesting foodie experiences with some of the best chefs of Cape Town at the Taste of Cape Town Food Festival which starts tomorrow and runs until Sunday.

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My charcuterie (meat) products continue to expand. I have managed to get a new stock of whole Saucisson sec and some pre-sliced saucisson with herbs which will be in the shop probably after midday tomorrow as well as some fresh Rillettes du Mans. I find that pates with green peppercorn are always popular so I have a stock of smooth pork and green peppercorn pate and some coarse textured duck and green peppercorn. I also have some of the coarse country pork and herb terrine and the ever popular pure duck liver mousse.

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In my cheese range this week I have about 20 wonderful cheeses from different regions of France. They range from gentle and creamy Bries to salty and pungent Roquefort. There is a cheese for each person’s taste and I believe that the best way to choose is to taste a different one each time you visit here.

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Easter weekend flew by and my elder daughter and son in law joined me here at the shop on Easter Sunday fro cake and coffee, as I was working most of the time. We shared some of the traditional Italian La Colomba cake which is shaped like a dove, it is very light and the taste of the candied fruit and almonds is quite delicious. I have a few of the 1 kg cakes left, these are now on special at R109

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Our Johannesburg venture at the Patisserie de Paris is on track but we are still looking for the right staff so do pass on any contacts to me that you think might be interested. Ideally I am looking to train up young people, the essential skills I am looking for are sales ability, friendly personality and a deep appreciation of French food.

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Talking of Patisseries, when I walk along the streets in Paris, I inevitably find myself being irresistibly drawn inside by the display of rows of beautiful cakes in the windows of the Patisseries (cake shops). In 1890 in the Banking District, near the Bourse, (the French Stock Market) Monsieur Lasne, a creative baker, started making gold ingot shaped small cakes, using mainly egg whites, almond powder, sugar and butter. He called these cakes Financiers (after the Bankers who liked to have small cakes on their way to work). They became very popular and subsequently many different variations on his basic recipe were created.

IMG_9613 (400x377)For this week’s recipe I made one of my favourites, the Financiers with fresh raspberries. These little golden, oblong shaped cakes are really easy to make and very light. The fresh taste of the raspberries balances the richness of the butter and the lovely flavour of almonds and vanilla. When I make a batch I find that they disappear almost as soon as they come out of the oven (me being the main cuplrit). They can be served as a desert or as a snack and they go beautifully with a small glass of iced Eau-de-Vie de Framboise (wild raspberry schnapps) from Massenez. See the recipe on my website at

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I hope you have a restful weekend full of good food. I look forward to seeing you soon.

Regards

 

Suzanne

Newsletter-Pecorino di Sardo-Crackers for cheese-Camomile Tea-Recipe 13 2015 Figues a l’Armagnac

Dear French Market shoppers

Today has been a big rush as everyone prepares for Good Friday or Passover. Please note my shop will be open every day this weekend until 2pm on the Public holidays and 5pm on Saturday as I know that many of you will be entertaining and need access to my divine cheeses, wines and other special products.

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I see lots of fit sporty people coming in to the Centre preparing for the 2 Oceans Marathon this weekend. If you need to carbo-load for the race do remember that I have Gluten free risotto which is very tasty.

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I have received a stock of the delicious Pecorino di Sardo. This hard, sheep’s milk cheese from Sardinia is quite special and has a beautiful flavour – do come and try it. I have also received a new stock of the Italian Doriano crackers which are perfect to go with cheese and not too salty.

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I have always enjoyed a cup of Camomile flower tea in France, it is very calming and restorative. I have managed to source some for the shop, plus some Rose Hip tea and some Mint tea which I enjoy chilled with ice.

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With autumn advancing upon us and lots of ripe fruit in the orchards I was tempted to try and make some fig preserve in Armagnac and some figs in syrup. I will mention that I have now found out why one must not open a jar of fruit cooked in syrup when it is still hot, as the liquid spurts out, burns the hand that made it and covers the kitchen with a sticky mess!

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My traditional French recipe this week of Figs preserved in Armagnac is really simple so I am putting the details here in the text and will write it up as soon as I get a moment.

Use 750ml of Baron de Pibrac Armagnac (from the French Market shop) for 1 kilo of fruit and 1 kilo of sugar plus 1 lemon (or parts thereof).

Boil the jar/jars in which you will store the fruit, to sterilise them. Lightly wash the figs to remove any dirt. Trim off the stalks. Pour the Armagnac and sugar into the large jar/s and shake to mix in the sugar. Cut the figs slightly twice across the top. Put the figs in the liquid in the jar/jars until full, using a wooden spoon to press them down a bit. Slice the lemon finely and place on top of figs. The liquid should cover the fruit. Close the jars and leave them in a cupboard for at least 2 months. That is all you have to do J. The difficulty will be to leave it alone for 2 months!

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For those of you following my news in Johannesburg, we hope to be opening by early May. Our plans are advancing well and we are really excited about the new site, many of you already know the wonderful baguettes made by Patisserie de Paris on MacKay Avenue in Blairgowrie. They were voted the best baguettes in Johannesburg. As soon as we have a definite opening date for the French Market inside PdeP I will communicate this to you.

Have a great, relaxed long weekend.

 

Best Regards

 

Suzanne

French Market News-Special Goat’s cheese-Harissa red hot chilly paste-Easter cakes-1kg Bries-Recipe 12 2015 Petits gateaux au Cantal

Dear French Market shoppers,

We have just passed the Equinox and our days are slowly getting shorter, more rain is falling and evenings are cooler. I think this may have drawn in the shoal of dolphins that I saw heading for the cove at Oudekraal, just close to the road, causing a traffic jam as people slowed to watch them frolic in the waves. Nature gives us such beautiful sights along our coastal road as we drive to work, that is why I prefer to live here rather other faster paced cities.

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IMG_9511This week I have received a small quantity of an organic, unpasteurised, Tomme de Chevre from Savoie produced by Schmidhauser. This firm textured wheel of goat’s cheese has a dry crust and an ivory coloured centre. It has a delicious, subtle flavour which derives from the alpine pastures where the goat’s graze. Another new product is some Goat’s cheese camembert from Poitou, an area which is famous for its goat’s cheese. I recommend serving the Goat’s camembert with a delicate Sancerre wine, and a Pouilly Fume wine with the Tomme de chevre.

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Another new product that I have received is Harissa de piment fort rouge made by Le Phare du Cap Bon in Tunisia (R25 a tube). Harissa is well known in France where there is a North African influence in some cuisine. For example it can be used in chicken couscous dishes or on kebabs.

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We are fast approaching Easter and I have a good stock of the beautiful La Colomba traditional Italian Easter cakes which can be served with a glass of champagne or the Cremant de Bourgogne, the sparkling wine from Burgundy. These also make beautiful gifts if you are invited out for a meal. I have also brought in a couple of 1kg Bries as these are ideal if you are entertaining a lot of guests. Do contact me if you would like me to prepare a platter of cheese for your Easter entertaining. We will be open every day however we will close early on the 2 Public holidays at 2pm on Friday 3rd and Monday the 6th April.

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One of my favourite cheeses is Cantal, a raw milk cheese from the Auvergne region. This delicious cheese was originally made by the Gallic tribe, the Arvernii, a powerful tribe that ruled a wide region of France in BC3. They were famous for having withstood the Romans during several battles until finally defeated in 121 BC. Their name was retained by the Romans to designate the region of Auvergne. This is an old volcanic area, in the heart of France, where they grazed their herds of cows. The cheese they made was so good that it’s production has continued for over 2000 years in this region.

IMG_9559 (400x387)For this week’s recipe I found an easy one on www-aop-cantal.com for bite sized Cantal cheese savoury cookies, which can be made by hand, in much the same way they would have been made by the Arvernii. I reckon you could also make these around a camp fire and bake them on a griddle as well. You would need to turn them once so that they get cooked on both sides. They are perfect to serve with a glass of wine before dinner or to munch on at any time of day. Of course the best wine to serve has to be the Puy de Dome Pinot Noir from Auvergne. You can find view this recipe at http://frenchmarket.co.za/french-recipes/suzannes-weekly-recipes-for-2015/suzannes-recipe-12-2015-petits-gateaux-de-campagne-au-cantal/

My Johannesburg venture is progressing well and we are sourcing our décor and staff. All is looking hopeful for an opening mid-April So if you have friends up there who would be interested in knowing about my products in Johannesburg please forward me their emails.

I look forward to seeing you in my shop again soon,

Regards

 

Suzanne

Newsletter-Gout de France -Gourmet dinner French Embassy Residence Pretoria-new cheese stock arrives-Recipe Fonds d’Artichauds mayonnaise citron

Dear French Market Shoppers,
On Thursday evening I was honoured to be invited to the French Ambassador, Elizabeth Barbier’s Gout France dinner at the Residence de France in Pretoria. This occasion was being replicated in 170 French Embassies and restaurants around the globe to celebrate UNESCO’s recognition of the cultural heritage of French Gourmet food. This was an occasion to celebrate the great French tradition of fine dining. Chef Andre Ahiba created an amazing 6 course gourmet dinner for us accompanied by fine French wines. The evening was also an opportunity to make friends with other professionals involved in the fine food industry and members of the French Trade delegation.

My visit to Johannesburg included finalising of the plans for my new shop and meeting various suppliers. There is already a lot of excitement up here about my new venture so I think it will work well. I love the buzz here in Joburg, the place really sizzles with energy but I am looking forward to being back in Cape Town tomorrow after experiencing the traffic up here. Take any distance you want to travel, and multiply the time it should take by 10 to work out how long the journey will actually take. I always use a GPS but even this cannot calculate the traffic jams. I was so busy concentrating on directions I nearly drove into another car. Luckily I missed him but I could see a lot heated sign language directed at me.

Back in Cape Town my new cheese stock has arrived so we have topped up with lots of delicious products for the weekend.

I have always loved home-made, traditional French mayonnaise, its thickness and texture complement many wonderful dishes. I have tried making mayonnaise with varying success and I admit to sometimes using the French mayonnaise in my shop as it is easier. One secret I have learnt is that the egg yolk must be at room temperature or it will not work.

My friend Georgina Farrell made us a delicious starter on Saturday which inspired me to try to copy it, for my weekly recipe, using some of my home-made lemon flavoured mayonnaise This dish is really easy and the grated Parmegiano adds a lovely flavour. I served it with some puff pastry however this can be replaced by crackers. The best wine to pair with it is definitely a sauvignon blanc, therefore I paired it with a fresh tasting Sancerre from the Loire Valley. You can see my recipe at http://frenchmarket.us3.list-manage.com/track/click?u=79f00c799b29ef6bbf001668c&id=cfc9f5b860&e=1246d9f52d

I look forward to seeing you again soon at the shop.
Regards

Suzanne

French Market News-Alain Huchon trophy winner-FM in the Times-Events in City- Goose/Duck fat-Saucisson Sec-Recipe Tomates Farcies au Cantal et Basilic

Dear French Market Shoppers,

It seems that many cyclists enjoyed the shortened route for the Tour last Sunday, we had the largest number of participants ever, with over 34,000 starting and many wearing red in solidarity with our Fire fighters. Hopefully most of you managed the course safely. I handed out the Alain Huchon trophy to Jamie Anderson from Australian, the fastest non-professional rider to compete. He told me that his friend won it last year and Jamie had entered the race specifically to try and win this trophy. There is an image on my “Suzanne FrenchMarket” Facebook page of the presentation of the trophy and also of the Admin start tent where we sorted 34 000 + entry cards.

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I was thrilled to have the La Cremerie -French Market shop included in the best 5 cheese shops in the region in The Times on Wednesday – I am still the only shop in Cape Town that specialises in French cheese and French products.

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A new product that arrived in the shop this week is the beautiful “La Colomba” Easter cake. The Italian’s have such a flair for stylish packaging and this is no exception. This light textured cake is similar to a panettone but it is shaped like a dove. It is traditionally given in Italy as a gift at Easter time. It is made by Loison a leading Italian cake maker. There are 3 types, the classic with fruit, one with chocolate and one with Zabaione – to die for!

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I have also received a stock of Goose fat and Duck fat (at last) and some delicious Saucisson Sec, long and thin and short and fat ones.

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We are having a busy sports time at present; I was delighted to hear this morning that RSA has made it to the quarters of the ICC World Cup and the Stormers are playing at Newlands on Saturday.

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Weather is looking good for this weekend, bit of cloud and temperatures in the upper 20s. There is plenty of activity in the city with “Infecting the City” public Arts festival see this link for all the details http://infectingthecity.com/2015/programme-browser/ As part of the Festival I note Jazzart Ballet is performing Melting Truth at Iziko SA Museum amphitheatre on Friday evening, should be beautiful. This weekend is also your last chance to see Pieter-Dirk Uys “Eish” at the Theatre on the Bay and “Cabaret” opens at the Athol Fugard. Al Bairre & Shortstraw are playing at Kirstenbosch on Sunday evening. So lots of entertainment to choose from. If you are entertaining friends do remember to order a cheese and pate platter from the French Market, it makes for an easy picnic or al fresco lunch.

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tomates farcies (19) (400x348)My clients often ask me for recipes without any form of gluten or starch. We have an abundance of good tomatoes in stock now and large ones can make a complete meal in themselves. I decided that I would make a light, summer supper using ripe tomatoes, fresh basil leaves and some delicious Cantal cheese. This cheese comes from the Massif Central, Auvergne, in the heart of the France. I receive it in a 10kg wedge. The crust is light brown and the centre is a lovely golden colour with a slight crumbly texture. The Cantal that I stock in the shop is the Entre-Deux, which has been aged for 6 months. For my recipe I used beaten egg to make the stuffing and blended in the Cantal and basil. It’s a really simple, tasty dish and satisfies one’s hunger and is easy to digest. I will admit to making some croutons to accompany it but this is of course optional. You can see the resipe at http://frenchmarket.co.za/french-recipes/suzannes-weekly-recipes-for-2015/suzannes-recipe-10-2015-tomates-farcies-aux-oeufs-cantal-et-basilic/

IMG_9420I decided to serve this dish with a wine from the Auvergne, the same region as Cantal, a Puy de Dome Pinot Noir from Cave Saint Verny. The Massif Central is an old volcanic region and the Pinot Noir enjoys the high altitude. This Pinot Noir is smooth; it has a lovely taste and a dark purple colour. The retail price is R160 at the French Market shop.

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As I have mentioned last week I am actively looking for a staff member for my new place in JNB, so if you have any suggestions please let me know. I will start interviewing next week.

I look forward to seeing you again soon at the shop.

Regards

Suzanne