Suzanne’s weekly recipes for 2016

Welcome to my recipes for 2016, Each week my daughter and  I cook a new recipe based on an ingredient in my French Market shop or just something that inspires us. Please click on the links below to get to the recipe page. Do email me if you have any questions at suzanne@frenchmarket.co.za  Have fun and enjoy the food.

 

IMG_20160107_221042 (400x313)Suzanne’s Recipe 01-2016 Soufflee d’Epinards et Pecorino. A colourful and tasty soufflé made with purée of spinach, a Béchamel sauce and Pecorino di Sardo. Created 7January 2016

.

IMG_20160111_212008Suzanne’s Recipe 02-2016 Salade d’oeufs farcis au Cognac. In this really simple recipe all you need to create this tasty dish is to hard boil eggs and assemble the ingredients. Created 14January 2016

.

IMG_20160117_133250 (400x335)Suzanne’s Recipe 03-2016 Rouleau de Saumonf fume farci a la creme de fromage. A beautiful salmon roll stuffed with layers of different flavoured cream cheese. Created 21st January 2016

.

IMG_20160128_224941Suzanne’s Recipe 04-2016 Salade aux Anchois et Parmigiano Reggiano. A light summer salad flavoured with a tasty anchovy dressing. Created 28January 2016

.

IMG_20160131_153115Suzanne’s Recipe 05-2016 Tarte Peche Nichole. Made with the ripest peaches and a frangipane base this delicious tart is ideal for a summer lunch. Created 31January 2016.

.

IMG_20160211_213822_edit (368x400)Suzanne’s recipe 06 – 2016 Salade de chevre chaud et figues. A decorative and easy to make salad of warm goat’s cheese, fresh figs, rocket topped with toastedwalnuts. Creaated 11th February 2016.

.

IMG_20160217_204102 (400x293)Suzanne’s recipe 07 – 2016 Frittata de Coeurs d’Artichaut et Comte. A quick and easy, oven baked egg omelette of Artichoke hearts and Comte cheese, toped with tangy rocket salad and grated parmigiano reggiano. Created 18th February 2016

.

IMG_20160224_211737 (400x350)Suzanne’s recipe 08 – 2016 Risotto vongole con sepia nero. This black coloured risotto is made with squid ink and small clams and has a delicate fish flavour. Created 25th February 2016.

.

IMG_20160303_211404Suzanne’s recipe 09 – 2016 Tagliatelle avec Pesto du Jardin. A traditional and simple pesto genovese recipe made with fresh basil from the gardin, toasted pine nuts, garlic and aged Parmigiano Reggiano. Created 3rd March 2016.

 

Suzanne’s recipe 10-2016 Croque Monsieur. The original French toasted cheese

 

Suzanne’s Recipe 51-2016 Gougere au Saumon. Delicate savoury choux pastry balls filled with salmon and cream cheese