French Market Newsletter-January Sale Champagne, Cognacs, Brie, Delice and Comte vert-Weekly Recipe 52 Tarte aux Pommes

Dear French Market Shoppers

Bonne Année and welcome to 2015, may your year be full of Happiness and the fulfilment of your dreams and many wonderful meals shared with your friends and families.

My year has started this way with the announcement of my younger daughter Nicky’s surprise visit from New York to Cape Town next week. It has meant a flurry of activity in my house in the last few days to finish off all those décor items that I had not completed. For example I needed to hang some blinds. Easy thinks I, as I bring out a cordless drill and stand on top of tables to drill into the wall. Well many hours later I realised that my will power is much stronger than the physical strength required to drive screws into the walls, so with bruised hands and aching muscles, I had to resort to calling in extra help from my friend’s very kind husband. At least all is now ready and I can’t wait to show my new home to my little angel.

Our Festive Season at the French Market shop has been fantastic with a 20% growth on last December. The addition of my French alcohol range in July this year has extended my product range and the new charcuterie range all contributed to our success. I am now looking at some new ideas for additional lines for this coming year – watch this space.

IMG_9206 (400x385)I was really proud of myself to have kept producing my weekly recipe in 2014, even though not all of them are posted on my website yet (this is an action to be completed soon). For the 52nd and final recipe of the year 2014 I needed to choose a desert to serve at my good friend’s New Year’s Eve dinner. I wanted a dish that I could make the day before, that I could transport in a car without it falling all over the place or ending up in a creamy mess all over my beautiful dress if I slammed on the brakes or dropped it. I chose one of the most traditional and simple French recipes being a Tarte aux Pommes. This delicious desert takes a bit of time to prepare as you have to peel a lot of apples but it is not difficult to make. I decided not to take any shortcuts and even made my own pastry. The concentric rings of apple slices create a lovely pattern and this looks very attractive on the desert table. I add a tablespoon of Calvados (apple brandy) into the apple puree as this gives an extra depth to the flavour. I recommend serving a glass of chilled Calvados to accompany this tasty pastry dish. You can find this recipe here.

I have decided to follow the Retail tradition of a January sale and will be offering 20% discount off certain of the champagnes and cognacs for the next couple of weeks while stocks last. I will also do a special discount on some of my cheeses including the Bries, Delice and Comte Vert. So pop in and pick up some good bargains.

Look forward to seeing you again soon,
Regards
Suzanne

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