Tarte aux pommes
A traditional French apple pie with layers of apples on top of an apple puree to which I added some Calvados (apple brandy) for extra flavour.
Suzanne’s weekly recipes for 2014
Confit de Canard aux Champignons
Duck Confit with Mushrooms, a traditional duck confit, cooked slowly in it’s own fat.
Porc au lait
A slow cooked pork fillet with a puree made with the cooked vegetables, this adds another dimension to the taste.
Gratin Dauphinois
Gratin Dauphinois is a traditional potato bake made in the Dauphine region in South Eastern France.
Confiture d’Oignons et Gelée de Pineau des Charentes pour accompagner du foie de canard
Sweet Onion preserve and jelly made with Pineau des charengtes, delicious accompaniments for duck liver.
Petites Brioches
A light delicate yeast cake made with eggs and butter serve for breakfast or as a snack with a sweet or savoury filling.
Baba au Rhum
A traditional, delicate yeast cake drenched in a rum syrup can be served with Chantilly cream.
Sorbet a l’Orange
A delicious and refreshing fresh orange sorbet flavoured with Cointreau a liqueur made from Cognac and orange.