FRENCH MARKET RECIPES

French Market Recipe 2024 30 Pie aux Pommes Apple Pie

French Market Recipe 2024 30 Pie aux Pommes Apple Pie

For my recipe this week I decided on a typical American dish to celebrate the 4th of July, an apple pie, this one is made with a shortcrust pastry made with French butter, this is easier to make than puff pastry. The apples are chopped up then covered with pastry and baked in the oven, it is one of the simplest desserts to make and tastes great, especially in our chilly winter weather. I suggest pairing this with a shot of Calvados, the apple brandy made in Normandie.

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French Market Recipe 2024 28 Confit de canard et truffe noire Slow cooked duck legs and fresh truffles

French Market Recipe 2024 28 Confit de canard et truffe noire Slow cooked duck legs and fresh truffles

One of my favourite dishes is Confit de Canard, not only does it taste delicious, but it is quick and easy to prepare. My favourite is to use the duck fat to roast potatoes because duck fat can obtain a higher temperature than other fats and gives a beautiful golden crispy crust to the potatoes. I recommend adding some freshly grated black winter truffles over the potatoes. See recipe below. Serve the duck hot, on a large platter, surrounded by the potatoes and topped with thinly sliced fresh truffle. Pair with a Merlot wine from Bordeaux, such as Les Tours de la Roque Merlot 2018 from St Emilion available at our shop or order online.

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French Market Recipe 2024 27 Pasta marinara de Los Angeles Los Angeles seafood pasta

French Market Recipe 2024 27 Pasta marinara de Los Angeles Los Angeles seafood pasta

Staying with a great chef (my daughter Nicky) turns each meal into a feast, even the simplest dishes taste so good because of the combination of the spices and herbs that are added into the sauces. There are so many recipes that Nicky has made, just in this week, that I wish to share with you. Her concept has always been “farm to fork” using the freshest local ingredients to get the healthiest and tastiest meals. We had a seafood pasta dish that was easy to prepare and tasted amazing. A combination of fresh shellfish and white fish with baby tomatoes, onions and herbs cooked in lots of olive oil, tossed over fresh tagliatelle.

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French Market Recipe 2024 26 Les Madeleines

French Market Recipe 2024 26 Les Madeleines

For this week’s recipe I decided to share my recipe for Madeleines, these are traditional small, sponge cakes which are baked in pans with a distinctive shell-shaped base. They originated in Lorraine and are very popular in France. I love them and enjoy having them in the kitchen when I feel like a little sweet snack at the end of the day. They are not difficult to make if you have the madeleine-shaped baking pan, if not substitute a small muffin pan, it won’t look quite the same but at least they will taste good. There are many different variations of this traditional cake, I used an old French recipe with rum and added lemon zest which gives a delicious flavour, see recipe below. I suggest pairing with a glass of Louis Latour Macon Lugny Chardonnay as this wine has a hint of citrus.

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French Market Recipe 2024 25 Gateau d’Amande Almond cake

French Market Recipe 2024 25 Gateau d’Amande Almond cake

For my recipe this week I decided to share one of my favourite desserts for a home-made cake. I have memories from my earliest childhood of my mother’s freshly baked cakes. My daughter Nicky has followed in her footsteps and makes a whole variety of wonderful cakes picked up from her travels and cooking with chefs from all over the world. This recipe is really easy to make. Originally from Spain, this almond cake is a dense, crunchy cake with great flavour and moist texture. The flavour of the lemons and almonds plus the moisture provided by the olive oil are typical of Spanish food. What I like is that it is not smeared with a layer of sweet icing but is just accompanied by a bowl of crème fraiche or thick yoghurt. The cake is easy to digest after a rich meal. I suggest serving it with a glass of Mailly Grand cru champagne as this pairs well with the flavour of the cake.

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French Market Recipe 2024 24 Hachis d’agneau Lamb cottage pie

French Market Recipe 2024 24 Hachis d’agneau Lamb cottage pie

My recipe for this week is a simple family supper dish called Parmentier d’Agneau. This dish is based on the well-known Hachis Parmentier (cottage pie). In this recipe lamb mince replaces beef mince and Epoisses cheese is added to the mashed potato, plus a side sauce of garlic. This is a good dish to serve in winter, it smells great and is warm and filling. For a wine pairing I would recommend a glass of La Maze Merlot made by Comte de Thun in Gaillac.

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French Market Recipe 2024 22 Tarte aux pommes et Calvados Apple tart with Calvados

French Market Recipe 2024 22 Tarte aux pommes et Calvados Apple tart with Calvados

For my recipe, this week I decided to share a dessert that can be made a day ahead, if you have a busy schedule and short of time to prepare your meal. Apples grow in abundance in the northern part of France, particularly in Normandie. Apart from the world-famous Camembert from Normandie, there is also a spirit called Calvados, which is made from the little apples growing in this region. Calvados is an apple brandy and like brandy has various ages which have different types of flavour. This Tarte aux Pommes et Calvados recèpe combines apples and Calvados. It does take 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 (you can also use readymade shortcrust pastry). The concentric rings of apple slices create a lovely pattern which look very attractive on the dessert table. The addition of Calvados into the apple puree gives an extra depth to the flavour. You could also sprinkle a little Calvados over the tart after you finish baking if you really want to enhance the aroma. I recommend serving this tart warm with a dollop of thick fresh cream, and a glass of chilled Pere Magloire Calvados available at our shop or order online.

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French Market Recipe 2024 21 Lemon and Vanilla cheesecake for Mothers Day

French Market Recipe 2024 21 Lemon and Vanilla cheesecake for Mothers Day

For Mother’s Day celebration on this Sunday I decided to share a recipe for a lemon and vanilla cheesecake that does not require any baking, just mixing. It is one of my earliest recipes that I used to make regularly as it is fairly foolproof. I have adapted it by using vanilla seeds from Madagascar, instead of essence, as I now have this beautiful flavoured ingredient in my shop and I added lemon zest as I enjoy the taste. The idea of decorating with fresh berries and edible flowers is easily accessible now through our local Woolies shop.

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French Market Recipe 2024 20 Porcinis et pancetta

French Market Recipe 2024 20 Porcinis et pancetta

Porcinis, or Cepes as they are called in France, are one of my favourite mushrooms with their wide caps, spongy under cap and thick stems. They have a deep flavour and can be found in many French and Italian countryside recipes where large forests abound. In South Africa they grow in Autumn (April May). Our current stock comes from the SAPI pine forests near Kokstad, where the porcinis grow in the clean sandy soil underneath the trees. When cooking the porcinis the hats are usually sliced lengthways and the stalks horizontally as they are thicker. Start by frying the stalks first, then the sliced caps last as they cook much faster. This week’s recipe is a simple to make dish of thick slices of Porcinis wrapped with crispy fried pancetta, some slices of garlic and fresh Rosemary. These flavoursome mouthfuls can be served as a starter before the main meal or as a light main course. I suggest pairing them with a Louis Latour Pinot Noir from the Ardeche.

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French Market Recipe 2024 19 Casserole de Lentilles de Puy Puy Lentils Casserole

French Market Recipe 2024 19 Casserole de Lentilles de Puy Puy Lentils Casserole

This week’s recipe is to match our cooler autumnal weather with a filling and hearty casserole made with the unique Lentille Verte de PUY AOP (green lentils from the Valley of Puy), chunky bacon and tomatoes flavoured with Herbes from Provence which add their own unique flavour. Serve this with a crisp baguette to mop up the sauce and pair with a full flavoured wine from the slopes of the Rhone Valley, such as the Cotes du Rhone Rouge Pavillon St Pierre made by Maison Bouachon. This is a blend of 5 local cultivars Grenache, Syrah, Mourvedre, Carignan and Marsellan, full of flavour. A good value French table wine at R240 available from our shop or via our online website.

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French Market Recipe 2024 17 Soupe betteraves et céleri Creamy beetroot and celery soup

French Market Recipe 2024 17 Soupe betteraves et céleri Creamy beetroot and celery soup

I always enjoy a hot soup on these cold evenings, I find it is a very “comforting” food. Fresh vegetable soups are really easy to make, and you can also freeze some for another meal. For this week’s recipe I have a tasty, gluten-free beetroot and celery soup made without a flour thickener, which is rich, creamy, and warming. It can be served as a starter or main course. I recommend pairing this soup with a glass of Louis Latour’s Pernand Vergelesses 1ier Cru, a Chardonnay from Burgundy that has been aged in oak barrels for at least 10 months. The wine has a garnet colour and an intense flavour.

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French Market Recipe 2024 16 Pasta à la sauce de bœuf et porcinis Pasta with a beef and porcini sauce

French Market Recipe 2024 16 Pasta à la sauce de bœuf et porcinis Pasta with a beef and porcini sauce

For my recipe this week I decided to share a recipe which combines the earthy flavour of the porcini mushrooms with a slow cooked meat and bacon pasta dish. It is easy to make and ideal for a cooler autumn meal. You need a strong flavoured Burgundian Pinot Noir to pair with the earthy flavours of this dish. See recipe below. I suggest serving with an intensely flavoured Burgundian Pinot Noir Santenay Maladiere Premier Cru 2018 from Domaine Prieure Brunet available at our shop.

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French Market Recipe 2024 14 L’Agneau au Pate de figues Lamb with Fig topping

French Market Recipe 2024 14 L’Agneau au Pate de figues Lamb with Fig topping

For Easter Sunday lunch I suggest serving some roast lamb. Lamb shanks are ideal for a small main course. This week’s recipe is roast lamb shank, stuffed with garlic and rosemary and baked with fresh figs. This is very easy to make, after slow cooking the meat, take the baked figs, meat juices, rosemary and garlic and blend them into a thick fig paste and spread this over the top of the meat. The rest of the paste can be served as a side accompaniment with roast potatoes. See recipe below, this recipe could also be slow cooked over a braai. I recommend pairing this flavoursome dish with a glass, or two, of Chateau du Raux, Cru Bourgeois, from the Haut-Medoc region of Bordeaux. This 2016 vintage is made from equal quantities of Cabernet Sauvignon and Merlot grapes. The wine has an intense red colour and complex aromas of spice and fruits, with a smooth feeling in the mouth and balanced tannins. It is produced from grapes grown in the Chateau du Raux vineyards which date back to the 1879. The vineyard is located between Pauillac and Margaux in the Graves area of Cussac-Fort-Medoc.

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French Market Recipe 2024 13 Salade de chevre chaud aux figues Toasted goat’s cheese and fig salad

French Market Recipe 2024 13 Salade de chevre chaud aux figues Toasted goat’s cheese and fig salad

I find that the flavour of goat’s cheese changes considerably when it is warmed up. Try toasting slices of our Buche de chevre (goats cheese shaped like a wooden log) in a dry frying until browned beautifully on both sides, the outside becomes quite crisp, and the inside is lovely and squidgy. The sweet taste of the figs in season is an excellent balance to the tangy flavour of goat’s cheese. I decided to create an easy salad with rocket leaves, sliced figs, fried goat’s cheese topped with toasted walnuts. This salad is colourful, and the tastes all complement each other. I recommend pairing this salad with a glass of Comte Lafond Sancerre, a beautiful Sauvignon blanc from the Loire valley, where you get some of the best goat’s cheese in France.

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French Market Recipe 2024 12 Mousse de foie de canard Duck liver mousse

French Market Recipe 2024 12 Mousse de foie de canard Duck liver mousse

A new product we started stocking recently was frozen duck liver (produced in ZA). For my recipe today I decided to make a traditional smooth duck liver mousse. The duck’s livers are cooked in white wine, then shallots, garlic and apple are added. These are blended with cream and butter, finally cognac is added to the mousse. Its really delicious, see recipe below. I have ordered in some Brioche loaves for this weekend as I reckon these will pair well with this recipe.

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French Market Recipe 2024 11 Spaghetti a la sauce de pesto Spaghetti with pesto sauce

French Market Recipe 2024 11 Spaghetti a la sauce de pesto Spaghetti with pesto sauce

One of the important elements, that I find in simple Mediterranean country recipes, is the taste of the core ingredients. When these ingredients are local plants that are well suited to a particular soil type or environment, they thrive and have a greater depth of flavour. One such simple dish is pasta with a pesto sauce. A fresh basil pesto is one of the easiest sauces to produce if you have the right ingredients. Basil thrives in our region and the flavour is excellent. Another key ingredient is the 18-month matured Parmigiano Reggiano from Italy that we stock, this adds a beautiful depth to the taste and the third is pine nuts, which add a delicious tang. Mixing this sauce with a simple plate of spaghetti creates a dish full of flavour and is ideal for carbo-loading for cyclists. See recipe below. I suggest serving this dish with a glass of rose from Provence, such as the Whispering Angel rose available at our French Market shop or online at www.frenchmarket.co.za.

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French Market Recipe 2024 07 Parfait aux marrons Chestnut Parfait

French Market Recipe 2024 07 Parfait aux marrons Chestnut Parfait

We have received a new stock of vanilla pods and vanilla paste from Madagascar. This vanilla is known as Bourbon vanilla, named after the original name, given to Madagascar and surrounding islands, Iles de Bourbon. 80% of the world’s vanilla grows mainly in the humid Northeast corner of Madagascar. The pods are very sensitive, therefore the cultivation and harvesting of vanilla is labour intensive, as it is all done by hand. This Bourbon vanilla is the most popular in the world due to the rich dark flavour which brings a depth of taste to the dishes where it is included. The vanilla paste is vanilla seeds in a sweet thick mixture that can be added to various dishes. This week’s recipe is an ice cream chestnut parfait, a combination of vanilla caviar (seeds from vanilla pods) chunky bits of chestnuts, lots of cream, eggs, and sugar plus a dose of Cognac. For wine pairing you could try sweet wines with the dessert, such as a Sauternes from Bordeaux or a Cognac will also pair well.

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French Market Recipe 2024 06 Liqueur de figue Fig liqueur

French Market Recipe 2024 06 Liqueur de figue Fig liqueur

From the abundant orchards many liqueurs are also made with the fruit harvest. My French neighbour, Corinne gave me an interesting Fig Liqueur recipe, which I thought I would share with you because I have not come across something like this before. I know most of us in the Cape have fig trees somewhere close by, so it is easy to find the baby fig leaves. She uses “Eau-de-Vie” (Water of Life) clear white spirit which I presume can be found in a bottle store otherwise use a bottle of schnapps as the base. The young fig leaves are cooked with the sugar and Eau de Vie then preserved. The flavour of this liqueur is similar to Chartreuse, the green liqueur made by the monks from herbs in the Grenoble region. Serve the liqueur slightly chilled with some little sables (small butter biscuits) or pistachio macarons.

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French Market Recipe 2024 05 Boquerones aux oeufs mayonnaise White anchovies with egg mayo

French Market Recipe 2024 05 Boquerones aux oeufs mayonnaise White anchovies with egg mayo

One of my favourite fishy tastes is white anchovies. The most famous come from the Cantabrian region in Spain, where the sea waters are deep and chilled. One way to prepare the anchovies is by preserving them in vinegar, oil, garlic, and parsley, known as Boquerones. We have just received new stock in our shop. These are often served as a popular aperitif dish. In my recipe this week I combined Boquerones and egg mayo to make a tasty starter. I suggest serving this with a chilled rose, made by Gerard Bertrand, grown on the slopes of the Hills of the Roses, right on the edge of the Mediterranean Sea.

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French Market Recipe 2024 04 Poulet rôti au miel au truffe Roast chicken with truffle honey

French Market Recipe 2024 04 Poulet rôti au miel au truffe Roast chicken with truffle honey

We have received a new stock of honey flavoured with truffle from Italy. This unusual combination makes an interesting baste for a roast. Chicken has the delicate flavour that one needs for truffles as you don’t want to overpower the truffle taste. This week’s simple recipe is roast chicken basted with truffle honey served over a bed of spaghetti, tossed in light cream and sprinkled with black truffle salt. I think the best pairing would be with a glass of Louis Latour’s Valmoissine Pinot Noir from the Vars region at the southern end of Burgundy.

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French Market Recipe 2024 02 Salade de choux rouge et noisettes grillees Red cabbage and toasted hazelnuts

French Market Recipe 2024 02 Salade de choux rouge et noisettes grillees Red cabbage and toasted hazelnuts

For salad dressings we have received stock of French Hazelnut Oil, this has an intense roasted nutty flavour. With a high Vitamin E content, it is considered very healthy and can also be used as a beauty product for one’s hair as it is not as oily as olive oil. Hazelnut il is not normally heated but used at its natural temperature. I found a simple salad recipe with red cabbage, hazelnuts and hazelnut oil which is good for a summer picnic. I suggest pairing with a glass of our Petite Sirene Rouge, a Cabernet Sauvignon blend from Bordeaux.

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