Fait Maison: Recipes from a Kiwi in France

Fait Maison: Recipes from a Kiwi in France

Rachel Panckhurst

Language: English

Pages: 107

ISBN: B00RLD91PE

Format: PDF / Kindle (mobi) / ePub


Fait Maison. Recipes from a Kiwi in France is both a récit de vie and a voyage culinaire, a personal and culinary voyage. The author includes over 100 recipes from friends, family and colleagues, as well as her own. All are simple, delicious, quotidien or day-to-day recipes for homemade food, with a French and Mediterranean influence. The book is enhanced by French words, expressions and lively personal snippets. It is written by a New Zealander with a long live-in experience of France, spanning more than three decades, and gives a new perspective for English speakers on international influences in cuisine.

Rachel Panckhurst went to Montpellier, France, at the age of eighteen, to learn French in a one-month intensive course. Thirty-five years later, she is still there and holds dual nationality. Since 1992 she has been a maître de conférences (senior lecturer/associate professor) in French computational linguistics at the University of Montpellier

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often gas, and therefore measured by thermostat, not always in Celsius. I have standardised these measures for international use. Unless otherwise specified, most recipes cater for four to six people. Yeast/baking powder: In France, self-raising flour is seldom used. Plain flour is preferred, with added (11 g) sachets of levure chimique — chemical yeast — of which the Anglo-Saxon equivalent is baking powder. It contains starch, sodium bicarbonate and sodium pyrophosphate. All of the recipes in

the sugar, salt, pepper and leave to simmer for 20 minutes. Quarter the burrata. Cut each cutlet/escalope in half, add a pinch of salt, pepper, place a couple of basil leaves, the burrata, roll and use a wooden toothpick to hold in place. Cook the pasta for the required time (indicated on packet) in boiling salted water, then drain. Fry the saltimbocca for 3 minutes on each side, cover and place in a warm oven for 4 minutes. In a large casserole, put remaining oil and keep cooked farfalle warm.

500 g boned beef or chuck steak cut into cubes 1.5 kg potatoes 300 g onions 3 cloves garlic, chopped 1 bouquet garni: parsley, thyme, bayleaf 1 bottle of dry Alsace wine (Sylvaner) Marinate meat the day before with wine, onions, bouquet garni, salt and pepper, in the refrigerator. In the baking dish (see below), place a layer of sliced potatoes, then meats, then sliced onion. Repeat until all ingredients are used. Wet with white wine and season. Vegetables (and pigs’ trotters!) may be

sticking; add red wine and simmer so as to let the wine evaporate. Add minced meat and cook for several minutes. Add tomatoes, stir, sprinkle over chopped basil and leave to simmer on a very low heat for 1½ to 2 hrs, stirring from time to time. Halfway through cooking add another chopped garlic clove. Preheat the oven to 200°C, cut the mozzarella into small cubes. In a rectangular ovenproof dish, layer with bolognaise sauce, mozzarella cubes, then lasagne sheets, then start over again (sauce,

while we were waiting for the famous Tour de France cyclists to power up the hill. She was there with her 2-week old baby, Julian, also waiting to enjoy the excitement. We became friends and have often shared a meal together at her house along the street or mine, before she and her family moved to Gabon, then later to Alsace! She is a fantastic cook, an American who has lived in different French-speaking African countries for over 20 years. As a result, her cuisine has delicious international

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