With Castor Sugar

Pear Chutney

Posted on: 8th Mar, 2014by frenchie

With an abundance of delicious sweet, juicy pears available from our new stallholder Richard of The Sugar Pear Co, I thought I needed to add new pear recipe to my repertoire. Apart from eating a pear whole as a snack, I often make the classic French pear, rocket, walnut and blue cheese salad with a […]

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Gazpacho – Chilled Tomato Soup

Posted on: 8th Mar, 2014by frenchie

A favourite recipe for summer is gazpacho – chilled tomato soup. It’s great for lunch or as part of a meal for dinner. This year we’ve had an over abundance of tomatoes in the garden at home. I grew a type of Italian tomato from seed from the Franchi seed range that we sell. I’ve […]

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Pineapple Tart Tatin

Posted on: 7th Mar, 2014by frenchie

Last week in our bistro chef Lou decided to make mini pineapple tart tatins for dessert. I really enjoyed the combination of the sweetness of the caramel with the tartness of the fresh pineapple. This definitely wouldn’t work using canned pineapple. Ingredients (for 8 mini tarts): 1 fresh pineapple – peeled, eyes removed, cut into […]

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Madeleines

Posted on: 7th Mar, 2014by frenchie

I’m not sure what happened last week but suddenly I had the urge to bake something. As I’ve mentioned before I’ve never been a baker. Emma and Frances had to be taught by my mother. Anyway I thought I’d have a try at madeleines because I like their seashell shape and they’re a perfect size […]

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Frances’s Strawberry Tart

Posted on: 7th Mar, 2014by frenchie

With the start of the strawberry season our daughter Frances decide to add strawberry tarts to her repertoire of tarts that she bakes every week in our La Cigale kitchen. We sell them during the weekend on the bakery counter and during the week in the café. She’s come up with her own version of […]

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Apple & Tamarillo Tarte Tatin

Posted on: 7th Mar, 2014by frenchie

Tarte Tatins are an incredibly delicious and easy dessert, especially with the use of the Emile Henry Tarte Tatin set, which yields perfect results every time. Remember, you can use whatever fruit you desire for this dessert or alter the recipe slightly to create a savoury tarte. Ingredients for a 20-22cm x 5cm Emile Henry […]

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Gooey Lemon Slice

Gooey Lemon Slice

Posted on: 13th Feb, 2014by frenchie

Last week I was talking to our daughter Emma wondering what I’d do for this week’s recipe and thinking it was about time it was something sweet. She reminded me about this gooey lemon slice which we used to make in our café about 10 years ago. Surprisingly I found it in our recipe archives. […]

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Crepe Suzette

Crêpe Suzette Recipe

Posted on: 13th Feb, 2014by frenchie

The origin of this famous French dessert is somewhat disputed, but the strongest claim is that it was created out of a mistake made by a young waiter in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of […]

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Creme Caramel

Creme Caramel

Posted on: 13th Feb, 2014by frenchie

As seen on Masterchef New Zealand – It’s hard to find anyone who doesn’t like this dessert. Ingredients Caramel (for 6): 100g castor sugar Custard: 650ml milk 1 vanilla pod 125g castor sugar 3 egg yolks 3 beaten eggs Method caramel Place the sugar in a pot and heat till it dissolves and begins to […]

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Creme Brulee

Creme Brulee

Posted on: 13th Feb, 2014by frenchie

When at home in NZ it’s rare that I make a dessert. If I do something to have afterward our main course it will be cheese platter and fruit compote. However when I’m in France occasionally I do indulge in something sweet. One of my favourites is CREME BRULEE. Lou has given me a great […]

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