french and historical/traditional

151

Recipes

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Posted by French Tart  

Make up a large batch of rustic artisinal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead... MORE»

Recipe #340621

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Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Posted by French Tart  

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour.... MORE»

Recipe #338453

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French Chocolate Cake for Historic Recipe Buffs

Posted by Kimchi CQ  

We found this recipe torn from an old Sunday insert called "The American Weekly," dated August 31, 1952. (Online, I learned that this Sunday newspaper supplement was published by Hearst from 1896 to 1963, when it became "Pictorial... MORE»

Recipe #330507

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Traditional Buttery French Croissants for Lazy Bistro Breakfasts

(3 reviews) Posted by French Tart  

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming... MORE»

Recipe #327458

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Ahoy There! Moules Marinières - French Sailor's Mussels

(3 reviews) Posted by French Tart  

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic,... MORE»

Recipe #326393

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James Martin - Pan Fried Cod With Gremolata & Sauce Vierge

Posted by Um Safia  

Another wonderful James Martin recipe for two people. The full name if this recipe is ''Pan-fried cod with gremolata, new potatoes and sauce vierge'' but it would fit! MORE»

Recipe #326237

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The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Posted by French Tart  

Thanks to Sue L and Cookgirl for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking... MORE»

Recipe #322968

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Méli-Mélo:a Muddle and Medley of Heirloom Tomatoes

(2 reviews) Posted by French Tart  

Méli-Mélo is a wonderful French word which simply translated means a mixture, medley, assortment. selection or to use the old English word, a Muddle! This is a simple and yet stunning tomato salad, which relies heavily on assorted... MORE»

Recipe #322018

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Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

(1 reviews) Posted by French Tart  

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in... MORE»

Recipe #317396

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Summer Time Easy Courgette - Zucchini Carpaccio

(2 reviews) Posted by French Tart  

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any... MORE»

Recipe #315903

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Drunken French Country Chicken Au Gratin

(1 reviews) Posted by French Tart  

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh... MORE»

Recipe #314884

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Marinated Olives

Posted by JackieOhNo!  

There is a lovely little French cafe I have been to that serves the best olives on the table. The secret is in the marinade. Instead of purchasing seasoned olives from your local olive bar, try seasoning them yourself. You'll be very pleased... MORE»

Recipe #309755

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Beef and Vegetable Aioli Platter

Posted by JackieOhNo!  

This is basically poached meat and vegetables that takes on an air of elegance and sophistication. A nice change of pace to serve at your summer get-together. Adapted from Good Food Magazine, July 1987. MORE»

Recipe #309736

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Cold Double-Berry Souffle

Posted by JackieOhNo!  

Souffles are generally for the ambitious, but they are well worth the effort. While this one is not your traditional kind (there is no rising involved and worries that it will collapse), this one can be made ahead and brought out for a... MORE»

Recipe #309695

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Cheese Twists

Posted by JackieOhNo!  

Served in a napkin-lined basket, these are so attractive on your buffet or serving table. MORE»

Recipe #309685

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Brulot Charentais - Angel's Flames - French Flambé Coffee

Posted by French Tart  

Our local and very dramatic end of meal coffee - La Flamme des Anges - Angel’s Flames or Brulot Charentais certainly provides for lively end of dinner conversation! The sumptuous combination of fine quality Cognac, rich brown coffee and dramatic... MORE»

Recipe #303294

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Bread and Butter Pudding French Toast Sandwiches

(2 reviews) Posted by French Tart  

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert.... MORE»

Recipe #300509

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Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet

(2 reviews) Posted by French Tart  

A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is... MORE»

Recipe #299133

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Petits Pois à La Française - French Style Peas

(2 reviews) Posted by French Tart  

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe... MORE»

Recipe #297872

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Roast Balsamic Beetroot With Walnut Crusted Hot Goat's Cheese

(1 reviews) Posted by French Tart  

A wonderful combination of roasted beetroot in a balsamic, garlic and olive oil dressing, served with melted walnut crusted goat's cheese and a side salad of baby salad leaves. I made this recipe up for a light lunch for B and B guests one day;... MORE»

Recipe #295532

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