french and historical/traditional

189

Recipes

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

(5 reviews) Posted by French Tart  

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but... MORE»

Recipe #288321

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Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut)

Posted by Celticevergreen  

Was served this recipe by friends. Favorite of the family! MORE»

Recipe #286746

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Canelés De Bordeaux - French Rum and Vanilla Cakes

(8 reviews) Posted by French Tart  

Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago... MORE»

Recipe #286400

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Pancakes With Lemon and Sugar for Shrove Tuesday - Pancake Day

(5 reviews) Posted by French Tart  

This is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a... MORE»

Recipe #283565

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Quatre Épices - French Four Spice Mix from the Auberge

(1 reviews) Posted by French Tart  

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice... MORE»

Recipe #283280

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Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Posted by French Tart  

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in... MORE»

Recipe #282605

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Gigot a La Cuillère - French Slow Cooked Spoon Lamb

(5 reviews) Posted by French Tart  

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence... MORE»

Recipe #281177

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Tourtiere Turnovers

(2 reviews) Posted by Chef #642925 Gertrude from the Granite Planet  

A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g... MORE»

Recipe #279328

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Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

(4 reviews) Posted by French Tart  

A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure... MORE»

Recipe #272932

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Auberge Cheddar Cheese and Ham Breakfast Buns - Muffins

(3 reviews) Posted by French Tart  

These are what the French call "cakes" - they are little savoury buns or muffins - and are always requested for breakfasts in the Auberge. They are delicious split and spread with herb and garlic cheese when warm - or serve them... MORE»

Recipe #272930

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Celebration Hot Rum Buttered Cider - Cider Hot Toddy

(3 reviews) Posted by French Tart  

This spiced and hot rum buttered cider toddy is a wonderful drink throughout the cold winter months, and is perfect during the Festive Holiday Season as well. I use Scrumpy or local French Breton cloudy cider for this, which I believe is called... MORE»

Recipe #272371

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Moules Frites - French Bistro Style Mussels and Chips/Fries

(1 reviews) Posted by French Tart  

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home... MORE»

Recipe #271596

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A Partridge in a Chocolate Truffle Tree!

Posted by French Tart  

This is such a wonderful way of serving your chocolate truffles at Christmas or New Year - or indeed any special winter festival! I do make my own truffles for this, but you can buy ready-made truffles for ease and speed of course! I love to see... MORE»

Recipe #270171

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Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

(1 reviews) Posted by French Tart  

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make... MORE»

Recipe #268740

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Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)

(1 reviews) Posted by Mad Maryno  

Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time. MORE»

Recipe #259666

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Alsatian Goose With Pears

(1 reviews) Posted by Celticevergreen  

My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother. MORE»

Recipe #258253

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Madeleines - Mini Ones!

Posted by Tina and Dave  

This comes from the Cookshops.com website where I bought my mini-madeleine mould! The timings don't include the hour the mixture spends in the fridge! MORE»

Recipe #256487

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Twice Baked Outdoor BBQ Baby Potatoes

(2 reviews) Posted by French Tart  

This is how we cook our leftover baby spuds, when we have any leftovers that is! Therefore, I often find myself cooking up a pan of these potatoes, in order for them to be grilled or baked on the BBQ! Quantities given are assuming that there will... MORE»

Recipe #255465

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Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

(4 reviews) Posted by French Tart  

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I... MORE»

Recipe #255453

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Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

(1 reviews) Posted by French Tart  

A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche!... MORE»

Recipe #254971

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