My wife (French) and I (English) love food and cooking food for both ourselves and our friends.
We thought we'd share the experience with you through the resources we use on the web to help us prepare and eat great food every day.
I used to have my own restaurant business and have been behind a few bars in my time - so expect the odd coctail tip as well.
My wife is a Parisienne with an eye for sourcing great products whether it be Tunisian olive oil or Moroccan Orange blossom water - whatever she finds we'll let you know about it here!
Simple Family Dinners
Introduction to a way of ife
There can be a real pleasure in cooking: experimenting with tastes, textures, creating your own recipes, this is fun! And, on the practical side, it helps keeping costs down as well.
My husband and I have taken the option to reduce the usage of processed food to a bare minimum, as well as to cook for both our dinners and lunches.
But this also requires a lot of organisation: planning the food for 4 days ahead (can't wait until we have a proper big fridge to be able to do only one weekly shopping!), taking the time to cook...
This is why we've hunted for easy to do/ easily portionnable recipes. Here are some of my favorites...
My husband and I have taken the option to reduce the usage of processed food to a bare minimum, as well as to cook for both our dinners and lunches.
But this also requires a lot of organisation: planning the food for 4 days ahead (can't wait until we have a proper big fridge to be able to do only one weekly shopping!), taking the time to cook...
This is why we've hunted for easy to do/ easily portionnable recipes. Here are some of my favorites...
Easy Tabbouleh
Today, I'll give you my tips on how to do a fragrant taboule (French for Tabbouleh)....actually I'll be sharing my recipe instead of going to the gym: shame! Not sure my instructor will like the way I prioritize things : sorry Sam!
This taboule is a very nice, hassle free recipe that, once again, is easy to make for 2, 4, but also 1 or 3, or 6 portions!!
However, do not forget this needs to be chilled for a while: so the recipe will take about 1/2 an hour to do, but it will taste even better if you leave it the fridge for a couple of hours. Of course, as the vegetabe have to be cut in very small bits (but not pureed, meaning the best way to do it is..by hand)the more portions you are doing, the longuer the preparation time.
The ingredients are per person:
50 g couscous
1 small continental spring onion (or what we call in France, "oignons grelot")finely chopped.
1 tomato
1/4 cucumber
Juice of 1 lemon
a generous handfull of freshly chopped mint and 1/2 a handfull of freshly chopped parsley.
1 tablespoon of olive oil
salt and pepper.
Put the couscous in a bowl and pour over the lemon juice. Add the olive oil and mix together to ensure the grains are well coated. Add the onion.
Cut the tomoatoes in very small cubes. Make sure you keep the juice. Add the tomato with grain and juice to the couscous.
Cut the cucumber in very small chunks about the same size than the tomato. Deseed and add them to the couscous too.
Add the herbs, salt and pepper to taste and chill in the fridge for a few hours.
The difficulty is to find the right balance between dryness and moisture: so you may need to try this out a few times before you get the recipe to your liking!!
Now, you can also add a small handfull of sultanas, or even a few toasted pinenuts. They are a nice option but, personnally, I prefer without.
This goes really well with lamb: grilled, or even better barbecued, merguez, etc.
It is perfect for hot summer days - when the flat reached a temperature of about 30 celsius this summer, it was great not having to use the hob or oven. Perfect for picnics as well! Let's hope we have a few more days of bright and warm wheather in the coming weeks so that you can enjoy it as well!
This taboule is a very nice, hassle free recipe that, once again, is easy to make for 2, 4, but also 1 or 3, or 6 portions!!
However, do not forget this needs to be chilled for a while: so the recipe will take about 1/2 an hour to do, but it will taste even better if you leave it the fridge for a couple of hours. Of course, as the vegetabe have to be cut in very small bits (but not pureed, meaning the best way to do it is..by hand)the more portions you are doing, the longuer the preparation time.
The ingredients are per person:
50 g couscous
1 small continental spring onion (or what we call in France, "oignons grelot")finely chopped.
1 tomato
1/4 cucumber
Juice of 1 lemon
a generous handfull of freshly chopped mint and 1/2 a handfull of freshly chopped parsley.
1 tablespoon of olive oil
salt and pepper.
Put the couscous in a bowl and pour over the lemon juice. Add the olive oil and mix together to ensure the grains are well coated. Add the onion.
Cut the tomoatoes in very small cubes. Make sure you keep the juice. Add the tomato with grain and juice to the couscous.
Cut the cucumber in very small chunks about the same size than the tomato. Deseed and add them to the couscous too.
Add the herbs, salt and pepper to taste and chill in the fridge for a few hours.
The difficulty is to find the right balance between dryness and moisture: so you may need to try this out a few times before you get the recipe to your liking!!
Now, you can also add a small handfull of sultanas, or even a few toasted pinenuts. They are a nice option but, personnally, I prefer without.
This goes really well with lamb: grilled, or even better barbecued, merguez, etc.
It is perfect for hot summer days - when the flat reached a temperature of about 30 celsius this summer, it was great not having to use the hob or oven. Perfect for picnics as well! Let's hope we have a few more days of bright and warm wheather in the coming weeks so that you can enjoy it as well!
Porcini-infused Mushroom Risotto
Although we're still in August, the grey days we had recently made me put more pasta/ rice recipies on the menu. Tonight, Ed's in the kitchen. So this is a really an up to date recipe! Plus, I find it great be the one givig directions.
On top of all, it is a great dish to microvawe: 1 and 1/2 minute on max temperature and it's done. But you may need up to 1 hour 1/2 to do the recipe first...
So, for 4 portions you will need :
200g of risotto rice (I use arborio)
250g chesnut mushrooms
1 small handfull of dried porcini mushrooms
1 cube vegetable stock
1 medium shallot, finely chopped.
2 garlic cloves (optionnal)
2 handfulls of freshly chopped parlsey
2 tablespoons of mascarpone
olive oil or butter, salt pepper, parmigianno
First, put the dried porcini in a pint of tepid water, at least 1/2 hour in advance, but it is even better if you leave it for a few hours (right now, it's been soaking for 4 hours)
Wash the mushrooms and cut them into chunks. Dry and chop the porcini. Disolve the stock cube in the porcini water. Fry all the mushrooms in olive oil or butter (or a mix of them) for about 10 minutes (until all the water has evaporated but they stay juicy). Midway through, add some salt, pepper and a garlic clove crushed (if using any).
Put the mushrooms in a plate and put some more oil or butter in the pan. Fry the shallot a few second and add the rice. Fry it for about 1 minute on a medium heat untill well coated and it starts looking translucent. Add a laddle of porcini infused stock and allow the rice to absorb it completely. Add the stock a little at a time, adding more when all the liquid has been absorbed. When you're miidway through the stock, add the second garlic clove crushed (if using) and the parsley. When the rice is cooked it should be creamy but with still a little bite. Add the mushrooms and reheat.
Add the mascarpone and reheat gently until it is creamy. Add about 2 tablespoons of parmigiano and some black pepper.
Enjoy! Now it smells so nice and it even looks like he's done better than me, bugger.
*****
Dinner is finished and I can say it was really good, but as usual we've spent part of the dinner discussing how we can improve it!!!
On top of all, it is a great dish to microvawe: 1 and 1/2 minute on max temperature and it's done. But you may need up to 1 hour 1/2 to do the recipe first...
So, for 4 portions you will need :
200g of risotto rice (I use arborio)
250g chesnut mushrooms
1 small handfull of dried porcini mushrooms
1 cube vegetable stock
1 medium shallot, finely chopped.
2 garlic cloves (optionnal)
2 handfulls of freshly chopped parlsey
2 tablespoons of mascarpone
olive oil or butter, salt pepper, parmigianno
First, put the dried porcini in a pint of tepid water, at least 1/2 hour in advance, but it is even better if you leave it for a few hours (right now, it's been soaking for 4 hours)
Wash the mushrooms and cut them into chunks. Dry and chop the porcini. Disolve the stock cube in the porcini water. Fry all the mushrooms in olive oil or butter (or a mix of them) for about 10 minutes (until all the water has evaporated but they stay juicy). Midway through, add some salt, pepper and a garlic clove crushed (if using any).
Put the mushrooms in a plate and put some more oil or butter in the pan. Fry the shallot a few second and add the rice. Fry it for about 1 minute on a medium heat untill well coated and it starts looking translucent. Add a laddle of porcini infused stock and allow the rice to absorb it completely. Add the stock a little at a time, adding more when all the liquid has been absorbed. When you're miidway through the stock, add the second garlic clove crushed (if using) and the parsley. When the rice is cooked it should be creamy but with still a little bite. Add the mushrooms and reheat.
Add the mascarpone and reheat gently until it is creamy. Add about 2 tablespoons of parmigiano and some black pepper.
Enjoy! Now it smells so nice and it even looks like he's done better than me, bugger.
*****
Dinner is finished and I can say it was really good, but as usual we've spent part of the dinner discussing how we can improve it!!!
Lemon Summer Gratin
Great for the chilling "end of summer" nights
This is a recipe from one of my aunts in Toulouse. I've also added a photo of the view I was enjoying the first time I ate it!Here is what you need (per person)
1 tomato
1 medium potato
1/2 an onion
1/2 a lemon (unwaxed- untreated)
olive oil, sea salt, pepper and herbs (I use Corsican "herbes du maquis" but a mix thyme-rosemary is fine too)
Preheat the oven on 180 C. Peel the potatoes and the onions. Cut the potatoes, onions, tomatoes and lemons in chunks of similar size. Mix them in a bowl (with your hands) with 2 tablespoons of olive oil, salt, pepper and some herbes.
Pour the vegetables in an ovenproof dish, ensuring that they are well mixed.
Bake for 30- 40 minutes.
This can make a meal in itself, but for those big appetites, you can serve it as a garnish for barbecued meat.
Free Tomates Farcies
The good old tomates farcies, but with suggested alternatives. This is the best wy tho make this dish go a long way.
This is also a winner in matters of easy to do diners for four. I'll break down the list of ingredients bewteen the basics and the possible variations. This can be served with rice, pasta or couscous.
Basics for 4:
8 medium size tomatoes
500g of minced meat
1 onion, chopped
1 egg
1 garlic clove, chopped
olive oil, salt, pepper, herbs.
Alterntives:
This goes well with beef, lamb, pork. Or a combination of them.
shallots are a nice alternative to the onion
When using beef, I usually add a tablespoon of cumin powder and freshly chopped parsley. With lamb I use freshly chopped mint. Sage goes well...and so on.
Preheat the oven on 180 C.
Cut the top part of the tomatoes (where it was attached ot the wine), keep the "hats" aside and empty all the tomatoes of the flesh and grains inside carefully to avoid the skin from breaking. Put the flesh and grains in a pan. Sprinkle the empty tomatoes with fine salt and put them heat down in an oven proof dish.
Add some olive oil to the tomatoe flesh and salt and pepper. Simmer gently on low heat for 15 minutes. In the meantime, combine the meat, chopped onion and garlic, spice, herbs, egg, salt and pepper in a bowl. Mix well with washed hands. Stuff each tomatoe with the mixture, put the hats back on and set the tomatoes back in the dish. Pour over the flesh and juice. Sprinkle a little more olive oil.
Bake for 30 to 45 minutes (depending on the size of the tomatoes).
If you find that you have too much meat to stuff the tomatoes with, just turn the meat leftovers into meatballs the size of a chestnut. bake the meatballs with the tomatoes. They will be great with some pasta!
Basics for 4:
8 medium size tomatoes
500g of minced meat
1 onion, chopped
1 egg
1 garlic clove, chopped
olive oil, salt, pepper, herbs.
Alterntives:
This goes well with beef, lamb, pork. Or a combination of them.
shallots are a nice alternative to the onion
When using beef, I usually add a tablespoon of cumin powder and freshly chopped parsley. With lamb I use freshly chopped mint. Sage goes well...and so on.
Preheat the oven on 180 C.
Cut the top part of the tomatoes (where it was attached ot the wine), keep the "hats" aside and empty all the tomatoes of the flesh and grains inside carefully to avoid the skin from breaking. Put the flesh and grains in a pan. Sprinkle the empty tomatoes with fine salt and put them heat down in an oven proof dish.
Add some olive oil to the tomatoe flesh and salt and pepper. Simmer gently on low heat for 15 minutes. In the meantime, combine the meat, chopped onion and garlic, spice, herbs, egg, salt and pepper in a bowl. Mix well with washed hands. Stuff each tomatoe with the mixture, put the hats back on and set the tomatoes back in the dish. Pour over the flesh and juice. Sprinkle a little more olive oil.
Bake for 30 to 45 minutes (depending on the size of the tomatoes).
If you find that you have too much meat to stuff the tomatoes with, just turn the meat leftovers into meatballs the size of a chestnut. bake the meatballs with the tomatoes. They will be great with some pasta!
Recipes
- Great British food
- A great collection of traditional recipes from Britain, our favourite is the trout wrapped in bacon!
- French recipes @ AOL
- Another great portal for recipes, our favourite is the Tagine with shallots and raisins: http://cuisine.aol.fr/cuisine/Srecette_Identifiant?uid=7604
- Spanish Tortilla
- Santiago shows us how to make great Spanish Tortilla with a simple step by step process and some very helpful photos to guide us - the key he tells us is use the best extra virgin olive oil you can. Great for pack lunches, picnics and summer time - very filling too!
- Linguine with Lemon Zest, Creme Fraiche and Parmesan Cheese
- This is super linguine recipe that is ideal in summer - simple ingredients and quick to preare.
- Rabbit in Mustard Sauce
- Every so often there is a farmers' market in Windsor and we often venture down to pick up fresh produce - we use this opportunity to buy game and often Rabbit is one of our favourites - this is my preferred recipe for Rabbit.
- Scallops in Pesto Cream with Sun Dried Tomatoes
- Scallops are a great seafood with a gentle but firm texture, ideal for serving as a starter.
- Coconut Curry Tofu
- Tofu recipes can be hard to find - I like this one and it makes for a good mid-week meal, to break up and balance our intake of meat, that we cook double-portions for and re-heat the next day.
- Baked potatoes
- I'm terrible at remembering simple details when I fill my head with complex stuff - here's a perfect example of this when I forget how long to cook a baked potato. Little tip to add to the instructiosn at the link before putting th potato in the oven: pop a half teaspoon of olive oil into the palm of your hand and roll the potato round it to cover with the oil then sprinkle coarse sea salt over it and place in the oven.
- Quick beef stroganoff
- Tonight it's my turn to cook and as it's a week day I'm skipping the more complex Beef Stroganoff found here: http://www.hub-uk.com/foodpages07/recip0321.htm which is one of Michel Roux's recipes for something a bit more humble although I did have a go at the brandy trick with this recipe after I'd added the veg and stock the first time I looked up stroganoff recipes :-)
It's ideal for the time of year (January) and we like to serve it either with potatoes or fluffy rice (slightly over-cooked rice i.e. 12mins instead of 10 using American long-grain).
Tools
Stuff that helps us get the job done.
- Measurements and metrics conversion tool
- With all the different origins of recipes we find it helps to have a link to a conversion tool for ensuring we buy and use the right amount of ingredients. As an aside who picked 'cup' as a name of measurement - probably the most variable thing out there and one cup size certainly does not fit all, lol :-)
- Pressure cooking times
- Pressure cooking is a fast, healthy and excellent technique - we love it for creating one of my wife's favourite recipes (Pot au Feu) and this list combined with our conversion link should help you get the best results from using a pressure cooker.
Reader Feedback
Recettes Lens feedback and improvement
Please let us know what you think and how we can improve this lens.
Ed & Agnès.
