Category Archives: French cooking

Crepes Suzette (classic French dessert)

One of the most iconic French desserts conjuring up images of the waiter preparing and flambeing the crepes at the restaurant table. This recipe can be made is stages (e.g. the crepe mixture and sauce the day before) and is quick to make.

Don’t forget to make sure you have something to ignite the brandy as we don’t tend to have matches or lighters always to hand these days!

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Mayonnaise (sauce mayonnaise) classic French recipe

Classic French Mayonnaise recipe

Classic French Mayonnaise recipe

English mayonnaise is terrible! If you’ve never tasted Amora or Benedicta mayonannaise in France, get it on the bucket list and bring as much back with you. In the meantime, here is how to make your own.

This recipe makes around half a pint (in other words, a LOT of mayo.)

If you’re tempted to use olive oil instead of sunflower oil, don’t; it has too much of a strong flavour for the subtle taste of mayonnaise and will give it a green look. You can, however, substitute the second half or third of the sunflower oil which won’t affect the colour or flavour too much (don’t substitute the first half)

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Tartiflette – the classic French dish

This recipe is for the classic French Tartiflette and makes a generous 4 portions.

If you can’t get lardons, you can use unsmoked bacon, however, cheap bacon may release water in the pan and stew so I’d recommend getting something a bit better quality. Also, make sure the potatoes are fully cooked through before lining the dish.

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