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Posts Tagged ‘french’

Cooked a very simple, yet delicious Tuna Nicoise, salad for lunch. Found some great new potatoes to go with this and made a dressing with Dijon mustard.

Ingredients

serves 2

for the salad

  • 1 can of tuna
  • 4 small new potatoes
  • salad leaves
  • 1 tomato sliced into eighths
  • 2 eggs
  • 1/2 red onion finely sliced

for the dressing

  • olive oil
  • white wine vinegar
  • dijon mustard
  • pinch of salt and freshly ground black pepper

Method

for the eggs

Place the eggs in cold water in pan. Bring to the boil and once boiling cook for a further 5 minutes for sof boiled and 7 for hard boiled. When the time is up, plunge the eggs into cold water to stop the cooking process.

for the dressing

2 parts oil to 1 part vinegar. Then add Dijon mustard to taste and a little salt and pepper. Then lightly dress your salad and assemble your ingredients.


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Apparently one of the “Tatin” sisters dropped her apple tart on the floor, decided to serve it anyway and wrote it into culinary history. We didn’t drop this version on the floor, but honestly if we had,  would probably eaten it anyway. It is a delicious dessert. One you should definitely try. We even used pre bought pastry to save time and worked out really well. Good luck and let us know if it was a success.

Ingredients

  • 5 apples (of your choice) peeled, cored and sliced into quarters
  • just under a cup of sugar
  • 100g butter
  • pre-made pastry
  • a little milk

Method

Pre-heat the oven to 190C. Then in a pan that you can put in the oven. i.e one that doesn’t have a plastic handle.

Sprinkle the sugar evenly on the bottom of the pan and then add the butter as illustrated. Put over a medium heat and the butter and the sugar will start to melt and caramelise. This should take about 4-5 minutes. Jiggle the pan around a bit to make sure that it the sugar and butter cook evenly. Now you are ready to add the apples.

Add them in a spiral, cramming them as tight as you can. Now cook over a low heat for about 15 minutes. Cut your pastry into a circle a bit bigger than your pan. Take the pan off the heat and place the pastry on top of the apples, tucking in the excess pastry as shown below.

Prick holes  in the pastry, brush it with some milk and put the pan in the oven for about 20 – 25 minutes or until the pastry is a golden brown.

When it is removed from the oven it should a bit like this.

Now it is time to flip the tarte. Be really careful as the juices from the apples and the caramel will be really hot. So, place a large plate over your pan and press down as hard as you can to create a seal. Then (wearing long sleeves) flip the plate and place on the work surface. You should have the perfect tarte. Hope so anyway!

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