Do you have a grape vine, or access to grape vine leaves? Then this is for you. A great tea time snack, they are definitely delightful.
Pecorino is wrapped in vine leaves and then grilled until the cheese melts and the leaves crisp a little. You can even cook these on a BBQ.
Grape leaves are best picked from grape vines in the Spring and Early Summer, while they are still tender. Select young whole, medium leaves. Make sure that the leaves haven’t been sprayed.
Similar recipes include Mushrooms Baked in Grape Vine Leaves and Grape Vine Leaf Powder.
Browse our grape vine leaf recipes, our Italian dishes and our French recipes. Or take some time to explore our collection of Late Spring recipes.
Continue reading “Grilled Pecorino Wrapped in Vine Leaves”
Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.
It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.
Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.
A la Grecque dishes you might lie to try include Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.
You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.
Continue reading “French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque”
This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables. Today it might be Spring here, but leeks and carrots are still on the menu on the colder days of this transitional season. We have had such cold weather this year, even breaking records for the coldest November day in 50 years.
You can vary this dish. For example, use leeks only, or carrots only. Potatoes on their own are also very very good.
Read about Cooking a la Grecque Style.
Similar recipes include Leeks and Carrots a la Grecque, Mushrooms a la Grecque, Cauliflower a la Grecque, and Fennel a la Grecque.
You might like to browse our Leek recipes, and our “a la Grecque” recipes. Also check out our easy Mid Winter recipes.
This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Leeks and Carrots a la Grecque with Tomatoes and Herbs”
Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire.
It is a wonder that we don’t use vine leaves more for baking foods. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy).
Elizabeth David in her beautiful book An Omelette and a Glass of Wine, gives a recipe for baking mushrooms with vine leaves. She first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.
Similar recipes include Grilled Pecorino in Vine Leaves, Grilled Mushroom Salad, Grape Vine Leaf Powder, French Slow Cooked Mushrooms, and Shiitake Mushroom Sauce.
You might like to explore other Elizabeth David recipes, or browse Mushroom recipes. This dish could also be cooked in a covered BBQ – have a look at other BBQ dishes also. Or simply scroll through all of our Mid Spring recipes.
Continue reading “Mushrooms Baked in Grape Vine Leaves”
Radishes at their most soft and gentle
Growing radishes must be the easiest thing under the sun. They don’t need a lot of attention, and suddenly, they are fully grown and fully flavoursome. Sliced thinly and salted is our favourite way to enjoy them, although they go into salads and sandwiches too, and sometimes they go into a quick pickle to have with rice or other dishes.
Today, we are treating them French style, cooked in a little butter. This removes the heated tang from the little bulbs, leaving them soft and tender in texture and taste.
Similar recipes include Braised Glazed Radishes, Radish with Coconut Milk, Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Radish and Cucumber Salad.
You might like to see our other Radish recipes. Our French recipes are here. Or explore our Late Spring collection.
Continue reading “French Buttered Radishes with Herbed Salt”
We don’t often cook radishes, but they can be sautéed or braised easily. Most people prefer them raw, but for a change, braising them can be an exciting alternative.
This recipe braises them with raspberry vinegar or red wine vinegar, with sugar added to make a sticky glaze. It is rather interesting.
My radishes are home grown and quite small this year, so I reduced the cooking times. They are topsy turvy and not uniform in size, and I quite like the variation. We have round ones and long ones.
Are you looking for other Radish recipes? Try these: Jicama, Radish and Green Mango Salad, Slightly Pickled Cucumber and Red Radish Salad, Quick Pickled Radishes with Asian Flavours, and Spicy Radish with Coconut Milk.
Browse all of our Radish Recipes, and all of our many Salads. You might also like to browse our easy Late Summer Recipes.
Continue reading “Braised Glazed Radishes”
A surprising little tarte, intense in flavours, perfect Sunday Lunch or picnic food. Serve with a green salad.
This is an amazing little tart, layered with caramelised onions, oven dried tomatoes and feta. I make it as 4 individual tarts and serve with a green salad and a vegetable salad.
Not only does it taste sensational but it looks simply stunning and unusual.
The taste of the tomatoes is intense, due to the very slow drying of them beforehand. The pie is fragrant with fresh basil, sumac and parsley. Delicious!
Not a fast food, this one. It does take some time to prepare, due primarily to the slow baking of the tomatoes. Best to prepare the tomatoes, pastry and onions the night before and assemble and cook when you need it.
Also try Semi Dried Tomatoes with Pomegranate Molasses, and Halloumi Pizza with Semi Dried Tomatoes.
You might also like our French recipes and other Pies. All of our Tomato recipes are here. Or explore our collection of Late Winter dishes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Continue reading “Tomato Tarte Tatin | Tomato Upside Down Tart”
One more soup for the cold weather in the wintery regions. A French Carrot Soup, Soupe aux Carottes Nivernaises. A very special soup, this one. Warming and buttery, sweet and luxurious, it deserves a place at your winter table.
This soup is a specialty of Nivernais, a former province of France, around the city of Nevers that forms the modern department of Nièvre, which ennobles the carrot in its coat-of-arms! Old recipes have twice the amount of sugar as carrots, but today, this amount is greatly reduced.
Are you looking for similar Carrot Soups? Try these other recipes too: Parsnip and Carrot Soup with Crispy Garlic, Roasted Carrot and Apple Soup, South Indian Carrot Soup, and Carrot and Roasted Tomato Soup.
You can browse all of our other Carrot Soups. Or you might like to browse our Carrot recipes and Soup recipes. French recipes are here. Or check out our easy Late Winter recipes here.
Continue reading “Soupe aux Carottes Nivernaises | A French Carrot Soup from Nivernais”
Nothing says “Winter” quite like baked fennel
Fennel raw in the warmer parts of Autumn is a must; fennel braised, roasted, pureed, baked, grilled or otherwise cooked in Winter is so heavenly.
Today, slow baked in olive oil and lemon juice – almost cooked a la Grecque – is a suitably Wintery dish for this weather. Enlivened with a Roast Vegetable Salt and Orange Zest, and replacing some of the lemon with pomegranate vinegar, set the scene for a Sunday lunch.
Are you looking for similar Fennel dishes? Try Fennel Salad with Orange Vinaigrette, Grilled Fennel with Mozzarella, and Fennel a la Grecque.
You might like other Fennel recipes. Or browse our a la Grecque dishes. Otherwise, explore our Mid Winter dishes.
Continue reading “Slow Baked Fennel with Chilli, Garlic and Orange”
You will really enjoy this recipe. Softened eggplants are slit and fanned, and its slices interwoven with cheese, tomatoes and peppers. They are then baked on a bed of the sweetest caramelised onions, and the cheese melts. If, like me, you use mozzarella, it oozes everywhere! Cheesey Eggplants – who can resist?
If you use a cheese that holds its shape during baking it won’t form a bed of oozy cheese but rather stay in the eggplant, but we love this oozing aspect of the dish. It is perfect for Late Autumn.
It’s a French recipe, so I suggest some French wine and a green salad, for a light lunch eaten outside on a gorgeous Autumn day sitting under a gorgeously coloured tree raining leaves. Do enjoy!
Are you looking for similar recipes? Try Pasta Bake with Cabbage and Cheese, Baked Eggplant Steaks, and Creamy Baked Sweet Potato.
Would you like more Eggplant recipes? Try Cheese and Eggplant Torte, Roasted Eggplant with a Garlic Sauce, and Persian Style Eggplant.
Browse all of our Aubergine recipes and all of our French dishes. Our Baked recipes are here. Or enjoy our Late Autumn dishes.
Feel free to browse vegetarian recipes from our first blog which was in existence from 1995 – 2006, in our Retro Recipes series.
Continue reading “Aubergines Fourrées | Baked Eggplant Stuffed with Cheese and Tomatoes”
Henri Toulouse-Latrec was a fabulous cook, loving to feed friends in great numbers. His style was to use local, cheap produce, wine, and long slow cooking. There is a book of his recipes, and although it is heavy with non-vegetarian items, vegetable dishes and some soups are beautiful, French, flavoursome, vegetarian dishes.
This dish fits that mould, without the wine. It takes mushrooms, slow cooks them in butter, and then adds cream, and slow cooks that to thicken and sweeten it, for a lovely end result.
Are you looking for other Toulouse-Latrec recipes? Try Belgian Endive Cooked in its Own Juice with Butter (Endives au Jus).
Try our Mushroom recipes – Achari Mushrooms, the Perfect Shiitake Mushroom Sauce, Stuffed Mushrooms, and Mushrooms for Toast.
Would you like some other French recipes? Try Mushrooms a la Grecque, Du Puy Lentil Soup, and Slow Cooked Cauliflower.
You might like to browse all of our Mushroom recipes, and all of our French recipes here. Check for more Toulouse-Latrec dishes. Or be inspired by our Early Autumn recipes.
Continue reading “Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms | Champignons a la Creme”
A rustic mountain dish from France
Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.
Are you after Mushroom dishes? Try Mushroom, Spinach and Blue Cheese Salad, Caramelised King Oyster Mushrooms, and Mushroom Curry.
Perhaps you are looking for French recipes. Try French Cream of Pumpkin Soup, French Tomato Salad, and Fennel a la Grecque.
Browse all of our Mushroom recipes, and all of our French recipes too. Or explore our Late Autumn recipes.
Continue reading “Champignons Montagnard | Mushroom Savoy | Mushrooms and Tomatoes from Haute-Savoie in France”
A French Soup so good that your friends will request the recipe
In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.
I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Pumpkin Soups? Try these: Adzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup, Special Pumpkin Soup, and Pumpkin Soup with Red Peppers.
Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.
Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup”
This is not a pretty dish. There, I have said it. But the soft, melting buttery endives sure make up for the lower visual appeal.
This is a recipe of Henri Tolouse-Lautrec. Tolouse-Lautrec was quite a foodie, often cooking for large groups of friends. Vegetarian he was not, but he did have a number of vegetable dishes that are worth trying. Instructions are minimal, so approach them with a little trepidation and experimentation.
This recipe cooks Belgium Endives, also called witlof, for up to an hour, or even more. They cook in butter and their own juice. The long, slow cooking softens them to a meltingly fine texture and sweetens them a little, just enough for them to lessen that strong bitter edge. I can’t get enough of them.
Would you like other Belgium Endive dishes? We have some coming, but for now, try Grilled Witlof Salad.
Perhaps some other French dishes to try? Gratin de Pommes de Terre et Courgettes, Courgettes a la Grecque, Perfect French Mashed Potatoes, and Concombres en Salad (Cucumber Salad).
At this time in previous years we were cooking ANZAC Biscuits, Unusual Herbal Teas, Gentle Autumn Vegetables a la Grecque, and a Greek Rice Pudding.
You might like to browse all of our Endive/Witlof recipes, and all of our French recipes here. Or be inspired by our Early Autumn recipes.
Continue reading “Belgian Endive (Witlof) Cooked in its Own Juice with Butter | Endives au Jus”
Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.
Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.
This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.
Are you looking for other Gratin dishes? Try Creamy Potato Cheese Gratin, Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and Endive/Witlof with a Cheesy Topping.
Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.
Or try some Zucchini recipes – Zucchini Preserved in Olive Oil, Making Zucchini Juice, Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.
You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here. Or all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
Continue reading “Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme”