Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup with Leeks

Today we have one of Elizabeth David’s Divine Dishes, a Retro Recipe – one we have been making for decades. It is a Soup for late Summer and Early Autumn through to Winter (tip – freeze tomatoes in Autumn so that you can make this soup in Winter).

This is so simple, cheap but flavoursome, and quite beautiful. Elizabeth David claims that you can taste the butter, the cream and each vegetable. You can!

Similar recipes include Sweet and Sour Leeks with Burrata, Creamy Tomato Soup with Lemongrass and Ginger, Roasted Tomato and Sweet Corn Soup, and Rustic Tomato Soup with Feta.

Browse our our Soup recipes and our French recipes. We have various Potato Soups and Tomato Soups. Or just explore our Late Autumn Dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can explore more of the Retro Recipes series, our vegetarian recipes from that first blog.

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Farinata, Socca, Pudla, Cheela – Making Chickpea Flour Pancakes

Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.

The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.

The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish.  Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.

See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.

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Apples with Lemon and Cinnamon

Elizabeth David’s books should be compulsory reading for every person who enjoys cooking. They are reminders that food can be simple, and yet stunningly delicious. It is so important in today’s world of Ottolenghi-like complex recipes. Of course I love Ottolenghi dishes, but how good it is to be able to put a dish together quickly and simply, rather than spending an hour or so on just one dish.

This is from Liz’s book An Omelette and a Glass of Wine and it is a simple apple dessert. Cooked in a syrup, it is a rare use of sugar on this blog. Our desserts are rare. But at least once per year, we have to cook some apples.

Similar recipes include An Autumn Fruit Salad, Butter Glazed Apples, and Baked Apples with Star Anise.

Browse all of our Apple recipes and all of our Elizabeth David dishes. Or explore our Mid Spring recipes.

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Pommes de Terre Maxim | Crispy Potatoes Maxim

It was much more common a decade or two ago to bake potatoes, usually sliced, with some combination of butter, cream and cheese. I guess times have changed and our weather isn’t cold enough for long enough for these dishes to still grace our tables regularly. But the recipes are worth having on hand – when guests let you know they will be arriving for a meal in less than an hour, when the weather IS cold enough to freeze the tip of your nose, and for, well, when nothing but some good old fashioned potato is going to satisfy your need for comfort.

Today is a very simple recipe – slice peel potatoes, mix with melted butter, layer on a tray and bake till crispy. We are adding it to our raft of baked potato recipes.I loved French food when I was working in France. Pommes de Terre Maxim is such a simple dish but it is oh so special. Don’t just keep it for Winter – it works well for any Sunday lunch, and even in the cooler days of Summer and into Autumn.

Similar dishes include Batata Hara (Lebanese Roasted Potatoes) Creamy Potato Cheese Gratin, Potato Bake with Cheddar,  and Potatoes Baked with Cumin and Tomatoes.

Browse all of our Potato recipes and our French recipes. Check out our other Potato Bakes and explore other Mid Winter dishes too.

This recipe 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.

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Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil

For me, tomatoes are at their very very best in Autumn This year (as I write), the summer has been cooler than normal (despite a few heat waves), so I am beginning the usual Autumn uses of tomatoes a little early. Do use them in all their shapes and forms at this time of year.

These are confit tomatoes, cooked slowly in beautiful olive oil which they tend to absorb while becoming wonderfully soft. You can do them on the stove top, but I find that the heat is better controlled in the oven. They need to cook slowly. As you can tell by the name, it is a French recipe.

These are even better if the tomatoes are straight from the garden. Serve them with baked dishes, or in a salad. They go wonderfully in risotto and with pasta1 Try them as a side dish with grilled polenta and a salad. Or on inch thick fresh bread with basil or tapenade, or simply in the middle of a large white plate to enjoy on their own.

I first made these in 2002, so long ago now, but they are a traditional part of autumn cooking for us. Use large tomatoes or cherry tomatoes, just adjust the cooking time accordingly. We consider this recipe as part of our Retro series – vegetarian recipes from our first blog from 2005 – 2006. Feel free to browse other recipes from our Retro Recipes series.

Would you like other baked tomato recipes? Try Oven Baked Tomatoes, Baked Tomato Pasta Sauce and Tomatoes Stuffed with Cheese.

If you love confit recipes you will also like our dishes where food is cooked a la grecque.

You might also like our Tomato recipes. Or browse our French recipes. Check out our easy Early Autumn recipes.

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Chilled Asparagus Soup

Oh, the hot days of summer! Chilled soups are gorgeous and great for picnics or days at the beach, or just at home. This is a creamy, wonderful, silky soup for those hottest of hot days.

Or really, make this soup at any time of the year when the weather is warm and you can sit in the sunshine. There is no need to wait for Summer.

Some similar recipes that you might enjoy are Cream of Asparagus Soup, Quick Tomato and Cucumber Cold Soup, Fantastic Avocado and Celery Cold Soup and Roasted Tomato and Corn Cold Soup for Summer.

You might also like our Cold Soup recipes and our Asparagus recipes. Or explore our easy Early Summer recipes.

This recipe 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.

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Grilled Pecorino Wrapped in Vine Leaves

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 Dolmades, Burghul Dolmas, Baked Yoghurt in Vine Leaves, 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.

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French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque

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 Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Mustardy Peas with Purslane, 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 Green Beans in Tomato and Olive Oil, 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.

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Leeks and Carrots a la Grecque with Tomatoes and Herbs

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 Sweet and Sour Leeks with Burrata, Leeks and Carrots a la Grecque, Mushrooms a la GrecqueCauliflower 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.

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Mushrooms Baked in Grape Vine Leaves

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 Mushrooms in Terracotta, Baked Yoghurt in Vine Leaves, Grilled Pecorino in Vine Leaves, Grilled Mushroom SaladGrape 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.

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French Buttered Radishes with Herbed Salt

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.

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Braised Glazed Radishes

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.

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Tomato Tarte Tatin | Tomato Upside Down Tart

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.

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Soupe aux Carottes Nivernaises | A French Carrot Soup from Nivernais

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.

Similar recipes include Turnip Soup with Yoghurt and Coriander-Walnut Paste, 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.

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Slow Baked Fennel with Chilli, Garlic and Orange

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 Braised Fennel with Capers, Olives and Ricotta, Fennel Salad with Orange Vinaigrette, Grilled Fennel with Mozzarella, and Fennel a la Grecque.

Also try Fava.

You might like other Fennel recipes and a la Grecque dishes. Our Greek Dishes are here. Or explore our Mid Winter dishes.

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