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Hi there, thank you for popping by ! i am christelle a french mom. i live with my 2 girls and a boy, a husband, a springer spaniel and a cat, in beautiful and bountiful burgundy. i am inviting you to join me for a spot of lunch, a dessert, a family meal… come in and let me share with you real french food. the stuff our family meals are made off.
Christelle
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Christelle
Hi there, thank you for popping by! I am Christelle a French mom. I live with my 2 girls and a boy, a husband, a springer spaniel and a cat, in beautiful and bountiful Burgundy. I am inviting you to join me for a spot of lunch, a dessert, a family meal… Come in and let me share with you real French food. The stuff our family meals are made off. Classics well or little known local dishes that I treasure and I hope you will too.
Ses blogs
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From a french kitchen
Hi there, thank you for popping by! I am Christelle a French mom. I live with my 2 girls and a boy, a husband, a springer spaniel and a cat, in beautiful and bountiful Burgundy. I am inviting you to join me for a spot of lunch, a dessert, a family meal… Come in and let me share with you real French food. The stuff our family meals are made off. Classics well or little known local dishes that I treasure and I hope you will too.
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Christelle
Articles :
10
Depuis :
08/02/2019
Categorie :
Cuisine
Articles à découvrir
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A delicious dessert loaf made from stale bread and stale pastries… tempted? serve it warm sliced not too thick and piled up like pancakes with syrup, in thick portions with a scoop of vanilla ice cream, cooled down with tea or coffee, browned in butter like a french toast for serving with jam and heavy cream…
the bodding is not french, to tell
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Cooking a steak can come to you naturally or seem a daunting and complicated task. here are the basic know how to guarantee success. no biggies i just do as my maman did… i touch the meat with my finger to "feel the cooking" but for those who prefer a more exact sience i added timing ;-) have your beef... and "heat" it !
the rules for preparing t
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Hello to all and thank you for taking the time to read my first post on the blog. today is a sunny yet cold day here in burgundy. after a walk and a swim with the dog (the dog swam not i) by a nearby brook i came home and decided to make flaugnarde. so let me introduce you to a delicious staple french dessert that can be done « les yeux fermés »
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I love root vegetables, and these are amongst my favourites. the delicate lightly sweet taste that remind of artichoke and sweed is just so delicious ! to know more than just how to cook those odd vegetables do look at the ingrédients post here...
here are a few easy way to prepare them... adding raw potatoes to the cooking water makes them more d
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If you like nutella you’ll like my nutella crumb loaf… something i made up for my eldest’s birthday as my oven had given up on us the day before! instead of her favourite baked banana/chocolate cake she settled for a crumb cake… “but with nutella please”. well i don’t often buy chocolate spread but how could i say no… i improvised b
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What is black salsify? well black salsify really called scorzonera (scorsonère in french). the two root vegetables are alike in taste and nature, but look different. both are available from autumn to the beginning of spring. both can be eaten raw or cooked and both must be peeled. the taste of both is a blend of light artichoke, sweede and asparag
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Today let me introduce you to the tarte fine, a thinner and delicate version of the traditional french fruit tart. 5 minutes in the kitchen and 20 minutes in the oven and you’ll be ready to enjoy a sweet and delicate tart “fine”. buttery pastry, moist and sweet apricots and a creamy garnish. don’t feel bad about using ready-made pastry, fre
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Leek vinaigrette recipe is a classic bistro fare that i particularly enjoy. the fresh almost sweet and melt in the mouth white part and the more flavourful light green dressed in vinaigrette is a real mouth pleaser. leek is such an underrated veggie. when my mom made it, she kept the stronger tasting very dark green bits to make soup. so do i, how
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This recipe is for a delicate starter dish. a fresh & smoked salmon tartare topped by a creamy savoury ice cream with a little kick to it. the hidden jewel in that recipe is, time… as you take your time to enjoy it the ice cream will slowly melt into a velvety sauce that will dress the fish beautifully. as it warms up it will cover the tartare an