Chocolate Soufflé With Grand Marnier Orange Sauce

The combination of chocolate and orange is truely magical. It is a classic flavour combination, used and enjoyed in a variety of recipes by foodies across the world. In this souffle recipe, quality dark chocolate is combined with orange flavours to take it to a whole new level. According to Lindt Maître Chocolatier Thomas Schnetzler,Continue reading “Chocolate Soufflé With Grand Marnier Orange Sauce”

Chicken Liver Pâté With Bacon & Port

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine, brandy or cognac.  Pâté can be served either hot or cold with crackers or crudité.  It can be served as an appetizer at a dinner party, or as a light lunch.  It takes lessContinue reading “Chicken Liver Pâté With Bacon & Port”

Olive Tapenade Palmiers

A palmier (French for “palm tree”), is a French pastry that gets its name from its resemblance to a palm leaf.   It is also known as elephant ear, palm leaves, French hearts, palmeritas (Spanish).  It is made from puff pastry, so it is crispy and flaky.  The traditional sweet palmier is coated with sugar, but a varietyContinue reading “Olive Tapenade Palmiers”

Ratatouille

Ratatouille (pronounced rah-tah-too-ee) is a traditional French Provençal stewed vegetable dish, originating in Nice.  Ratatouille is usually served as a side dish, but may also be served as a meal on its own, e.g. as an entree (see the Confit Byaldo vartiation below).  Tomatoes are a key ingredient, with garlic, onions, baby marrow, eggplant, sweet peppers, basil orContinue reading “Ratatouille”

Sole Meuniere

Sole meunière is a classic French dish consisting of sole, usually filleted, that is dredged in milk and flour, fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavour. The French word “meunière” means “miller’s wife” and refers to the way the fish is dredged in flour beforeContinue reading “Sole Meuniere”

Floating Islands

This impressive French dessert, also known as Snow Eggs, consists of delicate meringue clouds that rest in a sea of crème anglaise (French for “English cream”), a light pouring custard used as a dessert cream or sauce.  Be sure to also try Carolie’s Poached Meringue on Golden Gooseberry Custard. Crème anglaise 500 ml fullcream milk 6 to 8 large egg yolks 125Continue reading “Floating Islands”

Quiche Lorraine

Quiche or savoury pie makes exceptionally good light meals, starters or side dishes.  A basic crust and custard are used, while the ingredients are variable, e.g. spinach and feta quiche, pear and blue cheese quiche, etc.  Quiche is a classic French dish.  It consists of a open-faced pastry crust with a filling consisting of a savouryContinue reading “Quiche Lorraine”

Creamy Mocha Mousse

This recipe is a simplified and healthier version of the ever-popular classic French dessert, Mousse au Chocolat.  In her book “From Julia Child’s Kitchen“, Julia introduces chocolate mousse as follows: “It’s a sin, wickedly rich and fattening, but every spoonful is glory …”.  I had a look at Julia’s chocolate mousse recipe but decided that it isContinue reading “Creamy Mocha Mousse”

Gourmet Chocolate Mousse Cake

This decadent cake is ideal to make for a special occasion.  Chocolate Sponge Layers are filled with mousse and set.  The filling may be made with any flavour of chocolate – dark, milk, white or caramel – for  white or caramel, use only baking chocolate.  The sizes and shapes of the cakes as well as theContinue reading “Gourmet Chocolate Mousse Cake”