Recipes Archives - Elizabeth Peddey School of Cookery and Gastronomy
A celebration of the art and practice of cooking and eating good food.
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Recipes

Gorgeous, Crispy Roast Potatoes
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I am always being asked for a fool proof method of roasting potatoes. I am a big believer in choosing the right potato to roast and I commonly use the Dutch Cream variety.

Race Day Sandwiches

RACE DAY SANDWICHES Knowing how to make a delicious sandwich is an indication of someone who understands balance of flavour and texture of ingredients. Knowing how to make a decent chicken sandwich will always hold you in good stead, whether preparing them for a picnic for the...

Cômpotes of Fruit

Cômpotes of Fruit Tuesday, 01 March 2011 Written by Sunday Relish (Elizabeth Peddey), King’s Tribune, March 2011 Reprinted with kind permission of King’s Tribune editors. In her 1845 cookery book - Modern Cookery for Private Families, Eliza Acton describes fruit cômpotes as ‘delicate and agreeable preparations’. She recommends the cômpote...

pancakes
Pancake Tuesday

This article is an adaptation of one published in the King’s Tribune in June 2012 - Titled Simple Pleasures - Pancakes and Strawberry Jam.

At the time I was challenged by the idea of writing about Strawberry Jam without writing also about one of the best vehicles to consume it — Pancakes. I had been meaning to write about making Pancakes for ever so long, repeatedly missing the glaringly obvious Shrove Tuesday opportunity for February publications;  perhaps because there is always so much fresh produce to write about in the Summertime.  More recently, I have discovered the pleasures of very fine Maple Syrup from the State of Vermont, USA.  I am afraid for this reason, you will have to stand by for your Strawberry Jam Recipe.

Mussels in Saffron Sauce
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This recipe was supplied to Elizabeth David from an Avignon restaurant, via a generous reader.

It is a perfect study of the use of subtle aromatics and saffron with seafood.

Provencal French Tart – Pissaldiere

Elizabeth David writes lyrically in ‘A Book of Mediterranean Food’ and in ‘French Provincial Cooking’ of the Provencal Onion Tart; a dish much favoured by the French where it is called Pissaldiere.  When in Nice recently I was delighted to find it is still being sold from hot iron trays at the Flower Market as described by David in her books.

Gratin Dauphinois

Gratin Dauphinois is a rich and filling dish from the Dauphine region of south eastern France.  Authentically, it is  made of sliced raw potatoes cooked in fresh cream.

This is an excellent recipe, very easy to make, impressive to serve and a very good way to enjoy fresh cream.  It may be made ahead of time and served some hours later at room temperature or it may be reheated a day or so later. 

Seville Orange Marmalade

Seville Orange Marmalade

 Marmalade is an inexpensive and relatively simple preserve to make. It is excellent on toast in the mornings, poured over steamed puddings, ice cream or warm cakes and makes much appreciated gifts. There is no commercial product that can replace hand cut, home made Seville Orange Marmalade.

Seville Oranges are tropical or semi tropical Winter fruits that make great marmalade due to their thick, rough skin and tart flesh.

Chatchouka

A Tunisian Summer Dish.

The vegetables in this dish of course are best in the summer but they are also available year round in most places.

Even if it is not summer time, this is actually a very effective way to inject just a little bit of mediterranean colour into a cold wintery day.