Recipes Archives - Page 2 of 4 - 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

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.

Cooking for One or Two – Sole Meuniere (Fried Fish in Butter Sauce)

Do you recall the scene in the film ‘Julie and Julia’ - when Meryl Streep playing Julia Child falls into raptures at a Parisian restaurant table as she devours Sole À La Meuniere?  She is exalting over the delicious butter sauce.

[caption id="attachment_1279" align="alignright" width="300"] Stanley Tucci as "Paul Child" and Meryl Streep as "Julia Child" in Columbia Pictures' Julie & Julia.[/caption]
Apple Coleslaw

I have looked for a long time for the right type of coleslaw to have as my go - to dish, as a side for the likes of Chicken Schnitzel or Roast Pork Belly. I was thrilled to find this one by no other than Wolf Gang Puck. Of course it is excellent, easy to make and positively delicious.

La Quiche Lorraine

Surprise yourself and make this traditional, fuss free, quiche recipe.  Sourced from where all good quiche comes from - Lorraine in France. Everything is made from scratch, and dead easy. Impress everyone, even yourself by making your own pastry!

Spaghetti alle Vongole (Pasta with Clams)
Vongole are small clams. Most good fish mongers sell them or they can order them in for you. The tiny ones are particularly tasty if you can get them.

You can prepare this dish in the time it takes to cook and drain the pasta.

Roasted Pumpkin Soup

This recipe is ever so simple, flavoursome, nutritious and comforting on a wintery day or evening. It requires only a few ingredients and will be on the table in less than an hour.  Serve with some fresh bread or hot toast and butter.

Chicken Schnitzel

Dinner in less than 20 minutes!

This is a particularly easy recipe that is very quick to prepare and cook and delicious to eat.  It creates tender chicken with a lovely, crisp, golden coating.  Serve with mashed or parsley potatoes, or of course your favourite coleslaw.