Perfect for a light lunch, or a conversation-starting brunch, cake salé is a Provençal classic raises glasses and eyebrows with equal ease. Who says you can’t have cake for breakfast?! This savoury cake recipe is easy to make and utterly scrumptious…

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 Portions
Ingredients:

1 cup/200g All Purpose flour
4 large eggs
3/4 cup/180g cheese, grated; gruyere, Emmental, or other strong cheese (Comté also works well)
1/2 cup/125ml milk
1/4 cup/60ml olive oil
1/2 tbsp baking powder
pinch salt and pepper

Flavouring Ingredients

3/4 cup/180g lardons, or chopped ham, cooked and cooled
1/4 cup/60g of pitted green olives, sliced
1 tbsp dried chives, or 2 tbsp fresh chives

Method

Preheat the oven to 180˚C/350˚F and lightly grease a ‘loaf’ or similar sized tin.

Place the oil, milk and eggs in a bowl and mix thoroughly.

In a separate bowl, mix the flour and baking powder, salt and pepper. Once mixed, add the chives and the grated cheese, and mix again.

Next, add the cooked and cooled lardons, or chopped ham, and sliced olives to the flour mixture and combine so that everything is lightly coated in flour.

Finally, add the wet mixture to the dry, and combine thoroughly – being sure not to leave any pockets of flour.

Pour the mixture into the baking tin, and place into the preheated oven for 45 minutes or until the top is lightly browned, and coming away from the edges of the tin.

Remove from the oven when cooked, and leave in the tin for 10-15-minutes to set before removing, allowing a further 10-15-minutes before serving.

Serve at room temperature, with a little butter or flavoured spread. Alternatively, gently pan-fry and serve with a poached egg and grilled tomatoes for a tasty breakfast or brunch.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

The post Cake Salé – savoury cake recipe from Provence appeared first on The Good Life France.

This absolutely delicious adaptation of a classic French pain perdu by Chef Rachel Howard features chocolate and a rich toffee bourbon sauce. It’s utterly, utterly scrumptious!

INGREDIENTS

Pain Perdu:

¼ teaspoon salt (less if Kosher)
4 medium eggs
1 litre (4 cups) milk (demi or whole)
200g (cup) white granulated (caster) sugar
1 tablespoon vanilla essence
900g (4 ½ cups) day-old bread, cubed (see note below)
300g (1 ½ cups) milk or dark chocolate chips or chocolate disks, chopped medium
Optional:  3 ripe to over-ripe bananas, halved and sliced
Optional:  Cinnamon-sugar mixture for sprinkling

Toffee Bourbon (or rum) Sauce:

113 g (½ cup) white granulated (caster) sugar
113 g (½ cup) butter
60ml (¼ cup) rum (light or dark)
113 (½ cup) double cream (heavy cream/crème entière), room temperature

Makes approximately 10 ramekins or small forms, depending on the size

 Method

Preheat oven to 180C/350F/Gas Mark 4

Pain perdu:

Whisk the salt, eggs, vanilla, milk and sugar until well combined and sugar is dissolved.

Add the bread, cut into cubes to the egg mixture and let them soak for about 10 minutes but no more than 20 minutes. If left too long in the mixture, the bread will begin to dissolve and there will more of a pudding texture to the final product. You may find that you have leftover egg mixture after filling the ramekins; if so, add some more bread cubes and fill one or two more ramekins.

If you decide to use one large form rather than individual ramekins, then prepare the form by buttering well.

Pour the mix into each ramekin until about half full. Then sprinkle over the chocolate (and bananas if using) and fill each ramekin with remaining mix to the rim of just over.  Ensure that each ramekin is about half full of liquid mix.

Pop some more chocolate drops over the top. You can also sprinkle the top of each ramekin with a small amount of cinnamon-sugar – just check more often while baking to ensure that the top does not burn and cover lightly with a sheet of foil if the cinnamon-sugar is browning too quickly.

Place the ramekins in large high sided pan and place on the middle oven rack. Fill the pan with hot water until it reaches about halfway up the sides of the ramekins (a ‘bain marie’).

Bake for approximately 30 minutes, depending on your oven. Be careful not to overbake or they will lose the pudding texture. They should be softer than a quiche coming out of the oven.  While baking, begin preparing the rum sauce (see below).

Remove the puddings from the oven and allow to set for at least ten minutes. Serve at room temperature (Chantilly cream goes well) or warm with toffee sauce (a sprinkling of powdered sugar is attractive, with the sauce served in a shot glass on the side).

You can keep the puddings in the fridge for up to two days; reheat in a microwave for 60 seconds and crisp the tops for about a minute under a grill/pre-heated broiler.

Toffee bourbon Sauce:

Place the butter in a small saucepan and melt on medium heat. After the foam has subsided, watch the fat solids carefully for their color, until they have turned a medium-dark brown and the butter begins to smell nutty. The color of the butter will determine the color of the sauce, as well as the depth of the nutty flavor, so don’t lose your nerve and pull the butter off too soon. While still on the heat, add the sugar and whisk until the sugar is completely dissolved.

Add the heavy cream (be careful; it will boil up quickly and then subside). Whisk to ensure that the sauce is a smooth consistency, since adding the cream may re-crystallize the sugar, especially if the cream was cool. If the sauce has a grainy texture, then continue whisking on medium heat until the sugar has dissolved, and the sauce has come together again. Add the bourbon (or rum) and continue heating for a few minutes to cook off the alcohol (this will ensure that the sauce retains the flavor without the harsh notes of raw alcohol). You can also substitute rum for bourbon.

The sauce is best served immediately with the warm pudding, either on the side or drizzled over the top. However, it can be saved in a plastic container in the refrigerator, and either reheated as a whole or in individual shot glasses in the microwave. If reheated, stir or whisk after reheating to ensure that the sauce has a smooth consistency.

Note

You can use any kind of day-old bread that is on hand; for example, baguette will have more texture and yield more crunchy bits at the top (a more dramatic presentation), while brioche will dissolve into more of a cohesive pudding texture.  Also, if more texture is desired, then cut larger cubes, or cut smaller cubes for a more pudding-like texture.

The post Oven-cooked French toast & bourbon toffee sauce appeared first on The Good Life France.

Ever wondered why do we celebrate with Champagne? Wine expert Laurent Yung of SomMailier.com, the French Wine Club in the USA shares some sparkling fizzy facts about the world’s favourite celebratory drink!

How Champagne go its pizzaz!

Champagne is irrevocably associated with glamour, luxury and festive occasions. Is it the bubbles? There’s an estimated 49 million of them in each bottle. Or perhaps it’s the pop of the cork. It shoots out due to the staggering 90 pounds per square inch of pressure in a single bottle (a car tyre has about 30 pounds per square inch!). There are people who obsess about the ‘recorded flight of a cork’ and the record is a whopping 177 feet (54 metres). And corks are fast! They fly out at a speed of up to around 30 mph (much more if you shake the bottle)!

For me it’s the taste and the feeling you get when you sip a glass of Champagne. Some 300 million bottles are produced each year in Champagne. They’re left to mature for at least 15 months. And they ferment twice (that’s what gives it the bubbles) in hundreds of miles of underground cellars. It’s exported to around 190 countries. After the French, Americans are the biggest consumers of Champagne. They’re followed by the British – with Winston Churchill setting an example by drinking an estimated 42,000 bottles in his lifetime. He liked to be served champagne at 11am precisely – Pol Roger was his favourite.

He wasn’t the only famous person to enjoy champagne. Napoleon Bonaparte declared ‘“I cannot live without Champagne. If I win, I deserve it; If I lose, I need it.” And F Scott Fitzgerald claimed “Too much of anything is bad. Except Champagne – too much is just right.”

Made famous by the rich and famous

In fact, the reason it’s so popular probably originates from the tradition or royals and aristocrats drinking it to mark celebrations in the 18^th century. Expensive even then – though largely this was due to its habit of the bottes blowing up – it became a status symbol. Plus it was said to have ‘positive effects on a woman’s beauty and a man’s wit’. And who are we to disagree?!

Oh, and one more reason to enjoy the bubbles. According to some scientists, a couple of glasses of Champagne is thought to help counteract the process of memory loss as you age. I’ll raise a glass to that!

If you want to find out more about Champagne, read more here where Laurent explains: how Champagne is made – and how to serve it

Find out more and join the club at: somMailier.com  and get a special introductory offer of 10% on any product including Champagne – just use the code TGLF2022 on the check out page…

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1 packet 10 mini brioche or 1 brioche loaf
150g/5½ oz white chocolate, chopped
300g/10½ oz fresh or frozen raspberries
55g/2oz caster sugar (powder sugar)
1 tbsp plain flour
500ml/18 fl oz sour cream or crème fraiche (half fat if desired!)
3 eggs
½ tsp vanilla essence
2 tbsp icing sugar

Preheat oven to 200°;C/400°F/gas mark 6.

Layer the slices of brioche or cut into small pieces. Coarsely chop chocolate.

Place half of Brioche in a deep sided pie dish. Sprinkle with half of chopped white chocolate and half of raspberries and then repeat with a top layer.

If you’re using frozen raspberries pop in a microwave oven for 3 minutes.

Mix the sugar and flour. Whisk together sour cream/crème fraiche, eggs and vanilla essence. Pour evenly over the top.

Bake for 25-30 minutes or until golden brown and set in the centre. Leave to cool for 10 minutes. Sprinkle with icing sugar for extra wow factor and sweetness

Delicious served with ice cream or cream.

More brioche desserts

Brioche bread pudding

Brioche style hot cross buns

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Tarte Alsacienne is a super easy apple tart recipe that’s traditional in Alsace and features a drop of rum for extra flavour.

Tarte Alsacienne for 6

1 packet shortcrust pastry (about 320g)
1 kg Apples (3-4 apples)
2 eggs
120g caster (powder) Sugar
200ml fresh cream
Few drops of vanilla essence (optional)
1 cap brandy (rum or cognac will also work)

Preheat the oven to 180°C.

Roll out the dough and line a buttered and floured cake tin. Prick the pastry with a fork.

Peel the apples and cut them into slices. Arrange them in a circle on the pastry.

Mix the eggs with the sugar, cream, rum and vanilla essence if you want the mix to be extra sweet. Pour over the apples.

Bake for about 40 minutes, the pie should be a glorious golden colour when cooked. Note – check at about 30 minutes and if the pastry is going too dark, cover with silver foil for the rest of the cooking time. You’ll have enough for 6 slices, 4 slices if you’re a cake monster!

Delicious with Chantilly cream, ice cream, cream…

More delicious French tart recipes

Far Breton – a custardy tart from Brittany

Sugar tart – a decadent, any time dish from the far north of France

Beer tart – who’d have thought beer could be so sweet?!

The post Tarte Alsacienne | Apple tart with brandy appeared first on The Good Life France.

This simple pan-fried potato dish has a surprising amount of wow factor and is very delicious. It’s a dish that’s been popular in Lyon since the early 1800s and it’s the addition of chopped onions that makes it Lyonnaise and not just sautéed potatoes! It goes well with just about everything from chicken to meat and fish and even salad.

Sautéed potatoes recipe for 4 people

1kg potatoes
1 tablespoon olive oil
2 onions, chopped finely
3 cloves garlic (minced)
Small bunch of parsley (optional)

Either steam or boil the potatoes until soft, but firm enough to cut.

Drain and cut into slices.

Brown the chopped onions and garlic in half the olive oil, remove.

Put the potatoe slices in the same pan with the rest of the oil and heat until golden brown, turning to brown both sides.

Add the onions and garlic and stir.

Serve straight away sprinkled with the finely chopped parsley if you’re using it.

The post Pommes de terre Lyonnaise | Sautéed potatoes recipe appeared first on The Good Life France.

Indulge your tastebuds with this deliciously mellow sticky prune and toffee pudding with a hint of spices and deliciously sweet toffee sauce. Kit Smyth’s more-ish recipe is easy to make and super scrumptious…

Serves 6

Ingredients:

300g (10.5 oz) prunes (preferably fresh prunes, d’Agen are perfect)
300ml )10 fl oz) water, boiled
75g (2.6 oz)butter, softened
75g (2.6 oz) brown sugar
3 large eggs
225g (8 oz) Plain flour
3tsp Baking powder
1 tsp cinnamon
½ tsp each cloves and nutmeg

For the toffee sauce

300ml double cream
75g (2.6 oz) brown sugar
75g (2.6 oz) butter

Method:

Place the pitted prunes in a small high-sided bowl and cover with boiling water. Leave for 20 minutes to soak.

Preheat oven to 180˚C/360˚F/Gas Mark 4 and grease an ovenproof dish.

Blend together half the butter and sugar until light and fluffy, add the eggs one at a time, and mix until thoroughly combined.

Mix the plain flour, baking powder, and spices, then add to the wet ingredients and mix thoroughly until smooth.

Purée the prunes and water together then add to the mix, this will give a chunk-free pudding. If you prefer it to have chunks, chop the prunes finely or crush them with a form, then fold in the chopped prunes and water until evenly distributed through the batter.

Pour the batter into the baking dish, smooth it out evenly, and place in the oven for 25-30 minutes, or until a cake tester comes out clean.

While the pudding is baking, make the toffee sauce:

Over a low heat, melt together the butter and sugar. Once dissolved, add the cream and bring to the boil. Once bubbling, remove from the heat and keep warm.

Remove the pudding from the oven when ready, and pierce all over with a fork. Pour a third of the sauce over the hot pudding, and let it cool for 5-10-minutes before slicing into portions and serving.

Serve in a bowl with extra sauce, and a dollop of rich vanilla ice cream.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

The post Sticky Prune and Toffee Pudding recipe appeared first on The Good Life France.

Winegrowers in France are going big on biodynamic viticulture. Over the last few years, wine growers have turned to organic methods of caring for the vines – not just because of concern for the environment but because of the high quality of the wines that result. Phillip Reddaway of Rhone Wine Holidays explains how this growing movement is set to stay…

What are biodynamic wines all about?

Biodynamic wine culture is essentially organic farming-plus. Biodynamics as a philosophy of farming was the brainchild of Austrian-born philosopher, spiritualist and intellectual Rudolf Steiner (1861-1925). At the core of his beliefs was that optimal plant health is achieved through minimal chemical intervention – especially zero pesticides and fertilizers.

Instead, he preached substituting these interventions with natural homeopathic treatments and a holistic approach in recognition that plant health is a function of myriad factors, not only from the soil below but also the sky above, and the microclimate that surrounds the growing area. Biodynamics covers all farmed plant crops not just wine though – you will even find biodynamic canned peppers in health shops!

It can seem weird!

When it comes to wine growing, most people focus on the seemingly weird practices of biodynamics, like filling cow horns with dung and burying them in vineyards and aligning certain chores with phases of the moon and stars. That said, several scientific studies have shown it can be effective, even if the underlying reasons are not yet understood. Indeed, those who are new to biodynamic farming might think it’s a world populated strictly with neohippies.

Absolutely not so, some of the biggest wine names in France – Leroy in Burgundy, ZindHumbrecht in Alsace and Chapoutier in the Rhone are converts and these are very serious businesses. In the UK both Tesco and Marks and Spencer’s wine buyers have gone on record to say they prefer to organise trade tastings on biodynamic calendar days best suited to tasting wine.

The finest vineyards in the Rhone

When I’m researching the finest vineyards in the Rhone, trying wines and generally discovering everything about Rhone wines, it’s become abundantly clear that when it comes to biodynamic wines, the producers have one thing in common – a passionate obsession with tending their vines. They use plant base infusions and remedies and home-made fertiliser – that’s where that buried cow dung comes in – all practices which take a lot of time and effort. Their whole ethos is that less is more when it comes to chemicals – though this makes heaps more work.

It’s also very common for biodynamic producers to keep livestock on or around their vineyards. I have seen carthorses, sheep, goats and even a herd of Llamas at Domaine Creve Coeur! It’s part of the artisanal way of production, of sustaining the land, creating a balance between nature and the farm. And of course, keeping down the weeds on the land!

The Moon has an affect

The biodynamic calendar is based on the belief that not only moon cycles but astrological cycles have varying influences on plant life and farming. Every day in the biodynamic calendar is categorized as either a flower/leaf/root/fruit day according to the position of the moon/planets. Each category determines an ideal focus in the vineyard/winery. For example, root days are ideal for pruning. Flower days are better for working in the winery. Biodynamic adherents follow the calendar suggestions but most are pragmatic – weather considerations usually trump the calendar suggestions!

And this attention to detail, to getting closer to the growing process, inevitably shows through in wine quality. So, it doesn’t matter whether you sign on for the belief system. The wines just have a TLC advantage over regular wines.

Want to try biodynamic French wines?

You can spot bottles of biodynamic wines in France by the orange and green ‘flag’ logo of Demeter International who certify the wines. You may spot certification as Agriculture Biologique or Ecocert – but this simply means organic.

Even better – visit a biodynamic wine maker and see behind the scenes. Many vineyards open their doors to visitors and share their biodynamic philosophy and working ways. Domaine Montirius in Gigondas-Vacqueyras in Provence, for instance, hold workshops which include a tasting of their entire range of wines, cellar visit and an introduction to their approach to wine production.

And like most of the biodynamic wine producers I meet, they never use their beliefs as a marketing tool. On the contrary, they tend to be self-effacing about the practice. Instead they prefer to talk about the health of their vines and what you can taste in your glass. And that is the best way to judge the wines and make up your own mind…

Join Philip on a Rhone Wine tour for an exceptional wine experience in Provence: RhoneWineHolidays.com

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For expats and lovers of British cuisine in France, your Christmas foodie dreams can be realised this year when it comes to your favourite Christmas treats. Bacon by the Box who are based in Ireland, have stocked all the best-loved and traditional British favourites and are standing by ready to send all the great classic British Christmas food items to you in France.

Christmas crackers, and classic British food for Christmas in France

We’ve never seen Christmas crackers on sale in France but there’s no need to go without as Bacon by the Box will have them available for the festive season. Our French friends and neighbours love them! They also love classic mince pies, Christmas pudding, fruit cake and shortbread – which are all in stock, and even mincemeat for keen cooks.

And for those who love a big dollop of cranberry sauce with their turkey dinner – you’re taken care of too. Plus they stock boneless turkey crowns and tasty little cocktails sausages (and the bacon to go with them if you want to make the seasonal pigs in blankets!), as well as sausage rolls – perfect with aperitifs. They also have good old Paxo stuffing, as well as all your favourite sauces. A traditional Christmas dinner – it just can’t be beaten!

Dairy and chocolates

Want some cheddar for your cheeseboard to complement the great French cheeses? Their Irish vintage and mature cheddars are real winners – perfect alongside a chunk of great French Camembert or Brie. Entente-cordiale gourmet style!

Clotted cream and double cream to go with Christmas pud? Tick. Yes real clotted cream.

As for chocolate, what would Christmas be without a box of Quality Street? Or Celebrations, or Heroes?!  The perfect Christmas treat for you or your friends – French or non-French. 

Haggis for new year in France

Every year it’s the same thing with my Scottish and haggis-loving friends in France – trying to find somewhere that can provide the traditional New Year’s Eve haggis. Bacon by the Box are now stocking this delicious speciality – just remember to order in good time.

Fresh and ready to eat, store or freeze

Everything is sent to you in tip top condition via Chronofresh. This is the division for fresh products run by French delivery services Chronopost. I’ve been a customer for two years now and every delivery has arrived exactly when they said it would – and you can track your delivery online in real time.

For 2022, make sure you place your order by no later than December 8. This will ensure you get your special Christmas deliveries in time. Everything can be frozen as it’s sent to you fresh. Delivery is free if you spend more than €100. We often share a delivery with our friends and get a bulk order delivered – it’s a bit like Christmas every time!

See the full range of products and place your orders online at: Baconbythebox.com

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A great alternative for any occasion where red meat is a little heavy, or undesirable. Portobello mushrooms are a generous mushroom – large, packed with strong flavours, and versatile too, as they can be used in a variety of ways.

In this instance, they form the cradle that holds a precious cargo of robust ingredients that will have your tastebuds drooling long before they’re finally rewarded with a forkful of autumnal bliss.

Serve them with some tender stem broccoli, lightly steamed French beans, or with a leafy green salad for a lighter meal. Garlic bread also makes a great addition – and to mop up any juices! Great as a starter, snack or side dish too.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 Portions

Ingredients:

4 large Portobello mushrooms
20ml/1 tbsp olive oil
50g/ ½ med red onion, finely diced
4 cloves garlic, minced
80gr/ ½ med green bell pepper (capsicum), chopped
150g/2 small tomatoes, chopped
2 cups fresh spinach, roughly chopped, or 6 pellets of frozen spinach
¼ cup goat’s cheese, or other soft white cheese (feta, ricotta, etc)
1 large egg
Salt and pepper to taste
Pinch cayenne pepper, omit if preferred
80g/ ½ cup breadcrumbs
80g/ ½ cup mozzarella, grated

Method

Preheat an oven to 200˚C/400˚F, place a rack in the upper middle.

Peel and trim the stems from the mushrooms, keeping the stems for the stuffing. On a tray, place the mushrooms gill-side down, and bake for 10-15 minutes, or until most of the water has been removed. Use some paper towel to soak up any additional moisture once removed from the oven.

Place a shallow frying pan or skillet on medium-high heat, add the oil, onion, peppers, garlic, and spinach, and cook to bring out all the liquid and evaporate it. Add the tomatoes, and seasonings, remove from the heat, and allow to cool slightly.

In a large bowl, combine the breadcrumbs, egg, and goat’s cheese. Once mixed, add the slightly cooled vegetable mix, and combine thoroughly.

When ready, replace the mushrooms onto a lined baking tray, and evenly divide the stuffing mixture between the mushrooms. Top with mozzarella, and bake for 10-15 minutes, or until the mozzarella melts and turns golden on the edges.

Remove from the oven and serve immediately.

Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine

The post Stuffed mushrooms | Champignons farcis appeared first on The Good Life France.