Recipes by Veronica (Page 6)

France Chef

	Spelt sourdough by Veronica It’s said to be quite difficult to make a good loaf using spelt (épeautre in French) because it has less gluten in it than modern wheat, so it tends not to rise as well. A few months ago I encountered a chap at the generic meltabs viagra market who was selling organic wholegrain spelt flour that he’d grown and milled himself; it was…	1 vote 585 views
	Café de Paris butter by Veronica This is a killer condiment which I’m sure will enhance all sorts of things. It was invented in Geneva, presumably at the cheapest generic viagra caverta veega Café de Paris, and I believe its original use was for steak. I used it to liven up some frozen cooked lobster, a task it performed admirably. I’m planning to use the leftovers…	1 vote 430 views
	Successful sourdough: how I got there by Veronica My home-made sourdough starter is about to celebrate its first birthday, so it seems a good moment to revive this blog with a post about sourdough. Warning: it can take over your life (or at least your kitchen)!A year ago today, we visited a working windmill where they grind flour and bake bread. I came away with a bag of freshly…	1 vote 401 views
	Salted caramel sauce (caramel au fleur de sel) by Veronica Many competent cooks seem to be terrified of making caramel. Why? It’s a doddle. There are only two things that can go wrong: burning it (due to inattention) and crystallising the sugar. The first problem is easily solved: don’t take your eyes off the caramel while it is cooking, and remove from the heat as soon as it is the right…	1 vote 354 views
	Torrijas by Veronica I love torrijas — if I see them on a dessert menu in Spain, all the other options immediately become irrelevant. They are basically the same as what Americans call French toast, even though in France they are called pain perdu (lost bread); stale bread soaked in milk and egg and then fried. In this Spanish version they are fried in…	1 vote 524 views
	Pot-roasted wild boar by Veronica A neighbour kindly gave me a leg of young wild boar recently. I find the traditional method of cooking boar here (marinating for 2-3 days in robust red wine and herbs, then braising) nauseating and indigestible. But this tender joint responded well to my adaptation of a Delia recipe for braised leg of lamb. In fact if you can’t get…	1 vote 871 views
	English apple pie by Veronica It must be over a decade since I last made an apple pie. Since I became French, my default option for apples and pastry is sinfully easy Tarte Tatin. Or occasionally, if I have time, a classic tarte aux pommes. But today I suddenly felt the urge to make an old-fashioned apple pie. I had to dredge long-unvisited corners of my memory…	1 vote 457 views
	Mince pies with frangipane topping by Veronica I find mince pies can easily be too heavy on the pastry. So I was pleased to find a recipe for mince pies with an almond paste topping. Except … there were no almonds in it! I still liked the result when I made them last year. They are much lighter than the traditional version, and the almond flavour complements the mincemeat really…	1 vote 431 views
	Romesco sauce by Veronica This is a truly classic Catalan sauce. Pounded nuts, usually almonds, are a strong feature of Catalan cooking, used to thicken sauces, whether savoury or sweet. Romesco sauce is very versatile: you can serve it with plainly grilled or baked fish, for example. Or steak. Or even escalivade. A very traditional combination is with…	1 vote 575 views
	Fudgy chocolate brownies by Veronica The web is awash with recipes claiming to be “the best brownies ever”. I make no such claim for this recipe; they are extremely good, but tastes differ, and anyway the success of brownies depends above all on not overcooking them, whatever recipe you use.No, what struck me about this recipe above all was that there is no chocolate in…	1 vote 318 views