This afternoon, I had a hankering for PANCAKES. A old family weekend favorite, I can’t remember the last time I had pancakes, so I was glad to find this recipe for GF on GlutenFreeGirl.
France isn’t big on GF but I have been successful with a Schär patisserie mix that I found at L’Eau Vive. I used 1 cup of this instead of the 1/2 cup of sorghum, sweet rice, and teff flour called for in the recipe and served it all with baked cinnamon apples - delish.
Also, just because I’m so proud of finally getting and hanging our lettres en bois, here’s a pic of our kitchen!
Ah oui, le moelleux au chocolat… The perfect chocolate cake that oozes melted chocolate when you cut into it. I used a new tin (on sale from Williams Sonoma - FTW) that made my extra-large cupcake-sized cakes into perfect cups for toppings like strawberries and whipped cream…
The recipe I followed as from an amazing Lyonnaise, Marion Chapsal, but it’s very similar to others you can find online. The trick is not to put in too much flour or to bake it too long… If it still looks wet, it’s perfect. :)
**PS, these ones, believe it or not, are gluten-free! I found an awesome GF patisserie mix at a bio store in town. They didn’t taste GF at all. Love!**
This super easy recipe for a summer soup with cucumber, goat cheese, and mint comes from Marmiton, a French recipe site. For those anglophones out there:
- 1 cucumber, peeled
- 8 ounces of fresh goat cheese
- 8 ounces plain yogurt
- Handful of mint leaves
- 1 small garlic clove, crushed (optional)
- Salt and paper to taste
Blend ingredients together and chill for 1-2 hours before serving. Bon appetit!
This summer I admittedly went a little marguez-happy. There’s something about spicy lamb sausage that I just can’t say no to, especially when it’s mixed in with yummy sweet goat cheese. The first venture was a recreation of the endive boats we made for my “going to France” party in August 2010. The recipe is completely made up on the spot:
Remove the merguez from the packaging and brown it in a pan like hamburger meat. Let it cool completely and mix in goat cheese. Spoon into endive leaves and voilà:
The second go-around was a bit more time intensive, but still not a serious undertaking: Summer Squash Stuffed with Merguez and Goat Cheese. The website has some great video recipes (think Food Network but less corporate-feeling). Anyway, the frustrating bit is that I had been seeing summer squash all over town and then as soon as I needed to use up the rest of the merguez, I couldn’t find any - sooo I substituted eggplant. Still Very Tasty: