Sausage Cassoulet

Winter is well and truly here, and I don’t know about you all, but I need some pure comfort food. I’m talking meat, I’m talking root vegetables and I’m talking one-pot so you don’t have much cleaning to face afterwards, when you’re all full and cosy.

Well hello, cassoulet.

This is a cosy winter stew if ever I saw one. Except, it’s better than a stew (not a huge stew fan, sorry Ireland). It’s flavourful and colourful and warming and filling and only a little stodgy, in that good way that you need sometimes when you’ve come in from the rain and Christmas shopping and you’re all cold and hungry and in need of rejuvenation.

I basically threw in whatever veggies I had, and it made one really simple and delicious meal. For an authentic French experience (this dish has its origins there, after all) serve with a hunk of baguette.

Raspberry Coconut Slice

Vive La France!

I say that, because I adore and love France, where I first ate this little beauties. And in these freezing post-Christmas months, I dream slash bake myself away to Provence.

Basically, the south of France is a little cobbled haven for baked goods. Frangipane, macaron, tarte citron AND MORE! I sample and love them all. Recently I realised that I have no idea what these are called (in French, or in English), and they don’t hang around long enough for me to care. You gotta eat them fast or they will melt.. is my excuse.

My grandparents have a house in the south of France, and it is one of my favourite places in the world. These cold, miserable, dark winter nights I think about the delicious food and weather, and these coconutty, jammy squares give me a taste of sunshine.

Salami Croque Monsieur

I love France. I love the weather, the fashion, the people , and most importantly the food. French people get food. They make flavourful food, and spent the time enjoying it. I may have caused a few French strokes with my bastardised version of their classic ham and grilled cheese sandwich.

I love a traditional croque monsieur, with ham and whacking slices of freshly made bread. But, needs must, and sometimes you want an indulgent sandwich with just the ingredients in the cupboard and fridge. 

Truth be told, I was pretty keen to make my own bread, but I didn’t have time. So I substituted in the thick granary bread, and decided to spice things up Italy style, with some strongly spiced sliced meats instead of the ham. You would be perfectly welcome to slice up some sourdough and use ham instead of pepperoni/salami.

I had mine with soup. And I was so happy.

Hazelnut and Salted Caramel Macaroons

Happy Easter, everyone!

I thought I would change it up a bit on this most foodie of holidays, because I’m kind of full of Easter eggs so I don’t think I could face dealing with even more chocolate (shh, nutella doesn’t count!).

I love these little French morsels, and people genuinely go crazy for them. They look really intricate, but a few simple tips makes them simple to whip up.

1.  Make sure you whip the eggs enough! Those egg whites should be glossy and stiff, and should stay in the bowl, even when tipped upside down.
2.  Allow to dry out before cooking. You should be able to gently press your finger onto one and have it come away clean before you put them in the oven.
3. Allow to cool before removing from the baking tray/mat. They should peel off easily when cooled.

Once you've nailed that, you should be making on point little maracoons with ease. The basic recipe can also be used with a multitude of flavours, in fact, I was planning to make blueberry ones before I realised I was out of blue food dye (food blogger problems).