cooking | A French Collection

What is a Canelé? The Story of Bordeaux Famous Pastry

What is a Canelé? The Story of Bordeaux Famous Pastry

Do you know the story of Bordeaux famous pastry the canelé? Have you eaten a canelé de Bordeaux? There are certain things you see, do or eat in France that once experienced, you simply have to do or eat again. The canelé de Bordeaux is very much one of those things. Let's start with what is a canelé. A canelé is a small, dark, ridged, and gleaming little pastry that looks rather like a piece of mahogany-coloured architecture with its high ridged sides and dark colour.

Once you bite through the caramelised crust and taste the soft, custard-like interior infused with vanilla and dark rum, you'll understand immediately why the people of Bordeaux have been devoted to this small cake for centuries. It is one of those things that once tasted is never forgotten. We look into the story and history of Bordeaux famous pastry, the canelé, in this post. [Photo of Bordeaux town above}

Ratatouille Recipe

Ratatouille Recipe - A Perfect Autumn Food

Bonjour mes amis, and welcome to another recipe post. Ratatouille is the quintessential French vegetable dish that's colourful, healthy, easy to make and delicious. You may have seen recently on our socials, Instagram or Facebook, that we shared how we cooked Ratatouille to celebrate the arrival of all our new copper pots and the start of autumn in France.

Ratatouille seemed an obvious choice to mark the autumnal equinox with its rich fall colours, pleasingly reflecting in the copper pan, and yummy flavour. I think the colours of courgettes, zucchini, onions, tomatoes and yellow peppers mixed together are reminiscent of autumn. What do you think?

French Quiche Lorraine Recipe

Made from only a few ingredients, the traditional French tart Quiche Lorraine is now a worldwide favourite. Eaten hot, warm or cold and served for breakfast, lunch or dinner it's a versatile dish. A quiche is defined as a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. As you may have already guessed, the most well-known type of quiche is the Lorraine, which includes lardons or bacon. This delicious dish originates from the French region of Lorraine - hardly surprising given its name!

Quiche Lorraine is one of the most common quiches made in France, and it's popularity has spread throughout Europe, the United States and Australia.

The best thing about a French Quiche Lorraine is that it's technically easy to make, needs few ingredients and can be cooking in the oven while you do something else. Now, lets get to the ingredients you'll need and how to make it. The eating of and enjoying is then up to you!

Seasonal Fall Menu

Seasonal Fall Menu - 'A Dinner with Friends'

Autumn or Fall is a time of changing colour and cooler temperatures and of course heart warming recipes. Nothing is better than cooking and preparing for a cosy family gathering or dinner with friends in the fall; and I was delighted to be invited by the leading magazine and website on food, travel and lifestyle in the South of France and the French Riviera, Perfectly Provence to curate their fall menu.

Each season a well-known French blogger, acclaimed chef or restaurant owner curates a menu featuring Provençal regional seasonal produce and this fall I've put together 'A Dinner with Friends' menu. Included are four delicious courses and a festive cocktail. Pink Elephant Martini Cocktail, Marrow on Toast, Pot-au-feu, Cheese Plate with Figs and a sweet Fig Tart with Marzipan complete the dinner menu.

Julie Child in Paris – Following in the Footsteps of America’s French Chef

Julia Child in Paris

Want to follow in the footsteps of the famous American French Chef Julia Child? Well, when you spend a lot of time in Paris you will undoubtably visit many of the places that Julia also frequented during her life in Paris.

Julia Child has been described as America's French chef and is famous for her cooking, her books and as host of her acclaimed television show, The French Chef. Let's go find Julia Child's Paris together.

A party without cake is just a meeting. - Julia Child

Mussels in White Wine and Garlic Recipe

Mussels in White Wine and Garlic Sauce – Moules au vin blanc à l’ail

Mussels in white wine and garlic is often included on a set lunch menu in cafes around France and particularly on the Brittany coast. We have always found this meal to be great value usually with loads of crusty bread and a glass of wine included in the price.

Some of our best family memories are late summer dinners (often after 8.30pm) in our local town square of Guingamp soaking up the gentle relaxed ambience while getting stuck into hordes of mussels. This meal is one of my favourite meals to eat in France and when at home in Australia it brings back memories of those lazy holiday evenings… and it’s so easy to prepare.

Annette Charlton

Annette lives with her family between their homes in France and Australia. She’s been featured in International magazines including French Property News, on numerous blogs and travel websites and appeared on ABC National Radio. You can connect on Instagram or Facebook.

www.afrenchcollection.com

Cassoulet Recipe: A French Winter Favourite

Cassoulet recipe

Cassoulet Recipe: A French Winter Favourite

Do the colder months of the year make you feel like cooking warm and hearty meals? If so, you’ll love this winter recipe of Cassoulet. Just right for eating in front of a glowing fire, or when friends come over for a relaxed evening of games and fire side chatting.

Cassoulet takes its name from the traditional casserole dish that is used for cooking this stew. It varies regionally in the South of France with the best-known versions originating from Carcassonne, Toulouse and Castelnaudary.

Annette Charlton

www.afrenchcollection.com

Gugelhupf Cake Recipe – An Alsace Classic

Gugelhupf Cake Recipe – An Alsace Classic Cake

Have you baked a Gugelhupf Cake? It’s a classic Alsace recipe and easy to bake. We often cook them around Christmas time when we’ve eaten enough Christmas fruit cake and want something different that’s easy to bake and that we can share with visitors.

I like a good rich fruit cake but it doesn’t take me long during the Christmas holidays to get sick of eating fruit cake. That’s when I dig around my pantry, pull out my Gugelhupf cake tin and marzipan and strap on my apron.

Annette Charlton