Notes about Recipes in this book

• Pumpkin soup (Crème de potiron)

  • Ganga108 on January 04, 2022

    In the days when my kids were growing up, I really was famous for this soup. People would request that I made this soup if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good. My original recipe for this soup, from Diane H via The Australian's Weekend Supplement all those years ago, includes leeks and a turnip. I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.

• Iced cucumber soup

  • Ganga108 on January 16, 2023

    A different take on an iced cucumber soup (for me). Usually I make them without cooking the cucumbers, but this recipe simmers cucumbers and sauteed onions in milk before blending. It is chilling in the fridge as we head into another day of exceptional temperatures. UPDATE: The soup is creamy and tastes of cucumber and a gorgeous buttery flavour. Very good, and I'd love to try the zucchini variation.

• Marinated preserved vegetables

  • Ganga108 on December 26, 2021

    I have my preserving mojo on at the moment. Kasundi this morning (my recipe), marinated olives last week (from this book), and today it is red and yellow capsicums used for these Marinated Preserved Vegetables. (I love this book, have I mentioned before?) It is an easy recipe and can be used for a variety of vegetables.

• Chilli fried black olives with sage

  • Ganga108 on January 16, 2022

    Eons ago it wasn't unusual to see a warm olive dish served in restaurants or appearing in cooking magazines. Although I loved them (and still make a herby version), they went out of fashion. Thankfully they are back - you can find them in the occasional book or menus. That is as good an excuse as any to make Diane Holiugue's Fried Black Olives. I love this dish. The saltiness of the olives is diminished and the "olive" taste shines, along with a hint of sage and bay. This time I left the chilli out (and no ham bcos #vegetarian). The sage leaves crisp up nicely as well. All in all - divine! Today they were part of a grazing plate (inspired by Elizabeth David's French Provincial Cooking.)

• Asparagus in batter

  • Ganga108 on January 19, 2022

    In my book, this recipe is called Asparagus, Whitebait or Sage Leaves in Batter. Tonight we made the sage leaves, but used an egg-free batter from Ottolenghi's Plenty (Seasonal Tempura). Zucchini and Eggplant were added - we like these quite salty, and a plate of these goodies is delicious on a hot Summer evening. Perfect for eating on the verandah, sipping something cool and refreshing (non-alcoholic for me, not so for the others).

• Eggplant rolls with cucumber filling

  • Ganga108 on March 11, 2023

    Very special - it was a surprise how divine these are - lunch outside on a beautiful Autumn day, and additional eggplant cooked for the Eggplant and Goat Cheese sandwiches tomorrow.

• Eggplant and goat's cheese sandwich

  • Ganga108 on March 11, 2023

    I made these with the beautiful Danish feta from the local Afghani grocery, for lunch. Delicious! I cooked the eggplant previously while making the eggplant and cucumber rolls, so assembling lunch was so easy. Layering, then a warm in the oven.

• Mushroom risotto

  • Ganga108 on November 13, 2021

    Beautiful. I found good dried mushrooms in the nearby, quirky, Continental shop. For fresh mushrooms I used shiitake and Swiss Browns. This dish is a real favourite.

• Duck breast with hot potato purée and eggplant chips

  • Ganga108 on February 18, 2023

    I only made the eggplant chips, of course. #vegetarian. Delicious. Served with chipped parsley (sprinkled over), tomato chutney and lemon.

• Spanish-style roast pork with roasted romesco sauce

  • debkellie on August 31, 2019

    Did this with a loin of pork.. a nice roast. Romesco recipe is slightly different to standard, and was very tasty.

• Oven-baked fennel

  • Ganga108 on November 13, 2021

    A delicate, decidedly French dish of braised fennel, cooked in the oven with carrots, onions and tomatoes. Exceptionally good, but not for those who like bold flavours. A no-fuss dish really - put in the oven and leave for an hour. What would I do differently? I'd love a splash of wine in the dish next time.

• Ratatouille

  • Ganga108 on March 10, 2023

    It is lovely to come back to a classic Ratatouille from one of my personal kitchen heroes. A relatively simple dish, but so wonderful with the garden glut of tomatoes, eggplants and zukes all continuing at the same time. Her variation on the same page if lovely - bottling the ratatouille in jars, covering with oil and eating over the next 3 weeks. Perfect Summer and early Autumn fare.

• Potatoes braised in saffron stock

  • Ganga108 on March 03, 2021

    A wonderful dish. I love to serve with a little broth. Sometimes even serve a potato in a little broth before the main meal - it is deserving of its own attention without getting lost amongst a host of other dishes.

• Catalan potatoes

  • debkellie on August 31, 2019

    A peculiar melange .. I guess I was expecting some sort of crisping up at the end of the process (which didn't happen - or I was too impatient). Tasty but looked awful!

  • debkellie on September 02, 2019

    Leftovers, served cold made a great tasting potato salad! (No additions)

• Rice pudding

  • Ganga108 on July 16, 2022

    This is a rich, slow-baked recipe from Normandy that develops a rich crust on top with very creamy rice underneath. Traditionally it was baked in wood-fired ovens for hours, or by bakers overnight in the cooling ovens. It has that sense of nostalgia about it. This is perfect to make on a day like today, when it is too cold, wet and windy to be outside. Served warm with poached fruit. The difference between this and my Mother's loved recipe is the slow cooking and the higher ratio of milk to rice. My Mother's also adds butter on top. Old fashioned? Yes. Out of fashion? No. Not in this house, anyway.

• Shortcrust pastry 3 (Almond shortcrust pastry)

  • debkellie on October 31, 2017

    Makes for a very crisp pastry. Pain to work with, but little shrinkage.

• French apple tart

  • Ganga108 on June 20, 2022

    I made this as free-form tarts with crimped edges. The combination of beautiful pastry, apples and the sweet-sour glaze is so beautiful. So easy to put together (although the pastry chills for 15 mins in the fridge). On a cold Wintery night, it is beautiful eating in front of a fire. A fav recipe out of a fav cookbook.

• Passionfruit tart

  • debkellie on October 31, 2017

    I wasn't expecting the filling to separate into 2 distinct layers ... not sure if it was supposed to so do, but it was effective! I used the sweet shortcrust with almonds which was a lovely crisp pastry, with little shrinkage.

• Good Food

  ...a book as solid as the weathered stone walls of that Provencal village, an antidote to tweets and ''Likes'' and trends, and everything else that demands we adjust our attention every few seconds.

  Full review