Notes about Recipes in this book

• Sun on a cloud

  • veronicafrance on December 28, 2011

    I haven't made this for ages, but it's a fun way of making something more interesting than a plain fried or poached egg. The "sun" of the yolk perches on a fluffy egg-white cloud. I usually put it on a slice of toast rather than tomato; it holds together better and is more substantial. And I like to make a bechamel sauce with a little tomato puree in it for a pink sunset effect :)

• Boubou potatoes

  • veronicafrance on December 28, 2011

    This is a staple way of cooking potatoes in our house. Despite its simplicity it's somehow quite different from other ways of baking potatoes. The cut and salted side of the potato puffs up into a golden skin over the fluffy interior. Lovely slathered with lots of unsalted butter, but they go with any main dish that has plenty of sauce.