Blog - MY FRENCH COUNTRY HOME

cooking with patricia wells – a new video

A few weeks ago I was lucky enough to spend time with Patricia Wells at her cooking school in St Germain in  Paris.   She welcomed me in with a camera and she showed me how to make her ‘magic  mushroom soup’, a wonderful recipe from her new book called My Master Recipes that is released at the beginning of March, and is already available on pre-sales here.Patricia is great fun, she is lively and passionate about her work and her food, and I really enjoyed our day together, and the...

green lentils and poached eggs

In the south of France, we eat lentils at the beginning of the year to bring good luck.    They may or may not work for luck, but what is sure is that they are quite delicious, especially when paired with a poached or fried egg or two.   I thought that after the holidays, you may enjoy this simple and wholesome recipe, invented by my husband, a great cook! As you serve the dish be sure to wish you and yours good luck for the year ahead. To prepare the lentils you will need: 1 onion and...

quince jelly – the instant gift

If ever I am caught short without a small gift for an unexpected lunch invite, or just to make a friend smile, I like to  gift a pot of home made jam or jelly. This time of the year in Normandy, is the best time for making quince jelly, we find them at the market, but more often are simply given a box full by a friend with a huge quince tree in her garden.  I love quince, it is a fruit I had never tasted before coming to live in France, and my husband’s grandmother gave me her recipe. It...

eating pumpkin soup

Some of you may remember this recipe, I have shared it before, a few years back, and I’m always surprised at how many people tell me they make it again and again – it is so simple! This year I have a glut of tiny pumpkins in the potager, and I’m having fun using them for presentation.    So what better way to serve pumpkin soup than in a pumpkin! To create these little servers I simply scooped out and dried the inside of a small pumpkin .    If you don’t like the idea...

raspberry jam – a late summer pleasure

Most people think of raspberries as a mid-summer fruit, but I seem to have a variety that crops late, and that suits me just fine. As we head through September I have trouble keeping up with my raspberry crop, they are working overtime to produce huge juicy fruit, that is calling out to me. Some of the raspberries are picked and simply frozen on trays, ready to use as a raspberry coulis in the middle of winter, but of course the largest part of the crop is transformed into raspberry jam, a...

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