Le gateaux battu Picardie

Still in catchup mode – tonight we are baking from the recipe book of Picardy.  Le gateaux battu Picardie (or ‘beat cake’) is a specialty of the Somme area of France, and more specifically, Abbeville. It is basically a yeast cake, rich in butter and eggs.  It is traditionally hand beaten and baked in a…

Amiens Macarons – better late than never!

So, yesterday I shared with you a little history about the introduction of this little Italian macaron to France.  This morning, I woke up from dreaming about my macaron dough resting in the fridge, thinking of Amiens for an entirely different reason all together. Amiens holds a special place in my family’s history, as it…

Unofficial rest day…and a bit of history!

So, my lesson of the day is to read your recipes ahead of time – planning is everything.  Today I was to bring you a recipe harking back to the days of Catherine de Medici – the Amiens Macaron. It is said that Catherine de Medici’s cook brought the recipe for these treats with her…

Tarte de Cambrai

Well, like most of the Australian riders after the Stage 3 crashes I required an evening off last night to recuperate … But we are back tonight with the dish for Stage 3 – the Tarte de Cambrai. This is one of those puddings that should not need a recipe.  This is one of those…

A tart after my own heart …

Today’s recipe showcases a traditional Flemish Yeast Dough Summer Berry Tart courtesy of Ruth Van Waerebeek and her cookbook ‘Everybody Eats Well in Belgium’.  I’ve made a few adaptations – used a food processor for example – but otherwise have remained true to her traditional Flemish yeast dough. I must admit that leaving a tart…

Zeeuwse Bolus – Dutch Cinnamon Rolls

Okay, so cinnamon scrolls are pretty popular with my family, so what better treat to bake this afternoon than the Dutch version – Zeeuwse Bolus. These sweet treats are reputedly of Jewish origin and a local to the Dutch province of Zeeland in The Netherlands.  They are sweet, tasty and definitely ugly in appearance –…

A little French Onion Soup to ease weary minds…

Ahhh Paris.  Who has not visited Paris and indulged in a little French Onion Soup, garnished with melting, oozing Gruyère cheese and crusty baguette?  It is said that French Onion Soup came into being as a way for the early morning market vendors to warm their hands during the chilly early hours of market day. …

It’s time for a tart … Walnut Tart!

  Périgord, in northern Aquitaine is an area well known for its truffles, foie gras, and walnuts.  Although the groves you see today are somewhat newer trees, this is talk of evidence which suggests that walnut groves have flourished in this corner of the world for the last 17,000 years (yes, I said 17,000 years!) …

Beef Fillet with Périgord Sauce

According to Epicurean, this dish is a gastronomic delight.  Périgueux (Périgord) sauce is a famous symbol of Aquitaine gastronomy and, since it is made almost exclusively from truffles it is a very special dish that is not to be missed!  Enough said, I think!  C’mon over and cook it with me!