French Holiday Cookery

By Liz Garnett

French Holiday Cookery is a book of over 60 simple recipes for a self catering holiday to France. Recipes require no more than two rings to create delicious meals using ingredients readily available in France. All ingredients are translated into French and there is a glossary of produce to make negotiating the markets and supermarkets easy. The book has been developed over many years of visiting France with piles of cookery books. Liz has adapted and developed recipes to make the process of self catering in France an easy and enjoyable experience.

Liz Garnett is a travel photographer specialising in France. since 1994 she has been regularly visiting France including living in Northern France for two years. Her photographs have been published in books and magazines internationally.

• Language: English
• Publisher: Lulu.com
• Release date: May 13, 2014
• ISBN: 9781291873719

Book preview

French Holiday Cookery

French Holiday Cookery

Revised Edition 2014

Liz Garnett

First published in 2012

Ebook edition 2014

Copyright © Liz Garnett

All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system

or transmitted in any form without the prior permission of Liz Garnett.

ISBN: 978-1-291-87371-9

CONTENTS

Main Meals – Cooking Free

Main Meals - One Ring Recipes

Main Meals - Two Ring Recipes

Desserts

Miscellaneous

French Produce

Notes for the reader

In order to take as few utensils as possible most ingredients are measured using measuring spoons or measuring cups.  Where measurements are in grams it is assumed that these will be measured at the market or supermarket.

MAIN MEALS – COOKING FREE

Avocado Salad

Chicory Salad with Roquefort

Garlic Mayonnaise

Goats Cheese Salad

Green Salad with Cheese and Walnuts

Lentil Salad with Goats Cheese

Lime and Chilli Mayonnaise

Paprika Mayonnaise

Prawns with Tomato Salad

Shallot Sauce for Oysters

Tomato Salad

Avocado Salad

Serves 2

1 packet rocket (la rocquette) • 1 packet lardons • 1 avocado (l’avocat), sliced • handful of walnuts (la noix) or pine nuts (le pignon de pin) • Dressing • 2 tbsps balsamic vinegar (le vinaigre balsamique) • 1 tbsp olive oil (l’huile d’olive)

Dry fry lardons until crispy.

Place rocket in bowls, add avocado, walnuts and lardons.

Pour over with dressing.

Chicory Salad with Roquefort

Serves 2

2 chicory (l’endive), chopped • 50g Roquefort cheese • handful of walnut pieces (la noix) • Dressing • 2 tbsps olive oil (l’huile d’olive) • 1 tbsp white wine vinegar (le vinaigre vin blanc)

Place chicory onto plates, sprinkle over with cheese and walnuts.

Mix dressing and pour over salad.

Garlic Mayonnaise

garlic (l’ail), crushed • lemon juice (le citron) • mayonnaise

Mix garlic.

Serve with large cooked prawns (can be bought cooked and ready to peel) or chopped raw vegetables.

Goats Cheese Salad

Serves 2

1 oblong soft goat cheese (le chèvre) • handful of salad leaves (la laiture), chopped • Dressing • 5 tbsps olive oil (l’huile d’olive) • 1 tbsp white wine vinegar (le vinaigre vin blanc) • Salt and pepper (le sel et le poivre)

Arrange salad on plates.

Crumble goats cheese over salad.

Mix dressing and pour over salad.

Serve with fresh bread.

Green Salad with Cheese and Walnuts

Serves 2

200g Gruyere or Ementhal cheese (le fromage), cubed • salad leaves (la laiture) • 2 shallots (l’echalote), chopped • 1 tbsp chopped fresh parsley (le persil) • 4 walnuts (la noix), chopped • 50g cured ham (le jambon) such as Bayonne or similar • Dressing • 1 tbsps red wine vinegar (le vinaigre vin rouge) • 1 tsp Dijon mustard (le moutarde de Dijon) • 2 tbsps olive oil (l’huile d’olive) • Salt and pepper (le sel et le poivre)

Put