latest Reviews and articles
Red Carpet Day - French Entrepreneurs in the UK speak to French Entrepreneurs in France - On Thursday 10 October, the Red Carpet Day was being held by the...
London’s Favourite French Film 2013 - The winners - The Gala evening, held at the Institut Français, and hosted by...
Top 5 Tips to a Memorable Profile on LinkedIn - Executive Coach Alexandra Sleator starts a two-part series looking...
Property investment: Buy to let vs student accommodations - Putting your savings in a real estate investment is always an...
MAGAZINE
- Children
- Culture
- Decoration
- Economy/Politics
- Education
- Fashion
- Food / Wine
- Health
- Holidays
- Jobs
- Law
- Life and Style
- Property
- Sport
Device converter
Weather
Classified ads
- Native French Speaker - French conversation/grammar via Skype
- TRAIN TICKETS PARIS-LONDON (9 JANUARY)
- Return train tickets to Paris on 03/01, one adult and one child
- 3 Jan: one way tickets Paris to London
Recently added
articles > Food / Wine events
June 2009 Recipes
It is time to get busy cooking! Natoora's June recipes have just arrived!
Fresh Pea Soup
500g fresh peas (1kg unpodded)
200g Creme Fraiche or Double Cream
Sprig of mint if desired
Crispy Pancetta (optional)
Pod the peas and blanch for around 2 to 3 minutes. If desired, add the mint to the water to infuse before adding the peas. Make sure they are cooked but retain their lucious green colour or your soup will look dull.
Once cooked, drain the liquid into a seperate bowl as you will need some of it in a minute. Pop the peas into a blender and add the cooking liquid so that it just covers the peas. Blend into a puree and season to taste.
Add nearly all of the creme fraiche or cream, approximately 150g , then pulse with the blended peas. Finally, serve into warm bowls, add a dollop of cream, and sprinkle over crisy pancetta if you fancy an extra crunch and taste.
Quick and easy linguine
250g linguine
2 garlic cloves, pressed or finely chopped
3 tbsp extra virgin olive oil
1 red chilli, finely chopped and de-seeded
Lemon
Fresh parsley
Cook the linguine in salted boiling water as per instructions on the packet. Whilst that is cooking, sautee the garlic and chilli in the oil for a minute. Drain the pasta and add to the garlic mixture. Fry for a minute and serve with a squeeze of lemon juice and sprinkle with fresh parsley. Easy as that!
Poached white peaches
4 white peaches
400ml white wine
2tbps honey
1 vanilla pod
In a large pan place the wine, honey over high heat. Cut the vanilla pod lengthways and add to the pan. Once the honey has completely dissolved, lower the heat to minimum and place the peaches into the pan, cover and simmer gently for 15 to 20 minutes, ensuring that you turn the fruit (gently!) during cooking. The peaches will be done when they are tender but firm, so they hold their shape well. Remove the peaches from the pan and leave to cool. Raise the heat to high and continue cooking the syrup until it is reduced at least by half.
To serve, place peaches on a plate and spoon some syrup over the peaches. You can also accompany them with some fresh cream or creme Chantilly.
Zone Tag
la Trouvaille, Tintin, Amarcord, Jewish Book Week, echange, Gabrielle, ricard, best chefs in the world, tax avoidance, Chanteroy, CNN, Vincent Cassel, london, music, Bars / Pubs / Cafés, french, Life and Style, cellier, Baby wear, Children, france, Charlotte Gainsbourg, Elle & Vire, London Fashion Week,
LEAVE A COMMENT