RASPBERRY SORBET Frozen raspberries make good sorbets, but less sugar is needed if the berries are already sweetened. Serves 4-6 Makes 1 qt/1 liter 5 oz/140 g caster sugar, more if needed. 1 cup/250 ml water 1 lb/450 g fresh raspberries 2 tablespoons raspberry liqueur (framboise) or 1 tablespoon Kirsch or juice ½ lemon, more
WARM PROVENҪAL SALAD OF FRESH TUNA AND MACARONI Inspired by the classic Salade Niçoise, this warm pasta salad has many of the same ingredients – but with a twist. The tuna is freshly broiled instead of from a can, and quickly cooked pasta takes the place of potatoes. When in a real rush you could
CHOCOLATE CHESS BOARD This apparently plain chocolate cake reveals an intriguing, chequered effect when sliced. It is a cake to make for a grand occasion and keeps well for 2-3 days when prepared ahead. Serves 6 330 g/12 oz plain flour 1½ tablespoons baking powder 45 g/1½ oz cocoa powder 60 g/¼ cup unsalted butter
PORK CHOP WITH CONFIT OF ONIONS Confit of onions is hard to resist, so I was determined to shorten the usual hour-long recipe for something manageable for an after-work supper. It’s all a question of getting a quick start by cooking the onions in generous amounts of butter, then leaving them to soften gently with
STRAWBERRIES ROMANOFF You can double or tripe this recipe or make half quantity; the flavor mellows if it is prepared 12-24 hours in advance. Here is the chance to display your grandma’s cutglass trifle bowl. Serves 6 1.35 kg/3 lb fresh strawberries, hulled Grated rind and juice 1 orange 4 tablespoons Grand Marnier, Curaçao or
AVOCADO, GRAPEFRUIT AND SHRIMP SALAD WITH A CITRUS DRESSING Grapefruit is an attractive alternative flavoring to lemon with shellfish. Serves 4 3 large pink grapefruits 1 cup/4 oz arugula 2 avocados 225 g/½ lb cooked peeled shrimps 3-4 dill sprigs For the dressing: Juice of ½ lemon ¼ sweet red onion, finely chopped 1 garlic
DUCK IN PIQUANT RED-WINE SAUCE This charming, rustic recipe comes from Bartolomeo Scappi’s Opera, one of the landmark cookbooks of the Italian renaissance. Everything is simmered together until the duck meat almost falls from the bone. I’m always astonished by the potent, spicy sauce with its underlying sweetness of dried fruits. Scappi does not mention
MADELEINES WITH HONEY The shape of madeleines is characteristic: baked in shell-shaped molds at a high temperature, they develop a little peak on top. Makes 24 madeleines 1 cup/125 g flour 1 teaspoon baking powder ½ cup/125 g unsalted butter 2 tablespoons/30 g honey 3 eggs ½ cup/100 g sugar Few drops vanilla 24 medium
SOCCA FROM PROVENCE Traditional to Provence are Socca, thin pancakes based on chickpea flour and mixed only with water and a spoonful of olive oil. Leo has recently learned to make them and his skills are much in demand in hot weather down at the Mas where outdoor snacks are always welcome. Possible flavorings for
VODKA AND SESAME SALMON WITH PARSLEY SALAD I’ve a weakness for the smoky flavor of toasted sesame, a perfect match for salmon sharpened with a sprinkling of lime, then flamed with vodka. With the salmon comes a salad of fresh parsley, dressed with oil and lime juice; it’s delicious too with other fish and chicken.