It’s a day to savour all things French!
Dress fabulously ‘French’ inspired, play some classic French tunes.
20 Classic French Songs! via iTunes.
Scrumptious, Brioche French Toast, how could you not start the day without it!
- 4 large eggs
- 1 cup thickened cream
- 1 teaspoon vanilla essence
- 4 one-inch-thick brioche slices
- 3 tablespoons unsalted butter
In a large bowl whisk together the eggs, cream and vanilla essence.
Next, soak each slice of brioche in the mixture.
Melt the butter in a frying pan over medium-high heat. Add brioche and cook each side until golden.
Serve with a dusting of icing sugar and fresh fruit.
For Le déjeuner why not make Baguette sandwiches and eat al fresco.
- Brie cheese, pesto, grape tomatoes.
- Chicken breast, tarragon mustard, mayonnaise, grape tomatoes, seasoned fresh salad blend.
- Prosciutto, pesto, goat cheese, seasoned fresh salad blend.
- Smoked salmon, dill cream cheese, seasoned fresh salad blend.
- Premium ham, light butter, cornichons (French pickles).
Le Dîner, on the menu delicious duck followed by crepes for dessert!
- 2 tablespoons of olive oil
- 6 Duck marylands
- salt and pepper
- 1 teaspoon of cornflower
- 1 glass of water
- Juice of 2 oranges
- Zest of 1 orange, cut into thin strips
Heat olive oil in a frying pan over medium heat.
Season duck marylands with salt and pepper. Place duck marylands into the frying pan and fry evenly on all sides. Remove the duck marylands from the frying pan and set aside.
In frying pan combine the cornflower and water followed by the juice of 2 oranges and zest.
Return the duck marylands to frying pan, cover and simmer on low heat until meat is tenderly cooked.
Serve on creamy pumpkin puree. Drizzle over the orange sauce and serve with freshly steamed asparagus.
- 1 pumpkin
Preheat oven to 165 °C.
Cut pumpkin in half and remove the seeds and pulp. Place each half of pumpkin flesh side down onto a baking tray and bake in the oven for 1 hour or until tender.
Scrape out the pumpkin flesh and puree in a blender.
- 100g plain flour
- Pinch of salt
- 1 egg
- 1 egg yolk
- 300ml milk
- 1 tablespoon unsalted butter, melted plus extra to fry
- 100g caster sugar
- 35g unsalted butter
- 150ml orange juice
- 1 orange, zested
- 3 tablespoons Grand Marnier or Cointreau
- 2 tablespoons brandy
Place the flour, salt, egg, egg yolk, milk and butter in a food processor and whiz until combined and mixture forms a smooth batter.
Pour batter into a jug and let sit for 30 minutes.
Heat a small frying pan over medium-high heat. Brush the frying pan with a little melted butter.
Pour in enough batter (2-3 tablespoons) to just cover the base of the frying pan. Cook for 1-2 minutes until base of crepe is golden.
Carefully flip the crepe to brown the other side. Transfer the crepe to a plate and repeat with the remaining batter.
To make the sauce:
Heat the sugar and 1 tablespoon of water in a frying pan over low heat, stirring to dissolve the sugar.
Add the butter and increase the heat to medium and cook for 4-5 minutes until golden brown.
Add the orange juice and zest and simmer for a few minutes.
Pour in the liqueur and brandy and stir to combine.
Fold each crepe into quarters, drizzle with sauce, flambé and serve with ice-cream if desired.
Happy Bastille Day!
I’ll pop back in later today with a quick and easy French inspired crochet project to celebrate!
Hello! I’m back with my French Flag Trivet, Dish Cloth or what ever you want it to be . . . it could even be turned into a cushion.
It’s super easy to make and the stitch is lovely and textured!
French Flag Trivet
8 ply (DK yarn) in Blue, White, Red
6 mm crochet hook
Row 1: With red, work 1 tr into 4th ch from hook, work 1 tr in each st across.
Ch 2, turn.
Row 2: * Work 1 front post treble, work 1 back post treble, rep from * across ending with 1 Front Post treble, work 1 htr into top of turning ch.
Ch 2, turn.
Row 3: * Work 1 front post treble, work 1 back post treble, rep from * across ending with 1 Front Post treble, work 1 htr into top of turning ch.
Ch 2, turn.
Continue working in pattern formation. Just remember to work the opposite stitch etc.
Work 13 rows of red, white and blue.
Fasten off and weave in the ends!
Front Post Treble
Yarn over, insert hook from front to back and to front again around the vertical post of next st, yarn over and draw loop through, yarn over and complete treble.
Back Post Treble
Yarn over, extending over top of work, insert the hook from the back, right to left around vertical post of next stitch, yarn over and draw loop through, yarn over and complete treble.