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My mother’s Frangipane

Not quite a Gallete des Rois but just as delicious! January 6th – the Christian Feast of the Three Kings or the Epiphany – is coming. Traditionally this is a day when a “Galette des Rois” is consumed ‘en masse’ in France. It is a puff pastry filled with almond-based cake or frangipane and a ‘bean’ hidden inside, typically in the form of a small golden crown or a genie lamp. French bakeries and super markets sell this typical delicacy with a golden crown. The person who gets the bean, gets to be King and wear the crown. My mother’s Frangipane doesn’t have the puff pastry but it is super delicious, my personal fav to serve with afternoon coffee or tea. I bake it often because typically I have the ingredients at hand and what’s more, the preparation is quick and easy, and you can’t really mess it up either! My …

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Apéro honey-mustard dipping sauce

A versatile sauce for many dishes and we’ve included three! Honey mustard sauce is a very tasty addition to your apéro table. It’s sweet and tangy, it’s sweet and a little bit spicy, and it’s super sweet because it takes no more than five minutes to make and keeps for up to a week. The longer it stores in the fridge, the stronger the flavor. So, if it’s not spicy tasting right when you make it, the next day you’ll catch that hint of cayenne at the back of the throat. It can be served to accompany an array of finger foods. It can be more fatty or more healthy. It can be used for a plethora of things in the kitchen, such as: marinade for barbecue, deviled eggs, as a glaze for a pork roast or ham, as a sauce on a hamburger, glaze for seared ahi tuna, on …

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Apéro Mini Vol-au-Vent

For apéritif we handle them quickly! At our house we are not planning to conjure up a big party menu this Christmas and New Year’s Eve. We don’t have any guests and actually “apéro dining” is something we do every Friday evening anyway; just a lot of snacks we like with a cocktail or a bottle of Cava and a nice movie. For us it’s a cozy, relaxing way to end the week. When I prepare vol-au-vent as a meal, it involves a lot of work and love. “In grandmother’s way” you know… I don’t do that for apéro-dining. First, not much filling is needed for the mini-pastries, and second it shouldn’t take so much of my time. These mini vol-au-vents are tasty AND quick. Ingredients and preparation – mini-vol-au-vent For 24 – 30 mini-pastries 2 chicken breasts cut into small pieces 1/2 lemon – juiced 50g/50g butter and plain …

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Lettuce wraps with beets, endive, and apple (v)

So crispy fresh and delicious It’s a salad, yes. How does a salad become finger food? Simple, by cutting everything extra fine and serving it as a wrap. A lettuce wrap – or in this case I also used endive leaf ‘boats’ – that is at once refreshing, crispy, slightly tart and goes well with any of our other apéro suggestions. It’s just wonderful and I can’t imagine it wouldn’t be equally awesome as a stand alone salad throughout the summer season, or as part of a picnic. I’ll be honest, people who don’t like vegetables might not like this. But that’s okay… more for those who do like this kind of thing! Ingredients and preparation – Lettuce wraps with beets, endive, and apple – Vegetarian Makes about 10 wraps plus some extra (see cup) 1 fresh butterhead lettuce (laitue) 1 sweet apple peeled (preferably Pink-Lady) 1 stalk endive cut …

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Apéro fried ravioli and marinara sauce dip (v)

Quick and easy. AND tasty! Fried ravioli is kind of a finger food staple for as long as I can remember. It’s cheap to make, quick and is sure to please everybody around the apéro table. What’s more, measurements are not really necessary, because you can’t go wrong. We use sunflower (tournesol) frying oil, but you can use whatever you’re used to, use a deep fryer or a pan like we d0. You can also use any fresh ravioli you like, stuffed with cheese or other things. Ingredients and preparation – fried ravioli with marinara sauce (vegetarian) 1  or more bags of fresh ravioli from the supermarket breadcrumbs eggs marina sauce – make your own or buy at supermarket as you wish spices: paprika powder, dried parsley, garlic powder, onion powder, salt and pepper – no set measurements, use them liberally sunflower or other frying oil and paper towel for …

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Préfou de Vendée – garlic bread (v)

Making Préfou from scratch surprised me! Until this moment we had only ever bought the pale préfou at the supermarket… well… never again! This homemade garlic bread, a Vendéen delicacy although we’re relatively sure that the term delicacy in relation to loads of garlic is a total oxymoron, is scrumptious. Until now we had only been familiar with the Italian garlic bread which we now realise is like the “milquetoast” version of REAL garlic bread. (Milquetoast is a word that has been around since 1925 and means ‘meek’). So, what is préfou and where does it live in Vendée history? In the countryside near Fontenay-le-Comte, long before we had the modern convenience of thermostats to tell us when the oven was hot enough to bake, Vendéen bakers had the clever idea to throw a piece of bread into the oven to check the temperature. Once the bread was pale but …

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Apéro alligator pull apart bread (v)

Ridiculously easy and delicious It’s very simple…. think of your most beloved melting cheese(s), nuts, and ingredients that work well together. Stuff it all randomly into a loaf of bread, bake it and voila. Not only is it super pretty (we called it alligator bread because it looks like the back of an alligator), but it goes well with any apéritif, the children will love it, and just like pizza, you can do a half and half. In our house that works well as we don’t necessarily enjoy the same cheeses. You will enjoy this so much. It’s versatile for guests too… ask them ahead of time which ingredients they love and make one just for them to share. Finger foods made to order. We love that idea! Ingredients and preparation – Alligator pull apart bread (vegetarian) 1 small round brown sourdough PAIN BATARD bread (not sliced) – or another …

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Apéro-time Empanadas

The appetizer that works every time! Empanadas are the Central -and South American version of pasties, crescent-shaped, savory pastries filled with a variety of ingredients. They are usually fried, but we prefer baking them to golden perfection. They are quite versatile and can be filled with meat or even made in a delicious Caribbean-style vegetarian version simply by replacing the meat with boiled and shredded  (sweet)potato and carrots. Even better… you can make them ahead of time and freeze, so you always have something to serve unexpected guests that is (almost completely) homemade and thaws/ reheats/ bakes quickly. When we have a party or for any fancy occasion like Christmas -or New Year’s eve, these beef-olive-raisin empanadas are on the menu as a favorite finger food. Hope you enjoy! Ingredients and preparation – Appetizer Empanadas For about 40 appetizers 175 gr lean minced beef – for this recipe, minced turkey …

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Chickpeas and Kale (v)

In the Kale-for-Winter post I had already described how I typically stock up on this healthy treat before winter by blanching in broth and freezing for soups and stews. This vegetarian (or vegan with just a small change) recipe is an example where I use one of my ‘treasure packages’. I call them that because I love this ‘green gold’ that much. Kale is a superfood with many health benefits. Like Popeye and his spinach, I feel stronger when I consume it. This is where my work before winter pays off because this recipe is so tasty and easy to make, and all I have to do to finish it is to drop one of my kale-frozen-in-broth packages into the pot at the very end. If you really don’t like kale, another potent green vegetable will work too, including spinach. This is not a chickpea stew, nor is it a …

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Michelle’s Devonshire Farmhouse Apple Cake

Introduction Hello everybody! I was so very happy that Michelle Vardy, our Facebook group member who lives in south Vendée, volunteered one of her amazing cake recipes for our Recipe Corner! Here’s what Michelle wanted you to know: This is a well tried and trusted recipe which I used for my Cafe and guest House in Devon.  It was a very popular cake and was often in the cake display. It can be served cold or warm but it is best with Devonshire clotted cream, or Cornish if you’re that way inclined, normal whipped cream, ice cream, custard or naked as the day it came out the oven. Enjoy! Ingredients and preparation Devonshire Farmhouse Apple Cake For 8 – 10 people 250g/8oz/2cups Self raising flour OR all-purpose flour with 1/4 teaspoon of baking powder 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 125g/4oz/1/2 cup butter 175g/6oz/3/4 cup caster sugar (superfine) 500g/1 …

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American-style Meatloaf

Meatloaf or meatbread can be found in many cultures around the world! Meatloaf is typically something we like to eat in fall and winter as it’s so delicious with mashed potatoes and other winter veg. But it’s just as good in the summer too, as a sandwich on toast with spicy mustard and mayo, perhaps a pickle to accompany it, and with an ice cold beer to accompany it. The concept of turning a large amount of minced meat (ground meat) into a large loaf to feed a family, is not new. From Austria to Vietnam and everywhere in between, many countries around the world have some version of meatloaf in their cuisine. Pinpointing the origin is not easy, but we can be quite sure that the tradition for meatloaf is rooted in frugality. To feed a large number of people with just pennies to spend. When I was a …

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Orangette No-Bake Cheesecake

Cheesecake anybody? Yes, please! What I don’t have to bake it? NOPE! This cheesecake is something I adapted from an old recipe that my mother had, but with significant changes. In fact by the time I was done revising the recipe, there wasn’t much left of the original. I have found that letting it set in the fridge for 4 to 5 hours, as my mom’s recipe suggested, it not enough. There are two fixes for this: OR you make the cheesecake very early in the morning to serve in the afternoon for coffee, OR you can use gelatin sheets to help it along. I chose the first option, and it worked out just fine. After ample time in the fridge (or even overnight!) the filling is the consistency of a baked cheesecake… like a mousse. Very yummy! And husband approved. His favorite candy is orangettes, and he’s my favorite …

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Baked salmon roll with endive and leeks

Leeks and endive are two veggies that we love at our house. Growing up, they were regularly served in one way or another and even as a child, I loved it all. Both leeks and endive are vegetables are incredibly versatile. If I could have had one Euro for every time that a cashier in the U.S. asked me these two strange vegetables they were ringing up for me and how to cook them, I would sit behind this keyboard with heavy pockets. How could I possible answer that question anyway. The meals you can make with them certainly do not begin or end with leek soup or endive au gratin. THIS recipe surprised even me. It is incredibly delicious. Silky… lemony… With the Holiday Season coming, this salmon roll with endive and leeks baked in a delicate sauce can be the star on your festive table. A little background …

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Easy banana bread

Is it time to use up the overripe bananas in your fruit basket? Yes? Great timing! This banana bread recipe is so easy you can do it with your eyes closed. The hardest part about it is that it will be in the oven for an hour or more and that the aromas floating through the house will have you mouthwatering for at least half of that time. And your spouse and children and grandchildren, if you have them, will be hovering about with impatience. Because… who doesn’t love banana bread? Ingredients and preparation Easy Banana Bread For 1 large loaf (TIP: please don’t use an electric mixer for this – use a wooden spoon to make the dough) You will need: 2 mixing bowls large cake/bread form butter to grease the form preheat the oven to 160C or 320F download conversion chart 2 cups self-rising flour 3 large overripe …

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Stuffed cabbage

Winter veg! In France, the changing of the seasons in nowhere more apparent than at the weekly outdoor market and even in the supermarkets. One of the things I love the most about our adopted country is the very fact that people cook or eat with the seasons. This means more opportunity for local producers to sell their goods, which is epically better for the environment. I must admit, cabbage is not a staple in our house. Sadly, I’m the only one who eats it. BUT, recently while visiting my mother, her cousin brought a couple of homegrown cabbages from her garden and, well, I saw a carpe diem moment like none other. I’m happy to say, not only was my dish cousin and cousin’s husband approved (I made two dishes, one for us and one for them), but also mother-approved! I’ll tell you right now there IS some measure …

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Pumpkin Tart (v)

Pumpkin pie … Just one of the things to look forward to each year for Thanksgiving for 24 years of my life! Along with sweet potato pie and my sister-in-law’s wonderful squash casserole. Yummy! But guess what. My husband HATES any of these things. It’s decidedly un-American. So… this year I have devised my very own recipe for a pumpkin pie. It’s more tart than pie, so I’m calling it a pumpkin tart. Listen. You don’t have to try it. But I challenge you to. The test-kitchen for this recipe happened to be at my mother’s house. My mother who also doesn’t like pumpkin pie. I’ll tell you what was left of this 4-person pie after it came out of the oven… 1 wedge. One. Which is how I know it’s as delicious to eat hot or cold. I can’t wait to serve it my pumpkin tart to my husband, …

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Judy’s Chicken tagine with apricots and almonds

Introduction Hello everybody! I was so very happy that Judy Lipton, our Facebook group member who is dying to visit the Vendée on her next trip to France, whom I am humbled to call my friend and… who is a chef, volunteered one of her amazing recipes for our Recipe Corner! I can honestly say that I can’t wait to see Judy again (she owns a home elsewhere in France) but until then, I know that when I try this recipe it will feel a little bit like putting my feet under her table. It will feel like a warm hug. I can’t wait. Let’s head to Judy’s kitchen in Tucson, Arizona, for this mouthwatering Middle Eastern inspired recipe! Ingredients and preparation Chicken Tagine with apricots and almonds For 4- 6 people 4 oz dried apricots (125 g) 1 chicken, cut into 8 pieces, or just thighs 1 tsp ground ginger …

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Prepping kale for winter

Kale is one of my favorite vegetables. When I moved here from the United States, I was sad to discover that it’s not such a prevalent thing here. In Belgium, butchers use it to decorate their displays. Or they may sel it in pre-packed bags as salad – which is fine if it weren’t chopped to bits with toughest of the stems left in. In the UK, from what someone told me, it’s considered livestock feed. Lucky cows! In the Netherlands you can get it everywhere, being that one of the national dishes is Boerenkool Stamppot, a cabbage hodgepodge of potatoes cooked and mashed with kale. In France, it’s a different story again. Apparently I wasn’t the only person shocked by the sparsity of it in France… New Yorker Kristen Breddard, who’d moved to Paris years before, started a website called The Kale Project – essentially a mapping and information …

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Crispy broiled Kale Chips

Fancy an unusual and unusually healthy apéro snack? Kale chips fit the bill just perfectly. They are incredibly light, airy and super crispy. Finish them off with a sprinkling of Vendée fleur de sel and prepare to ‘wow’ your guests! Kale is a superfood with many health benefits but it is not that easily found in France. Apparently I wasn’t the only person shocked by the sparsity of it… New Yorker Kristen Breddard, who’d moved to Paris years before we did, started a website called The Kale Project – essentially a mapping and information project of where we kale enthusiasts can find our precious fix in France. Yes, you can report your kale findings and have them mapped. Ingredients and preparation – Crispy broiled Kale Chips A few handfuls of kale leaves Kale Fleur de sel or coarse sea salt Garlic powder Good olive oil Method Prepare an oven dish with …

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Broccoli Pie with Vendéen Jambon Blanc

I fell in love with this incredibly tasty broccoli pie from the very beginning but adding the beautiful Vendée (white) ham makes it extra special. It’s a lovely meal on it’s own, served with a salad in summer or with buttery mashed potatoes in fall/winter. With store-bought dough so inexpensive and readily available, it’s also super easy but of course you can make your own. If you’re intimidated making the roux, don’t worry. If you follow the recipe to the letter, you can’t go wrong. And if you wish to make it vegetarian, simply leave the ham and switch chicken broth with veg broth. Ingredients and preparation Broccoli Pie with Vendéen Jambon Blanc For up to 4 people Pâte brisée – 1 pie crust (or 2 because you can make it prettier by creating a lattice to cover the pie with) 750g of broccoli florets cooked for 3 minutes in …

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Renée’s Chicken Enchilada Soup

Introduction Hello everybody! The following recipe was submitted to inthevendee.com by Renee Schouten-Janssen and we can’t wait to try it! In starting this recipe corner and writing down my recipes the most difficult task is to figure out “how much of that do I use?” …. I love that Renée is just such a cook too! Truth is, for recipes such as this it’s okay to have a starting point and adjust to your taste as you go along. Let’s head to Renée’s kitchen for her delicious soup! Ingredients and preparation – Enchilada Soep met Kip For 4- 6 people Chicken thighs 2 cans of peeled tomatoes 1 or 2 chopped onions Chopped garlic 2 TBSP flour Chili flakes Cumin powder Coriander powder Can of corn Red kidney beans and/ or black beans canned 3 liters chicken stock Method Prep Remove the skin from the chicken thighs. Fry the chicken …

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Carnitas

Tender deliciousness the whole family will love! I’m not sure in how deeply Europeans are familiar with Mexican food. What I mean is, homecooked, not from a pre-packaged, processed starter-kit you can find at the grocery store. Having spent a lot of time in Mexico, and having had a lot of Mexican immigrants touch my life at one point or another, and having eaten anywhere from Mexican ‘hole in the wall’ takeaways, to Mexican restaurants where live-Mariachi bands perform Johnny Cash at your table, to Mexican cuisine restaurants with a star chef at the helm… both my husband and I are quite unanimous that Mexican food is the best food in the world. It’s possibly also the most time-consuming to make from scratch. Since living in France and learning to make it myself, I’ve also come to the conclusion that appreciating the food and loving the people you’re cooking for …

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Butternut pumpkin soup

The sweetness of autumn I do love autumn, don’t you? When the leaves on the trees have turned their darkest green and there is a little sensation of coolness on the morning breeze and the air smells just a little more earthy you know it’s time. Time to run a hand over a woolen jumper, time for boots, time for a cozy fire. Time for different pops of color for different flavors in the kitchen. Time to fall in love with a new season! Let’s head to my kitchen for the king of color … Butternut Pumpkin or Butternut Squash soup! Ingredients and preparation – Butternut Pumpkin Soup For 4- 8 people (I cook leftovers or prep a next batch for the freezer) 1 large butternut – cubed (set half aside) 1 large onions – roughly chopped (frozen also works) 3 cloves of garlic (or as you wish) – minced …

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Carbonara-Alfredo fusion… with a French twist!

Of legend, World War II & Hollywood In order to tell you how I came up with this dish, I have a confession to make. I can count the number of times I’ve eaten ‘Fettuccini Alfredo’ (a staple on many Italian-American restaurant menus) on one hand, and truly enjoyed it maybe twice. The same is true for Carbonara. The best Carbonara I’ve ever had was in Nantes, on a balmy Friday night outside on a terrace, and the only reason I know it was the best is because that night I had a taste from my husband’s plate. He loves Carbonara. I seldom order it. I’ve never seen him order Fettucini Alfredo. But we do love cream sauces. So, when he asked me one day to make Carbonara, I came up with this recipe quite on a whim. I won’t lie. It is scrumptious. One might say sinful. Writing up …

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Surprises from the garden: lettuce soup

I love a good salad. A big one. My mother calls it rabbit food these days though when I was a child there was always so much of it in our vegetable garden that we shared it with the neighbourhood throughout the season, and I remember plenty of it on my plate too. I love lettuce! Fresh. Crisp yet buttery soft. Green. But until recently I had no idea you could also cook with it. That is, endive is a lettuce I cook with all the time as well as serve stuffed for a fancy apero. But plain, green lettuce? I didn’t know! So, today is the day. This morning I deemed it time to pick the lettuce we had growing in planters in our concrete garden and for the first time ever, I’ll be turning it into lettuce soup. Dear friends who make this all the time kindly shared …

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Asparagus for breakfast, lunch & dinner

Before I share these simple meals there are three things you should know about me: I love an elaborate breakfast, try to limit my meat intake and [un]fortunately I’m the only one in the house who loves asparagus! Which means I don’t buy them often and when I do, I feel compelled to make the most of them. Read through the entire article to see how. Being Flemish, I must say that Asparagus à la Flamande is one of my favourite appetizers ever, so simple and with a surprising burst of flavour. My grandmother-of-the-heart was crazy about the ‘white gold’ of the Belgian soil and prepared them every which way possible while asparagus were in season, but her favourite was Cream of Asparagus Soup which means I always have to make my own version of it in her honour. But as mentioned I do love an elaborate breakfast, especially on a …

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Chicken Chili with Mogettes

Whilst I’m a very selective fan of the slow cooker, there are some meals that just demand to be prepared that way. This chicken chili is definitely one of them, but I would never cook a lovely Texas Chili Con Carne or Spaghetti sauce in a slow cooker. They demand a thickness that this chicken chili doesn’t really need. So, as the fall/winter season knocks on the kitchen door, this is definitely an easy favorite in our family. The original recipe is not mine, but I have adapted it e.g. to include our Vendéen mogettes, and I have also devised a vegetarian version which I’ll share at a later date. Note: I made this while on holiday, and shopping for ingredients locally, I was lucky to find canned black beans – otherwise I would have made dry black beans first and then rinsed them. The mogettes I had with me …

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Vegetarian Butternut Pie – an autumn delight!

Last year in fall or winter, Sky News announced the upcoming UK budget revelation with an infomercial where the main character was a pie… a wintry pie that looked delicious and easy enough to try to make. The infomercial showed the pie being made from scratch, and even without an actual recipe, I thought well, come on, you can figure this out. So, here it is, probably not exact and really it doesn’t matter. Because this pie is delicious, and it’s vegetarian. That makes it pretty much perfect for me. The question was, would my husband -the carnivore- like it too? Ingredients – Vegetarian Butternut Pie 1 butternut squash peeled and sliced into 1 cm portions or in fingers 1 red paprika (bell pepper), washed, seeds removed, cut into chunks 1 medium sized carrot peeled, then washed, and shopped into strips 1 courgette, peeled and shopped into strips Optional: spinach, …

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Regional Cuisine with Mogettes

Recently it was suggested to my mother-in-law that she go through a radical life change to address some health issues: to stop eating things that have a face. Or is derived from them. The diagnosis came right before my parents-in-law would visit us in the Vendée, and so the challenge to find meals a diabetic with heart issues could eat, was on. As a part-time vegetarian myself, I knew it would not be an easy feat in this area. But we found the local white kidney bean, called mogette in French, would serve the purpose of a fiber -and protein rich diet well. Even in restaurants, the ham that is typically served as part of this local delicacy, is traditionally prepared on the side. At the end of August 2018, we attended la fête de l’agriculture de Vendée in La Chataigneraie. Wonderfully, the in-season crops had been grown in an on-site demonstration. About the …

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The BEST French Onion Soup

A long time ago, when I tried my first spoon-full of French Onion Soup in an American restaurant, I nearly spit it out. To say it was a salt-bomb, drowning in cheese, would not be an exaggeration. Turning the cultural tables, my American friend Kelley ordered the dish in Paris when we were visiting a few years ago, and after her first spoon-full she threw her spoon down exclaiming “I don’t know what this is but it’s not French Onion Soup!” Because she’s used to the salty American version, it was not at all what she’d expected. It would be interesting to know why and how the recipe changed so dramatically from one continent to the other over the course of history and migration. You’ll have gleaned, however, that real French onion soup is my own personal preference. So, today I’d like to invite you to my kitchen for a …