The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

1 year ago

Issue No. 12

Sensational cities to tiny villages, food and wine, culture and heritage. Champagne, an aristocratic saffron grower, Anger, Montparnasse, Morzeine, Carol Drinkwater shares her passion for France. Gorgeous photos and fabulous features will transport you to the heart of France in this brilliant, free magazine...

By Countess Alex

By Countess Alex Coquille St Jacques with a Truffle and Sauterne Sauce Ingredients 3-4 large prepared scallops per person 2 shallots l large wine glass of Sauterne (or any dessert wine ) 6-7 dessertspoons double cream 60 g chopped truffle 2 tablespoons butter Salt and white pepper Method 1. Wash the scallops well in cold water. Dry with a kitchen towel. Remove the roe and put to one side. Peel and finely chop shallots. Fry with a little butter until golden brown. Add the wine and let it simmer for 1 minute then add the cream. Reduce by a third over a low heat and leave until needed. 2. Take a heavy bottomed frying pan, slice scallops horizontally into 2 thinner discs. Melt the butter and sear the scallops on each side until golden brown. Add the chopped roe then take off the heat. 3. Add the scallops to the prepared sauce with the finely chopped truffle and reheat gently for 12 minutes. Season. Sprinkle with a pinch of the pepper. Serve immediately.

Baked Saffron Pudding TITLE andra Simonoff-Arpels Ingredients 5 eggs 1 litre milk 140g sugar 2 sachets vanilla sugar 1 vanilla pod or 1 tea spoon vanilla essence 15 threads/strands saffron Method 1. Infuse milk with the saffron threads at least half an hour before cooking. Add sugar and vanilla pod to the milk and bring to the boil. Remove vanilla pod, split and empty into the hot milk. 2. Break eggs into a bowl and whisk. Pour boiled milk slowly over the beaten eggs and continue whisking. Pour mixture into an oven proof glass dish or 6 ramekins. 3. Put into a cold oven. Cook for 20 mins at 120 C (Gas Mark 23); 10 mins at 180 C (Mark 6) and 5 mins at 210 C (Gas mark 7) Serve with a glass of sweet white wine...

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