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Galette des rois cake Ingredients (for 6 portions) 75g butter (softened) (1/3 cup, 2.5 oz) 2 eggs (medium) 75g caster sugar (1/3 cup, 2.5 oz) 1 tablespoon plain flour 75g ground almonds (1/3 cup, 2.5 oz) 1 packet of puff pastry (about 400g) 1 tablespoon rum (optional) Almond extract/essence (optional) Pinch of Salt 1 fève – lucky charm Method Preheat the oven to 180°C/Gas Mark 4/350°F and line a baking tray with grease proof paper. Keep the puff pastry in the fridge right up until you need to use it. Mix the butter, egg, sugar and flour together in a bowl and then add the ground almonds, salt, almond extract (a few drops) and the rum if you’re using it and mix them all well together. Roll out the puff pastry and cut two 22cm (8 inch) circles and put one on the baking tray and the other in the fridge. Spread the almond paste onto the puff pastry circle on the tray leaving about 2 cm (inch) clear around the edge to allow you to join the” lid”. Put the fève into the almond paste and then brush the beaten third egg round the edge you left clear and place the refrigerated puff pastry circle over the top. Pinch the edges together gently so that they stick but be careful not to squidge the filling out! (Note some people leave the feve out and just pop it on top afterwards to avoid potential choking risk, or replace it with a piece of candied fruit). Brush more beaten egg over the top of the cake, make a small hole to let the steam out and then lightly score the pastry with a knife creating a crisscross pattern – or a fancy leaf pattern or anything you like, it really enhances the appearance and you can let your creativity run wild! Place in the oven for 10 minutes and then reduce the temperature to 160°C/Gas Mark 3/325°F for 25 minutes or until the puff pastry is well risen and golden. Place a paper crown on top and eat when cold…
Sara Neumeier's Lapin a la Moutarde Ingredients: serves 6 1 three-pound rabbit, cut into 12 pieces 1/3 cup Dijon mustard 2 tablespoons vegetable or olive oil 4 ounces lardons fumes (or 4 slices American thick-cut bacon, diced) 18 white pearl onions, peeled 2 teaspoons fresh thyme leaves, roughly chopped 1/2 teaspoon chopped fresh rosemary 1 bay leaf Salt and freshly ground pepper to taste 2 cups dry white wine (we use Bergerac sec) 1/3 cup crème fraîche Place rabbit in a medium bowl and toss with mustard until it is thoroughly coated. Cover and refrigerate at least two hours or overnight. When ready to cook, heat oil in a large high-sided skillet over medium high heat. Add lardons and cook until golden and crispy; remove with a slotted spoon and reserve for later. Add onions to skillet and cook until golden, stirring occasionally, about 8 minutes. Transfer onions to a small bowl using a slotted spoon, and add rabbit pieces to skillet. Cook rabbit until nicely browned, 5-8 minutes per side. Add thyme, rosemary, bay leaf, salt, pepper, reserved onions, and wine. Bring to a boil, cover, and cook at a low simmer until rabbit is tender, about 40 minutes. Stir in crème fraîche, and adjust seasoning with more salt and pepper if necessary. Serve over roasted vegetables, mashed potatoes, or pasta. Sprinkle reserved crispy lardons over top.
Bonjour! Welcome to the winter issu
contents Features 8 A tale of two c
P 88 88 give aways Win a row of gor
The Medieval City of Carcassonne Th
The inside track The Medieval city
Left: Le Parc Franck Putelat restau
astide saint-louis Back in the midd
The weekly market (Tuesday, Thursda
information Getting to Carcassone:
When Louis XIV visited Orange, he s
The theatre at Orange continues to
The inside track The centre of Oran
Stay at: Au Vin Chambré is a lovel
There’s a little on-site shop whe
But the famous golf courses of the
If you arrive in Nimes via train as
More Roman stuff Two thousand years
The Inside Track Late night dinners
Nice Carnival for winter fun in the
Above: the house where Matisse once
We asked our favourite Paris locals
Photo: Victor Dapremont Christmas e
Laval, Mayenne Pays de la Loire Jan
Anyone will tell you, go to L'Escar
Robert Tatin museum - weird whacky
Lactopole the world’s biggest dai
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