Lemon soufflé cake
It will be two more months before I can bite into a juicy French gariguette or ciflorette berry that signals the real beginning of red fruit season. In the meantime, thankfully, there is citrus fruit: vivid lemons, the last of the local clementines, bergamot, bitter oranges for marmalade, and - just occasionally - the deeper orangey-yellow Meyer lemon.
By the time I have chatted with my favorite farmers and sipped coffee on a sunny terrace with the friends whose paths inevitably cross mine, I often find that there is no time left to cook lunch.
Fast food à la française: gratin de ravioles
At the supermarket, I spend most of my time avoiding "convenience" foods. But, if I snub the frozen pizzas and star chefs' fancy prepared meals, there is one pre-made food I have come to love: the little ravioli variously known as ravioles de Royans
or ravioles du Dauphiné
Uplifting yoghurt cake with bergamot and pear
I am aware that I have neglected this blog for a long time, and without making any reckless promises I would like to remedy that this year. I am going to start with a baby step: a short post about a simple cake that may change your life.
If I had to compile a list of things I might potentially need for the house, "another kitchen appliance" would definitely not be on it.
Time for mirabelles
When summer decides that it's over in the south of France, it doesn't fool around.
Navarin d'agneau - Spring lamb stew
Easter weekend was the perfect time to cooknavarin d'agneau
, a dish that I first came across many years ago while working as an interpreter at the Cordon Bleu cooking school.
A week on the Elle diet
When I decided it was time to shed a couple of extra kilos before spring, it was natural to turn to my extensive collection of Elle magazines.
The best way to cook broccoli
I have my friend Caterina to thank for this ridiculously simple and ridiculously delicious way to tackle a vegetable that many people find uninspiring.
Meyer lemon jam
The first few times I bought these orange-tinted lemons with a bergamot scent from the woman who I will forever think of as the Meyer lemon lady, she couldn't resist asking me if I knew what I was doing.
Tofu with Etsuko
I have to admit to having had no strong feelings about tofu, one way or the other, until I learned to make it myself.
Almond and pistachio granola
Much has been written in in the blog world about granola, but I think there is always room for one more recipe.
Lunch in the Loft
The danger of inviting strangers into your home is that they might never want to leave, and it was 5pm by the time we all tore ourselves away, exchanging e-mails and promising to keep in touch.
Cockerel with chestnut honey and peaches
It has always come naturally to me to throw fruit into a salad - raspberries with asparagus, figs with feta cheese, blood oranges with beets - yet in France this makes me something of an eccentric.
Staying in a chambre d'hôtes with breakfast and dinner included would be a new way for us to spend a summer holiday, but the more I thought about it the more I liked the idea of leaving the cooking to someone else - especially when that someone seemed to love food as much as I do.