Explore Apricot Recipes, Millet Recipes, and more!

Mille-feuille with preserved apricots and goat’s cheese (Provence-Alpes-Cote d’Azur) | Literally “a thousand leaves”, mille-feuille is found throughout the country, however this version is inspired by the apricots that are commonly grown in France’s southern regions.

Mille-feuille with preserved apricots and goat’s cheese (Provence-Alpes-Cote d’Azur)

Red mullet with baked tomatoes |      Baking fish is an easy way to reduce calories without compromising on flavour. Serve alongside baked  tomatoes for a healthy evening meal.As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions and 248 kcal.

Baking fish is an easy way to reduce calories without compromising on flavour. Serve alongside baked tomatoes for a healthy evening meal.As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions and 248 kcal.

Chianti's goat with cheese and eggs (capretto cace e ova) | If you're new to cooking goat, try this recipe with simple, fresh flavours you'll keep coming back to again and again.

Chianti's goat with cheese and eggs (capretto cace e ova)

Apricot almond cake with rosewater and cardamom |      This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.

Apricot almond cake with rosewater and cardamom

Apricot almond cake with rosewater and cardamom | This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.

Lamb tagine with stewed apricots and prunes (mrouzia) | A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

Lamb tagine with stewed apricots and prunes (mrouzia)

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

Wholewheat fettuccine with kale, caramelised onions and marinated goat’s cheese | There is a goat and sheep dairy farm in Victoria, Australia, called Meredith Dairy that makes the most amazing marinated cheese. It’s like a soft goat’s cheese but richer from the sheep’s milk, and it can transform pasta like no other cheese. In this recipe, I use my own Marinated Goat’s Cheese, inspired by Meredith Dairy, with great results. If you have neither of these cheeses, it also works well with a good…

Wholewheat fettuccine with kale, caramelised onions and marinated goat’s cheese

Nationalist guacamole with requesón and pomegranate (guacamole nacionalista con requesón y Granada) | Chef Marta Ortiz of Dulce Patria in Mexico City brings a modern twist to the classic guacamole recipe. By garnishing the green avocado mash with red pomegranate seeds and white fresh-curd cheese, the three colours together represent the colours of the Mexican flag.

Nationalist guacamole with requesón and pomegranate (guacamole nacionalista con requesón y Granada)

Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy |      This colourful vegan dish is a fruity, spicy treat with enough wow factor to serve as a main course at a dinner party.This meal provides 527 kcal, 18g protein, 87g carbohydrate (of which 37g sugars), 16g fat (of which 10.5g saturates), 33g fibre and 2.5g salt per portion.

Apricot, chestnut and aduki balls with roasted vegetables and white wine miso gravy

Zucchini and cheese flan (flan de courgettes au Saint-Marcellin) | Stage 13 – Saint Etienne/Chamrousse: The creamy, flavoursome Saint-Marcellin cheese is a really popular French soft cow’s milk variety and is much used in cooking. This recipe for savoury flan is perfect served with a fresh, crisp salad on the side.

Zucchini and cheese flan (flan de courgettes au Saint-Marcellin)

Stage 13 – Saint Etienne/Chamrousse: The creamy, flavoursome Saint-Marcellin cheese is a really popular French soft cow’s milk variety and is much used in cooking. This recipe for savoury flan is perfect served with a fresh, crisp salad on the side.

Miso raisin brownies | Culinary legend has it that the chocolate brownie was invented by the Palmer House Hotel as a dessert for ladies attending the 1893 World Fair in Chicago. The original recipe featured walnuts and an apricot glaze, and this version is still served at the hotel to this day. Red miso adds an intriguingly salty note to this adored American classic.

Miso raisin brownies | Culinary legend has it that the chocolate brownie was invented by the Palmer House Hotel as a dessert for ladies attending the 1893 World Fair in Chicago. The original recipe featured walnuts and an apricot glaze, and this version is still served at the hotel to this day. Red miso adds an intriguingly salty note to this adored American classic.

Raspberry trifle | Stage 11, Vatan-Saint Fargeau: Gabriel Gaté hosts Taste Le Tour from the scenic wine region of Sancerre in the Loire Valley and introduces the local food, particularly the cheeses. Eccentric French gendarme, François, prepares a modern dessert of raspberries served in a glass with French custard known as verrine aux framboises.

Raspberry trifle | Stage 11, Vatan-Saint Fargeau: Gabriel Gaté hosts Taste Le Tour from the scenic wine region of Sancerre in the Loire Valley and introduces the local food, particularly the cheeses. Eccentric French gendarme, François, prepares a modern dessert of raspberries served in a glass with French custard known as verrine aux framboises.

Potato purée with cheese | Stage 14, Rodez – Revel: Gabriel Gaté presents Taste Le Tour today from Rodez in the centre of France. The cuisine is rustic and the cheeses are out of this world. Young French chef, Nicolas Poelaert, prepares aligot, a local dish of potato with cheese.

Stage Rodez – Revel: Gabriel Gaté presents Taste Le Tour today from Rodez in the centre of France. The cuisine is rustic and the cheeses are out of this world. Young French chef, Nicolas Poelaert, prepares aligot, a local dish of potato with cheese.

Zucchini flowers stuffed with herbs and rice | A wholesome Greek dish of stuffed zucchini flowers, using a filling of rice, tomato, dill and mint. Listen as Susie Rerakis breaks down her very own recipe.

A wholesome Greek dish of stuffed zucchini flowers, using a filling of rice, tomato, dill and mint. Listen as Susie Rerakis breaks down her very own recipe.

Beaufort omelette (omelette au Beaufort) | Stage 19 – Saint-Jean-de-Maurienne/La Toussuire - Les Sybelles: This cheese omelette filled with potato and herbs is a common evening meal in the Alps and is usually served with a green salad. Beaufort is a semi-hard French cheese with a slightly sweet taste. It's a great melting cheese, often used in fondue, but if unavailable, use Gruyère or Emmenthal cheese instead.

Beaufort omelette (omelette au Beaufort) | Stage 19 – Saint-Jean-de-Maurienne/La Toussuire - Les Sybelles: This cheese omelette filled with potato and herbs is a common evening meal in the Alps and is usually served with a green salad. Beaufort is a semi-hard French cheese with a slightly sweet taste. It's a great melting cheese, often used in fondue, but if unavailable, use Gruyère or Emmenthal cheese instead.

Mille feuille of white rabbit with truffle cream sauce

Mille feuille of white rabbit with truffle cream sauce

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