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WELCOME TO CENTRAL FRANCE
RECIPES
Food, cooking, recipes, eating - all
keywords for France!
This section of the site, over time, is
going to build in to a useful cooking resource - no matter whether you
live here or not. Add a little French flavour to your home cooking... All
recipes included on this site are pretty easy (if I can do them, anyone
can!). My recipes don't go a whole bunch on carefully measured ingredients
(unless it's absolutely essential) - I believe more in chucking it in and
varying quantities to suit personal taste. But, I will try to be as
accurate as I can with measures - but I'm not getting scales out to
measure - mainly as I haven't got any! (When I need some, I have to borrow
a set from next door).
 So,
lets get stuck in....
Or lets tuck in as the case may be....
The first few recipes I am including here
are ones I have experimented with during the last 12 months in preparation
for providing scrumptious food for our B&B and Holiday Guests later this
year.
I will add to these pages as soon as I can -
and I welcome any contributions from other budding cooks out there -
whether it is a traditional recipe of the area or one that has been
adapted to suit your own needs and tastes - providing it is French in
Flavour.
First off - French Flour (farine) and
Type numbers - completely baffled by these numbers? Here's an
explanation:
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Type 55: Standard - a hard wheat
white flour for baking, including puff pastry (pâte feuilletée).
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Type 45: A softer flour - a pastry
(pâte brisée)
flour
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Types 65, 80, 100: Bread flours
increasing in darkness.
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Type 150: Wholemeal flour
(complete)
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Farine de blé is Wheat flour
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Farine de Sarrasin is Buckwheat
flour (a member of the rhubarb family) - wheat and gluten free and used
for galettes and Crêpes.
RECIPES
Please feel free to contact
us about anything to do with the subject of Central France.
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