The Little French Deli

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….un peu de France dans votre assiette…..  a little bit of France on your plate

I have always felt that home is where the heart is no matter how near or far you may find yourself. In a world of travellers and backpackers, establishing yourself in a country far from home can be daunting but as many migrants have found that only when surrounding yourself with familiarity a state of satisfaction and happiness can be established.

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“Bonjour”….With this basic and all to often taken for granted greeting, a connection has been made. My instinct to respond was put in action of which I replied proudly with “G-day” and a little giggle and whisper of Bonjour!  A very AUSSIE -FRENCH welcome!

At a glance, I came eye to eye with all the classics Duck Confit and Cassoulet, a fine display of wine, cheese and croissants, tarts and pies! The menu board listed a degustation of all the flavours that represented food from home a Parisian Home. The store board out the front of “The Little French Deli” simply listed Bread, Cheese, Charcuterie, Patisseries and All French!

Yes, for those who have made the journey to Bonbeach and visited the little deli, what it may lack in shop front space it makes up for with heart and passion and did I mention the glorious sunlit court yard. The court yard is perfect spot to soak up some winter sun and fresh air. You may even be greeted by the neighbourhood cat which has also adopted a French sophistication.

We surround ourselves with family, friends and food all these fill the void but allow as to embrace the present new family, friends and new opportunities. The little French Deli was established in October of 2012 by two fine french men with a passion to delight us with beautiful buttery pastry, golden bread sticks, tantalising tarts and for one food blogger a sensory overload. Romain, the French engineer from Lyon and Gaspard, he grew up in the kitchen of his parents Fine Cuisine Restaurant. Embrace the flavours of France and make them feel as much welcomed as they make you feel and with much gusto as you enter the deli say……..”Bonjour”   (Thats G-day to you and me)

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The Little French Deli

http://www.thelittlefrenchdeli.com

524 Nepean Highway

Bonbeach, Victoria

thelittlefrenchdeli@gmail.com

Open Tuesday to Sunday from 10 am to 5 pm.

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French & Fabulous

Why is it that when we hear the word “CAKE” spoken out loud or looking through the thousands of food related magazines we instantly think sweet, vanilla, chocolate, syrup goodness…..etc

Stop looking at the recipe, I haven’t forgotten to add the sugar!

Ive decided to make a classic, a French Savoury Cake.

Ive never said no to cheese, nuts or fruit and these are the basic flavour combinations that have revolutionised the word CAKE. Upon more research Im told that this type of savoury cake is popular amongst the Parisians and sure to be a family, lunch or picnic favourite in my household too. Found in boulangeries and served with a side salad in chic cafes.

Savoury Stilton, Apricot & Almond Cake

Ingredients

250g Plain Flour

1 teaspoon Baking Powder

200g Stilton cut into small cubes

60g Almond Flakes

120g Dry Apricots Chopped (I do like to choose them based on the colour as this will be reflected when the cake is cut)

4 Eggs

150ml Olive Oil

100ml Full Cream Milk

1 Tablespoon Plain Greek Yogurt

1 teaspoon Sea Salt

Freshly ground Pepper

Method

1: Pre-heat the oven 180 Degrees, grease a loaf pan and line with baking paper and set aside.

2: In a bowl mix together the flour, baking powder, cheese, almond flakes and apricots salt and pepper and set aside.

3: Use an electric mixer to beat the eggs till very pale light and fluffy, add one at a time the oil, milk and yogurt.

4: Pour all the egg mix over the flour mix and fold through till all combined. Note its best to do this by hand with a spatula as you don’t want to knock out all the air in the egg mix.

5: Once all combined pour it into the prepared loaf pan and bake for 35-45 minutes or until a skewer inserted comes out clean.

6: Leave to cool and serve on its own or as the Parisians do with a little side salad.

Enjoy

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I have adapted this recipe from a Savoury Cake by Rachel Khoo.

Spanish Style

Celebrity Theatre at the Melbourne Good Food & Wine Show – Melbourne

What does Paella, Tapas & Churro’s have in common – Miguel Maestre

To say that the energy that is Miguel Maestre is driven by food and family is likened to the blood that courses through his veins. His love for cooking with Spanish instinctive flare is observed through his energised personality and humour. After watching and listening to the demonstration unfolding before you it not uncommon to walk away feeling like tonights dinner will be a Paella with Bomba rice because Miguel said this is the best one to use!

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Ok as well as the beautiful food that he cooks he makes everyone feel special!

Paella

Serves 4-6

Cooking time approximately 30 minutes

1 Tablespoon Olive Oil

400g Bomba Rice

2 L Chicken Stock

salt & pepper

200g Frozen Peas

1 lemon

1 lime

500g Marinara mix with prawns and calamari rings, mussels (optional)

Now what was the recipe for the sofrito – from memory and the quick scribble of ingredients I managed to write behind a pamphlet:

150 ml Olive Oil

3 fresh Tomatos Cut into quarters

3 Shallots

4 Garlic cloves

4 Piquillo Peppers

1/2 Bunch fresh Thyme

1/2 Bunch Fresh Mint

1/2 Bunch Fresh Parsley

1/1 Bunch Fresh Coriander

1 teaspoon Saffron

1 teaspoon Sweet Paprica

1 teaspoon Smoke paprica

1: To make the sofrito place all ingredients into a food processor and process until smooth. Set aside.

2: Heat the oil in a large paella pan or (I have used a large frying pan with high sides). Add the rice and stir for about 5 minutes until the rice changes from white to a transparent colour.

3: Stir into the rice 12 tablespoons of the sofrito to the rice and cook for a further 2-3 minutes. If you are using fish arrange around the top now,  you will need around 500g of marinara mix with prawns and calamari rings.

4: Add the stock, season and cook for a further 25-30 minutes without any stirring on medium heat. Once the stock has been absorbed lower the heat and cook for a further 3-5 minutes.

5: Remove from heat and cover with pan lid or foil and set aside for a further 5 minutes before serving.

6: Squeeze over lemon and lime juice and garnish with chopped parsley.

This recipe has been adapted from the book by Miguel Maestre “Miguel’s Tapas” Publishers New Holland

Calling ALL Foodies or Lovers of FOOD!

Good Food & Wine Show – Melbourne 2013

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Watching my favourite cooks working hard on stage.

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This is a special moment for me. Meeting Julie Goodwin and being able to congratulate her on her winning MasterChef – first season and four years later, A gorgeous lady…..Thank you for the lovely advice!

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Meeting the gorgeous MasterChef  finalist – Marion Grasby was delightful, she truly has an inner beauty.Thank you for your honest advice and sincere conversation.

Fisher & Paykel’s YUM Kitchen

One hour of jam packed fun making pasta with my husband Frank and making a few new friends Kaye and Bianca. With everything measured and ready the only thing missing was a little sprinkling, chopping and mixing.

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This years show has all the excitement, food tasting and cooks and chefs galore. I thought I would give you a quick view of the wonderful world of food beginning with one of my personal favourites…Cheese Alley.

Bread, Great bakes, Slices & Cup Cakes

There is something hypnotic about attending a show of this type. All your senesce are put through there paces. Taste, Smell, Touch and the retail one……. BUY!

Yes Yes Yes ……..There is so much more!

Amongst every row there are bakers, butchers and wine makers and my favourite chocolatiers.

All this on day one. Who’s a happy girl……..me!

Nothing Cheesy……. Just Classy!

Baked Cheese Cake that is…..Delicious, Creamy, Dreamy! 

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Butterscotch Shortbread

You had me at Butterscotch! 🙂

The Misfit Baker

Are you a person who enjoys the simpler cookies? One’s that are free of distractions such as chocolate chips, nuts, fillings, frostings, and those pesky little sprinkles?… Some may call you boring, but I know it’s sophistication… and have I got the cookie for you!

These classic little wedges are made up of only a handful of ingredients, and while they boast none of the usual, crowd pleasing bling, they will draw you in with their rich butterscotch scent. Enjoy them with a nice hot cup of tea.

 

Butterscotch Shortbread | The Misfit Baker

 

Vegan butterscotch extract may be difficult to find, but can be ordered online at either Lorann Oils or Silver Cloud Estates (please advise me, if you know that my information is out of date or inaccurate). Searching out specialty extracts may seem like a pain in the butt, but I think it’s worth the effort… If you insist on ignoring…

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Dahi Ki Tikki / Yoghurt Fritters

They look delicious and a great picture

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yoghurt fritters

I was in India a few months ago and happened to go for lunch with some dear friends. One of them ordered some fritters. Melt in mouth, delicious, spicy fritters. To me they tasted like potato but I was shocked when i was told that they were yoghurt fritters! Huh? Yoghurt?

Now growing up I was a bit of a sickly kid and all meals were altered and made extremely bland for me. My mother being genius made even those taste like heaven to me. It was not until I was in my late twenties that I even dared going to a restaurant. So, food was for me is a new adventure.

There is so much for me to discover. So much. All my time spent in India, and I have barely scratched the surface.

Oh, also my mind doesn’t follow the usual logic. What I’m saying is that I…

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Rainbow Lassi/Smoothie

Creating beauty with a Classic!

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I was told today that as much as I must look after my inner child, I was a grown up now and must therefore become an adult. Now I disagree. Who says I have to? I look at myself as just a responsible teenager! (Is there such a thing?!)

And, since I have been declared a child (I’m assuming this was meant negatively), “I” choose to see it positively.

Children are innocent, brutally honest and most importantly not burdened by what is right and wrong. I pride myself in containing at least a percent of those attributes. Or at least that’s what I think!

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And, then there’s spring. Which is about colors, flowers, birds, warm weather. And, driving with your windows down with your favorite song playing its loudest.

I think I’m ok being a kid for now. 🙂

For me lassi embodies all that is spring. I didn’t want…

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