AN abundance of fresh, locally produced ingredients based around salads and fruits, a liberal sprinkling of herbs but perhaps, more importantly, an absence of spices. Big on flavour yet short on prep time – is it any wonder the French have produced so many summer friendly recipes?
And things don’t get any better or wholesome than a mouth-watering starter of Tomatoes a la Provencale. Large, ripe tomatoes, garlic, parsley, Parmesan cheese, olive oil and demerara (or ‘Cassonade’) sugar. The beauty of this dish is in the tomatoes once having been cooked, being filled with garlic, parsley and sugar and sprinkled with salt and grated Parmesan.
Continuing with the tomato theme, another quick, vegetarian offering - and one of my summer favourites - are Herb Fritters with a Minty Tomato Salad which combines the main ingredient with mint, parsley, salt and pepper, spring onions, cumin, olive oil and two large eggs.
In this dish, the tomatoes and mint are seasoned with salt and pepper and strained together with the remaining ingredients mixed in a separate bowl before being turned into small, crisp fritter wedges and served alongside the drained, garnished tomatoes.
The vital aspect of preparing Warm Goat’s Cheese on Toast and Lettuce is in selecting the appropriate cheese, avoid one that is too dry and for the best results select one that is creamy.
Simply made with cheese, lettuce, bread, Dijon mustard, olive oil, wine vinegar, salt and pepper, parsley and walnuts the attraction here is the simplicity of the dish, taking moments to prepare and serve.
A good salad can be a meal itself with Salade Nicoise being a particularly good example. Served with a crusty baguette and a glass of your favourite red, Salade Nicoise has the ability to satisfy even the heartiest of appetites.
Whenever possible fresh tuna and anchovy fillets should be used along with a large lettuce, tomatoes, cucumber, spring onions, new potatoes, boiled eggs, French green beans, black olives, parsley and a garlic and herb-based vinaigrette dressing.
Another quick, simple dish to prepare, there is no definitive order as to how the ingredients are added apart from the anchovy fillets, olives and parsley being the final additions to your salad bowl.
If your thoughts are turning to a simple dessert, Mousse au Chocolat is a welcome addition to any menu where chocolate, eggs, whipped cream and brandy combine to produce one of France’s most popular dishes – albeit one which must be made well in advance of the arrival of your guests.
Other dishes to consider making this summer include Salade Lyonnaise, the often overlooked and wrongly maligned Quiche Lorraine, Croque-Monsieur and Croque-Madame.
Finally, for the more adventurous why not turn your hand to a traditional French dessert, Clafoutis which to describe as merely a sweet cherry cake would be to do it a huge injustice.
Originating from Limousin, Claufotis has been popular throughout France since the 19thC with purists arguing the dish must contain the cherry stones in order to produce its unique flavor.
Bon Appetit!
