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    You are in: Home / Cookbooks / French/Cajun
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    15 recipes in


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    Delicious starter served with hot brown toast or great for lunch with a salad, good in a sandwich - yummy way to stretch a crab.

    Recipe #188868

    A french recipe from Elle magazine, a cheese pudding from the Alps. Great lunch served with a green salad and a glass (or 2!) of wine, delicious

    Recipe #189604

    Recipe from Elle second cookbook. Really deeply delicious with a wonderful crunch.

    Recipe #189610

    From the second Elle cookbook, this puree is great served warm with any grilled or roasted meat or wonderful as a dip.

    Recipe #189616

    From Elle Second cookbook. This rich lovely sauce goes well with any roast meat and makes a different sauce for grilled meat.

    Recipe #189617

    I know this sounds like an odd mix but it is really good either on its own as an appetiser or with chargrilled veggies hot from the grill. Recipe comes from the south of France via Paul Gayler. Please buy the best jam you can afford.

    Recipe #190540

    Great breakfast treat on croissants.Recipe from Provence

    Recipe #190539

    Different way to serve roasted potatoes from Paul Gayler in Flavours of the World, potatoes should be the waxy kind and of medium size

    Recipe #190536

    Wonderful sprinkled over fritters, donuts, pancakes I could go on and on. Best made when flowers are newly out.

    Recipe #190508

    From Nigel Slater a quick alternative to slow cooked bean dishes. Blissful comfort food for those chilly nights, and quick too!

    Recipe #263905

    Meltingly tender lamb with herby garlic and lemon juices, would work well in a slow cooker.

    Recipe #264053

    From the Women's Institute Book of Soup that I borrowed from our local library. This sounds wonderful, can't wait to try it out.

    Recipe #316092

    This is so quick and easy and a fantastic way to use up any (unusual in my house!) left over wine. Delish on toast or as a side dish - feel free to use white wine instead or sherry.

    Recipe #325943

    From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.

    Recipe #348709

    More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.

    Recipe #371906

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