Céleri Rémoulade = Celeriac in Rémoulade Sauce

So, it is officially springtime….But the temperatures have plumetted to winter ones.

Still, being optimistic that the weather will improve, a lovely root of celeriac beckons and it is going to be céleri rémoulade for today’s lunch starter.

This is a classic French crudités ( = raw vegetables) starter that can be enjoyed in all seasons, providing you can get the celeriac. Usually, the vegetables for crudités are crunchy and this one certainly is if you mix the mayonnaise into the celeriac at the last minute.

It is nicer to make your own mayonnaise but if time is short a good quality one from the supermarket shelf will do.

For a large bowl of céleri rémoulade:
1 celeriac (celery root)

Juice of 1 lemon

1 tablespoon capers


1 teaspoon Dijon mustard
Rémoulade sauce:

Add Dijon mustard to a mayonnaise

1. Peel the celeriac and rub the lemon on all sides quickly to prevent it from going brown.

2. Chop and put the pieces in a food processor, using the fine grater. Whizz.

3. Put the contents in a large glass bowl and pour the lemon juice over the celeriac, making sure the juice permeates all the vegetable strands.

4. Season lightly with salt and pepper and add the rémoulade sauce and the capers. Mix thoroughly. Garnish with flatleaf parsley.

5. Serve immediately.

A crisp chilled white wine goes well with this dish.

Bon Appétit!

After you have squeezed the lemon juice, quarter the lemon skin and coat the peeled celeriac with the quarters to prevent it from going brown.

Remember to keep this dish refrigerated because it contains mayonnaise.


Fuschia Verrines

Beautiful fuschia in the sunshine were the inspiration for these healthy, refreshing and tasty verrines.

Beetroot and tomato gave the colour nearest to the flower and the taste came from goatmilk yoghurt, garlic and fresh mint.

These verrines can be served as an appetizer or a side dish. They are packed with vitamins and will not add inches to the waistline.

Serves 2:

2 medium-size cooked beetroots

1 x 125 ml goatmilk natural yoghurt pot

2 cherry tomatoes

2 garlic cloves, peeled

Pinch of salt

Fresh mint leaves

Fresh basil leaves

1. Whizz the beetroots with the garlic cloves and the mint leaves. Season with the salt.

2. Mix the yoghurt and fill the verrines.

3. Add the tomatoes and the  basil leaves et voilà!

Bon appétit!

Coupe d’Eté= Summer Fruit Salad

An easy to make dessert, healthy but a little boozy.

All you need is melon, mango, raspberries, rum, lemon juice and a little sugar syrup. Add a few fresh mint leaves.

You don’t have to add the rum, of course, and can replace the sugar syrup with a little elderflower cordial.


Bon Appétit!

Cannelloni au Brocciu et aux Epinards = Cannelloni with Ricotta and Spinach

Another great classic of Corsican cuisine, the cannelloni stuffed with brocciuand spinach make a healthy main course or starter, can be frozen, and are not difficult to prepare. It is an ideal dish for vegetarians but not for coeliacs, unless you are able to source some cannelloni tubes made without durum wheat semolina.

If it is not possible to find brocciu, replace it with ricotta cheese. As for the spinach, fresh leaves are better, but frozen ones will do nicely, too. You will just have to thaw them in advance before adding them to the onion, celery and brocciu mixture.

I have added some onion and a celery stick for extra flavour.

Serves 4:

  • 8 dry cannelloni tubes
  • 200g spinach leaves
  • 100g brocciu or ricotta
  • 1 medium sized onion, peeled and finely chopped
  • 1 celery heart stick, chopped
  • 2 tablespoon olive oil
  • sauce Béchamel to cover
  • 100g grated cheese, Cheddar or Emmental
  1. Gently fry the onion and celery in the olive oil. When golden, add the spinach.
  2. Put in a mixing bowl and add the brocciu. Mix well .
  3. Using a spreading knife, start filling the cannelloni tubes.
  4. Drizzle some olive oil in an oven-proof dish, pour a layer of Béchamel over and start placing the cannelloni on top.
  5. Cover with a generous layer of Béchamel, add some grated cheese on top, cover with foil and place in the oven at 180C for 45 minutes.

Serve with a cool dry white wine.

If you use this dish as an accompaniment, it goes well with meat or fish.

Bon Appétit!

Note: If you can get Swiss chards, they replace the spinach and it is true to the traditional Corsican recipe.

Tip: It is important to have the cannelloni tubes resting on -and being covered with- a generous amount of sauce as the durum semolina needs to be well imbibed to cook.

* Find out more about brocciu here

Other recipe ideas using brocciu: Beignets de Brocciu (Ricotta Fritters)

Pain au Brocciu et au Figatellu (Brocciu and Figatellu Bread)


Pain au Brocciu et au Figatellu = Brocciu and Figatellu Bread

For those of you who have already looked at this blog, you will know that I am very fond of brocciu* ( ricotta) and of figatellu (Corsican liver sausage).

I discovered recently a baker who makes country loaves with both the brocciu and the figatellu. The bread is then gently drizzled with Corsican honey. All this is surprising as the baker is not Corsican and the bakery is not in Corsica either. They simply specialise in a wide range of breads.

A sampling of this delightful bread when it was just out of the oven took place on a very cold day, with snow falling heavily for a few hours; the conditions were perfect! The next door traiteur (delicatessen) provided tasty charcuterie and a bottle of red Burgundy completed an easy lunch.

Perfect meal with little effort!

* Find out more about brocciu here

Other recipe ideas using brocciu: Beignets de Brocciu (Ricotta Fritters)

Cannelloni au Brocciu et aux Epinards (Cannelloni with Ricotta and Spinach)


Crab Salad

Not a classic Sunday lunch maybe, this little salad is healthy, low in calories, easy to prepare and provides some much needed lighter food in January.

It does not require much preparation and the Cromer crab has already been dressed by the fishmonger.

The large crab serves 2 people easily, but depending on your appetite, you may wish to serve one per person.

Serves 2:

  • 1 large Cromer crab, dressed and drizzled with lemon juice
  • A few cherry tomatoes, halved
  • 2 small beetroots, cooked and peeled
  • 1 avocado, peeled
  • 1/2 cucumber, peeled and sliced
  • A few olives
  • Juice of 1/2 lemon
  • 3 tablespoon vinaigrette dressing


  1. Slice the avocado and drizzle with some lemon juice immediately to avoid oxidation.
  2. Slice the beetroot.
  3. Prepare the vinaigrette in a small mixing bowl by using 1 teaspoon Dijon mustard, adding 2 teaspoons red wine vinegar and 3 tablespoons olive oil. Stir well and reserve.
  4. Dress a serving plate with all the vegetables, pour the vinaigrette on top, place the crab in the centre.

Bon Appétit!

Tip: I tend to keep a jar of mustard when it is almost empty and add the vinegar and oil directly in it. This provides instant vinaigrette and keeps very well in a cupboard.


Gâteau des Rois et Galette = Traditions de Provence

Provence is a land of many traditions and this one refers to what happens on the 12th Day after Christmas, which is the Epiphany.

We celebrate the Epiphany with a special gâteau, in fact a brioche infused with orange flower water, covered with sugar grains and glacé fruit. There is also a golden cardboard crown (couronne) which is worn by the King.

The origin of this gâteau, or couronne (because of its shape) precedes the origin of the galette I mentioned in my previous post of 7 January.

The three Kings have a prominent place in the Christmas tradition in Provence. Their santons (clay figurines) are an important part of the crèche (crib) and they are on full display on the 6th January. Before that date, they are placed as far away as possible from the crib and they are not visible. They travel discreetly each day to finally arrive and offer their presents to the baby Jesus.

To symbolise the offerings, one small porcelain santon and one dried broad bean  are hidden in the gâteau. If there are children present, which is often the case as the celebration starts with a family one, the youngest hides under the table and says which portion of the cake is for whom. This prevents people from choosing which glacé fruit they will have and whether or not they will get the sujet (figurine) or the fève (broad bean). This is important because the recipient of the sujet becomes the Reine (the Queen) and has to buy the next bottle of champagne and the recipient of the fève becomes the Roi (King) and has to buy the next cake. This way, we ensure a whole month of celebrations, not only in the family, but with friends and colleagues as well. Normally, the Gâteaux des Rois are eaten on Sundays, at tea time, but people please themselves as to when and where they eat them.

Most pâtisseries also sell smaller gâteaux des Rois which do not contain sujets or fèves but which can be consumed for breakfast with coffee. As they are very tasty brioches, they go well with coffee.

Of course, as soon as January is over, it is time to think of pancakes for the Chandeleur (Candlemas) and Mardi Gras (Shrove Tuesday) in February …