I like the dip. I have no much room in my freezer, so I can't do granite for tomorrow's party. I will make fruit salads you suggested earlier. Thanks. Penny
Are you sure Penny ? Not even a tiny plastic one which can go under something else perhaps (as long as it is covered)? It is so easy to make... Best, Sixte
I don't think you made it to my buffet party, but your food was present there. My friends enjoyed the salads and your dip. Thank you, thank you, thank you. Eliza
Of course Gloria, absolutely anything. As soon as you can eat it, then you can granite it... Yes, even Sardines or salmon, yes, yes, yes... Best, Sixte
Hello Sixte, your recipes from yesterday and today brought much warmer weather ( I hope it lasts longer). If the warm weather stays with us I will invite some friends for the b-b-que tomorrow. Your salads and the dip will come handy. Let the sun shine! Best, Marion
Hey Sixte, the weather was great and my friends enjoyed my b-b-que ( I hope). They definitely liked your salads and the dip (they left nothing). Cheers, Marion
Hey Sixte, you are a ray of hope in my preparations to my tomorrow's 42 birthday. I am praying for the sun to stay up. I would like my guests to be in the garden. It is so much better and tidier. Your salads, dip and granite will be the star guests. Thank you very much. Anita
Joyeux anniversaire Anita! Thank you for the ray (of hope and light). Fingers crossed, it is going to be marvelous and the sun will be the star guest as well... Sixte
3 salads: teriyaki, Aberdeen and sweet... for my buffet this coming Sunday, please. I may use your fruit salads as well. You are very helpful Sixte. Thanks a lot. Pat
My question is about the granite. Does it become as hard as ice-cream or it is of a different consistency, please? Do you eat it with the spoon or one can use ice-cream cones? Thanks. Mel
No, it is different Mel. It has a "granulated" texture compare with an ice-cream which has a smooth texture. Do not forget to stir your granite with a fork every 20-30 minutes otherwise it will not be possible to take it off from the recipient. You do not use conse only little "verrines" (use shot glass for example) and cappuccino's spoons (if possible). Sixte
Dear Sixte, I was looking for an interesting food sites. Yours is above the board, uniquely directed towards the families with young children. This is why it is so popular. Well done! Sarah Kellett
Oh, Sixte, we have French friends coming to dinner tomorrow evening. What would be the best dishes I can impress them with, please? They are in their forties and they always boast about the superiority of French food. I agree there is a long history of dining in France. I don't want them to think we can't prepare a decent meal here in Britain. With your help I hope this is possible. Thank you. Jennifer
For starter, do a tomato-basil-mozzarella crumble (60g of four, 60g of melted butter, 60g of oat flakes for the crumble). Cook the tomatoes in a pan with garlic and a little bit of sugar for few minutes. Add them in a tin with fresh basil and mozza. Then add the crumble mixture. Cook for 15mn in your oven at 180.
Then you can do some salmon and tapenade "papillotes". In a square foil, put 150g of salmon and above it some tapenade (garlic, capers olive oil and black olives smooth blitz). Drizzle with thyme and olive oil. Close the foil and cook in the oven for 15mn at 200.
Hi Sixte, thank you ever so much for taking a trouble of helping me. I will do as you told me. I feel much more at ease now. I will tell tomorrow about it. Jennifer
Sixte and Jennifer, I hope you don't mind me borrowing these ideas for my dinner party. I am very impressed by the subtlety and elegance of the menu. Jennifer, don't worry, my guests are from Canada (French speaking though). Julia
Hi Sixte, it was so nice. They were clearly impressed by the choice of food. In fact, they couldn't believe how good it was. I can't thank you enough, Sixte. You saved my reputation. You are the STAR!!! Jennifer
Thank you SO much Jennifer. I am so touched... But well done YOU too! You prepared the dinner yourself! Now you can relax and enjoy this perfect (oh, so sunny) day. Sixte
Have a lovely weekend Sixte. You deserve it after helping us every day of the week. Now we will have to do the work, bringing your recipes into the real, hungry world. Yours, Amanda
Sixte, pistounade dip sounds very good. Melon and wine granite can be used as a dessert. Am I right? Anne
ReplyDeleteYou are absolutely right Anne. You can serve it with a piece of cheese as well, (French cheese or a nice mature Cheddar). Best, Sixte
DeleteI like the dip. I have no much room in my freezer, so I can't do granite for tomorrow's party. I will make fruit salads you suggested earlier. Thanks. Penny
ReplyDeleteAre you sure Penny ? Not even a tiny plastic one which can go under something else perhaps (as long as it is covered)? It is so easy to make... Best, Sixte
DeleteFruit salads, dip and granite are great choices for the buffet party I organise tomorrow. Thank you. You have a standing invitation Sixte. Eliza
ReplyDeleteI will be then, thank you Eliza. Sixte
DeleteI don't think you made it to my buffet party, but your food was present there. My friends enjoyed the salads and your dip. Thank you, thank you, thank you. Eliza
DeleteI was there through the recipes... I am happy your friends enjoyed your buffet. Thank you Eliza. Sixte
DeleteGood weather is back! ... We hope. I usually buy dips, but this time I will make one myself ( with a little help from Sixte). Cheers! Rebecca
ReplyDeleteYes Rebecca, you will love this one. It comes from the South of France and is terribly easy to make. Cheers, Sixte
DeleteYes, Sixte, you were right. The dip was fairly easy to make. It was delicious. Thanks. Rebecca
DeleteGood. Thank you Rebecca. Sixte
DeleteIs it possible to do different flavours of granite? It sounds fun. Gloria
ReplyDeleteOf course Gloria, absolutely anything. As soon as you can eat it, then you can granite it... Yes, even Sardines or salmon, yes, yes, yes... Best, Sixte
DeleteHello Sixte, your recipes from yesterday and today brought much warmer weather ( I hope it lasts longer). If the warm weather stays with us I will invite some friends for the b-b-que tomorrow. Your salads and the dip will come handy. Let the sun shine! Best, Marion
ReplyDeleteIt will shine Marion. Have a really good b-b-que! Sixte
DeleteHey Sixte, the weather was great and my friends enjoyed my b-b-que ( I hope). They definitely liked your salads and the dip (they left nothing). Cheers, Marion
DeleteJust to let you know I like reading your blog. My mother never taught me to cook, so you are my educator. Thanks. Charlotte
ReplyDeleteThat's good Charlotte. I am sure you will surprise your mother one day with some fabulous cooking. Sixte
DeleteHey Sixte, you are a ray of hope in my preparations to my tomorrow's 42 birthday. I am praying for the sun to stay up. I would like my guests to be in the garden. It is so much better and tidier. Your salads, dip and granite will be the star guests. Thank you very much. Anita
ReplyDeleteJoyeux anniversaire Anita! Thank you for the ray (of hope and light). Fingers crossed, it is going to be marvelous and the sun will be the star guest as well... Sixte
ReplyDeleteMay I borrow your recipes as well, please? Pat
ReplyDeleteSure, but which one Pat ? Sixte
Delete3 salads: teriyaki, Aberdeen and sweet... for my buffet this coming Sunday, please. I may use your fruit salads as well. You are very helpful Sixte. Thanks a lot. Pat
DeleteOf course Pat, help yourself...Sixte
DeleteMy question is about the granite. Does it become as hard as ice-cream or it is of a different consistency, please? Do you eat it with the spoon or one can use ice-cream cones? Thanks. Mel
ReplyDeleteNo, it is different Mel. It has a "granulated" texture compare with an ice-cream which has a smooth texture. Do not forget to stir your granite with a fork every 20-30 minutes otherwise it will not be possible to take it off from the recipient. You do not use conse only little "verrines" (use shot glass for example) and cappuccino's spoons (if possible). Sixte
DeleteThank you for your advise Sixte. Mel
ReplyDeleteYou are welcome Mel. Sixte
DeleteMy friend told me about your blog. I can't believe how good it is. Congratulations Sixte. Jasmine
ReplyDeleteThank you so much Jasmine (and your friend), it's really kind. Sixte
DeleteDear Sixte, I was looking for an interesting food sites. Yours is above the board, uniquely directed towards the families with young children. This is why it is so popular. Well done! Sarah Kellett
ReplyDeleteThank you ever so much Sarah. Best, Sixte
DeleteOh, Sixte, we have French friends coming to dinner tomorrow evening. What would be the best dishes I can impress them with, please? They are in their forties and they always boast about the superiority of French food. I agree there is a long history of dining in France. I don't want them to think we can't prepare a decent meal here in Britain. With your help I hope this is possible. Thank you. Jennifer
ReplyDeleteHi Jennifer. Yes, I know what you mean. You will impress them by the quality of your food.
DeleteBegin with an apéritif : my coupe champenoise and do some parmesan lollypop, my pistounade dip and then in litte verrines, serve some fresh crab (from your fishmonger, I go to Elystan place, Chelsea),above a cumin-chilli guacamole.
For starter, do a tomato-basil-mozzarella crumble (60g of four, 60g of melted butter, 60g of oat flakes for the crumble). Cook the tomatoes in a pan with garlic and a little bit of sugar for few minutes. Add them in a tin with fresh basil and mozza. Then add the crumble mixture.
Cook for 15mn in your oven at 180.
Then you can do some salmon and tapenade "papillotes". In a square foil, put 150g of salmon and above it some tapenade (garlic, capers olive oil and black olives smooth blitz). Drizzle with thyme and olive oil.
Close the foil and cook in the oven for 15mn at 200.
Then THE CHEESE BOARD.
It is SO important with French people.
Rippon Cheese shop, in Pimlico, London SW1V 1SW is the BEST ever.
Buy 3 Rocamadour cheese,
a slice of 24month Comté,
a slice of Cantal très vieux,
one Époisses au Marc,
one Laguiole fermier,
one Selles sur chair.
Buy some really good bread to serve with (cereals, walnuts, etc).
You will finish buy the Lemon cake from Pierre Hermé and normally, after all that, your French friends will be terribly pleased by your "French cooking with a Brit twist!"
Let me know how it was.
Best, Sixte
Hi Sixte, thank you ever so much for taking a trouble of helping me. I will do as you told me. I feel much more at ease now. I will tell tomorrow about it. Jennifer
DeleteI am happy if you feel at ease now! You will see, everything is going to be all right Jennifer. Best, Sixte
DeleteSixte and Jennifer, I hope you don't mind me borrowing these ideas for my dinner party. I am very impressed by the subtlety and elegance of the menu. Jennifer, don't worry, my guests are from Canada (French speaking though). Julia
DeleteNo, I do not mind, please help yourself Julia. I wish you a nice dinner party. Best, Sixte
DeleteERRATUM : For the Pierre Hermé cake, you have to read, "then by" and not "buy"...Obviously you will make the cake...
Hi Sixte, it was so nice. They were clearly impressed by the choice of food. In fact, they couldn't believe how good it was. I can't thank you enough, Sixte. You saved my reputation. You are the STAR!!! Jennifer
DeleteThank you SO much Jennifer. I am so touched... But well done YOU too! You prepared the dinner yourself! Now you can relax and enjoy this perfect (oh, so sunny) day. Sixte
DeleteHave a lovely weekend Sixte. You deserve it after helping us every day of the week. Now we will have to do the work, bringing your recipes into the real, hungry world. Yours, Amanda
ReplyDeleteThank you so much Amanda. Have a lovely (sunny???) week-end as well. Yours, Sixte
DeleteGosh, the weather is not too bad! Time for the buffet! Mel
ReplyDeleteHeu, quick though... Sixte
DeleteThank you Sixte for your inspiring blog. My buffet went very well. Thanks again. Mel
DeleteSuper Mel. I am really happy for you (even the sun was there, wasn't it)? Sixte
DeleteSixte, your dip was a total success. Thank you. Martha
ReplyDeleteGreat! Thank you Martha. Sixte
DeleteCharlie time! Food promoted by you is "bravo". We couldn't have enough of it. Cora
ReplyDeletePerfect Cora, I am really pleased... Sixte
DeleteI deeply admire your dip. Your Marsala Granite gravitated me directly to Mars. You are sensational Sixte. Stephanie
ReplyDeleteMerci beaucoup Stephanie. I am touched by your words... Sixte
DeleteThank you Sixte for helping my buffet party to be a success. Liz
ReplyDeleteI am really happy your buffet went well Liz. Well done you! Best, Sixte
DeleteSixte I can't express how grateful I am for helping me. I talk about your blog with my friends. I always check it for new ideas. Grace
ReplyDeleteThank you so much Grace. I am so pleased to know I can help! Best, Sixte
DeleteGreat blog! Even mu husband thinks it is fab. Eliza
ReplyDeleteThank you very much Eliza (and your husband of course)! Best, Sixte
DeleteGreat weather for the outdoor buffet! Mary
ReplyDeleteYes Mary, with a nice breeze as well. Sixte
DeleteHey Sixte, your granite made a lasting impression on our guests. Thanks. Linda
ReplyDeleteThank you very much Linda. Sixte
DeleteThank you Sixte. Your recipes helped a lot. Pauline
ReplyDeleteYou are welcome Pauline. Sixte
DeleteWeather is a good match for the salads and granite. Louise
ReplyDeleteYes, definitely... Sixte
DeleteSixte, more recipes for the hot weather, please. When you post them hot weather returns. Best, Olga
ReplyDeleteYes, careful though. This sunny guy is quite susceptible... Sixte
DeleteMy friend told me about your blog. I must say there is a wealth of useful recipes and tips. I am impressed. Elizabeth
ReplyDeleteThank you so much Elizabeth. Best, Sixte
Delete