This week, I decided to give myself a bit of a challenge and make the French classic: Tarte Tatin! I have to admit, although the recipe claimed to be ‘quick and easy’, I struggled to make the caramel! Other than that, the translation process and overall cooking was fairly straightforward.
This week I thought I’d try something a little different for #ThatTranslatorCanCook and opted for a traditionally British recipe but in French! I thought it might be interesting to see how the recipe differs from a British version of the same recipe.
This week, I decided to tackle a traditional French new year’s cake. Yes, I realise I’m a little late to the game (Hannah Lawrence made hers weeks ago…), but I was still in the festive mood and fancied something seasonal!
Did you guess from my post last week what I chose for this week? Well…I chose stoemp! Wikipedia defines this is as ‘the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands’. Let’s dive into the translation!
This week I actually decided to tackle two recipes at once, because they seemed like they would pair well together. To find out what the second recipe is, you’ll have to wait for next week’s blog (once it’s up, I’ll link it here). But firstly, blanquette de dinde…