French cuisine neophyte

Since I have plenty of time in my hands, I have decided to take up a bit of cooking, mostly Filipino recipes.  I am proud to say that i have now mastered chicken adobo.  and was able to successfully accomplish lumpiang sariwa (fresh spring rolls) at the very first attempt. I was even able to serve it to real live guests, who appreciated it very much. I have this site to thank for, for all the easy-to-follow, honest-to-goodness authentic Filipino dishes.

My picture-perfect and mouth-wateringly palatable lumpiang sariwa;
I made the egg wrapper and the sweet sauce myself 😉

Recently, I have even tried baking, doing banana and carrot muffins.  I also do some breakfast stuff like pancakes and french toast, which they call pain perdu in french. It literally means, “lost bread”.  that’s because they make use of old (almost rotten) bread to make it, I guess.

My very first French recipe book; title translates to “The Great Salty Classics”

And now, I thought, it’s high time I try my hand at some French recipes. And today, I was just in the mood for it. I purchased this recipe book a few days ago, while browsing a bookshop at my parents-in-law’s area. I picked a really simple recipe of Champignons farcis (stuffed mushrooms) for a start, since it looked quite easy to me.

The main ingredients — les champignons, les ciboulettes, pimentes d’espelette, biscottes;  I’m not so sure you can find mushrooms this big in Asia
The main ingredients — les champignons, les ciboulettes, pimentes d’espelette, biscottes;  I’m not so sure you can find mushrooms this big in Asia
Just before putting it in the oven
those are little nuggets of butter on top
Just before putting it in the oven
those are little nuggets of butter on top
The main ingredients — les champignons, les ciboulettes, pimentes d’espelette, biscottes;  I’m not so sure you can find mushrooms this big in Asia
Just before putting it in the oven
those are little nuggets of butter on top
Et voila — the finished product !!! 🙂

I would say the result was quite successful for a beginner like myself.  I think I have a lot of beginner’s luck in me, and quite good instinct when it comes to cooking.

Feel free to send me a message if you would like to have the recipe.

Bon appetit! 🙂

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