Five things they don't tell you about... summer cooking in France
Less about cooking and more about entertaining, here are five French ways to plan a meal alfresco
Santé!: Alfresco dining is a highlight of French life
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L'amuse-gueule
The French love to eat and they love to entertain, especially when they are on holiday. But cooking in the summer heat? Not so much. Bring out the (bought) tapenade! A baguette and crudités make this rustic black olive paste from Provence just the thing for easy apéros. Tchin, tchin!
L'entrée
A nice ripe cantaloupe melon served with jambon cru is simplicity itself and takes no cooking at all. If the melons are smaller, cut them in half to make two cups rather than into boats, and fill them with port. A summertime classic, redolent of sunburn and siestas. Bon appétit!
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Le plat
Cut open tomatoes and peppers and fill them with pre-made minced beef stuffing (farce à légume or farce à tomate) from the butcher. Bake in the oven. Serve with taboulé made up from a packet. (Mix with cold water, refrigerate for 30-45 minutes, and serve garnished with mint.) Délicieux!
La salade
Salad means some type of lettuce served with a French dressing. Mix olive oil, mustard and a tiny splash of vinegar in your salad bowl. Wash and spin your salad dry in a plastic salad spinner, pile it on top of the dressing. Only mix the two at the table. Très saine!
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Fromage et dessert
Easy-peasy. Unwrap cheese and arrange it on a pretty plate or wooden board along with grapes and raisins. Serve with red wine. Meanwhile, direct children to the freezer to bring out the ice-cream. No prep, no sweat, no bother. But someone ought to make some proper coffee! J'ai très bien mangé!
