All you Cannes eat.

Basking in sunshine, Cannes attracts the wealthy and the vain in their thousands each year.  Through the air wafts a heady mix of Chanel and arrogance that almost masks the aroma of fresh bread from boulangeries that line the busy roads.

Between the Hermes-clad stick figures and noisy Ferrari’s, a small family make their way to see a proud grandfather and share some bread and grilled sardines on his balcony.  It’s the simple things that bring the most joy.

My father-in-law grew up in Cannes and still lives there, swimming each day and grabbing bargains from the fish monger.  Cannes isn’t the friendliest place I’ve visited, in fact, the summer heat is matched only by the frosty reception from the bourgeois beach crowd and the crinkly old coffin-dodgers.  However, there’s some good food to be had!

My father-in-law likes to swim in the morning and then return home for a big lunch just as the midday heat is peaking.  Freshly grilled sardines, saucisson, salad, merguez sausages, paella, steak hache, olives, roasted peppers, cheese and of course, baguette.

Just round the corner was a beautiful little boulangerie and patisserie that makes the most delightful baguette.  Crispy, light and fluffy inside.  Parfait!  I became very fond of their bread and brought some home with me.  Traditional French bread recipes do not use preservatives, so baguette should be eaten on the day it is baked.  I had some left over and couldn’t bear to throw it away.  The following recipe is a great way to use up any stale bread and I’m sure that bread lovers will agree with my decision to find a use for the spare baguette.

Spaghetti with bread crumbs

75g dried spaghetti

7 anchovies

half a red onion (chopped)

8 Kalamata olives

1 clove garlic (chopped)

1 tblspoon olive oil

35g stale baguette

a handful of flat leaf parsley (chopped)

half tspoon dried oregano

This recipe is for one serving, but a quick glance at the ingredient list and you’ll see how easy it is to make this for more people.

I made bread crumbs by blitzing the baguette in a food processor.  I then heated a little olive oil in a small pan and fried the crumbs with the oregano until they were a deep brown colour, but not burned.  I put these to one side.

Meanwhile, I began cooking the spaghetti in boiling salted water.  Some people recommend adding a drop of olive oil to the water, but this is completely unnecessary as long as you give the pasta a stir to stop it from sticking.

Next, I heated the garlic and onion in olive oil until cooked and then added the anchovies.  I broke the anchovies up into the onion and cooked them for a further minute or so.  I stirred in the parsley and the mixture was finished.  The anchovies are salty, so I didn’t need to season the mixture.

I drained the spaghetti, added it to the anchovy and onion mixture and tossed it to make sure that the spaghetti strands were coated.  Finally, I added the bread crumbs and ground a little black pepper over the pasta.  I added whole Kalamata olives at the end, but you could use any olives that you like.  My wife suggested adding squid to this dish which is a great idea.  Maybe next time I’ll use a variety of seafood and a little squeeze of lemon.

Soup to start…

Coco doesn't mind the cold weather.

Brrrrr!  It hasn’t been too warm recently, but that only serves to fuel my efforts in the kitchen in a bid to warm our bones and lift our spirits.  My love of soup is no secret, but with the festive season in full and jolly motion, I couldn’t possibly post a meagre soup recipe and wish you all the best.  So, I’ll begin with soup and then move onto some more substantial treats like my tasty terrine and some festive rocky road bars!  Yay!

I’m sure that if you’re a fan of soup, you’ll have your own winter favourite that springs to mind when thinking of a dark and icy evening.  My perfect winter warmer is French onion soup, but it hasn’t always been that way.

The very first time I tried French onion soup was not in France.  Sadly, no charming tale will follow of soup made by a gentleman in a small French village as the snow gently buried our broken-down car.  Instead, a chilly evening in Hong Kong (if such a thing existed), as I gingerly pushed open the door to Jimmy’s Kitchen.  The restaurant was dimly lit and the dark wood and old photographs added to the atmosphere.  I ordered the onion soup and delighted in the deep, warming flavours.  I’ve never looked back.  Winter night?  Onion soup.

Serving the soup is fun if you add a chunk of French bread and melt cheese over everything.  This time, I resisted.  The following recipe is simple and guaranteed to banish the winter chills.

French onion soup

3 red onions (sliced)

3 white/brown onions (sliced)

1 pint beef stock

1 glass red wine

butter

sea salt

pepper

Begin by gently frying the onions in a little butter on the lowest heat.  The onions should cook very gently and caramelize.  This takes a while and when done, the onions will be brown, but not burned.  If the onions begin to burn, turn the heat down and add tiny amounts of water or stock.

Next, transfer the onions to the pot that you intend to cook the soup in (if they aren’t in it already).  Pour in the stock and the wine and boil rapidly for a minute or two.  Reduce the heat and simmer gently for at least fifteen minutes (and up to thirty).  Season the soup to taste.  I sometimes add sprigs of thyme at this stage for a final flavour.  I told you it was simple!  As long as you cook the onions for long enough, you’ll have a dark soup with bags of flavour.  You can easily make it with fewer onions too.  I like a lot.  God bless the onion!

Tomorrow, festive rocky road bars (with pics, I promise)!