Yesterday, we were miles from home and planned to eat at a little resto at midday. However, we were treated to an impromptu picnic with friends.
Lots of crusty bread alongside…
Slices of magret de canard stuffed with foie gras
Figs stuffed with foie gras
Rillette de canard
Slices of pizza (cheese and tomato)
Selection of delicious cheeses
Fresh figs
Tarte aux figues
Not only was this lot a delicious surprise, but my friend is anxious to take any surplus figs off my hands… as she provides all sorts of goodies to her local resto.
I’m looking forward to seeing her again soon, but need time to work up an appetite to do justice to her culinary offerings.
Funny thing is I never liked figs since I’d only every tried the dried ones. Back in UK, a friend who imported fruit - he offered me a fresh fig and defied me to hate it. He was right!.. glorious.
no, no, we either have bird-whatzit or woodworm dust - depending on if the car sits outside or in the garage… and I’m not tasting either (or both) of those
For car-meets, one friend often brings a thick, cake-like “omelette” … potato, onion, egg (+who knows what). she obviousl cooks it in the oven as it arrives in a non-stick cake tin and is cut up just like a cake (fruit cake or whatever).
does it ring any bells - anyone got ideas for that recipe ?? It is served and eaten cold.
I make that regularly. Tortilla or Frittata.
Soften up some big sweet onions in olive oil, when they are translucent add whatever else you want to put in. Could be courgettes, peppers, aubergines, whatever. If potatoes you cook them separately.
At this point heat up the oven to 160°C and chuck in a cake tin (I also use one of those round flat bottomed dishes made of terracotta) after about 10 minutes put a bit of oil in it and shoogle it. Your veg should be nice by now so tip it into a bowl and add about half a dozen lightly whisked eggs and stir it about. Tip into the hot oiled cake tin, it should hiss nicely, this is a good sign, and leave for half an hour. Voilà!
I never use the oven when making frittata.
More or less I do the same, except I use butter in a frying pan with a metallic handle.
You can use a plastic handled pan, but take care it does come to near the grill.
When the eggs are not quite set put them under a hot grill until they puff up, just a few minutes.
Run a knife round the pan and leave to cool and turn out onto a plate
no, no, we either have bird-whatzit or woodworm dust - depending on if the car sits outside or in the garage… and I’m not tasting either (or both) of those 
I don’t have a frying pan big enough…