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Grandma's Recipes, London (2026)

29/03/2024

This rich and comforting French dish is perfect for special occasions or cozy family dinners. 🇫🇷🍷

Beef Bourguignon (Julia Child Recipe)
Ingredients:
1.6 kg good-quality braising steak (chuck steak), cut into chunky pieces
4–5 tbsp sunflower oil
200 g smoked bacon lardons or smoked streaky bacon, cut into 2 cm/¾ in pieces
1 large onion, finely chopped
2 garlic cloves, crushed
75 cl bottle of red wine
2 tbsp tomato purée
1 beef stock cube
2 large bay leaves
3 bushy sprigs of fresh thyme
25 g butter
450 g pearl onions (or 24 baby onions)
300 g chestnut mushrooms, wiped and halved or quartered if large
2 heaped tbsp cornflour
2 tbsp cold water
Flaked sea salt and freshly ground black pepper
Chopped fresh parsley, to garnish
Instructions:
Preheat the oven to 170°C/150°C Fan/Gas 3.
Season the beef chunks with salt and pepper.
Brown the beef in batches in a large frying pan with oil. Transfer to a flameproof casserole.
Fry the bacon until crisp and browned. Scatter it over the beef.
In the same pan, sauté the chopped onion and garlic until softened. Add them to the casserole.
Pour over the red wine, stir in the tomato purée, crumbled stock cube, and herbs.
Cover with a lid and transfer to the oven. Cook for 1½ – 1¾ hours, until the beef is almost tender.
While the beef cooks, peel the pearl onions and brown them in butter.
Add the mushrooms to the casserole and cook for an additional 10 minutes.
Mix cornflour with cold water to create a slurry. Stir it into the casserole to thicken the sauce.
Adjust seasoning, garnish with fresh parsley, and serve with crusty bread or mashed potatoes.
Enjoy this soul-warming Beef Bourguignon! 🍽🍷12

29/03/2024

French Grandmother’s Lemon Yogurt Cake recipe that’s both easy to make and has a charming history. 🍰

French Grandmother’s Lemon Yogurt Cake
Ingredients:
½ cup Greek Yogurt (or plain yogurt)
1 cup Granulated Sugar
3 Large Eggs
1 ½ cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
Grated Lemon Zest (from 1 medium-size lemon)
½ cup Sunflower (grape seed or canola oil)
¼ cup Fresh Lemon Juice
¾ cup Powdered Sugar
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the Greek yogurt, granulated sugar, and eggs.
Add the flour, baking powder, salt, and grated lemon zest. Stir until just combined (avoid overmixing).
Mix in the sunflower oil.
Pour the batter into a greased and lined 8-inch round baking pan.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is cooling, prepare the lemon syrup: Mix the fresh lemon juice with powdered sugar until you have a thin glaze.
While the cake is still warm, brush the lemon syrup over the top. It will create a delicious, citrus-glazed crust.
Optionally, dust the cake with powdered sugar for a finishing touch.
Enjoy this moist and tangy French Grandmother’s Lemon Yogurt Cake!
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11/05/2023

Easy Basic Pancakes

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted, or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Preheat oven to 200 degrees. Gather ingredients and have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.

Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

11/05/2023

Red-Wine Pasta

1 tablespoon extra-virgin olive oil

4 ounces pancetta, cut into ½-inch pieces

1 large shallot, thinly sliced

2 garlic cloves, thinly sliced

¼ teaspoon red pepper flakes, plus more for serving

Kosher salt

1 (750-ml) bottle red wine, such as Beaujolais

1 pound spaghetti

¼ cup finely grated Pecorino Romano cheese, plus more for serving

Chopped fresh parsley leaves, for serving

Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.

Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

11/05/2023

One-Pan Pasta
12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

½ teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 ½ cups water

Freshly grated Parmesan cheese, for serving

Combine ingredients in pan and bring to a boil:
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat.

Cook, stirring:
Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season and serve:
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

11/05/2023

Fettuccine Alfredo

1 pound , 6 ounces Fresh Fettuccine

Kosher salt

7 tablespoons plus 1 teaspoon unsalted buffalo's-milk butter, cold and cubed (see cook's note)

3 ½ tablespoons unsalted cow's-milk butter, cold and cubed

50 grinds black pepper, plus more for serving

2 ½ cups plus 1 tablespoon finely grated 2-year-aged Parmigiano-Reggiano

1 cup plus rounded 3 tablespoons coarsely grated 5-year-aged Parmigiano-Reggiano (or more 2-year-aged, if you can't find it)

1-Bring a large pot of water to a boil over high heat. Generously salt the water. Place a large sauté pan over low heat and add 2 to 3 ladles (1/2 to 3/4 cup) of boiling water to pan. Add both butters and swirl contents of pan to emulsify. Add black pepper and stir to combine.

2-Add fettuccine to boiling water; cook 1 to 2 minutes, until tender but not soft. Using tongs or a pasta basket, remove pasta from pot and transfer to sauté pan; increase heat to medium. Toss for 1 to 2 minutes to marry pasta and sauce. Add 1/2 to 3/4 cup pasta-cooking water and continue tossing.

3-Remove from heat. Gradually add finely grated Parmigiano while tossing to integrate. If sauce begins to tighten, add a splash of pasta-cooking water to loosen and continue tossing to integrate. Serve pasta, garnished with coarsely grated Parmigiano and pepper.

08/05/2023

When one thinks of Moroccan cuisine, a well-filled and piping hot tajine often comes to mind... And one is not mistaken in having this dish in mind as it remains a staple of Moroccan cuisine! All families in the country know how to prepare it... But each has its own method.

We tried the one from Maison Arabe and we love it. So we're thrilled to have the advice of the chefs from this famous restaurant in Marrakech in March 2016 to prepare the chicken tajine (for 2 people). Let's get cooking!

Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients:

500g of chicken
1/2 finely chopped red onion
1 preserved lemon
olive oil and water
some green or purple olives
parsley and coriander
clarified butter
minced garlic
spices: pepper, ginger, turmeric, and saffron

1- Cut the preserved lemon in half and separate the flesh from the skin. Cut the pulp of the preserved lemon into small pieces.

2- Place the pieces of pulp in the tajine dish. Add olive oil and clarified butter, garlic, parsley, coriander, all the spices, and 250 ml of cold water. Mix well.

3- Place the chicken pieces in the tajine. Mix well.

4- Add the finely chopped onion to the tajine. Mix again.

5- Sear the chicken pieces over low heat for 15 minutes. Keep the tajine closed to retain the steam. Turn the chicken pieces from time to time and add a little water if necessary.

6- After 15 minutes, pour 200 ml of cold water. Increase the heat. Cover the tajine and bring the cooking juices to a boil. Let cook for 30 minutes. Check the cooking from time to time and add water if necessary. Make sure the meat doesn't burn.

7- Adjust the seasoning once the chicken is cooked.

8- Add the lemon skin and olives. Let cook a little longer without the lid until the sauce thickens.

9- All that's left is to enjoy it! For more authenticity, serve the tajine on the table in the dish... The chicken tajine should be accompanied by bread: traditionally, Moroccans eat tajine with their family or friends and consume a lot of bread with it.

08/05/2023

Welcome to our page dedicated to all things food and recipes! Whether you're a seasoned home cook or just starting out, we've got you covered with a wide variety of delicious recipes that are sure to tantalize your taste buds. From classic comfort foods to healthy and nutritious meals, we've got something for everyone.

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Grandma's Recipes

29/03/2024

29/03/2024

11/05/2023

11/05/2023

11/05/2023

11/05/2023

08/05/2023

08/05/2023

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