Escargots (snails) et Aubergine en sauce

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hum lunch s ready! Escargots en sauce

Usually I eat my snails full of garlic and chopped parsley as an entrée. This time I felt inspired to make it in a sauce completely off hand with a makeshift cream. All served with parboiled roasted potatoes and a Sauvignon Blanc.



1 big aubergine
A small bunch of flat parsley
1 medium red onion
5 garlic cloves
Enough baby potatoes for two
1 table spoon of plain flour
300ml of whole milk.
1 vegetable stock cube and salt
3 dozen of snails in brine
1 spring onion
Ground nut oil
Pinch of dry thyme

Start by peeling the potatoes, onions, garlic. Rise the snails, the spring onion set aside.
Cut the onion in quarters. Cut the aubergine in the same size, as the onions set aside. Crush the garlic with a crusher as it squeezed out all the flavour.


snails and onions

Put the potatoes in a pan with the cut spring onion and cover with salted water. Parboil them potatoes for 15 minutes. After the 15 minutes remove them and place them in a baking dish, drizzle 2 spoons of groundnut oil over then place in the oven for 20min at 175C to roast.


aubergine and garlic

Meanwhile, heat 2 tablespoons of groundnut oil in a sauce pan. Throw in the onions quarters, a pinch of thyme and the snails. Stir until the snails are crispy. Now add the aubergine, garlic, vegetable cube and 50ml of water. Cover and leave to simmer for 5 minutes. Add the flour to the milk and mix well until the flour is completely dissolved. Now add the melange to the sauce and mix well. Leave to simmer for another 5 minutes the time for the flour to cook through. If the sauce seem too heavy, add another 50ml of water. Now add in the chopped parsley mix well, adjust the seasoning and remove from the stove. The sauce is ready.

I served this sauce with a freshly cooked baguette (from part-baked), lightly roasted potatoes and a Sauvignon Blanc.

I had to start with the baguette of course...

I had to start with the baguette of course…

Note: This sauce doesn’t really need potatoes and could be served just with a freshly cooked baguette.
Instead of using the whole milk and flour, you can just use crème fraiche. But this version is less rich… and I didn’t have any cream handy.

You can buy snails from or maybe in Harrods food hall or even Selfridges.

Bon appétit.


Mustardy Lentils soup – Soup served with hard baguette.

 DSC01693Ingredients:1 onion – 5 garlic cloves – 4 medium potatoes – 300 grams of lentils (preferably dry) – Two chilli peppers – 1 stock cube – Mustard oil – Part cooked baguette – Roasted pumpkin and sunflower seeds or poppy seeds

For the lentils: If using dry lentils, soak them for 20 minutes and bring them to boil with a pinch of salt for another 20. Rinse and drain. Put aside.

For the hard baguette: Buy a part cooked baguette from any supermarket, cook in the oven following instructions on the package. Slice and leave it to dry and harden or an hour before using for the soup. It could be cooked in the morning and used in the evening. You will find the part cooked baguettes in the bread aisle in Sainsbury’s, Tesco, Waitrose or Morrison’s.

Cooking the soup: Heat 2 table spoons of mustard oil in a cooking pan

Soup's ingredients

Throw in a twig of thyme, chopped onion and garlic.

Add the peeled and cut potatoes, fry until really brown. This will add to the flavour of the soup.

Once the potatoes are brown on all sides, add the lentils, stock, water and chilli peppers. Cover the pot and leave to cook until the potatoes are completely cooked and nearly mushy. Add a bit of black pepper if necessary. Then blend to taste; smooth or with bits. It is ready to serve. 

Once the soup is in the bowl, top with a drizzle of mustard oil and a dust of poppy seed… I just love the way that poppy seeds crush under the tooth…

Yeah! I changed my mind about the seeds.

For best taste, It is better to dunk the bread… uhmmmmm the rush… mouth watering thinking of it again.

Bon appétit!