ZipZap ! sweet or savoury

Picturesque expressions 

• Haut comme 3 pommes - 

• Vouloir le beurre et l’argent du beurre – To want to have your cake and eat it
• Avoir de la brioche – To have a fat tummy
• Avoir les yeux plus gros que le ventre – To have eyes bigger than your tummy
• Va te faire cuire un œuf! – Clear off! (Literally: Go and cook yourself an egg!)
• Avoir un cœur d’artichaud – To fall in love easily 
• Etre dur à cuire – To be hard boiled
• Avoir du pain sur la planche – To have a lot on your plate

• Je n'ai plus un radis - I haven't a penny to my name

Edible words   

• Haut comme trois pommes – Knee-high to a grasshopper
• Des histoires à la noix – A lousy story
• Etre (une) bonne poire – To be a real sucker
• Sucrer les fraises – To be a bit doddery
• Avoir un teint de pêche – To have a peaches and cream complexion
• Etre rouge comme une tomate – To be as red as a lobster

World cooking

In every town in France there is a variety of restaurants: traditional French cooking – “blanquette de veau” (veal stew), “pot au feu” (hotpot) – or local gastronomic specialities.

Next-door but one there will be pizza, paella, hamburger, spring rolls, couscous or sandwiches[Help: comble-boxeurlangue-au-chatsandwich ]...

This is one way of doing a tour of world cooking, flavoured with curry, paprika, cinnamon... The most used aromatic herbs are parsley, mixed herbs, thyme, laurel and sage, which also make the food look nice.

The smells French people like best are, in order of preference: coffee, warm bread and vanilla.

Delicious English custard!

Some say that the Parisian pastry cook Antonin Carême, who was much appreciated by the future King of England, George IV, invented custard (which in French is called “la crème anglaise”). Others think that the recipe had existed since 1700.

The proper way to make it is with milk, sugar, egg yolks, vanilla… and lots of care to take the saucepan off the heat before it burns.