french revolutions

We're making the move back to France to open the best b&b in la france profonde

Deesse Domestique


All excited about the new weekly farmers market in town – especially as it offers an opportunity to investigate money making opportunity number however many: putting my well honed domestic goddess skills into practice and flogging my delicious brownies, sour cream biscuits and other American style home baked delights to the good burghers of this burg.

I’m no stranger to this kind of thing – I’ve catered plenty of parties for friends and I used to flog my lemon mousse and triple chocolate truffle cakes when I was a worse than penniless student in Northampton, Mass. I even catered a birthday on a barge whilst on crutches after breaking the tiniest bone in my big toe (don’t ask – got mad – kicked something – result? agony). I like nothing better than getting in the kitchen and having a right good faff about. So I’m thinking I’d rather like to do it again

I was talking to my good mate L about this and tying myself up in knots about how flogging brownies and fruit cakes to the French was an insult to their cultural patrimoine.  She just gave me a look, the one that said “get over yourself and stop being such a culture snob”. After all, my neighbours used to love coming round for tea and a slice of cake anglaise and who’s to say my new neighbours wouldn’t like to indulge in US-Anglo treats? To which end, I shall be at the farmers market on Friday reccying the possibilities of selling my baked delights.

On which thought, I’ll leave you with my killer brownie recipe – feel free to add pecans, walnuts, raisins (ick), chocolate chips or any other additional treats your hearts desire to these squares of fudgy, chocolatey deliciousness….

Melt 4oz butter in a pan with 4ox of dark chocolate (70% is good but temper to your taste) and a big spoon of cocoa powder until you have a rich, melted goo. Meanwhile, whisk 2 eggs with 8 oz caster sugar until thick, light and creamy and then whisk in the chocolate mixture. Sift 2 oz self raising flour over the top and gently stir in with a good whack of vanilla essence (the real stuff). Add your extra bits and pieces now. Then scrape all into a greased square pan and bake at Mk 4/180 C for 25-35 minutes – the top should be firm and cracked but the middle squishy and fudgy.

Can’t you just see me selling these to Fauchon?




2 thoughts on “Deesse Domestique

  1. I don’t sell my cakes, I make them to give away at our club’s cycling events. The French absolutely love them and, as a consequence, I’ve become “well-known” on the Cote d’Azur among the cycling fraternity. I’m equally sure they’ll love yours too.

    • I love a good patisserie as much as the next person but there’s something about good old home baking – love that you’re the go to gal for cake on the Cote d’Azur, will aim for the same – after all, where there are cyclists there’s sure to be cake 😉

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