7th Heaven

This post will be simple and to the point. There will be a recipe to follow this news:
THE WEBSITE IS LIVE! After much anticipation and excitement, www.thefrenchtranslator.co.uk is now up and running. I couldn't have hoped for a better site and I owe it all to the technical whizz I live with and his web designer. Actually, the only thing I did was write the text for it. So thank you, fellas - the work you have done is so much appreciated.

Right, so after that lovely news, as I mentioned before this post is short and sweet...in fact, it is short and savoury, as today's recipe is The Hairy Bikers' Tartiflette. I went to see the Hairy Bikers' Tour last week and they were fantastic. So charismatic and so entertaining. Also, the Tartiflette is French and this is a blog for a French business. A match made in heaven.

Tartiflette 
Prep Time - less than 30 mins 
Serves: 4 
Level: Moderate

Ingredients:
 • 1kg/2lb 4oz Charlotte potatoes, peeled
 • 250g/8oz bacon lardons
 • 2 shallots
 • 1 garlic clove
 • 100ml/3½fl oz white wine
 • 20ml/7fl oz double cream
 • Sea salt and freshly ground black pepper
 • 1 whole Reblochon cheese (about 450g/1lb), sliced

Method: 
1. For the tartiflette, preheat oven to 200C/400F/Gas 7.

2. Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.

3. Drain and set aside to cool slightly.

4. Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.

5. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.

6. Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

 And here's the French:
Tartiflette 
Préparation: Moins que 30min 
Niveau: Assez facile 
4 Personnes

Ingrédients :
 • 1kg pommes de terre pelées
 • 250g des lardons
 • 2 échalotes
 • 1 gousse d’ail
 • 100ml de vin blanc
 • 20ml de crème
 • Du sel et du poivre
 • 1 fromage Reblachon en tranche (environ 450g)

Méthode :
1. Préchauffez le four à 200°C

2. Faites bouillir les pommes de terre pendant 5-10 minutes

3. Egouttez les pommes de terre et les laissez de refroidir un peu

4. Frisez les lardons, les échalotes et l’ail pendant 4-5 minutes. Déglacer la poêle avec le vin blanc et poursuivre la cuisson jusqu'à ce que le liquide se soit évaporé.

5. Tranchez finement les pommes de terre et les couche dans un plat à gratin allant au four avec le mélange de bacon. Verser sur la crème. Assaisonner avec du sel et beaucoup de poivre noir fraîchement moulu. Couchez les tranches de Reblochon sur la tartiflette.

6. Cuisez la tartiflette au four pendant 10-15 minutes, ou jusqu’à ce que le fromage soit doré et bouillonnant.

And there you have it, a short and savoury blog post,

Á bientôt mes amis!