This section is dedicated to recipes tried and tasted chez nous (our house). Enjoy and Bon Appetit!

RECIPES Click on RECIPES to See Excerpts of Posts Published Here

here is an example of a French soup that is easy to prepare and delicious to eat:

Soupe de Bonne Femme or Old Wives Soup

Soupe de Bonne Femme or Old Wives Soup


from cookbook Françoise Bernard, ma cuisine d’aujourd’hui

If you like easy French cooking, here is a cookbook by Françoise Bernard. This one is translated to English and I have the French version below.

And some of my all time favorites!

15 Responses to “Recipes”

  1. Anna Kay Bourg March 7, 2011 at 15:14 Reply

    Hi Mary and everyone,
    Sounds yummy. I will definitely try this. But wait… don’t throw away the green part of the leeks!!
    Cut off the tattered ends and discard the outer leaf/blade too if it’s a bit beat up. Rinse the remaining greens well and cut into 1/2 inch pieces. Peel and chop up some carrots and potatoes. Boil in water until soft and put through the food mill. My lovely mother-in-law raised her 7 children on this soup (“poireaux-pommes-de-terre-carrottes”) and I raised my 3 on it as well. It was served most school nights (usually before a vegetable dish like a gratin, or an egg or omelet)in our home for 20 years. Olive oil is added at the table along with slivers of Gruyere or Emmental. Soup is easy to eat, even for very young children and is very filling. If they finish their soup, you know they’re getting at least 1 green, 1 orange and 1 white vegetable.
    If you’ve got no leeks at hand, any green vegetable will do–beans, spinach, even lettuce. Throw in a turnip for a bit more excitement.

    • Anna Kay! Great ideas….thanks for sharing, keep them coming…! Can I post your sundried tomato pesto over soft goat cheese recipe too? Another quick & delish dish…? Merci,

  2. Love your site, going to make the soup today…thank you so much for sharing….

    • Hi Adele, Thanks for your support. Let me know how the soup comes out. Don’t forget the secret touch 🙂 …Toasted bread with salty butter laid in bottom of bowl. As a foodie yourself , you may also find this delicious too! Bon Appetit!

  3. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
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    Best regards,


  4. Bonjour Vincent, will check it out! Merci! Mary

  5. Mary – tried this soup tonight with some tweeks (thyme, smoked gruyere melted on toasts.) Going to blog about it too with credit to your site/post. Love “meeting” you through Recipe Redux and so glad to have you on board with us (we’ll live vicariously through you over there in France 🙂

    • Great suggestions on the tweaks. WIll try those too. We love melted gruyere on our onion soup here too. Mmmmm. 🙂 Excited to be part of the Recipe Redux challenge.

  6. Umm – forgot to mention the soup was DIVINE! What a wonderful aroma and flavor from such simple ingredients, eh?

    • Merci, Thank you! Great you tried the recipe. Sometimes the most simple foods can be the most delicious. Like this soup…cold autumn night, nothing like a warm yummy soup to warm up the soul 🙂

  7. Hi Mary

    I love your healthy recipes, and I wonder if you can give us a healthy carrot cake, which we like alot but I find it is too rich an there is too much sugar. Is is possible to find a nice recipe very tasty but a light version of it???? Many thanks

    • Hi Elisabeth! I will find one and get it to you !

      • Here is one that is amazing….I have had it a few times and I don’t find it sugary 🙂 You don’t have to add the sugared marzipan carrots if you just want to keep it simple….

        Carrot Cake Recipe
        1 cup (100 grams) pecans or walnuts (toasted if you have time) and coarsely chopped
        2 ½ cup (340 grams) raw carrots finely grated
        2 cups (280 grams) all-purpose flour
        1 teaspoon baking soda
        1 1/2 teaspoons baking powder
        1/2 teaspoon salt
        1 1/2 teaspoons ground cinnamon
        4 large eggs
        1 1/2 cups (300 grams) granulated white sugar
        1 cup (240 ml) vegetable or canola oil
        2 teaspoons pure vanilla extract
        Cream Cheese Frosting:
        400 grams cream cheese
        100 to 150 grams sugar
        Finely grated lemon zest and lemon juice to taste (2 lemons)
        1. Preheat oven to 180 degrees C.
        2. Butter two cake pans of similar size and line the bottoms with parchment paper.
        3. Toast the walnuts until lightly browned (8min). Let cool and chop coarsely. I never do that
        step and use plain walnuts.
        4. Peel and finely grate the carrots. Set aside.
        5. In a separate bowl whisk together the flour, baking soda, baking powder, salt
        and ground cinnamon. Set aside.
        6. In bowl of electric mixer beat the eggs until frothy (about 1 minute).
        7. Gradually add the sugar. Beat until thick and light colored 3 – 4 minutes
        8. Add the oil in a steady stream and then beat in the vanilla extract.
        9. Add the flour mixture and beat just until incorporated.
        10. With a rubber spatula, fold in the grated carrots and chopped nuts.
        11. Evenly divide the batter between the two pans and bake 25 to 30 min.
        12. Remove from oven and after 10 minutes remove from pan to wire rack to
        cool completely before frosting.
        Frosting: In bowl of electric mixer, beat on low speed the cream cheese and the sugar, then
        beat in lemon zest. Add juice to taste.
        To Assemble:
        1. Place one cake layer, top side down, onto cake board.
        2. Spread with about one third of the frosting.
        3. Gently place the other cake, top of cake facing down, onto the frosting, and spread the
        rest of the frosting over the top and sides of the cake.
        4. Press toasted finely chopped nuts on the sides of the cake.
        5. Cover and refrigerate.
        6. Decorate with carrots made of marzipan.


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    […] it was a very simple recipe called Soupe de Bonne Femme (or Good Old Girls’ Soup) that caught my eye – so so simple but Mary raved about the […]

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