Sylvie Vartan - Ne t'en vas pas

Something for you to dance «le jerk» to this Friday. Have a great weekend!

C'est mon Amérique à moi, tant pis si elle est trop bien pour moi

Last time we were in London, Kate and I decided to explore the docklands area. Specifically, we wanted to pay a visit to the handsome 1940’s diner located on Trinity Buoy Wharf - reminiscent of Henry’s Diner in the film noir The Killers (1946).

Nancy Holloway - Tu n'es pas venu

One of my all time favourites by Nancy, hope you like it.

Y'a pas qu'au fond de la piscine que mes yeux sont bleu marine

A light lunch at Clifton's wonderful Lido.

Les Gam's - C'est Bien Fait Pour Toi

A super catchy Gallic rendition of Judy's Turn To Cry.

Et mon coeur qui s'arrête sur ton coeur qui sourit, et c'est Bristol, bonjour

It's now five years since I left Paris, yet there's still something comforting to waking up with FIP on the radio, drawing the curtains and catching a glimpse of the orange Citroën Dyane across the street and sitting down to freshly baked vegan viennoiseries.

Recipe: Vegan Lemon Polenta Cake

Ingrédients:

2 x lemons
120g instant polenta
150g plain flour
250g caster sugar
3 teaspoons baking powder
200 ml sunflower oil
150 ml warm water
10 (yes, 10!) tablespoons soya yogurt


Directions:

1. Pre-heat the oven to 180 degrees Celsius
2. Juice and zest one and a half lemons; finely slice the remaining half.
3. Line an 18cm cake tin with greaseproof paper.
4. Mix the instant polenta , flour , sugar , baking powder and lemon zest in a mixing bowl.
5. Using a fork, beat in the soya yoghurt.
6. Slowly add the water, oil, lemon juice and beat with a fork until emulsified.
7. Lay the finely sliced pieces of lemon in the bottom of the tin and pour in your cake mix.
8. Bake for 60 minutes.
9. Wait for it to cool then turn the cake upside down and remove the baking paper.
10.Voilà! Time to eat!

Bon appétit!