Sorry, Nancy and Lyndatjie, this is a meaty post.


How to order your steak preference in France

Bleu – Done on a very hot grill for 1 minute on each side.
Saignant – Meaning bloody. Very rare, but cooked slightly longer on the second side than a ‘bleu’ steak.
A point – rare for British standards. This implies that a steak is cooked a little longer than a ‘seignon’ one.
Bien cuit – ‘well cooked’. This level will still often have some pinkness in the middle of the meat. A ‘bien cuit steak’ is cooked until the juices run brown on the surface of the steak.
Très bien cuit (!) – should get you a steak that is totally cooked through!


My own preference is saignant and, in my most humble (read snobbish) opinion, bien cuit and (quelle horreur) tres bien cuit are criminal. But this is beside the point, as this post is not about steak; our planned barbeque was rained out on Friday night, so improvisation was called for and I dashed out in the torrential storm to buy pork sausages.(What I did learn during the excursion, is that I shouldn’t drive at night anymore. While out, I stopped for a clump of leaves floating down the road. Thought it was someone’s dog.)

After the NoMU demonstration at the the new Pick n Pay Good Food Studio in Hurlingham  last week, I took a stroll through the new store. There was a lady manning a promotion for COOKME, a range of products I had not seen before.  Intrigued, I bought the Pasta Mix #2; with romanitas, tomatoes and olives with chilli.


I sliced and fried the sausages, added the soaked COOKME ingredients and served it with Mafaldine pasta, a thick ribbon noodle that was robust enough to support this rather spicy dish.


The COOKME is a great larder standby, albeit quite pricey at about R60 a packet, and this is a quick and simple meal and a nice alternative to bangers and mash.

Disclaimer: I was not remunerated in any way for posting this revue.


43 Comments Add yours

  1. Saignant, that would be mine. 🙂 The COOKME dish looks good! Blessings to you, Cindy…

    1. theonlycin says:

      Thanks Carol, you’re up late … or early?

      1. I don’t remember when I posted this. 🙂

      2. theonlycin says:

        Bwahahahaha, if I didn’t know you better I’d think you’d been at the cooking sherry 😉

  2. nrhatch says:

    The pasta looks good. 😀

    1. theonlycin says:

      Without the sausage, this dish would have been right up your alley, Nancy 🙂

  3. linda says:

    As a mostly vegetarian I once in a while with horrible guilt eat a steak, the only red meat I will eat. And it has to be cooked Tres tres bien cuit!

    1. theonlycin says:

      Never mind, we can still be friends 😉

  4. deepercolors says:

    I like mine good and cute (attempt at humor.) – i’e pink.
    I grew up with Texas ranchers. They were meat eaters, fro sure, but they always said that if you had seen what they saw from the field to the slaughter and packing houses, y0u would never eat your meat rare again. :-\

    1. theonlycin says:

      I prefer not to think about that 🙂

  5. Recipe Chefs says:

    I love food, and I really enjoy reading your blog very much thank you for sharing this post.

    Check out this Delicious Strawberry Cake Recipe

    1. theonlycin says:

      Thank you, as it happens, I have a lot of strawberries I need to use up today before they spoil 🙂

  6. looks very yummy. Steak, nice and pinky inside, scared by the fire rather than well cooked.

  7. Adeeyoyo says:

    The pasta dish looks delicious, Cindy. I’m not a big meat eater nowadays, but I do love a good steak Saignant now and then a la Sidey!

    1. theonlycin says:

      I’ll keep that in mind when I eventually get to meet (meat) you 🙂

  8. I will settle for a good old fashioned medium rare thanks.
    Have a happy Sunday.
    🙂 Mandy

    1. theonlycin says:

      You too, Mandy, it’s yellowtail on the braai today, if the rain stays away long enough 🙂

  9. Supa says:

    I used to only eat steak when it was cooked to death, I’ve improved over the years. Now I prefer it pink in the middle so it’s Bien cuit for me.

  10. nursemyra says:

    I don’t eat a lot of steak but when I do, for me ’tis bleu

    1. theonlycin says:

      Good on you, Myra!

  11. Misspeyton says:

    Hey Cinds. Im also not a big meat eater, but when i do It should be the A point! 🙂

    Slowly getting the hang of things here! im just so happy that i can blog again!

    Have a lovely sunday!

    1. theonlycin says:

      Did you get my emailed tips? xxx

      1. Misspeyton says:

        yes i did thanks so much! Now i just need to settle with a theme and get a more structured way of handling my new blog home!

      2. theonlycin says:

        You’ll get the hang of it in no time at all 🙂

  12. Lyndatjie says:

    Eeeekkk…. runs!

  13. Liane says:

    Bien cuit would be my preference, I suppose… It sounds closest to “medium to well done”. Steak that m-o-o when you peg it with a fork is just plain scary 😉

  14. u’d make any food turn out ok, so i’m not sure about your review.
    disclaimer – i meant no malintent to Cookme.

    1. theonlycin says:

      lol @ disclaimer 🙂

  15. I love steak, a point…haven’t had any for far too long….

    1. theonlycin says:

      Best you remedy the situation, Kate 🙂

  16. slpmartin says:

    I guess I fall into the Bien cuit group….never liked my meal to look like it only needs a transfusion to move on its own. 🙂

    1. theonlycin says:

      Seems you’re in the majority there, Charlie 🙂

  17. Tandy says:

    I like my steak BLUE! (love the spatula’s). Thanks for the review, something to look out for when I go shopping later 🙂

    1. theonlycin says:

      They do risotto and couscous mixes that I want to try soon, look out for those and tell me what you think.

  18. Looks delicious….. Obviously a whole range of flavours? Will look out for it. Xx

    1. theonlycin says:

      Yes, you want to be sure and not add anything else, as it is very flavourful.

  19. Jamie Dedes says:

    Much prefer pasta (quinoa) to bangers and mash, though the latter is indeed good comfort food.

  20. I’m a bit of a heathen when it comes to steakes, I like mine A point, but in this neck of the woods we call it medium rare 🙂 Its fun to check out some of these pasta mixes huh., always good for a last minute meal though 🙂

    1. theonlycin says:

      Yes, I’ll be trying out their other products soon, Cheffie.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s