Time:
Like space but more personal and precious, although you are free to use it as you wish, it will force you to travel in only one direction. Sharing time with someone is the greatest gift you can receive.
Category Archives: Cooking
Nice Chicken Liver Pate or Parfait
I use this recipe but I do not use cinnamon and I used red port instead of the white one recommended in the recipe.
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Vol au vent
This is a recipe that used to be the “standard” at weddings and other large family occasions. Over the years it has disappeared from the chefs’ menus to be replaced by a lot simpler chicken dishes to optimise costs and … Continue reading
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Dry yeast versus fresh yeast
This is for reference only : Fresh yeast quantities are usually 2.5X to 3.0X the equivalent in dry yeast. 17.5-21g fresh = 7g dry 30-35g fresh = 10 – 14g dry
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Baguette 2019
[More updates…April 19] Feb. 2019 : I m back at it! Trying to make a real French baguette….been trying this since 2012….check my initial effort. Best one so far …. It is all in the Flour, need to buy T55 … Continue reading
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Couques Suisses
This is family recipe…. Almost the same as Marmitton’s.
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Osso Buco – Maison
Original : 24th Nov 2012 I love Osso Buco, it taste so nice and is a great dish for autumn. A great comfort food dish. The house smells beautiful and gets everybody in a good mood. Ingredients : … Continue reading
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Mascarpone Brioche !
Long time since last update. A friend leaving the office (we have plenty of those at the moment), reminded me that I should post more often… This is a very very very nice way to make Brioche bread. My sister … Continue reading
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Foccacia Bread Update 2018
Simple Recipe : 800g White Strong Flour Olive Oil (some for the dough and some for the cooking tray) 200g Semolina flour (medium is ok / gives crispy feel) 1 Tablespoon of Salt (sea salt … Continue reading
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Duck and Chicken Meat Loaf
Simple / Quick / Delicious…. Made one this Saturday morning was all done before I could finish my coffee… Can be eaten hot or cold with salad and bread, Nice smell in the house for the kids to wake-up. … Continue reading
Brioche – Everybody likes it
I really like the brioche that my mum makes when we go on holiday in France during the summer. It is just a pain to wait 12 months to have some brioche! Decided to get a new bread maker from … Continue reading
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More Ham
I am continuing my experiments in spices and cooking temperatures as well as a method for cooking such as sous-vide or slow roast etc… Latest is normal roast in the oven with a temperature probe inside the ham to check … Continue reading
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Sous-Vide Temperatures
Some Temperatures for sous-vide cooking from a couple of books.
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Making a nice Ham for Aperitif
I have made some “Jambon a l’eau”, with the new meat slicer it is easy to make very thin slices which make a very nice aperitif for “after work” recovery. I buy a gammon which I cook in a big … Continue reading
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Perfect Meat Slicer !
I knew the best brand for a meat slicer was Berkel, but their machines are simply too expensive for a home user, until very recently when they introduced the Homeline. It is still very expensive so it took me a … Continue reading
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American Biscuit
Today for some reason, I had a very strong desire for American Biscuits…no idea why, but I certainly could not resist the urge to make some! Very simple if you have the right ingredients. Ingredients … Continue reading
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Fast Slow Cooker
I love slow cooking food but it is too long to wait !…Here comes the fast slow cooker, essentially a pressure cooker mixed with a slow cooker or the opposite… đŸ™‚ Perfect to make ribs….or bolognese sauce… … Continue reading
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Moelleux a la Chataigne
A very nice cake recipe we made when we were in the Auvergne at la Boudio with Manu’s family.
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Beef Casserole
With the recent turn of the weather to a very Wintery style…and the office in full Glacial mode…I am finding the weekend a great place to try comfort food…this one is a great simple slow cook dish. I use my … Continue reading
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Cramique Belge
Got this recipe from the net… Another mucky Sunday and could do with moral lifting food… I used to eat this at my grand’ mother place. Ingredients: 500g of flour dry yeast (enough for the flour quantity probably … Continue reading
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