My mum did this tart when we were in Lyon during the month of August 2014. It was very special as it was one of the first made in their new flat in Lyon after selling the family house. Everybody loved … Continue reading
Another couple of favourites when I go to France…with a Belgian Leffe beer obviously…. Grattons and Pied de cochon (grilled pig trotters)
Just back from Holiday and our friends in the south of France introduced us to “Caramel au beurre Salé !”. It is a recipe from Brittany. It is now an addiction for the entire family. I had to try to … Continue reading
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I have been playing around with Hydroponics. Got myself a few seeds of Chillis, Sweet Peppers and Tomatoes. The whole subject deserves several posts but simply can’t be bothered to write it all up today. However, I can share a … Continue reading
Ingredients: For the base, the same as the tarte au sucre or tart rhubarb For the Flan, 500ml de lait 2 large table spoons of corn starch 100g of fine granulated sugar 1 Vanilla sugar packet 2 eggs … Continue reading
Ingredients : A smoked Gammon (!) – about 2KG 2 Carrots / 2 Onions 2 Table Spoons of Pickling Spices 1 Table Spoon of Black Pepper 3 leafs of Laurel 5 to 10 cloves depending on taste 1 bunch of … Continue reading
Ingreditents : Chilis (all colors – medium size 6 to 10) / 2 bits of Garlic Green Lime / half piece of Ginger Jam Sugar 1 or 2 Tablespoons of Rice vinegar A little bit of butter How to Make … Continue reading
Ingreditents : 2 Grapefruits 2 Oranges 750g of granulated sugar 400ml of water How to Make : Wash the fruits first Peel the fruits in 4 big peel pieces Cut the peels in 5mm wide pieces Put in a large … Continue reading
This is a sort of Italian bread that is deep fried and usually served with Parma Ham or Coppa di Parma. Ingredients : (Enough for about 50 pieces) 500g of white Strong flour 2 Teaspoon of yeast 1 Teaspoon of … Continue reading
Simple Recipe : 800g White Strong Flour Olive Oil (30 to 45g) 200g Semolina flour (medium is ok) 1 Tablespoon of Salt / 15g (sea salt is nice) Dry Yeast for 1KG Bread – 10g Fresh rosemary / Thyme / … Continue reading
We made some Quennelles today at my mum’s place in France. These ones were very special as they almost “exploded” in the oven, this was amazing. They were plain but with a Nantua sauce and I served them with large … Continue reading
The perfect recipe to lift the spirit when on the 23rd of March it is snowing in the UK…!! Ingredients : (Makes about 20 boules) 500g Flour 120g Melted Butter 50g Sugar 1 tea spoon Salt 50g of “Levure Fraiche” … Continue reading
This post is to save for future reference the recipe for Bechamel sauce, the base sauce for French cuisine Bechamel was a french financier during the reign of king Louis ivx, so I should know it by heart !! … Continue reading
We are staying at the Manoir au quat’saison…it is very very very nice ! Check the website www.manoir.com The garden is lovely and the service impeccable , Manu is having a massage in the bedroom and I am having a … Continue reading
We had a fantastic evening with Daniel Galmiche and our closest friends. Below a few pictures of how to serve and then eat a beautiful piece of beef….then you must say thank you to the Michelin starred chef Daniel Galmiche … Continue reading
This is a very nice dish from Lyon, France. It is a bit tricky to prepare the first time, but once you have done a few, it becomes second nature and can be prepared quickly. The secret in this recipe … Continue reading
During my last trip to France, I bought a ENO Plancha. I did not buy the table/stand that goes with it because it would not fit in my car. Because I live in the UK, there is no store selling … Continue reading
This weekend it was the First communion of my youngest son, Noe. We made a feast with the family, I roasted a small piglet in the BBQ. It was my first roast and it was very nice. Very sweet and … Continue reading
Made some foie gras from a fresh duck liver. The recipe is very simple. 1- Leave raw foie gras in milk overnight in fridge. 2- Take out of fridge, let it rest 30 minutes then separate the lobes and remove … Continue reading
