Category:  Recipes

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Bûche de Noël

A Guest Blog by Chez Foti – Bûche de Noël

In Blog, Puddings On December 21, 2012 8 Comments

Hello there! As a bit of fun Anneli and myself are each guest blogging a Christmas in France special posting. I’ve recently got to know Anneli through tweeting… Read More »

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Warm Potato & Apple Salad with Black Pudding Crumbs

In Blog, Main Courses On December 12, 2012 10 Comments

It was my birthday a few weeks ago and my husband bought me a copy of The Little Paris Kitchen by Rachel Khoo. It’s a wonderful book full… Read More »

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Leeks & Bacon with Blue Cheese & Potato Rosti

In Main Courses On December 4, 2012 6 Comments

Boil your potatoes in salted water for 10 minutes until almost cooked. Then drain and cool. I popped mine into the fridge for 10 minutes. Fry your onions… Read More »

Chicken with Tarragon & Mustard Leeks

Chicken with Tarragon & Mustard Leeks

In Main Courses On December 4, 2012 4 Comments

First carefully wash your leeks. I top and tail them and remove the other layer. Then I split them down the middle lengthways and wash under water, making… Read More »

Smoked Sausage & Leek Bake

Smoked Sausage & Leek Bake

In Main Courses On December 4, 2012 7 Comments

Boil your new potatoes in salted water for 12-15 minutes until cooked. Heat your oven to 180F/200C. Meanwhile, heat the olive oil and the knob of butter in… Read More »

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Spaghetti Squash with Thai Meatballs & Lime

In Main Courses On November 19, 2012 0 Comments

Heat your oven to 180F/200C. Stab your spaghetti squash all over with a fork and place in the oven to roast for 1 hour 20 minutes. Meanwhile, add… Read More »

Spaghetti Squash with Walnut Pesto & Chicken

Spaghetti Squash with Walnut Pesto & Chicken

In Main Courses On November 19, 2012 2 Comments

Heat your oven to 180F/200C. Stab your squash all over with a fork and then  place it in the oven for 1 hour to roast. Meanwhile, make your… Read More »

Fig Tart

Fig Tart with Goats Cheese Cream

In Puddings On October 26, 2012 0 Comments

Pre-heat your oven to 180F/200C. Unroll your puff pastry and lay on a baking tray covered with baking paper so it won’t stick. Carefully fold over round the… Read More »

Duck with Fig Sauce, Lentils & Chard

Duck Breast with Fig Sauce, Lentils & Chard

In Main Courses On October 26, 2012 1 Comment

Start by scoring the skin of your duck. Score the skin length ways and then across to create a lattice of scoring.  Season your duck really well on… Read More »

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Chicken Stuffed with Figs & Mozzarella

In Main Courses On October 26, 2012 2 Comments

Heat your oven to 180F/200C. Take your chicken breasts and make a slice down one side to make a pocket. Do not slice all the way through, be… Read More »