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Salmon with Sauce Vinaigrette a L'Oeuf

Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon

In Main Courses On May 23, 2012 0 Comments

Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives. Boil your eggs… Read More »

Bay Scallop & Asparagus Mornay

Sauce Mornay (With Bay Scallops & Asparagus)

In Starters On May 23, 2012 0 Comments

Put the milk in a small saucepan to heat up. In a separate saucepan, melt the butter and as it just begins to foam, remove it from the… Read More »

Embracing Tradition – 3 Provincial French Sauces

In Blog On May 22, 2012 2 Comments

A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy… Read More »

Versatile Bloggers Award – Massive Thank You!

In Blog On May 16, 2012 8 Comments

Much to my complete surprise and delight, I have been nominated to receive a blogging award by a fellow blogger; Al Damico, author of his own wonderful blog… Read More »

Recipe round-up – Too good not to mention!

In Blog On May 9, 2012 2 Comments

The last few weeks have been so busy for us here that I have not really had the time to formulate a blog plan in the way I… Read More »

Braised Lamb a la Grecque

Braised Lamb à la Grecque

In Main Courses On May 9, 2012 0 Comments

Preheat oven to 200C/180F/Gas 5. In a bowl, mix the figs, feta, garlic, herbs and some seasoning. Open out your lamb and spread the mixture over the inside…. Read More »

Escargot with Garlic & Roquefort Sauce

Escargot with Creamy Garlic & Roquefort Sauce

In Starters On May 9, 2012 0 Comments

In a saucepan, bring your cream, white wine and garlic to a gentle simmer and cook until reduced by half and it has thickened somewhat. It does not… Read More »

Crostini with Mozzarella & warm Sundried Tomato & Anchovy Salsa

Crostini with Mozzarella & Warm Sundried Tomato & Anchovy Salsa

In Starters On May 9, 2012 2 Comments

Heat your grill to medium. Lay your slices of baguette on an oven tray and rub a few drops of olive oil onto both sides. Place under the… Read More »

3 Dessert Tapas: Salted Caramel Chocolate Pots, Honey & Vanilla Madeleines, Strawberry Meringue Creme Fraiche

French Tapas – 3 Desserts

In Puddings On April 25, 2012 2 Comments

FOR SALTED CARAMEL CHOC POTS Melt the butter, sugars and syrup in a pan, swirling occasionally for 3 minutes. Add the cream and salt and stir with a… Read More »

3 Hot Tapas: Duck Breast with Balsamic Glaze, Tartiflette, Roasted Courgette stuffed with mushroom duxelles

French Tapas – 3 Hot Mains

In Main Courses On April 25, 2012 2 Comments

FOR DUCK BREASTS Score the skin of your duck breasts well as this will help to render out the fat and create the cripyness you want. Season well… Read More »