It feels as though I have been cooking a lot of really epic meaty meals lately. Sweetbreads, Oxtail, Beef Cheeks…all completely delicious but quite laborious in execution. I thought I might try to mix things up a bit and make something more straightforward but of course still a bit special. And what is more straightforward …
Tartine with Bacon, Goats Cheese & Caramelised Red Onion Read More »
Here in Gascony, they like their food robust and hearty. No nonsense nourishing dishes are quite typical. The origins of the cuisine come from the peasant farmers who lived off the land, eating seasonally and needing plenty of big bold dishes to fuel them. During the Autumn and Winter months, I find that I crave …
Another week, another chance to experiment with interesting ingredients. You all know me by now…I just can’t help myself. Lurking around in my freezer were some chunks of oxtail that I had purchased from my trusty friends at Grasspunk, out of a curiosity and a hankering to tinker with new stuff but with no end …
The Tale of the Elegant Oxtail (Deluxe Cottage Pie) Read More »
The best meatballs in the whole world are of course the Swedish variety. It is a fact. (I am in no way biased being half Swedish…I am just right is all) I have previously posted my own authentic Swedish meatball recipe and I am 100% confident that if you follow it, you will see that …
When I first moved to France, I would see ‘Ris de Veau’ on many a menu and I had no idea what they were. My Mother-in-Law warned me one day over lunch that it was not some kind of veal risotto dish which I had imagined, but instead it was Sweetbreads! I must admit that …
What a cracking month September has been! Clearly the theme of ‘Sliding Into Autumn’ really struck a chord for many of you, clinging onto the dregs of Summer whilst enjoying all that fledgling Autumn has to offer. So many fabulous entries, I have been overwhelmed. For myself, the end of a hugely busy Summer has …
Four Seasons Food September Round Up – Sliding Into Autumn Read More »
‘Paupiettes’ are basically little stuffed parcels of varying types. Common here in France are Paupiettes de Veau – where veal scallops are flattened until nice and thin and then stuffed with sausage meat, tied up, cooked and served with a creamy sauce. You see them everywhere, you can buy them ready to cook in all …
Paupiettes de Chou Frisé (Stuffed Parcels of Cabbage) Read More »
Last week it felt like Summer was dragging it’s feet and Autumn was only just peeking through. Fast forward seven days and I am wearing my slippers and we are lighting our first fire of the year! (it’s not really cold enough yet but it feels like the right thing to do when having a …
A Fond Farewell to the Glut – Salmon & Courgette Lasagne Read More »
It’s been a funny old season for the vegetable patch this year. Strangely the tomatoes still have not hit their full stride and the annual courgette glut was late and is just coming to an end. It literally happened over night. One day we had no courgettes and the next, I had 12 ginormous ones …
So here we are in September. It was my son Zack’s very first day at school today and now that the kids are back, the house is quiet and I hope it will be clean soon! But it also makes me melancholy that time passes so fast and that this glorious Summer of fun and …
Four Seasons Food September Challenge is Now Open! Read More »
