Things have been a bit quiet from me here at Delicieux lately. I have just been so incredibly busy that I have not managed to sit down and write. I always call July and August the ‘Silly Season’ when everyone I know seems to be running around with guests staying, kids off on school holidays …
I love the way the French do picnics – they just rock up with a basket, plonk it on a table or on the grass and produce from within it some bread, cheese and wine. Et voila! Lunch is served! Do not be mistaken into thinking that this simplistic approach somehow equates to a dull, …
Un Pique-Nique Francais (French Picnic with Bacon, Fig & Walnut Cake) Read More »
Heat your oven to 200C/180F. Then take a shallow muffin tin or even better, a mini muffin tin and lightly brush each whole with a little olive oil. Then cut each slice of prosciutto into 3 slices and drape 3-4 into each hole to create a cut shape of ham. Overlap the slices to ensure …
Put a thin layer of pear on to each spoon. Crumble over a few nuggets of Roquefort cheese. Drizzle a little honey on top at this stage. Top with a walnut half and add just a drop more honey if you like. Serve.
Following on from my last blog post, I want to stick with the theme of vegetarian food and share some more recipes from the 3 weeks my family lived the full on veggie life. I have had lots of positive feedback from the last blog and it seems to me that vegetarian food is having …
Remove the outer leaves of the endive, slice in half length ways and then cut out the root. Then slice into long thin strips. Give the endive a wash and pat dry. Cut the pears into quarters and then each quarter into 3 and toss with a little of the lemon juice to stop the …
Seperate and wash your chicory leaves without tearing them. Dry the leaves and arrange on a platter. Crumble some Roquefort cheese into each chicory leaf. Sprinkle a few chopped walnuts on top. Drizzle each leaf with a little honey.
