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May 30, 2022
La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
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May 24, 2022
The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
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Feb 14, 2022
Terrine de campagne
"Remember that it will taste better the next day" Jane Grigson A busy week is looming so it's possible there will not be many posts this...
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Feb 3, 2022
Crème fraïche
"For me, crème fraïche is the number one top of the pops cook's ingredient in the cream family." Delia Smith The first time I...
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Jan 30, 2022
I do like to be beside the seaside
Such is my lack of inspiration at the moment I am today combining two of my writer's block stimuli - a moment in time and a lucky dip. I...
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Dec 27, 2021
Crème brulée - it's really English
"For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult – but scorch the top and give it a French name...
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Dec 2, 2021
Quickies - just a few
I don't have much time today so here are some quickies. Lychee granita - this is a photograph of a Donna Hay recipe for Lychee and...
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Dec 1, 2021
My pissaladière story
"just add spring sunshine and a glass of wine" Andrew McConnell Tonight my local book group is meeting to choose our books for next year....
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Nov 15, 2021
Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
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Oct 28, 2021
Sauce soubise
"I think of soubise as the cashmere jumper of sauces. Nothing can compete with its soft, cosseting qualities." Nigel Slater Maybe I...
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Oct 15, 2021
Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
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Oct 3, 2021
Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
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Aug 24, 2021
Duck confit - easy but expensive
"there are few things I have ever eaten that more effectively illustrate the point of the whole damn business that is home cooking." ...
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Jul 19, 2021
Poires Belle Hélène and other chocolate and pear partnerships
"Pears go well with chocolate, they dance together on the taste buds like Fred and Ginger" Larder Love We have reverted to the Zoom...
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Jul 14, 2021
Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
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Jul 11, 2021
Pithiviers - a first recipe
"The top is rounded and higher than the edges, and slashed, typically in a starburst pattern. It is meant to look like the sun." Dana's...
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Jul 10, 2021
A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
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May 31, 2021
Upside down is in
"When you flip anything, you really ... you just have to have the courage of your convictions." Julia Child This all started a couple of...
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May 26, 2021
The power of photographs
Can you judge a book by its cover? When my gourmet friend came to dinner the other day, she, yet again, gave me a gift of a cookbook -...
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Apr 7, 2021
On fish stews - a lucky dip
"The line dividing a soup from a stew is often infirm." Richard Olney This particular lucky dip has been sitting next door to me on my...
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