ChiChi finger licking good
A warm summers evening at a French fete or foire is not complete without a cone of ChiChi’s.
ChiChi’s are long deep fried beignets served hot, doused in sugar or Nutella in a paper cone (I prefer sugar). They are finger licking good and are the polar opposite of haute . . . → Read More: ChiChi
My eldest son, Aiden, was 21 recently. 21 is of course a significant birthday in the UK but here in France it is just another birthday, worth celebrating but not special. Aiden is currently a student in Tours and was away on his birthday taking a short break with his girlfriend Axelle who’s birthday falls . . . → Read More: 21 years at La Deuvaliere
My sister Eileen asked me to post about making Ile flottant and big brothers always do what their little sisters ask!
Ile flottant (Floating islands) and Ouefs a la Niege (Eggs in snow) are often seen as interchangeable terms for the same recipe, that is meringue floating on creme anglais, but they are different. Ile . . . → Read More: Oeufs à la neige for Eileen
Sainte-Maure goats cheese is the ubquitious local cheese and a favourite of mine.
Sainte Maure is made from raw goats cheese, formed into a 16 -17 cm log and dipped into ground ash before being ripened anywhere from 10 days to 6 weeks.
Its texture is when young is dense and almost fudgy, going . . . → Read More: Le fromage de Sainte-Maure de Touraine
In my last post I said that I was about to prepare dîner for some French friends who recently got married. I wanted to do something special for them (and for me cos its nice to push the boat out sometimes). I posed the question at the end of the post – Fit for a . . . → Read More: Not a One Night Stand
Hi everyone, just a note to say that I am back and abnormal service will be resumed shortly. I have been rather absent for the last month or so for two main reasons.
Primarily because our power line got hit by lighting which fried amongst other things our Livebox. Unfortunately it all so fried everyone . . . → Read More: I’m Back