I was going out for dinner recently at some friends, they were insistent that I should not cook a plat, fair enough. But I could not resist cooking something. Hmm what do? Then I remembered this was a perfect opportunity to bake some macarons to go with coffee. I had even assembled some bits of . . . → Read More: Making Macarons
At my fruit and veg shop last week I noticed that they had Clochard apples for sale, a variety though old and long grown in the west of France is rarely seen.
I was first introduced to the Clochard by the chef of the Auberge du Val de Vienne restaurant at Sazilly near Chinon. An . . . → Read More: A Better Tarte Tatin
Julie had her birthday recently and for once I was at home, as a loving, caring partner I was anxious that she should have an enjoyable day. A visit to Tours for lunch at the Deuvaliere was on the cards and a bit of leisurely shopping seemed to be in order, but what about a . . . → Read More: Nougat De Tours
At the weekend I made some Rousserolles a type of deep fried beignet flavoured with liqueur or orange flower water, which are a speciality of the southern Touraine. Rouserolles are traditionally eaten in the Carnival season and on Mardi Gras (Shrove Tuesday to you Brits).
Pate or dough of Rousserolles is readily available in the . . . → Read More: Rustling up some Rousserolles