One of the most useful spices in the kitchen is Vanilla, it adds a fragrant spicy note to sweet and savoury dishes and I use it extensively in my cooking. An early post of this blog gives a recipe for vanilla and honey glazed pork and a scoop of homemade vanilla ice-cream flecked with vanilla’s . . . → Read More: Vanilla is not plain
The continuing tale of Christmas Dinner. Truth be told I’m getting a bit bored with this series of posts, I started so I’ll finish and in any event the dessert was a recipe from Essence that I wanted to write about, but I think this post might be quite short.
Where were we, hmm after . . . → Read More: Our Just Desserts
In my last post I blogged about Christmas dinner and the Amuse Guele. In this post I am going to write about a frugal gourmet approach to the remainder of the Christmas dinner savoury courses.
Premier Plat – Prawn Cocktail
I like prawn cocktail and after hitting my guests with crispy pigs ears it seemed . . . → Read More: Enough of the sideshow
Christmas day dawns and an unmissable opportunity for a culinary show off such as myself. Currently at Chez Nous we have my partners family staying for Christmas 4 adults and 4 lovely kids subjected to the full Frugal Gourmet experience
This is a blog about Christmas dinner, but I have decided not to blog . . . → Read More: A Silk Purse for Christmas
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
I have been thinking about this blog. I am quite content with the general posting (such as they are) but I think it lacks focus. Lots of people have cooking blogs, some are quite good, many a bit indifferent, most rather bland. I don’t do bland I do gourmet so I have made three decisions.
. . . → Read More: The Essence of this Blog