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
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
Making Elderflower Fritters . . . → Read More: Something with Elderflowers