Over Christmas and New Year we were lucky enough to have Julie’s sisters and their families stay at Chez Nous and the stay gave me an opportunity to do some cooking with the youngsters. I really like cooking with young people if you can chose the right recipe or technique they enjoying the cooking and . . . → Read More: Sherbert Fountains with Oscar
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Hi Colin, well you are currently visiting so you know all about this but thought I would share. I am discovering the joys of being a food technology teacher in that I just HAVE to practise before I preach! And what a busy weekend it has been. Having taught 3 lessons of fruit salad . . . → Read More: Swirls and Whirls This is a very overdue post, but as it was part written you’re going to get it anyway. France like the UK had a very doubtful summer with wet weather and cool temperatures, as a consequence the local tomato crop was a bit of a disaster attacked relentlessly by Odium (mildew) therefore when out local . . . → Read More: Extending the Season- Making Sun-Dried Tomatoes . . . → Read More: Cheese and other things I want to make A summer salad that is very French in it’s conception is Salade aux gesiers (Gizzard Salad), I say very French as most nations in the English speaking world struggle with the idea of eating gizzards but cooked low and slow (confit) they really are delicious. Like 99% of French people we buy ours ready confitted . . . → Read More: Everything but the quack – Salade aux gesiers As summer wraps its rain soaked charms on France (yes it’s wet in France this year), my thoughts turn in hope to summer cuisine. A simple and frugal favourite is Tapenade bursting with Mediterranean ingredients – Black olives, sharp capers and mouth flavour filling anchovies. Roughly blitzed together with a few other flavours I can . . . → Read More: A taste of summer in the rain One of the nice things about living where we are in rural France is the area teams with wildlife. We had some bed and breakfast guests stay this weekend who were blown away by the fact that just in the short drive down our access road they say owls, bats, rabbits and deer. I really . . . → Read More: I don’t want to be boaring, but …… Julie asked me to make some Chorizo’s the Spanish spiced sausage and as my beloved she must be obeyed. Complying with her request did present some problems. The first problem is learning the correct pronunciation so that I don’t look like a total idiot, apparently the correct pronunciation is (ch-rz, -s) I hope that’s clear. The . . . → Read More: Their Smokey 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 I have not posted for a while, a combination of too much work and inertia but sitting by the fire on a bitterly cold winters day (it’s minus 10 C outside) I’ve run out of excuses. I have been planning posts for ages and this post goes back to a culinary sojourn back in the . . . → Read More: Bringing matters to a head |
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