Swirls and Whirls

By Lynne Smith, on November 18th, 2012%

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

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Vanilla is not plain

By Colin, on March 23rd, 2012%

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

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Hmm Creamy

By Colin, on June 13th, 2011%

The summer is just around the corner (June is still officially spring!) and it has been blazing hot here, up to 30C, the garden and local farmers are really suffering but on the positive side it is definitely time to get ice-cream making.

I was planning to share a strawberry ice-cream recipe but my fabulous . . . → Read More: Hmm Creamy

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Pork Tenderloin Glazed with Vanilla and Honey

By Colin, on May 13th, 2010%

This one is turning into a bit of a fav in our house, which suits me as it is dead easy, quick and Pork in France is cheap, every other meat (compared to the UK) is expensive. A perfectly ordinary decent but not top quality Chicken can easily cost £10, it is good that we . . . → Read More: Pork Tenderloin Glazed with Vanilla and Honey

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Bed and Breakfast at La Canterie

We now offer bed, breakfast and the possibility of an evening meal at La Canterie. Information and booking can be accessed through the ' Blogs that I like' link on the right.