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
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 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
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