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The culinary musings of a British Ex-pat living in France
I can say that when I first watched fouacé being made, it was a fascinating experience. It is a locally made bread, not unlike pitta in appearance that these days is limited to artisan or home production, for those lucky enough to own a wood fired (read full article)
The River Cottage Meat Book I can say with some level of confidence that everyone has, at one time or another put a call into Mum at home to ask how long a Sunday joint will cook. “Oh, a couple of hours until it’s done” is a popula (read full article)
With just a week to go before I interview Clarissa Dickson Wright, I have finally received proofs on her latest book Potty. Due to be published in September, she has compiled a collection of recipes to prepare just using one pot, cutting down on th (read full article)
There is something about Nigel Slater’s writing that has a drool quality about it: it is simple yet decadent, naughty but nice. In this offering, he centres his writings around a collection of key ingredients namely potatoes, chicken, sausages (read full article)
We have been urged since time immemorial never to judge a book by its cover. Not so in the case of this latest offering from Nigel Slater at Fourth Estate. It is a quite beautiful book with a slip off section in the dust jacket to reveal the stylis (read full article)
“My father’s generation delighted in the drink called Gin and French. This was an abomination to my tender, unaccustomed nostrils between the ages of say, seven and seventeen, and what’s more it remains with me to this very day. Simply (read full article)
The rich taste of butter is unrivalled for frying. However, it does have a low burning point, and can blacken the food easily, giving an acrid taste. Try frying with a mixture of cooking oil and butter. Gently melt in the pan and bring up to the req (read full article)
Real custard can be quite difficult to make as it is prone to splitting (curdling) Why not try a tablespoon of cornflour beaten in with the egg yolks and sugar before the cream is added? There is no difference to the taste, and the custard works eve (read full article)
Sun dried tomatoes are a store cupboard staple these days. However, once the jar is emptied, the oil is often discarded. Keep the oil and use to gently fry onions, garlic and other vegetables to add a deep tomato backdrop to your sauces, casseroles (read full article)
Last week I took part in a Guardian Word of Mouth web chat with Rick Stein. Despite my surname, I don’t make a lot of fish dishes, so I asked him for a good thai fish cake recipe. Ever the gentleman, he sent me this. Many thanks, Rick THAI FIS (read full article)
Nectarines are wonderful baked. Take some ripe nectarines and cut in half, removing the stone. Sprinkle with ground almonds and brown sugar. Bake in a moderate oven (180 degrees c.) for 30 minutes. Serve warm. (read full article)
The Chop House dates back to the sixteenth century. It was a place where businessmen ate and conducted their affairs over platters of meat and ale. Mentioned in Dickens,this culinary institution has resurfaced today as Mark Hix’s Chop and Oys (read full article)
Take one tin of rinsed chick peas, add chopped garlic, tahini, olive oil, some water to thin and the juice of at least one lemon. Blitz in the processor and pour into a dish. Toast some pine nuts and scatter on top. Drizzle with your best olive oil (read full article)
Tortilla chips are great, but loaded with salt and fat. If you want a healthier alternative try this: Cut each wrap into about 8 wedges. Place in a hot oven for about 15 minutes until nicely browned. Serve with dips and you will find them far tasti (read full article)
Two tips for citrus fruits. 1. Limes and small lemons can be very difficult to juice. If you place them in a hot oven for a few minutes they will yield far more. Limes work better if sliced into four lengthways and squeezed from the pointed ends. 2 (read full article)
Tofu is a popular vegetarian ingredient, although many of us don’t really know how to prepare it. Try cutting into large squares, marinading it in soy sauce, balsamic vinegar with some crushed garlic and chilli. Leave for an hour to soak. Thre (read full article)
Strawberries are not the best of fruits to keep. Often they bruise and spoil within a day of purchase. Rather than throw them away, try trimming them of any soft areas, cut in half and place in a dish. Sprinkle with a few teaspoons of rosewater and (read full article)
Here is this month’s piece from Flavour Magazine about the Covent Garden Soup Company. Please click on the PDF link on the following page to open. (read full article)
Today a new English speaking newspaper is launched in France, called French Week. Here is my piece from the first edition. Summer Time – And The Eating Is Easy. As the summer soars to its zenith, French cooking down shifts and moves outdoors. (read full article)
Fellow blogger, Mathilde’s Cuisine sent a message out earlier today via Twitter. She was looking for a recipe for dahl. I was quick to respond and sent her a message via Facebook with the instructions. I thought I would share it here. It is pa (read full article)
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