We are all crying out for some serious comfort food right now and Dahl Makhani is the ulimate. For me I love it so much because I get to use the wonderful rich dairy of the region where we live in France with one of my favourite world cuisines. Our recipe is reasonably traditional, the …
Continue Reading →
We first came across this delicious nutty spice mix in Australia where we used to eat it with fresh Turkish bread and lashings of local olive oil. For some reason or other I completely forgot about it when we moved to France until this week. Our chickens are giving us a very healthy supply of …
Continue Reading →
We along with most of Europe are in total lockdown now. People are allowed out of the house only to go for a 1 hour walk (all other exercise is banned) or for essential food shopping. A walk has to be within 1km of the house and no more that 100m up or down! We …
Continue Reading →
You might have arrived here after seeing the quail recipe in our cookbook (Quail with Pearl Barley, Chorizo, Mushroom & Peas, page 99) and need some help with the deboning. A video link is below but first some info on this delicious poultry. Quail is very nutritious – of course it is a protein but …
Continue Reading →
Basil for me is the smell of summer. I absolutely adore this wonderful aromatic herb and love to grow a number of plants so I can always cut it fresh to use, it makes a remarkable difference to both the taste and smell than using pre cut stems. Basil is mostly associated with Italian cooking …
Continue Reading →
Here are my favourite cookbooks…we often get asked what are our favourite or most used cookbooks. My list rarely changes even though we buy quite a number of books every year. 4 out of 6 of my choices are from Australian chef’s which may seem bizarre but I find the Australian food scene to be …
Continue Reading →
Spring comes late to us in the mountains of the Portes du Soleil, it isn’t unusual for us to get snow as late as the end of May. Luckily, other parts of France experience spring much earlier allowing us to enjoy the delicious new spring vegetables before we have even sown our veggie seeds and …
Continue Reading →
Neither of us are really jam eaters. In fact, the only time either of us eat jam is when we are staying at a hotel! We started making jam for the breakfast we serve at Chalet Cannelle in the first summer we lived in Chatel. It was July, and I remember it well as I …
Continue Reading →