This is a super easy mid week supper. You can prepare the marinade in the morning so it is ready to pop in the oven when you get home in the evening. There are a couple of specialist ingredients for this dish – the kecap manis and the the sambal olek. They can be both …
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Where is Lisbon? The vibrant capital city of Portugal is spread over 7 hills and surrounded by the sea. With the Celtics, Romans and Moors all taking their turn in this city, followed by the great sea expeditions to the new world, monarchy and Napoleon, it has an interesting heritage. Lisbon and Porto are two …
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Where is Paris? Paris is the capital of France, revered for its art, history, fashion & gastronomic delights. French Cuisine was given Unesco humanity heritage status in 2010 and there is no place better to see the taste the diverse culture of French food than in its capital. Paris Restaurants Frenchie – we managed to …
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The Jerusalem Artichoke is in my top 5 of vegetables…which is a pretty hard list for me to pick as I can’t think of a vegetable that I dislike (maybe okra….) At the mention of artichoke, you maybe thinking of a globe artichoke – the large green orb of firm petals that looks mysterious to …
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Most of Europe basked in sunshine throughout April which got the rhubarb growing much earlier than usual. 6 days after I spotted the first growth we had usable stems! Following on from my goal last summer not to waste a stick of rhubarb, here is the first rhubarb recipe of the season. What is a …
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A slice of cake is not my favourite naughty nibble but offer me a freshly baked, warm Madeleine with my cuppa and you won’t hear me say no. Perhaps it’s because they were first baked in the region of Lorraine! Really, they are a small cake but there is something about the light, warm centre …
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Vin Chaud…Glühwein… Glögi…which ever name you use, this is the perfect winter’s day warming drink with the added benefit of it being alcoholic. Here in Châtel and across the French Alps it is a popular drink on the slopes and while the recipe is really quite simple, most of the restaurants will buy and serve …
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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 …
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Here it is! Our first cookbook showcasing 90 recipes that we have served at Chalet Cannelle in the last 4 years. It was a bit of a mammoth project – we did start it in the summer of 2016 but it didn’t really take a proper hold of our lives until April this year. We …
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It’s cold here, really cold. I haven’t seen the outdoor thermometer go over -2 in over a week. The mornings are absolutely beautiful; the frost freezes all the bare branches of the trees turning them white so the whole valley looks like a winter wonderland. There is fresh snow on the ground from yesterday and …
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