MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Ingrédients 65g de graisse d’oie 4 oignons finement tranchés 2 gousses d’ail écrasées 65g de farine ordinaire Je cuillère à café de marjolaine séchée 1 cuillère à café de poudre … Continue Reading →
Lapin de La Mancha en Espagne. Très épicé avec du cumin et du thym avec un goût de safran. Pour 4 personnes INGREDIENTS 1 kg de lapin 2 gros … Continue Reading →
Would you believe there’s a National Toast Day honoring the humble slice: and this year (2018) it is on February 23rd A slice of toast: Simple. In the UK we … Continue Reading →
This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and … Continue Reading →
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →
Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →