LAMB SHANKS BRAISED IN RED WINE
We love Lamb in all its many shapes and sizes. Lamb shanks are perfect for slow cooking. Here it is braised in red wine, and once again easy to make. … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
We love Lamb in all its many shapes and sizes. Lamb shanks are perfect for slow cooking. Here it is braised in red wine, and once again easy to make. … Continue Reading →
The best way to serve Langoustines, just as they are, with just a bowl of Pernod Mayonnaise. Quick and easy. You’ll spend more time heating the oven to temperature, … Continue Reading →
Niflette was a pastry distributed to orphans? In Latin, it means “do not weep” and is traditionally made at the time of All Saints. They remind me of Pastéis de … Continue Reading →
Choucroute de La Mer or fisherman’s sauerkraut, its a delicious dish. It is much less fatty than the traditional meat garnished sauerkraut, but just as tasty. After recently enjoying … Continue Reading →
Now Sheila as always assumed to call her version the “original and the best”. Her ego was truly boosted when a French friend of Ginette’s came for dinner and “proclaimed” … Continue Reading →
A traditional French dessert from the Loire Valley region. Sheila used Coeur â la Crème hearts that she lines with damp muslin. Cathy suggested you can use old yoghurt … Continue Reading →
Moules de Roquefort is one of our favourite mussel dish and these were new season moules from baie mont st Michel- incredibly plump and sweet! . The fresh mussels add … Continue Reading →
A light summer salad by Rick Stein – melon (charentais) tomato, cucumber and feta cheese. The dressing was tangy, and instead of the fresh mint (I’m finding this too bitter … Continue Reading →