ROASTED SCALLOPS BLACK PUDDING AND CAULIFLOWER PUREE
Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
Black pudding has a rich, spicy flavour which is an ideal bed for the delicate scallop INGREDIENTS served 4 For the Cauliflower Purée 1/2 head of Cauliflower 25g butter … Continue Reading →
Pot au feu is an icon of French cooking and one of the most popular classic Often, depending on the region in France, an ingredient could be added. It’s only … Continue Reading →
Choucroute garnie (dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats, and Charcuterie It’s a combo we all know and love, but … Continue Reading →
We love Cheese, and of course so do the French. In the Haute-Savoie (a sking region on the French Swiss border) they have taken cheese that little bit further, can … Continue Reading →
Traditions can be comforting, regular events to look forward to, to anticipate, and enjoy. Food is no exception. Look at the anticipation we have for Christmas dinner, Shrove Tuesday, and … Continue Reading →
This is a true taste of autumn, a big bowl of rich, dark, rabbit casserole. When buying your Rabbit, please make sure they have the liver and kidney. INGREDIENTS: … Continue Reading →
Rabbit as always been well thought of in France, because of the high quality. This is another of our favourite Rabbit recipes. This One from Normandy. INGREDIENTS 1kg of … Continue Reading →
This as become Sheilas sausage dish of choice. A healthier option then the creamed ( butter laden) mashed potatoes. ….mm although! The recipe calls for Toulouse Sausage, but feel free … Continue Reading →