Lahmacun
These spiced Turkish flatbreads are delicious stuffed with handfuls of fresh flat-leaf parsley and a squeeze of lemon juice. A spicy alternative to a Pizza Makes 8 Ingredients 350 g … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
These spiced Turkish flatbreads are delicious stuffed with handfuls of fresh flat-leaf parsley and a squeeze of lemon juice. A spicy alternative to a Pizza Makes 8 Ingredients 350 g … Continue Reading →
I love scones. I love a great golden billow of a savoury scone, topped with a delicious “glob” of toasted cheese, and with a sprinkling of Cayenne pepper, job done. … Continue Reading →
Described by chef Simon Hopkinson as “a classic among-st tarts”, this deliciously sweet recipe from Alsace-Lorraine is somewhere between a quiche and flammkuchen. The pastry method is a bit … Continue Reading →
Another classic French pastry which has been “overused” by mass production: however imaginative the filling. Any resemblance to the Quiche Lorraine is purely accidental. Only a home cooked one, can … Continue Reading →
Sheila’s Mum used to make a soft strawberry pie, which according to Sheila always had a soggy bottom. So, it is interesting reading Simon Hopkinson’s introduction to … Continue Reading →
We are always on the look out for some new and interesting recipes, especially using vegetables. Ingredients 1 large red onion cut into wedges 1 courgette cut into 2 … Continue Reading →
It is the star of Italian cuisine, Pizza is certainly the most consumed specialty in France and in the world. A nice crispy base and just a few simple ingredients BLUE … Continue Reading →
I love pizza: with a good, thin, burnt-at-the-edges crust that seductively conspires to be both crisp and chewy at the same time. Spare me from those hefty, overloaded slabs favoured … Continue Reading →