FILO TART WITH MEDITERRANEAN VEGETABLES AND GOATS CHEESE
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 →
Category: Vegetarian
BEETROOT PIZZA WITH CHEDDAR
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 →
PIZZA WITH POTATOES ROSEMARY AND BLUE CHEESE
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 →
HASSELBACK FONDANT POTATOES
The trademark dish of the Hasselbacken hotel in Sweden, these Swedish-style roast potatoes, thinly sliced widthways but held together at the base, fan out like an accordion when … Continue Reading →
Vacherin Mont d’Or cuit au four avec et cornichons
INGREDIENTS 1 250g Mont d’Or Vacherin, made but firm, in its wooden box 2 teaspoons dry white wine To Serve cornichions crispy bread (french favorite) Preheat the oven … Continue Reading →
Quinoa et Lentil Salad
Ingrédients (Pour 6 personnes comme accompagnement) 200g de quinoa 250g de lentilles du Puy 1 gros bouquet de persil plat frais (ou 3 petits paquets), haché finement 2 petits … Continue Reading →
Samosas
Ingrédients pour la pâtisserie 225g de farine 1 cuillère à café de sel 4 cuillères à soupe d’huile d’olive 4-6 cuillères à soupe d’eau pour la farce 750g ou 5 … Continue Reading →
GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up all those green tomatoes from your garden that just refuse to ripen. I call it “Delia’s Branston” INGREDIENTS (makes … Continue Reading →