CHICKEN WITH CREME FRAICHE & VERMOUTH: This recipe is taken from Diana Henry’s fabulous cookbook “From oven to the Table”. We just love her books, and her chicken recipe are “to die for” and this … Continue Reading →
endives braisées
endives braisées Le secret des endives braisées (ou chicons ) c’est de ne jamais être tenté d’ajouter de l’eau à n’importe quel stade de leur cuisson, la teneur en … Continue Reading →
sauce à la menthe
sauce à la menthe ingrediants 150gr d’échalotes 45ml de vinaigre balsamique 90ml d’huile d’olive Sel et poivre 6 cuillères à soupe de menthe méthode Mélangez tous les ingredients ensemble, … Continue Reading →
AGNEAU 7 HEURES
ingrédients un Gigot d’agneau une Bouteille de vin blanc sec 2 oignons moyens coupé en tranches 2 carottes moyennes hachées 4 grosses gousses d’ail pelées mais pas hachées … Continue Reading →
SLOW ROAST BELLY PORK WITH BOULANGERE POTATOES
Golden, crunchy crackling alongside tender, soft pork is many people’s choice for Sunday lunch. Belly is the perfect cut for this – it is quite fatty, so the meat … Continue Reading →
EARLY DAYS
Our first months in Le Val aux Moines seem like a dream now. That first weekend we were without mains water: I know we live near “le sale village” (“the … Continue Reading →
MINT SAUCE
Mint sauce is a sauce traditionally made from finely chopped mint leaves, soaked in vinegar and a small amount of sugar. Occasionally, the juice from a squeezed Lime is added, … Continue Reading →
THE STORY OF LAMB
Another childhood memory for me was the Sunday roast, and, especially lamb. To be exact I think it was mutton. Served with onion sauce, or, home made mint sauce. … Continue Reading →
LEMON CURD
An easy Lemon Curd recipe with out using a double boiler. It is a good idea to have a sink full of ice cold water before you start, just … Continue Reading →