STEAK AND KIDNEY PUDDING
This Pudding is so easy to make, everybody’s favourite, rich moist pastry around soft succulent chunks of meat. Once it is on the heat you can forget about it, except … Continue Reading →
MONKVALLEY: Memories and thoughts about food and a life lived in the Loire Valley, France
This Pudding is so easy to make, everybody’s favourite, rich moist pastry around soft succulent chunks of meat. Once it is on the heat you can forget about it, except … Continue Reading →
Take a Cookery book and a whole world of food opens out before you. You are transported to the four corners of the world. A French bistro, an Italian … Continue Reading →
This recipe is taken from Delia’s fugal food. An inexpensive version of the classic stroganoff, and in my view it is far more tastier. Rich creamy and packed full … Continue Reading →
In 1987 we purchased several small books in a series from Sainsburys – two French, one Mexican and a Thai. These have become firm friends over the intervening years, even … Continue Reading →
This recipe for beef cheek Goulash is a rich and sumptuous rendition of the Hungarian classic. Ingredients 1/3 cup rendered duck fat 5 large onions ( 1kg ), sliced 5 … Continue Reading →
When we moved to Monkvalley, we made a conscious decision, despite our lack of language skills, to be proactive, and integrate into village life. Not knowing anybody, and being at … Continue Reading →
I think I have mentioned that my love of food, or, to be exact, my love of eating, came from my childhood. But what about my love of cooking? At … Continue Reading →
Ingredients 1 tablespoon dried wild oregano flowers or dried oregano 2 tablespoon finely choped oregano or sweet marjaram 3 garlic cloves finely chopped 3 shallots finely chopped 1 red chilli … Continue Reading →