He is adamant about not wanting to have any buns, the first time we try them. We don’t get why. Oh well, he can be weird sometimes, our D. We sit at the table, bound by brunch. Feasting.
Post
Technique: How to Bake Authentic French Bread, Pain a l’ Ancienne
I’ve been searching for the easiest way to turn out sticks of beautiful bread in the manner of le Francais. For I equate French breads with a gorgeous tan, exterior; a soft, chewy interior and well developed flavour. Pain a l’ Ancienne. Bread made in the ‘old-fashioned way’. t6p says: They might look like a true baguette...
Post
Galette de Pérouges
A lemon-caster sugar topped galette de Pérouges Some call in armchair travel. I, on the other hand, think ‘travelling by plate’ or ‘belly travel’ is far more endearing, more involved, more inclusive and accessible, more embracing…of history, culture, cuisine, people. Through cookbooks, dining in cultural spaces, Food TV channels, street conversations, and more. This time my...
Post
Le Beurre Fait Maison, Homemade Butter
I’ve got my arms around something. Its butter! But not just any kind of butter. And no, not sticks. Its real butter. Homemade butter. Le beurre fait maison.
Post
Reasons to Believe: All things Creme Fraiche, Mascarpone and Ricotta
Domestic goddess that I am. I’m in red raffia heels. OK….wedges. I feel like Nigella. Creme Fraiche on the go, 2 fruit cakes in the making (last Christmas’s success), this time the recipe is adjusted to include some Maltina and pureed lemon sugar. Its the creme fraiche that I’d like to start off with. Thankfully,...
Post
Pan Micha from Panama, Une Miche from France
A bridge A connection Worlds. Hopes. Dreams, woven Destinies united Over water Across land Cultures, cuisines, language & skin United in humanity Separated by oceans and seas Mountains and valleys The Brief Welcome to the 2011 Culinary Tour, organised by Joan of Foodalogue. Traditional: make one of the country’s national or traditional dishes. Contemporary: take...
Post
A tale of lemons and peaches
I actually started writing this post a few days ago and am only just finishing it off! Saturday night’s dinner…and sunday morning’s brekkie. You must think I’m obsessed with all things French. And maybe Italian. First it was the Tarte Tatin and then the Caprese millefeuille and now it’s the Clafoutis. Anyway, I’m in London this week, as...
Post
Chicken caprese millefeuille
For a while now, I’ve been considering making a millefeuille – a kind of stacked tower of ingredients. I guess I’d put it off because of my fear of all things complicated with french names – bain marie, tarte tatin….and all the rest. However, I was feeling very confident that success was close by and feeling the need...
- 1
- 2