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L’Auberge du Vieux Puits, Fontjoncouse: restaurant review
Living in the back of beyond in rural France means that you have a Michelin 3-star restaurant within 30 minutes’ drive. But not along broad, straight roads. Nope, get ready to thread your way along...
View ArticleCafé de Paris butter
This is a killer condiment which I’m sure will enhance all sorts of things. It was invented in Geneva, presumably at the Café de Paris, and I believe its original use was for steak. I used it to liven...
View ArticleCheat’s hummus
This isn’t really hummus, because it doesn’t have oil or tahini in it. But if you’re trying to cut down on fat intake, it’s not a bad substitute, and it is very quick and easy to make using a jar of...
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Crème mousseline
Yesterday I attended a half-day patisserie workshop based around choux pastry. In the course of it, we made some crème mousseline to fill our choux buns. This was a new one for me: it’s basically...
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Gougères
Gougères, little domes of cheese-flavoured choux pastry, are a classic accompaniment for a glass or two of wine. Offering them to guests makes it seem that you’ve gone to a lot of trouble — and you...
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Clementine jam
I had a large bag of impulse-bought clementines to use up — they didn’t taste that great raw, but they turned out to make a very good jam. I’m calling it jam rather than marmalade because you don’t...
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Mango millefeuille
Loosely based on a tapa served in a bar on the Costa Tropical, where mangoes are a popular crop. A ripe, freshly picked mango is a wonderful thing, best served simply. It works really well with soft...
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Sourdough crackers
Anyone who is bitten by the sourdough bug will at some point find themselves wondering what to do with surplus starter. I don’t know why it’s taken me so long to find out about sourdough crackers....
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Bosworth jumbles done wrong
I was browsing through my Evernote notebook of clipped recipes looking for suitable cakes for my Christmas charity cake stall, and came across a very brief recipe for Bosworth jumbles. No idea where I...
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Sourdough blini
I came across this recipe via Google, and it’s such a quick and easy method of making blini, with good results, that I decided to record it. It doesn’t rely on the starter for rising, so you can use...
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