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New French sauces making online course
It’s here! our most comprehensive online course dedicated to French sauces “Mastering French sauces at home” is now open for...
Pot roasted rack of lamb
Pot roasting is a cooking method that I really like and I think should be used more often because of its versatility and ease of use. It works with all kinds of meats and the technique can be used to cook meat and vegetable in one pot. Today we are...
Steak tartare bocuse style
This Bocuse style steak Tartare Paul is one of the best Steak Tartare recipe I have tried in a long time . And If you like beef nothing beats a real home made steak tartare. The secret lies in mincing your own meat and using the right mix of herbs and condiments. In...
Can you use a grill pan to stove barbecue?
This week we are trying a grill pan to make Barbecue style skewers on the stove. If you have not bought a grill pan yet then you really should. This is a great pan to make barbecue and grill pan recipes with meat and fish on your stove. I used one here to make delicious marinated beef...
Sauce vierge (virgin sauce)
How to make a simple sauce Vierge – a great sauce for warmer days. It is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be served cold or warm. This recipe was made famous by French chef Michel Guerard which was a big influence on nouvelle...
New French sauces making online course
It’s here! our most comprehensive online course dedicated to French sauces “Mastering French sauces at home” is now open for enrolment. we are running an early bird promotion with a discounted price for a limited period so don’t miss out. It is common knowledge that the sauce makes the dish...
Simple vanilla slice
How to make a simple French style vanilla slice in 30minutes.Our new course dedicated to French sauce is launching very soon too.INGREDIENTS⦁ 500 ml / 2 cups full cream milk⦁ 130 grams / 4.6 oz caster sugar⦁ 6 egg yolks⦁ 1 vanilla bean (fresh)⦁ 1 or 2 tablespoons of rum...
Baked Quinces With Apricot Caramel
An easy and delicious way to discover or re-discover quinces. They are a retro food which you do not often find in supermarkets. You cannot eat them raw. These quinces are baked and glazed with an apricot caramel sauce which goes perfectly with the acidity of the fruit. INGREDIENTS (baked quinces...
Tian Provencale
The Tian provencale is in essence a confit of zucchini and tomato. Tian – an earthenware dish from Provence, simply, a bake of vegetables. This dish is from chef Roger Verge who is famous for using very simple ingredients. It is a confit of vegetables made of finely sliced zucchini, tomatoes and...
Poulet a la Briarde
Poulet a la Briarde – a delicious regional French recipe that celebrates sauted chicken, cider, mustard and cream. This simple combination of ingredients yields a succulent one of a kind flavoursome sweet tangy mustard sauce. The recipe comes from the Briard region east of Paris, famous for mustard (Moutarde de Meaux), cider and Brie cheese. INGREDIENTS 1 whole chicken...
Caramelised Apple Tart
Rum, vanilla and cinnamon caramalised apple tart. This is a very sweet tart that has kind of gone under the radar and I wanted to try it out. You can reduce the sugar if you like but you need enough caramel in order to cook the apples. INGREDIENTS (I have toned down the sugar...