winter

Beef Cheeks and Burgundy

Beef Cheeks and Burgundy

When the weather turns cooler I start thinking about braising, and cooking with wine. Instinctively I turn to my French cookbooks, as I love French cuisine, particularly the classics. For me, there’s no better food, when done well. I’ve cooked my way through Elizabeth David’s books; French Provincial and French Country Cooking amongst them, and still refer to them constantly. Her recipes are deliciously simple, and she always treated food with such reverence, understanding, and above all care. Paul Bocuse – The New Cuisine, is another favourite.

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Truffle Farm

… this is a truffle farm. And this truffle farm, although still in its early stages, is already producing a small amount of delicious truffles.

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Lavender Ice Cream with Honey Madeleines

Those who know me already realise that I am obsessed with those delicious little pillows of joy called Madeleines. Having tried many recipes over the years I always come back to the same one, Stephanie Alexander’s recipe of honey madeleines in her wonderful book The Cooks Companion.  These need no accompaniment but should you wish to over indulge they do go splendidly with Lavender ice cream, another recipe inspired by Stephanie Alexander.

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Chestnut Soup

To prepare chestnuts first slit the shell, with a small sharp paring knife, and peel it away. Bring the chestnuts to the boil in a small saucepan of cold water. They are ready as soon as the water boils. Left any longer they’ll go grey. Not very appetising. Remove the pan from the heat, then take out one chestnut at a time and slip off the papery skin. Now you can start on the soup.

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