Faced with a plump free-range chicken, I used this delicious recipe for slow poaching in a stock with nettles.
Pigeon aux petits pois – pigeon and peas
A simple version of a classic French dish with pigeon and peas.
Melva with garlic, ginger and soy sauce
At the fishmongers there was a “Melva”, a sturdy fish that looked like tuna but much smaller. I never saw one before. It is also called “false Bonito” as it is the same family as the Bonito but it bleeds more and has a more pronounced flavour. I took it and ended up with aRead More
Bird in a bag, guinea fowl with fresh garlic
A great and easy recipe for a succulent guinea fowl cooked in a bag with garlic and tomatoes.
Garlic and pepper sauce for roast lamb
The other day I had ordered a leg of milk-fed young lamb at the butcher’s for Easter, but he provided an older and heavier animal and I ended up with 2,5 kilos of meat.We decided to invite four people over for an impromptu Easter Sunday lunch.
Lemon jam, confiture de citron
An easy recipe for a great jam made from locally sourced untreated lemons.
Winter soup with lentils
There is nothing better than a soup to chase the winter cold and this beef and lentils soup does the trick very well.
Japanese-style soup of rock fish with squat lobster
An easy, light and tasty recipe for a soup based on a dashi stock with small fish and crustaceans.
Red Mullet with a crust of salt
Red Mullet, rouget-barbet in French, is a rock fish of which some amateurs even eat the entrails.
It has a thick layer of scales that normally need to be cleaned but with this recipe you can leave them on.
Red cabbage, Dutch style
A red cabbage stew with spices and apple, as in the Dutch tradition. Very good in winter.