Category: Vegetables

13th January 2013

Snail stew

It is well-known that people eat snails in France and some other nationalities baulk at the very idea of consuming these slimy, slow-moving, pink-coloured gastropods. It is a matter of taste, but once you go for mussels, raw oysters and sea snails like the winkle or whelk, the step to snails is not that big. Of course, snails are cleaned before consumption – they are […]

Beans Poultry Vegetables

13th January 2013

Home-made hummus, pita bread with chicken, tomato and spinach

Quite a mouthful and almost a full recipe in the title. The main part is about the hummus. I have long been thinking about using non-meat proteins in meals for a better balance – note, not as an alternative, I am not turning vegetarian – and a recent television programme I saw in the Netherlands around Christmas put the spotlight on chickpeas, hummus and falafel. […]

Main dish Mushrooms Poultry Vegetables

13th December 2012

Guinea fowl with ceps

A slightly complicated dish where a stuffing of ceps is put beneath the skin of the bird and then served with seasonal Brussels sprouts and chestnuts. There are various reasons to stuff a bird. The main reason is to add substance and flavours. Substance so that a family of six can dine on one chicken and flavour to enhance the often bland, and sometimes dry, […]

Cabbage Main dish Poultry Vegetables

6th December 2012

Quail and red cabbage

There was some left-over cabbage and there were two quail in the freezer as I had bought six in one go one day in a sale. With a strip of smoked ham I turned it into a nice meal which we ate just as the television news had an item about the large quantities of food people throw away as they buy more than they […]

Cabbage Poultry Vegetables

5th December 2012

Pheasant and red cabbage

It is cold outside and the vegetable stalls are full of cabbages, root vegetables and fruit such as apples. We bough a pheasant hen, red cabbage and sour apples. I also used root ginger and onion. Ingredients for two One red cabbage Four sour apples One onion Five cm of root ginger Cube of herd stock Cinnamon, cloves (in powder) One pheasant Pepper, salt Butter, […]

Poultry Vegetables

3rd December 2012

Partridge, cress and chestnut

Partridge has a longer name than its size. They have about the size of a grouse, between a quail and a pheasant. In French cuisine, young hen birds called perdreau are used. They are hunted but also farmed. I bought a perdreau on the market and was told to watch out for small lead bullets. When I prepared the bird, there were no bullets and […]

Cabbage Vegetables

26th November 2012

A “light” version of Sauerkraut

Sauerkraut, fermented cabbage, is part of the Germanic diet and eaten from the Netherlands to Poland, with Germany and the Alsace region in France being the standard bearers. In the times before refrigeration, the fermentation process allowed people to have access to vitamins and nutrients in winter when other vegetables were scarce. Sauerkraut still has many vitamins, such as vitamin C, lactibacili and other nutrients […]

Cabbage Cauliflower Cheese Vegetables

30th October 2012

Cauliflower, cabbage and cheese

I am not a vegetarian but it is good not to always eat meat, poultry or fish. So when I found some left-over vegetables in the larder, remains of an enthusiastic shopping spree on the Sunday market, it was not too hard to decide what to do. I had a head of cauliflower and a quarter of red cabbage. The head was not very big […]