It is almost a year ago that I put a recipe for this dish on the blog. This time I made it even simpler and purer. I had a few heads of garlic left over, bought on an organic market, and they were starting to get mouldy so I had to use them or throwRead More
Sometimes you want something simple and pasta with meat sauce is a kind of comfort food for colder days. I do not like to buy pasta sauce in tins or jars and I did not want to go into the trouble of making a real Bolognese sauce because with the bacon (and mushrooms) it addsRead More
This soup is delicious in itself but it is also a very good remedy against hangovers. Perhaps it is an idea to have some ready that you can simply warm up the morning after the evening in the festive season… There are several versions of garlic soup, especially from the southwest of France where theyRead More
At the fresh market in our town we found a fishmonger from Brittany who had a good selection of sea food. We bought some, including fresh clams to use in an Italian inspired dish of spaghetti con vongole.
I was reading some Chinese cookery books I had bought in Beijing a few years back. I had to smile about the clumsy English but then, I could not read the characters in the original version so the translator helped me a lot. There are a lot of vegetables and herbs the Chinese use inRead More
A had some leftover cabbage, Chinese cabbage from a stir-fry and green cabbage I had used with a soup and a quail instead of the kale I had wanted. Cabbage is a healthy vegetable – it is low in fat and calories, high in nutrients and vitamins (C and K) and helps reduce bad cholesterol.Read More
Quail is a festive and easy kind of poultry, family of the pheasant that comes in a handy one-person portion. Have you ever seen quail walking around alive? I once saw a few when I was driving in the Dordogne area. They are a funny kind of bird with a strange walk. Most quail forRead More
In the past I did not like to eat green beans in restaurants and certainly not in canteens as the green vegetable bomb was usually cooked to death with no vitamins left, a darkish colour and as bonus sometimes a string that got caught between you teeth.
There are some dishes you make with a certain idea in your head and some available ingredients. It can turn out nice or not. This ‘Spanish’ omelette turned out very nice but let me wonder about what I had planned to make in the first place.
Perhaps it is because I was born in a flat country that I love the wild sea and mountains. I liked my years in Switzerland and I am fond of the Alps but I really am a big fan of the Pyrenees in the south of France and north of Spain. I go there relativelyRead More