Category: Food and Wine

The Musette: Halloween treats (vegan)

While we don’t generally celebrate Halloween, the local kids occasionally come trick or treating. Consequently, like last year, I will leave two plates of treats (recipes below) in small bags on the table outside my front door, with plenty of hand gel, for fingers… Continue Reading “The Musette: Halloween treats (vegan)”

The Musette: Toscakaka

This is my spin on the classic Toscakaka, typically a light sponge topped with caramelised almonds. My version uses a moister and denser ground almond based cake, which makes it feel a little more indulgent with a full on almond flavour. Nobody is quite… Continue Reading “The Musette: Toscakaka”

The Musette: Breton Palets

These are really, really good cookies! They are buttery – as they should be, not too sweet and a little salty. And their texture, so delicate, so tender, so sandy, is a little marvel. How much salt you use is up to you. If… Continue Reading “The Musette: Breton Palets”

The Musette: Spicy Cod Fritters

Although I eat some fish, I don’t like a lot of typical white fish such as cod, haddock, plaice, whiting. I prefer less fishy tasting Mediterranean fish like sea bass. However, I do enjoy both brandade de morue (emulsion of salt cod, olive oil… Continue Reading “The Musette: Spicy Cod Fritters”

The Musette: chocolate truffles

I love making my own petits fours to serve with either tea or coffee after dinner. These take many forms but will typically include chocolate truffles. A chocolate truffle is essentially a firm ganache, made of melted chocolate, cream, butter and flavourings, shaped into… Continue Reading “The Musette: chocolate truffles”

The Musette: Gougères (French cheese puffs)

Gougères are made with choux pastry (pâte à choux) which might be one of the oldest doughs used in the kitchen. Allegedly Catherine de Medici’s chef was making the dough more than 500 years ago. It’s also the only dough I know that’s first cooked… Continue Reading “The Musette: Gougères (French cheese puffs)”

The Musette: individual pineapple tatin

Last week’s dinner dish was lightish and therefore I felt it was wholly appropriate to serve a more substantial dessert. I particularly like serving individual ones as generally they’re quicker to cook. Despite its appearance, there’s not too much cooking involved. You need to… Continue Reading “The Musette: individual pineapple tatin”

The Musette: scallops, cauliflower and curry oil

It’s been so long since we’ve had friends around for dinner that I wanted to push the boat out a bit. Yes, we’ve had picnics and apèros, but no proper dinners. This scallop recipe comes straight from one of my favourite chefs, Raymond Blanc.… Continue Reading “The Musette: scallops, cauliflower and curry oil”

The Musette: Black Bean and Corn salad

During the month of August I really don’t feel much like cooking and salads reign supreme. Here’s another one from my vast repertoire of salads which can be made from typical store cupboard staples and seasonal vegetables. I typically make this one to serve… Continue Reading “The Musette: Black Bean and Corn salad”

The Musette: roasted artichoke salad

During the month of August I really don’t feel much like cooking and salads reign supreme. Here’s one which doesn’t rely on the availability of fresh artichokes which I adore. Instead I use frozen ones from Picard which I always have in the freezer.… Continue Reading “The Musette: roasted artichoke salad”