Category: Food and Wine

The Musette: Miso-caramel apple crumble

What do you do with wrinkly but still edible apples? You turn them into dessert. As you all know my beloved adores dessert, he believes a meal isn’t complete without one. I tend to store the apples in the fridge until I have enough… Continue Reading “The Musette: Miso-caramel apple crumble”

The Musette: Prawn curry

This dish is based on Atul Kochhar’s recipe for Sandho No Patio which I adapted as I couldn’t find fresh fenugreek leaves. It’s unusual for me to tamper with any recipe from a Michellin-starred chef, but needs must. It’s a Parsi recipe from the… Continue Reading “The Musette: Prawn curry”

The Musette: Chocolate Olive Oil Cake

I’ve previously shared a recipe for a chocolate cake made with red wine and olive oil. This time I wanted to make one more reminiscent of that wonderful marriage of hazelnuts and chocolate, and this is it. It’s a cake with the intense flavour… Continue Reading “The Musette: Chocolate Olive Oil Cake”

One from the Vaults: I should be there

We’re heading back to May 2012 when I was once more too busy with matters at the cycle club to just pop up the road and over the border for a few days to watch a couple of stages in the Giro d’Italia. I’ve… Continue Reading “One from the Vaults: I should be there”

French fancies: Oliviers & Co

As a keen home cook, one of the things I love about where I now live is the availability of  wonderful local, artisan products. While we have our own olive grove in the Domaine where I live, I buy lots of different local organic… Continue Reading “French fancies: Oliviers & Co”

The Musette: Curried Vegetable Wraps

Lunch most days is scheduled for 12:30 and I (foolishly) rely on my beloved to advise whether or not this has to be pushed back (or forth) because one of his interminable Zoom meetings. I’m therefore always trying to come up with dishes that… Continue Reading “The Musette: Curried Vegetable Wraps”

The Musette: Beetroot Orzo

Here’s a short and sweet dish which cooks all in one pan to a satisfying deep garnet red with the spoonable feeling of a risotto. You can use any colour of beetroot you like here; I prefer the deep magenta jewels of the red… Continue Reading “The Musette: Beetroot Orzo”

The Musette: Baked Chard

I love recipes which are both a main meal for me and a side-dish for my non-vegan beloved husband. We both adore  Swiss chard’s dark green leaves with their colourful, sometimes woody, stems. I particularly like the stems which I’ll often use in another… Continue Reading “The Musette: Baked Chard”

French biscuits: Part II

While France may be best known for its exquisite pâtisserie creations and extravagant gâteaux, the not-so-humble biscuit deserves some recognition too. There are some delicious French biscuits and while they aren’t as revered as foods like cheese and baguette, they do have a role,… Continue Reading “French biscuits: Part II”

French biscuits: Part I

France doesn’t have what you might call a biscuit or cookie culture, somewhat surprising given that biscuit is French for twice cooked. But, as you can see from its supermaket shelves, brands from other countries tend to dominate. Aside from the many artisanal and… Continue Reading “French biscuits: Part I”