A sweet end to a tough year.
Apple Tarte Tatin
Tuesday, 20 December 2011 By 14 Comments
Moules à la Marinière
Wednesday, 11 May 2011 By 4 Comments
Pork Fillet and Apples with Creamy Calvados Sauce
Wednesday, 24 March 2010 By 1 Comment
Pork Fillet with Creamy Dijon Mustard Sauce
Tuesday, 2 March 2010 By 12 Comments
Honey Glazed Cod with Seasonal Vegetables
Friday, 4 September 2009 By 4 Comments
After we prepared the Ch’tiramisu we got started on the main meal which in French is called Pavé de cabillaud au miel de fleur de bière, palette colorée de légumes de saison. It is a very simple yet nourishing dish from Northern France that was enjoyed with some white wine and bread on the side.
Ch’tiramisu
Monday, 31 August 2009 By 4 Comments
Ch’tiramisu is Northern France’s answer to Italy’s Tiramisu. What a strange name, I thought. Where is it from? A quick search on the net yielded very few English results and the rest were all in French. There is a famous French movie, called Bienvenue chez les Ch’tis, which means “welcome to the sticks”. “Ch’ti” means out in the country and is associated with the cold and rainy Nord-Pas-de-Calais region in Northern France where they also speak Ch’ti dialect.
Cheese & Leek Quiche
Tuesday, 16 June 2009 By 3 Comments
My good friend, Robyn, and her two sisters came over for lunch the other day and as usual I had a treat in store for them. I was keen to use my brand spanking new loose bottom flan tin and what better opportunity than baking a tart?
Smoked Salmon Terrine
Wednesday, 3 June 2009 By 10 Comments
What do you serve when there is a special occasion to be celebrated and guests are coming over? A terrine! It never fails to impress and looks more complicated than it really is to prepare. Shhh…don’t tell anyone that, you want to look like a superstar chef!
Pork Sausages with Onion & Red Wine Gravy
Wednesday, 27 May 2009 By 5 Comments
Confession time. Looking at these photos you will realise that I’m a lover of all things saucy. Plus I was darn hungry when doing this photo shoot and went a little bit overboard. For me it is utter bliss if there is sauce with meat, sauce with mash, sauce with vegetables, sauce with EVERYTHING. For all sauceaholics out there this recipe is dead simple to follow and the end result scrumptious!
Pork Fillet with Creamy Camembert Sauce
Wednesday, 11 March 2009 By 12 Comments
There are no two ways about it. I love pork fillet/tenderloin. Especially when it is cooked to perfection and still slightly rosy pink inside. Drizzle a delicious sauce on top and I’m in my element. I’ve given you recipes where the meat is paired with fruit, marinated in a charming Chinese sauce and soaked up in a tangy, boozy citrus sauce. It was only a matter of time that a decadent cheese sauce will make an appearance…