A sweet end to a tough year.

Always thinking of the next meal...

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 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.

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?

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!

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!

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…
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