Cepes are one of the most famous foods in France, it is a delicacy and quite expensive.. This wild edible mushroom is a large bolete with a dull brown cap, dirty white pore and stout and swollen stern, it is usually found during the summer through to autumn, solitary or Read more…
Ceps with Potatoes and Garlic or Cépes à la Sarladaise This is a very traditional recipe from the beautiful and historic region of Perigord. This popular dish is normally served with a meat or game dish.Ceps normally require long slow cooking to bring out their flavour, ideally before you use cepes Read more…
Crepe Ingredients2 eggs100 g chestnut flour250 ml milk, at room temperature1 tablespoon finely chopped fresh parsley1/4 teaspoon saltPinch of freshly grated nutmeg30 g melted butterMushroom Ingredients3 tablespoons olive oil2 cloves garlic, peeled225 g mushrooms4 sprigs thyme1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 tablespoons crème fraîche or whole-milk sour cream1 Read more…
Truffle Salad (La Salade Truffé) Serves 4 Preparation time 10 minutes Ingredients 1 truffle, brushed Mixed lettuce leaves 2 tablespoons of vegetable oil 1 tablespoon of walnut oil A tablespoon of wine vinegar Dash white wine Salt and pepper to taste Chopped parsley Method Wash and dry lettuce and place Read more…
Truffle Sauce – the French way. Excellent with red meatIngredients1 leek finely chopped1 3/4 cups finely chopped shallot3 garlic cloves, finely chopped2 cups dry white wine2 large fresh thyme sprigs1 1/4 oz black truffles, finely chopped4 cups chicken stock4 cups heavy cream 1/4 teaspoon black truffle oilMethodWash chopped leek in a Read more…
Brouillade de Truffes (Scrambled Eggs with Truffles) I first had this dish in a tiny restaurant in a back lane of Sarlat many years ago…the restaurant is no longer there but the memory of this delicious dish stays with me. Serves 4 Ingredients; 8 large eggs 25 grams black truffles, finely chopped or shaved 6 tablespoons Read more…
Truffles – Black Diamonds In Perigord you will find black truffles which often go by the name ‘black Perigord truffle’ after the region. The tuber grows at the base of oak and hazelnut trees. Truffles can be found in the late autumn and winter, as you drive the Perigord country roads in Read more…
Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook. Porcini Mushroom Risotto 1 Clove of Garlic1 Large Brown OnionGood Splash of Olive Oil20 g Dried Porcini Mushrooms250 G Mushrooms SlicedA Good Splash of White Wine2 Cups Arborio Rice4 Cups of Warm Vegetable Read more…