Christmas Menu for a Group Aperitif Artichoke and Foie Gras canapés & Chive blinis with caviar and soured cream Served with Kir Royale Entrée Oysters Served in a Variety of Ways Wine: Bordeaux white wine from Graves PlatBrandied Roast Goose Read more…
We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey.A little bit of history about Coq au Vin…..Legends trace coq au vin to ancient Gaul and Julius Read more…
Strawberry Jam & Plum Jam Fruit is abundant in our local Sarlat market at the moment and we are spoiled for choice. The stalls are loaded with strawberries, raspberries, plums, figs, melons and grapes..just to name a few. So with Read more…
Walnuts We have four gorgeous huge walnut trees on our property which give us lovely shade in the summer and an abundance of nuts in Autumn. Here are a couple of cakes I have recently made using walnuts that are Read more…
My beloved came home from the market the other day with the biggest cauliflower I have ever seen…and there lay the challenge…given (in my opinion) the old cauli can be a tad bland what to do with it to liven Read more…
Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea…..Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil Read more…
Duck a’lOrange served here with wilted spinach, roasted chat potatoes and carrots Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years old, likely originating in the Middle East. Examples are found Read more…
Good old Sarlat potatoes……cooked in duck fat and seasoned with garlic and parsley…..once you’ve eating these you’ll never go back to boring old roast potatoes. There are so many ways to cook your Sarlat potatoes, and the local grandmas will Read more…
I love this recipe….it uses one of this regions staples – confit de canard – and gives it a bit of a twist. It is so simple to cook and yet your family and friends will think they are eating in a restaurant. Confit Read more…
The Perfect Summer LunchRocamadour Cheese is perfect for this salad as it comes in small rounds a fits perfectly on a piece of sliced baguette however any goast chesse will work. Salad A good couple of handfuls of torn cos Read more…