Bisquebouille Avignon
A recipe from Avignon, Bisquebouille Avignon is a light delicious soup that is a cross between a bouillabaisse and a bourride. A delightful little number that I had on a couple of occasions in Avignon and the only time that…
Category Recipes
Aioli
Aioli is a great little condiment just like mayonaisse made from olive oil, egg yolks and garlic that came from Provence but is used in Spain and other Mediterranean countries. Besides being used a condiment/dip, aioli is used to both…
Mash and Pesto Cocktail
A delightful combination of two favourites, mash and pesto, coming together to form a unique starter for any occasion! I recently catered to a 25th wedding anniversary and was asked by the couple if I could create a dish especially…
Cheese Crisps (Frico)
Cheese crisps, in this case, Gruyère crisps, are so quick and easy to do and make super impressive toppers for almost any dish you can think of! Called Frico in Italian, they can be made with almost any hard cheese or…
Fried Gefilte Fish Recipe (a British Jewish Recipe)
Fried Gefilte Fish, a singularly British Jewish food, is made with minced fish, onions and spices, and fried, for a lovely, crisp on the outside, soft on the inside bite. The Traditional Recipe About a year ago, I posted a…
French Onion Soup
Learn the secrets to a good homemade French Onion Soup, incredibly comforting with its sweet and cheese rich flavour. One of my favourite soups (although admittedly, I have a few!), a good onion soup is incredibly comforting with its sweet and…