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…
Category Vegetarian
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…
Crespéou (Provençal omelette cake)
Recipe for Crespéou (Provençal omelette cake) – layered omelette cake. Vegetarians! It doesn’t get any better than this! An omelette cake you say? Yes, and filled with all manner of vegetables, then slathered with a herby cheese mix – sigh……
Redcurrant Salsa
A 5 minute recipe for redcurrant salsa – vibrant tangy and simply irresistible! Redcurrant Salsa is a refreshing and tangy salsa with just the odd hint of bitter; perfect with any kind of meat & ideal as a dip in…
Cervelle de Canut
Cervelle de Canut, a delicious cheese dip from Lyon, traditionally made with Faisselle cream cheese, but here, we use the easy-to-get cottage cheese. The name may sound romantic if you don’t speak French; if you do, well …, it means…
Shiitake Ceviche
This Shiitake Ceviche is a beautiful, sharp, tangy summer dish. Perfect as an accompaniment to many dishes or just part of a summer spread. I often make this with the Japanese Salmon Korokke. Shall we get our aprons on? If…