Chateau de Bois-Brinçon in Anjou has its open house on Saturday the 21st and Sunday the 22nd April. Great wines from this bio-dynamic producer in Anjou.
Egg whites freeze really well and it’s very useful to have them on hand. When I make a recipe that requires just the yolks, I pop the whites into a bag, note the number of whites and pop them in the freezer.
After the trauma of being breathalysed last night I woke up bright and early and enjoyed an hour listening to the birds with a large cup of tea.
We caught up with Xavier and Geraldine Cailleau at the Levée de la Loire a few weeks ago and tasted through their interesting range of wines. It’s always nice to have what I describe as ‘off-beat’ wines and Bois Brinçon has several little gems that are particularly interesting to the wine enthusiast.
Another week begins and I start the day by making a batch of raison scones. Just four ingredients – flour, cream, lemonade and raisins. How easy is that?
I always thought that hummus had loads of oil added to make the smooth emulsion-like texture in the same way that you make mayonnaise.
Growers who choose not to use chemicals to control weeds underneath the vines ‘work’ the soil mechanically or occasionally use a horse.