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.
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Hoping to see you all tomorrow for my 3 monthly Zoom update.
Harvest is still in progress here in the Loire. We’re still being woken up at 4am by our winemaking neighbours cranking up the harvester.
It was very ‘rockstar’ according to one member of the Aussie press that came to taste with me talking of my flying visit to Sydney.
I never thought I’d get excited about beans. That is until I met the Coco de Paimpol.
Did you know that Anjou is the biggest producer of quinoa in Europe? Maybe you’re surprised to learn that we grow it here at all.
A combination of delicious seasonal ingredients. So tasty it makes a lovely light lunch. Serve with a glass of chilled Loire rosé.
