Tagged with "Easy recipes"
Recipes from Le Tasting Room’s kitchen – cheesey leek & bean pie
Flaky pastry with a rich, cheesey, bean, leek and thyme filling. Comfort food for a winter’s day.
Recipes from Le Tasting Room’s kitchen – a delicious radish salad
Radishes have really grown on me since we moved to France. Traditionally here they’re eaten with butter, salt and crusty bread as a simple seasonal appetizer.
Recipes from Le Tasting Room’s kitchen – apricot, walnut and sultana granola bars
Nigel is back out in the vineyards pruning and when he does physical work, he needs something to snack on. Shame I don’t have that problem.
Lock-down take 2. Day 26. 24 November 2020.
A lovely brisk walk to start the day followed by a quick Instagram Live to introduce the first of the 6 bottles in the festive tasting case.
Lock-down take 2. Day 22. 20th November 2020.
This morning we went up into the vineyards of Noizay to take some pictures of Vincent Carême and a group of Vouvray growers planting trees.
Life in the Loire on lock-down. 16th April. Day thirty three.
Lemon and lime drizzle cake for breakfast with a black coffee. Life’s not so bad after all. A bit of a treat to start the day.
Life in the Loire on lock-down. Friday 19th March. Day six.
As I looked out of my bedroom window I could see my neighbour ploughing the little parcel of land opposite his house in preparation for planting.
Life in the Loire on lock-down. Thursday 19th March. Day five.
One glass too many of Jean François Merieau’s lovely Cent Visages Malbec has left me feeling a bit thick headed this morning.
Recipes from Le Tasting Room’s kitchen – crispy sage and prosciutto chicken breast with fennel and tomato sauce
Sometimes a bit of crispiness does the trick. This is a simple recipe that everyone will like and can be done well in advance.
Guinea fowl take 2 – spicy Thai stir fry
We both prefer the dark meat, preferring the juicy, tender leg meat to the breast so last night I decided to spice up the remaining breasts! Here what you need to do make a lovely spicy mid-week dinner that requires little work and really hits the spot.
Recipes from Le Tasting Room’s kitchen – cooking the perfect duck breast
A perfectly cooked duck breast (magret de canard) is one of life’s pleasures and something that you can easily master. Here’s how to do it.
What’s in season in the Loire? Asparagus
Possibly my favourite vegetable of all time. Asparagus has a short season and when it comes in it will be on our table frequently. Healthy, easy to cook, versatile and delicious. Here are a few of my favourite ideas for cooking with asparagus.