Tagged with "food and wine"

The French are very keen on frangipane (an almond cream) but I always think of it as the mixture that goes into English Bakewell tart.

We’re particularly fond of soft cheeses. The smellier the better for us. Soumaintrain certainly ticks all the boxes.

The basil is going great guns in the garden so it’s time to drum up a few recipes that need a goodly amount of this fresh, fragrant herb that perks up any summer dish.

Well, here’s an unusual cheese for you. Lou Claousou – a raw sheep’s milk cheese from the Occitanie region in the south of France.

Vines here in the Loire are now in full flower. As you pass the vineyards and the wind is blowing in the right direction you can smell the delicate scent.

Mothais sur feuille is one of our favourite goat’s cheeses and it makes a regular appearance on our cheese board.

Well. There’s Chaource and there’s Chaorce. You’ll understand what I mean if you get a really good one. This week we hit the jackpot!

Did you know that freshly grated coconut freezes brilliantly? I’ve had a bag lurking in the back of the freezer for ages.

Soil. We take it for granted don’t we? How often do we think about soil?

Thinking ahead to Valentine’s Day I thought you might like the recipe for a dark chocolate tart. It takes minutes to make and is delicious.

Tiny little goat’s cheeses that ressemble a cork – Les Bouchons de Sancerre.

In the next live Zoom tasting which will take place on 23rd January at 8pm French time I’ll be shining the spotlight on Savennières.