Posted: 03 February '12 by Niall
Crisp, tangy and sour, Sauerkraut is an essential part in a whole range of classic German, French and Polish dishes, and even pops up in the venerated New York City hotdog! Armed with a huge Winter cabbage and a box of Kosher Salt, we went about making our own pickled cabbage..
Posted: 16 June '11 by Niall
Baked Camembert might have gone out of fashion in the 70s, but it’s a sure-fire winner for a quick, tasty lunch or an indulgent late supper. Just add crusty bread and a good bottle of wine.
Posted: 14 December '10 by Niall
This recipe from Nigella Lawson isn’t the easiest way to make potato gratin but it is the best way, in my humble opinion, and definitely worth the extra effort. These potatoes are incredibly rich, indulgent and, above all, tasty. Although I usually serve them alongside a good steak or a roast, you could easily have..
Posted: 23 November '10 by Niall and Kelly
One of Kelly’s favourite vegetables is the humble cabbage. Looking for a slightly different way to enjoy this tasty brassica, we stumbled across Jean-Christophe Novelli’s delicious recipe for Chou Farci – a traditional French dish or minced pork wrapped in cabbage leaves..
Posted: 26 October '10 by Niall
Clafoutis – it mightn’t sound very French, but it’s a traditional cherry-based dessert from Limousin – and one of my all-time favourite desserts. Here’s Anthony Bourdain’s recipe from the Les Halles Cookbook
Posted: 07 May '10 by Niall
After weeks (and several small forests worth) of election pamphlets being forced through our letterbox, Kelly and I have stopped running to the door each time we hear another sheaf of paper being delivered. Pointedly ignoring the front-door for several hours, it was a nice surprise to find that Jamie Oliver’s new book “Jamie Does..”..
Categories: Books for Cooks
Posted: 29 April '10 by Kelly
Niall recently surprised me with a long weekend in Paris. Neither of us had been to The City of Lights before, but the French live and breathe food, which is why Niall and I always thought that we’d fit right in. As soon as we landed we left our bags at the hotel, which was..
Categories: Chilli and Chocolate Visit..
Posted: 15 January '10 by Niall
After our superb lunch in Cafe Vaudeville I thought that I would have a go at making the Boulangere potatoes that were such an important part of that main course. This French recipe makes a really tasty side dish. The type of potato that you use is important. I prefer a waxy variety of this..