French Fashion: Bobo Style
Now that I’m settled in France, I’m beginning to understand why I love it here. I’m a hopeless romantic. It didn’t happen by accident that I live in a tower apartment. I’m a princess. Or at least, I always wanted to be one. If I had long hair, I’d wish …
Now that I’m settled in France, I’m beginning to understand why I love it here. I’m a hopeless romantic. It didn’t happen by accident that I live in a tower apartment. I’m a princess. Or at least, I always wanted to be one. If I had long hair, I’d wish …
A Recipe from the South Sea Bream and Zucchini Pancakes
Light and crispy baby zucchini pancakes adorned with a warm flaky filet of fish surrounded by a drizzle of fresh tomato coulis.
Light and crispy baby zucchini pancakes adorned with a warm flaky filet of fish surrounded by a drizzle of fresh tomato coulis.
Savoury Tart Recipe: Courgette and Parma Ham
The freshness of the season’s first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.
The freshness of the season’s first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.
Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.
You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.
Pottery Day Out in Saint Quentin la Poterie
During our recent stay at Mas d’Augustine in Langudoc-Roussillion, we took a quick drive to check out the nearby village of Saint Quentin la Poterie. Saint Quentin has had a history of pottery making for centuries. Kilns (where the clay is baked) date back to the 13th century here. …Continue …
During our recent stay at Mas d’Augustine in Langudoc-Roussillion, we took a quick drive to check out the nearby village of Saint Quentin la Poterie. Saint Quentin has had a history of pottery making for centuries. Kilns (where the clay is baked) date back to the 13th century here. …Continue …
Charming B&B: Mas d’Augustine
As a treat for Robin’s birthday, and the ongoing thanks he deserves for our renovation, we stayed for 2 nights at a charming boutique B&B, Mas d’Augustine, near to Uzès in Languedoc-Roussillon. Mas d’Augustine is a former silk farm that was built in the late 18th century. …Continue reading here for …
As a treat for Robin’s birthday, and the ongoing thanks he deserves for our renovation, we stayed for 2 nights at a charming boutique B&B, Mas d’Augustine, near to Uzès in Languedoc-Roussillon. Mas d’Augustine is a former silk farm that was built in the late 18th century. …Continue reading here for …
Easy Recipe for Roasted Lamb Shoulder
This lamb can be served with virtually any vegetables, seasonal, or simply your favourites. Potato, turnip, and parsnip make a wonderful alternative or mashed as an additional side to the traditional mirepoix.
This lamb can be served with virtually any vegetables, seasonal, or simply your favourites. Potato, turnip, and parsnip make a wonderful alternative or mashed as an additional side to the traditional mirepoix.
Summer’s in Full Swing in the South of France
Tourism in France is down from the norm some say. In Uzes and the villages in the south of France that I’ve visited recently, it’s hard to tell. There’s lots going on and plenty of people around to enjoy it all. Fete Votive in Uzes A summer event that everyone …
Tourism in France is down from the norm some say. In Uzes and the villages in the south of France that I’ve visited recently, it’s hard to tell. There’s lots going on and plenty of people around to enjoy it all. Fete Votive in Uzes A summer event that everyone …
Recipe for Monkfish with cream of peas ”a la Francaise”
On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.
On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.
Apricots with Dark Chocolate Ganache and Tarragon
This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice.
This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice.