Blanquette de Veau

Blanquette, French Veal StewThis is a delicate subtle flavoured stew, using clean white meat, normally the finest veal you can find, which is favourable with my children and my picky husband. I COULDN’T BELIEVE THAT EVERYONE HAD SECONDS! This is among the preferable meals in any French house. One, because it is easy to make, … Continue reading Blanquette de Veau

Duck Confit Soup with Beans and Savoy Cabbage

The mayor's wife sent over a giant organic savoy cabbage from her father's garden, and along with the generous gift, she told me how she makes her favourite soup from duck confit. Confit is a traditional French dish of slow cooked duck in its own fat. The end result is a super soft, tender and flavourful … Continue reading Duck Confit Soup with Beans and Savoy Cabbage

Who Am I? Eva HAMORI

I am a mother, a wife, a daughter, a sister, an auntie, a friend, a traveller, a writer, a teacher, a singer, a volunteer, a gardener, and also at least once a day, a cook. Whenever we travel to a new country and try new foods, unique flavours, spices and herbs, I come home and recreate … Continue reading Who Am I? Eva HAMORI

Hungarian Beef Stew with Smoked Paprika Instead

As many of you might have guessed, I am Hungarian descent and married to a Hungarian man. We have a home in downtown Budapest and we love connecting with our heritage through the flavours of home. Hungarian paprika which we put in everything, Hungarian vegeta which is a soup base that reminds me of my … Continue reading Hungarian Beef Stew with Smoked Paprika Instead

Causses Navet de Pardailhan

A rich tasty southern French dish, which is the perfect pairing between the Navet, a type of turnip or root vegetable, cooked in the fat of a duck. Subtle, heavy, perfect for a cold day like today, nearing winter. Causses Navet de Pardailhan with roasted duck breast Ingredients 2 large duck breasts 1 kilo Causses … Continue reading Causses Navet de Pardailhan

HOW TO MAKE: Poultry Stuffing In Five Easy Steps

  Ingredients: 4 cups bread cubed (day old) 1 cup celery 2 large onions diced 1-2 garlic cloves crushed 1 cup chicken stock 1/2 cup chopped walnuts 2 Tbsp Provence herbs 1 Tbsp white pepper 1 large apple cored, peeled and chopped Method Step 1: Brown onions in olive oil Step 2: add garlic & … Continue reading HOW TO MAKE: Poultry Stuffing In Five Easy Steps