Not so slow cooked Cassoulet

                        On my birthday this year Alfonz treated me to a traditional French Cassoulet in St. Jeans Minervois paired with the local Muscat. Now, there are different villages in a triangle around Capestang whom all claim to be the origin of Cassoulet. They all … Continue reading Not so slow cooked Cassoulet

Thai Coconut Pumpkin Soup

 Autumn in the Languedoc where I live brings beautiful pumpkins and squash in a variety of colour and shapes. Here we follow the 100 mile rule, and eat only the local products and seasonal fruits and vegetables. For Halloween we carve jack o'lanterns from the big bright orange variety, which you can find all over … Continue reading Thai Coconut Pumpkin Soup

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

HOW TO MAKE: Homemade Apple Pie

    Viola Apple Pie from scratch Surprisingly easy, we made homemade apple pie. Crust 2 1/2 cups flour 1 cup butter 1 teaspoon salt 1 teaspoon sugar mix add a little water 6-10 tablespoons Using a mixer add all the ingredients except the water into the bowl before turing it on. Add the water … Continue reading HOW TO MAKE: Homemade Apple Pie

HOW TO MAKE: Spaghetti and Mint Meatballs

A family Favourite Our family favourite HOW TO MAKE: Spaghetti and Meat Balls Ingredients 1 lb. extra lean ground beef 1 large onion finely chopped 1-2 crushed garlic cloves 1 Tbsp. dried mint 1 Tbsp. dried oregano breadcrumbs 3 Tbsp. 1 egg flour 2-3 Tbsp. olive oil Method: Mix all ingredients in a bowl except … Continue reading HOW TO MAKE: Spaghetti and Mint Meatballs

How To Make French Style Mussels

HOW TO: Make French Style Mussels Ingredients 4 Tbsp. Extra Virgin Olive Oil 2 Large Onions, finely chopped 5 Cloves Garlic 2 Lbs Mussels, cleaned 1 cup Dry White Wine ½ Cup Heavy Cream (optional) 4 Tbsp. butter, cut in pieces 1 Tbsp. Dried Parsley or ½ bunch fresh Salt & Pepper Fresh Baguette Method: … Continue reading How To Make French Style Mussels