This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
A lot of people are intimidated by the idea of making soufflé, but don’t believe the hype. If you’ve never tried it before, you may be surprised with how easy it can be. With good preparation and a decent oven, this classic French dish is your next classic. You just...
Ingredients: olive oil 250 g piece smoked bacon , rind removed 2 thick slices sourdough bread , cut into 1cm pieces 4 large handfuls lamb's lettuce, watercress or rocket , washed and spun dry 2 large handfuls radicchio , washed and spun dry 1 large handful shelled walnut halves ,...
Serves 2 - 15 min 1 tsp Honey 1 tsp Extra Virgin Olive Oil 1 tsp Dry White Wine Garlic clove, sliced Salt, Pepper Simply place the Driftwood cheese in a baking dish (small enough to hold the cheese together). Pierce the top with a sharp knife. Drizzle...
Serves 4 - 20 min Flammekueche base from Tarte Gourmet 250g of Sour Cream 150g of Blue Cheese, crumbed 1 handful of Walnut, crushed 1 ripe Pear, sliced Spring Onions (optional) 1 tbsp of Honey Preheat the oven at 250°C. In the meantime, lay a base of Flammekueche on your...
Ingredients 1 kg baby potatoes 1 1/2 tablespoons olive oil 1 teaspoon dried dill Kosher salt and fresh ground black pepper 150g crumbled Stilton 1 tablespoon chopped chives 1 tablespoon chopped flat leaf parsley Instructions Preheat oven to 200C. Rinse the potatoes and scrub off any dirt. Pat them dry in a clean towel...
This quick and simple recipe is perfect for a Sunday Brunch with the family, using fresh and delicious ingredients.
Chèvre Chaud This quick and simple recipe is perfect for a Sunday Brunch with the family, using fresh and delicious ingredients.And this one is the good occasion for the kids to jump in the kitchen and to cook for their Mummy. Serves 2 10 min preparation / 10 min cooking...
Tartiflette is a dish from Savoie in the French Alps. It is usually made with Reblochon (made with raw milk so we don't have it) but we used Pont-l'Evêque instead - a washed-rind from Normandy. And it works the treat!
Our Quattro Formaggio Risotto generously serves four to six people and is perfect for a cold winter day or night.
