Leek & Soumaintrain Tart
Try this delicious and easy recipe this Spring! The washed rind adds a beautiful complexity to the tart. A great vegetarian option!
Pasta with Pancetta, La Dame & Asparagus
This delicious dish is delightful twist to classic carbonara with the inclusion of asparagus and La Dame, perfect in Spring!
Twice Cooked Three Cheese Soufflé
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...
Comté Gougères
Get ready to indulge in a taste of French comfort with our Comté Cheese Gougères!
Baked Camembert
Ingredients 1 Camembert 1 sprig of rosemary1 pinch dried red chilli flakes1 tablespoon honey , to drizzle1 tablespoon of dry white winesea salt flakes and freshly-cracked black pepper, to taste Method Preheat oven to 180°C (oven fan 160°C). Arrange a baking tray onto the middle shelf.Remove the paper packaging and arrange the Camembert back in its wooden box, or in a...
Tartiflette with Taleggio
INGREDIENTS: 1 kg of potatoes 1 fresh Bay Leaf 4 Tbsp unsalted butter 2 onions, cut in half and sliced 5 thick strips of bacon, cubed ⅓ cup of dry white wine 500g Taleggio Coarse sea salt and freshly ground black pepper A baking dish, 30cm long, greased with butter...
Roquefort salad with warm croutons and lardons
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 ,...
Gruyère, Gorgonzola & Hazelnut Butter Toast
Some of the best hazelnuts in the world come from the Northern part of Italy, in Piemonte. Next door to Piemonte is Lombardia, and this is where you find Gorgonzola cheese, a fabulously creamy and spicy blue cheese. Then of course, if you fly over the Alp Mountains, you will...
Scrambled Eggs with Gorgonzola Dolce by Wendy
This exquisite recipe takes the classic scrambled eggs to a whole new level, combining the velvety texture of perfectly scrambled eggs with the rich, creamy goodness of Gorgonzola Dolce.
Baked Driftwood
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...
Blue Cheese, Pear & Walnut Flammekueche
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...
Roasted Potatoes with Crumbled Stilton
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...
Polenta Gratin with leek and Fourme d’Ambert
This quick and simple recipe is perfect for a Sunday Brunch with the family, using fresh and delicious ingredients.
Chèvre Chaud Recipe
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 with Pont-l'Evêque
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!