Preserving summer fruits: apricot vs peach?
I cannot make up my mind: apricot vs peach ! August is when the summer fruits are at their peak, and supermarkets start to sell large crates for only a few euro. It is crazy, but I just can’t resist buying them! We like to eat a lot of fruits; however, the quantity is such that I need to preserve… Read more →
4 Bruschette Toppings Using Virgin Olive Oil
If you want your barbecue to be complete, here are 4 bruschette toppings using virgin olive oil. (This post is in collaboration with Jamie’s Italian and his Buyer’s Guide To Olive Oil) Every Italian Barbecue starts with a bruschetta: rustic bread cut in slices and toasted over the charcoal. It is like the toast for an English breakfast, For Italians,… Read more →
The Best Supermarkets on the Italian and French Riviera
Looking for quality/value? Here are some of the best supermarkets on the French and Italian Rivera, including my 2 favourite online stores for Asian and British delicacies and ingredients! The South of France is full of charming farmers’ markets selling fresh local products beautifully arranged in their stalls. Now look closely at the prices: you might have been caught in… Read more →
A Homemade Italian Liquor: Nocino
If you enjoy a cold Limoncello during the summer, you will love this homemade Italian liquor for the winter, made with green walnuts. Nocino is less well known than Limoncello. While Limoncello is perfect as a summer after dinner digestive, Nocino is its winter equivalent. It has a nutty creamy taste and is the perfect digestive after a winter stew… Read more →
Must See in Saint Paul de Vence 2017
Welcome to Saint Paul de Vence, what ‘s on 2017! Must see Saint Paul de Vence 2017#cotedazurfrance https://t.co/rLUXQ3Vflg pic.twitter.com/nK5YrbAZ4L — Laura Tobin (@lauratobin) May 16, 2017 With the arrival of Spring the French Riviera is becoming busy once again with tourists. Streets, restaurants, beaches and museums become populated again. With plenty of activities in the region, it is hard… Read more →
How I Make the Most of a Leg of Lamb
When Easter comes, we know Carrefour is offering special deals on Gigout d’agneau, so we always buy a big leg of lamb to cook on the barbecue. While the upper part of the leg is lean and tender, the lower part, the shank, tends to be too tough for the barbecue. So we separate the leaner meat from the bone… Read more →
Lamb Cuts (in French and Italian)
As it is Easter, I will take this opportunity to continue with my charts about ‘Cuts of Meat’ translated into Italian and French. If you are new to this Blog, you may have missed my previous charts, where I translate the names of cuts of beef to BBQ, cuts of Pork and Sea Monsters (Squids, Pulp and Cuttlefish). This time… Read more →