This recipe is for apricot jam without pectin. Pectin is a natural thickening agent extract from apple. By using Pectin, you can cook the jam for a shorter period as it will thicken faster, but it does not preserve the fruit as long. It is the sugar that preserves the fruit, so it is very important to maintain the right… Read more →
This Nocino recipe is a family treasure, it was given to me from my Aunt Anna, my father’s sister. It is a great liquor to offer after dinner. While a cold Limoncello is great for the summer, the Nocino is perfect for winter. Nocino is made with green walnuts hull, which contains juglone and has antibacterial, antiviral, antiparasitic effects. It… Read more →
These brownies are devilishly delicious, and unhealthy. They are so chocolaty, gooey and there is so much butter in them. So don’t indulge, if you can resist them! Related articles Cooking for Huey Dewey and Louie American Homemade Pancakes Toasted Butter Wild Berry Muffins For instructions about the recipes template, see post: Food Madness: Digital & Apps For measurement conversions,… Read more →
Homemade pancakes are the perfect breakfast when children’s friends are staying for sleepover. For the young ones I use Animal or Transport shapes moulds which a friend brought me from USA. Pancakes immediately become the best breakfast they ever had. For teenagers moulds wouldn’t work, speed and quantity is what makes them happy. Related articles Cooking for Huey Dewey and… Read more →
Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity. Toasted Butter (in french called beurre noisette) To toast the butter you need to clarify it first, which mean spooning away all the white components of the melted butter. They are organic components and burn at… Read more →
Two days left until Christmas, the clock is ticking down! Besides the presents, Christmas cards and the closing of business over the festive week, I need to plan for food. It is very difficult to gauge, during previous Christmas’s we cooked far too much and struggled to finish it all. I now prefer to spend 2 days before Christmas preparing… Read more →
Ile flottante recipe can be challenging. It means floating island and consists in a foaming meringue floating in a crème anglaise (custard) sprinkled with caramel and pralines. If you want to make it at home, here are step by step instructions, easy to follow and with a guaranteed success. Calories per serving 403; Time to prepare 1.5 hour; Medium … Read more →
Meaning the floating island dessert, it is a foaming meringue floating in a crème anglaise (custard) and sprinkled with caramel and pralines. All photos by Paul Oatway Ile Flottante is one of my favourite French desserts, the first French dessert I discovered in Paris. I decided to master this recipe when my son Francesco told me he had it for… Read more →
The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd, so here is the Cassoulet recipe Cooking a Traditional Cassoulet is a long process, and with so many versions it has not been easy. I tried to simplify… Read more →
Spring has arrived! Even if the winter has been very mild here on the French Riviera, the warmth and colours of the month of April are always welcome. It is school break and to make the most of the long sunny days, many head to the beaches. ….but April weather cannot be trusted! Unfortunately many restaurants that populate the beaches… Read more →