This recipe is my grand-mother's, Mam. It is a two in one recipe. Once you have put your hands on quinces, you will be able with the same quinces and sugar, to make a batch of Quince jelly or jam and a batch of quince paste under the form of a paste to serve with a cheese platter or under the shape … Read More
Put it in a jar! When I was a little girl, my grand mother had a farm and a veggie patch. When a fruit or a vegetable was in season, the kitchen was booming with action. To live a cosy winter, you need to jar everything...
If you like to cook Thai, one key ingredient is Kaffir lime also called Combava in France and sometimes Makrut or Mauritius Papeda. It's a strange fruit you cannot really eat it as is. Its juice is very bitter. You can use the leaves as you would laurel and for the same lovely Kaffir flavour, its … Read More
In France a large part of the population cannot eat spicy food. It is a cultural thing. In the south though, the "piment d'Espelette" is enhancing the local dishes. It is a pretty mild chilli which is used usually in small quantity. When I met Wendell, I couldn't stand chilli much... it made me … Read More