by Petra Carter | Jun 9, 2020
Home The Courses Contact Videos Recipes Writings Who am I? FRANÇAIS Recettes en français Homemade Beef Stock (what the French call Fond de Boeuf)Beef and veal bones are hard to come by these days, but essential for a good stock. Ask your butcher to save you some neck...
by Petra Carter | Jun 9, 2020
Home The Courses Contact Videos Recipes Writings Who am I? FRANÇAIS A propos… Les Cours Qui suis-je? Recettes en français French Onion SoupNot a recipe from the South of France, but one that originated around Les Halles (the old food market) in Paris – providing...
by Petra Carter | Jun 9, 2020
Home The Courses Contact Videos Recipes Writings Who am I? FRANÇAIS Recettes en français Bread and Butter Pudding with Roquefort and LeeksYou can change the ingredients to whatever leftovers you have in your fridge: instead of Roquefort try using for feta or all...
by Petra Carter | Jun 8, 2020
Home The Courses Contact Videos Recipes Writings Who am I? FRANÇAIS Recettes en français GazpachoI do not add bread to my Gazpacho recipe, preferring to add croutons when serving. And I often pour it in a jug or bottle and place it in the fridge for a refreshing...
by Petra Carter | Jun 8, 2020
Home The Courses Contact Videos Recipes Writings Who am I? FRANÇAIS A propos… Les Cours Qui suis-je? Recettes en français Pain perdu – irresistable French Toast……should be golden, buttery and crispy on the outside and soft and pillowy in the centre,...
