Baking with Whitworths and Holly Bell

A tin filled with Fruity Tiffin and Tropical Breakfast Bars Whitworths is a British baking institution, their products having lined the pantries of many a baker or home cook since the company’s creation in 1886. The name belongs to the three Whitworth brothers, who were flour millers. In 1953, some decades after founding their mill…

Confit de Canard for Gressingham Duck

I’ve been up to my elbows in duck of late, writing recipes for Gressingham Duck, the big name in store-bought duck in the UK. Apart from breasts and legs, I’ve even barbecued a whole duck, with a little help from Monsieur who is the outdoor chef for our household while I mostly cook within four…

Total-ly Greek – the Yoghurt Cookbook by TOTAL

TOTAL yoghurt is totally, one hundred per cent Greek. Not Greek-style, but authentically Greek, as in Nana Mouskouri Greek, only a bit older. TOTAL was born of a traditional Greek recipe in 1926. It’s so natural that all it contains is milk, cream and live yoghurt cultures. It’s a household name here in the UK and has…

Epic Sherry Truffles

Every year, as Christmas approaches, I make a mound of sherry truffles. They’re lovely to have on hand as a sweet treat for the end of a meal – just one or two will satisfy any sugary craving. Sherry truffles also make a special gift for the grown ups on your pressie list – I…

This Little Piggy Went to Market – in La Rochelle

Doing the daily shop, French-style. These aubergines are shinier than a militia man’s boots. The lobster tank was looking a bit empty. I suspect there’d been a rush on lobster for cooling summer seafood platters. This little piggy went to market, to hang out next to his brothers who are now a pair of delicious dried sausages….

Recipe: Neptune’s Bubbles

Recently, I was chatting with @champagnediet on Twitter and mentioned my recent experimentation with a bottle of bubbly in the kitchen. I’d made a truly scrummy dish of scallops and king prawns in a champagne and cream sauce – plenty for two people as a light evening meal, or a decadent starter if you’re hungry. Anyway, I…

Kitchen Cheats: Pancakes for Shrove Tuesday (or ANY day of the year)

I am a full-time working woman with a full and demanding life. I know perfectly well how to cook pancakes from scratch, be they crêpe, American-style, potato or blini, but I’d rather get the fillings right than muck about with batter after a long day at work. As Shrove Tuesday/Pancake Day/ Mardi Gras falls invariably on a…

I like to MO-GETTE MO-GETTE

All the talk about beans on the London Bloggers network recently made me do some odd things. Well, odd for most people but probably quite normal for me. This includes taking photographs of BEANS in a French supermarket, planning extra beans into our weekly diet (they’re very good for you – slow energy release), checking…

The BeanBlogger’s A to Z Guide to Beans

Recently on the London Bloggers’ Meetup Group website I noticed a competition about BEANS. The prize is a lovely luxury bean bag from Ambient Lounge and all the entrants have to do is write a short (Epicurienne? Short? That’ll  be the hard part…) post about BEANS. This made me think. Hard. I love beans, so I decided to create…

The Super Citrons of Sicily

It’s a bad day in the Epicurienne household if we run out of lemons. Monsieur and I use them for just about everything – squeezed over salads, in sauces for fish and seafood, in lemony vinaigrettes, on spaetzle, on roast potatoes… So imagine my delight on finding gigantic lemons in Italy! The first time I…

Marsala and Hutch

Leaving Trapani proved a little more troublesome than we’d anticipated, mostly because of the downpour that drenched us minutes after leaving the wonderful little Cantina Siciliana, where we’d refuelled in anticipation of an afternoon packed with activity. Just before the deluge began, Monsieur and I had been happily photographing Trapani’s buildings. We dashed between dripping…

Lighten Up by Jill Dupleix

For the true grub-loving gastronome, the most fatal by-product of enjoying our food has to be weight gain. Monsieur and I are no different, loving our food as we do and engaged in a constant battle of taste versus calorific content. It was therefore serendipitous to catch a tweet from Quadrille Books, asking for bloggers…