There’s a lot of advice on the web about table manners in France, many of them implying there’s a lot of formality. Possibly that’s true, I guess I just don’t move in those circles! My own experience has been much more of informality, particularly for the kids. Now, in Ireland, cooked school dinners don’t exist. For [...] [...]
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I love coming across recipes in blogs, so here is my own contribution to this excellent practice. I first came across cake au jambon (cheesy ham cake) when we were invited for an apéro by Roger Bleron and his wife. M. Bleron is head of the tourist office in Boussac, and also of the Comité Departmentale [...] [...] My final bread related blog (I’ve looked at bread ovens and pumpkin bread in earlier posts). A quick look at flour this time. It’s taken me quite a while, but I’ve finally found out what French flour is all about. Way back when in the UK I used three types – plain, self-raising and bread flour. [...] [...] I have been tripping over the four pumpkins in our kitchen since mid-October! There were a lot more than 4 originally, but our pumpkin consumption seems to have mysteriously slowed down of late. So I’ve found a recipe for pain à la citrouille – French Pumpkin Bread – to get pumpkin back on the menu [...] [...] |
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