This year’s tomatoes
My late brother-in-law Sylvain grew up in a small village on the Plateau de Langres in eastern France. Whenever we … Continue reading This year’s tomatoes
Author: svezza
Cauliflower
Just before we leave for holiday all the cauliflowers on the allotment are ready to eat. So cauliflower cheese 3 … Continue reading Cauliflower
Quince
A friend has a quince tree in her garden and in late October often provides me with a bag of … Continue reading Quince
Broad Beans
The problem with allotment gardening is “gluts”. Too many of the same crop ready to eat at the same time. … Continue reading Broad Beans
More Lamb from Harlesford
Grilled lamb cutlets with mojo verde Continue reading More Lamb from Harlesford
Oxfordshire Cheese Revival -Evenlode
Passing Jericho Cheese in Oxford and noticed a new addition to the Kings Stone Dairy family. Clearly a sibling but … Continue reading Oxfordshire Cheese Revival -Evenlode
Chanquetes – Espuma de Mar Frita
I have never eaten Chanquetes. Nor am I likely to. It has been illegal to fish them since 1988. Chanquetes are … Continue reading Chanquetes – Espuma de Mar Frita
Littleneck Clams from New Zealand
Waitrose sell live clams which they fly in from New Zealand. These Littleneck clams, are also known as the New … Continue reading Littleneck Clams from New Zealand
Atún Encebollado
Atún encebollado is a traditional tuna stew from the Province of Cádiz. It consists of a large amount of sliced … Continue reading Atún Encebollado
Basil
I have never seen Basil (Albahaca) used in Spain except in Italian restaurants. It is sold for its medicinal properties. … Continue reading Basil
Guindillas – the Ibarra Prawn
I am used to eating Guindillas or Piparras pickled so I was surprised to see them served fried. We were … Continue reading Guindillas – the Ibarra Prawn
Courgette Flowers
We have been growing courgettes for 7 years. They are prolific and we hardly keep up with them; they often … Continue reading Courgette Flowers
Pimientos de Padrón
In Conil you can buy green peppers specially for frying. They have thin skin which is essential. The narrow and … Continue reading Pimientos de Padrón
Pulpo
I really like Octopus and I will always order Pulpo a la Gallega (Pulpo a Feira) when my dining companions … Continue reading Pulpo
Bacon from Heaven
Tocino de Cielo is a dessert made from egg yolks and sugar. It translates literally as lard (bacon) from heaven. … Continue reading Bacon from Heaven