Mastering the art of French cooking one dish at a time
Having been given a shiny new set of knives for my birthday last week, I was eager to put them to good use. My collection thus far has come together almost by accident, acquiring the odd one here and there with each new flat share. I can’t remember how most of them ended up inContinue reading “Practice makes parfait”
Is there anything more French than a pile of paper-thin crêpes ready to be slathered in Nutella, squeezed with lemon, or stuffed with cheese then rolled up tightly like a Turkish rug? While the humble crêpe is easy to make from three store cupboard staples – flour, eggs and milk – a sweet version ofContinue reading “Holy crêpe”
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