Fondant au chocolat

Fondant au chocolat

Ingredients (serves 4)

  • 200g dark chocolat à patisser (keep 4 squares aside or 4 squares of white chocolate)
  • 2 eggs
  • 30 gr sugar
  • 50 gr butter + 1 tsp
  • 1 tbsp flour + 1 tsp

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Chicken in Lime Marinade

Chicken in Lime Marinade

Ingredients (serves 6)

  • 6 chickens scalops
  • herbs: taragon, parsley, basil, chives
  • 3 limes
  • 2 cups white wine
  • 2 onions
  • 2 carrots
  • 2 tbsp of olive oil
  • Salt and Pepper
  • 2 tbsp or up to 100ml cream

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Camembert or Brie bake

Camembert or Brie bake

Ingredients (serves 6)

  • 250g Camembert or Brie cheese in a wooden box.
  • A few chopped chives or some parsley or thyme leaves.
  • French bread, for dipping.

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Omelette aux truffes (Recipe & photographs by Rachel Baker)

Omelette aux truffes 3The inspiration for this recipe came from a recent visit to Nicolas Monnier’s truffière, in the heart of the Luberon hills. Nicolas teaches the aroma of the truffle needs to be anticipated in order to appreciate its complex flavour. For this reason the butter and eggs are ‘infused’ with the truffle for two days prior to making the omelette. If this sounds extreme, let me reassure you the end result is quite exquisite and well worth the extra effort.

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Mushroom soup

Mushroom soup

Look out for value packs of mushrooms to use. Simply wipe with a damp piece of kitchen paper to remove any bits of earth before frying — there is no need to wash them.

Ingredients (serves 6)

  • 50g butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, peeled and chopped
  • 400g mushrooms, wiped and roughly chopped
  • 600ml vegetable stock
  • Salt and pepper
  • 100ml cream
  • Freshly chopped parsley and finely chopped mushroom, to garnish.

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Cauliflower soup

Cauliflower soup

Ingredients (serves 10)

  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • salt and pepper
  • 1 potato
  • 1l vegetable stock
  • 500ml water
  • 1 head of cauliflower,chopped
  • 1/2 tsp orange zest
  • 1 tbsp orange juice

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Zero Fat Carrot Soup

Zero Fat Carrot Soup

Ingredients (serves 6)

  • 500g carrots
  • 1 onion, sliced
  • 2l water
  • 2 tbsp pressed
  • garlic
  • 1 tbsp curry powder
  • 2 tbsp honey

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Honey-spice bread

Honey-spice bread

Ingredients (9  inch / 23cm) loaf, 12 to 16 slices

  • 240g honey
  • 180ml water
  • 115g buckwheat flour
  • 100g chestnut flour
  • 50g sorghum flour
  • 2 large eggs
  • 1 tsp baking powder (gluten free)
  • 1 tsp baking soda
  • 1 tsp ground anise
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp sea salt

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