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More book hunting and a challenge
As I said the other day, I went into a few second hand book stores with an aim in mind. The Fifteenth century bookshop was the first one that I went into. Alas they did not have what I was looking...
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Ratatouille
Ratatouille is a Provençale ragoût of vegetables, usually pimentos, onions, tomatoes, and aubergines, stewed very slowly in oil. This dish has the authentic aromatic flavour of Provençal food. (p.131,...
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Feves au Lard
When we left Italy earlier on this year, our vegetable garden was full of fava beans (broad beans). This is one reason why the following recipe stood out as one to be included early on, and also...
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French Country Cooking–Elizabeth David
‘There is always something new to learn about the engrossing subject of French cookery’ – Elizabeth David The first two recipes that I have made have come from Mediterranean Food. Since that is the...
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Piperade
This is apparently the best known of all Basque dishes. It is a mixture of sweet peppers, onions and tomatoes with eggs added at the end. I started off by slicing up the onions and softening them...
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Provencal leeks
In 2010 a glossy cookbook featuring Elizabeth David’s best everyday recipes was published. This book has also come from the library. The recipe that I made last time – pipérade (red peppers, onion and...
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