Savoyard Kringle

Savoyard fusion Estonian Kringle

As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion kringle.  The Kringle bread hails from Estonia and a very fine and versatile bread recipe this is.  The ideas for fillings both savoury and sweet are endless and most of the fun is creating your own.…

Goats cheese salad ingredients

Salade de Chèvre Chaud -Warm Goats cheese salad

This wonderful salad is to be found on most menus in France and there are as many variations as there are restaurants serving this salad.  I went on a quest last summer to try as many Salade de chèvre chaud as I could, in order to try and re-create a favourite one. Goats cheese has…

Reblochon en croute

Reblochon en croute

This is a simple recipe and makes a good starter or light lunch.  You could use any soft melting cheese but I am using the number one cheese of the Haute Savoie: Reblochon. Please click on this link to read an earlier post about the history, tradition and making of Reblochon cheese.  Reblochon en Croute…

Raclette cheese

Cheeses of the Haute Savoie – Raclette

The Raclette is found on most menus throughout the Savoyard region of France but this cheese hails from many regions closely connected, Switzerland, the Haute Savoie and Savoie region of France and also has Swiss/German history dating back to 1291 and was know as ‘roasted cheese’ It is a large round semi-firm cow’s cheese in…

Pea soup

Pea Soup

A quest for the perfect pea soup… I have recently seen pea soup on several menus in our region of France, so thought I’d try creating my own for a dinner party on New Years Eve.  I researched several recipes from some of my favourite cooks, Nigella, Delia, Nigel Slater to name a few, I…