What you see above is a complete outsider in the world of jams and other fruit preserves. At least in my pantry. I had this crazy…
“Elle à table” is the only food magazine I regularly buy. It is modern, creative, interesting, doesn’t feature only recipes, but also food-related articles and,…
Every year, when jam making season arrives I realise once more I have made too many jars which would better be finished to make space…
In my previous post I explained how I made (quickly and easily) okara (おから) at home. (As a reminder, okara is a very healthy by-product of…
Saying the quince sauce is made of the leftovers is not a very good advertisement for this delicious preparation. It doesn’t change the fact that…
For those who don’t know the quince, it’s a beautiful plump yellow fruit which shape might be described as something between a pear and an…
Remember the vineyard peach? Nectavigne is its young and beautiful cousin. This French cross between the vineyard peach and the nectarine exists on the market only…
I would like to introduce you to the King of the Pippins, the most beautiful and aromatic apple in the world. If you have ever…
If you have two spare hours this weekend and love pears, make some pear sauce! Observing my farmers’ market I presume now is the best…
I never liked jam or anything sweet for breakfast. Therefore, when it comes to preserving, I prefer fruits in their savoury and/or spicy forms…