Looking for a Winter tonic? An easy and delicious recipe for rose hip syrup, which contains 20 times more vitamin C than oranges.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Cassoulet – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
As the evening temperatures continue to decrease and the nights grow longer, it’s definitely time for comforting stews which promote a sense of well-being and contentment, especially since this recipe has the colours of the Catalan flag too!
I have been impressed by the difference in the styles and tastes of the vinegars available from the Vallespir vineyards. The latest addition to my collection of single estate vinegars is from Treloar Vineyards, which nestles into the base of Mount Canigou. It is wonderfully sweet yet savoury.
This French tradition of serving a frangipane filled tart known as the ‘galette des rois’ (or the ‘gateau des rois’ in the South of France) on, or around the 6th January, (the first Sunday of each New Year) actually dates back to the 14th century.
First created during the reign of Louis XIV, these candied glazed chestnuts are eaten around Christmas time in France, a fairly costly luxury as true marrons glacés take several days to cook from start to finish.
A dinner party in France is seen very much as an opportunity for friends and family to spend quality time together and can last several hours and sometimes cover six courses or more.
Oysters! Not everybody’s tasse de thé….but this recipe for Huîtres Gratinées au Champagne might just change your mind.
Orange trees, like all citrus, thrive around the Mediterranean and particularly here in the PO.
