The chayote is also called a christophine in French, after its discovery in the Americas by Christopher Columbus in the late 15th century. Here’s a great recipe from a P-O Life reader.
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.
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.
“If I had three words to describe myself they would be ‘passionate about food’. I am a chef, a baker and a Sourdough expert, and over time I have also become an author, a teacher and a food consultant. Seasonal produce is important to me and I like to incorporate this into my work.”
I met the wonderfully knowledgeable and enthusiastic couple who own the Vallespir’s saffron farm (Domain Casanoveas, Maureillas Las Illas) at a Goat Festival in Arles sur Tech. Their passion for farming was completely evident as they explained how they lovingly raise their crocuses. Each stem is hand-picked and carefully dried in an oven to produce wonderful golden saffron which crumbles in your hand and has such rich earthy aromas.
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.
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.
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!
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.