So French

Posted by on Dec 3, 2014 in cooking | No Comments
So French

When I was in Fredericton (New-Brunswick), I hosted a cooking demonstration, selecting a family recipe. My grandmother who hated wasting food used to treat us with her scrumptious “Pain perdu” (lost or wasted bread). A wonderful way to salvage stale bread.

Soup time

Posted by on Oct 22, 2014 in cooking | No Comments
Soup time

When come the stormy days, there is nothing more comforting than a bowl of soup. In the South of France, the old folks used to add a small glass of red wine in their soup. It was called “faire chabrot”… Let’s do it with whisky!

Peat seasoning

Posted by on Sep 10, 2014 in cooking | No Comments
Peat seasoning

There is a whiff of peat in my kitchen… September announces cool evenings, with peat logs glowing red in the fireplace. Here are a few ideas to better enjoy anCnoc Cutter new release. Fillet of duck on gingerbread and an orange twist Serves six people 6 thin slices of gingerbread (the less sweet possible) 6 […]

Malt-Tea citrus fruit salad

Posted by on Sep 10, 2014 in cooking | No Comments
Malt-Tea citrus fruit salad

Serves 6 A cup of earl grey tea 2 tbsp of anCnoc Cutter 2 gelatin sheets 1 tsp heather honey pepper 1 grapefruit 1 orange 2 tangerines or clementines 1 lime (grated zest and juice) 1 – Soak the gelatin sheets in cold water for 10 min. Make a cup of earl grey tea, add […]

Sweet Canapé

Posted by on Sep 10, 2014 in cooking | No Comments
Sweet Canapé

Coconut milk pana cotta with a salted caramel sauce Serves 6 persons (6 small glasses) For the pana cotta 200 ml double cream 1 vanilla pod (cut and opened) 150 ml coconut milk (preferably the light version) 30 g caster sugar 3 gelatine leaves For the caramel sauce 40 g caster sugar 30 g salted […]

The Four Seasons of Whisky. . . when Winter is on its Way

Posted by on Jul 29, 2014 in cooking | No Comments
The Four Seasons of Whisky. . . when Winter is on its Way

That last part of the Four seasons of whisky is not very. . . seasonal but let’s close the cycle with Winter so as to have a complete picture. It is not surprising to concentrate on sweet flavours. Winter calls for comfort food. There is an air of simplicity and sobriety in winter. Uniformity of […]

The Four Seasons of Whisky: Autumn

Posted by on Jun 21, 2014 in cooking | No Comments
The Four Seasons of Whisky: Autumn

It is a bit early for presenting Autumn dishes but let me carry on with my presentation of seasonal nibbles. After all, we have Summer days with gale force storms or thick mist on Islay. And they call for soups and rich dishes!

The four seasons of whisky: Summer

Posted by on Apr 14, 2014 in cooking | No Comments
The four seasons of whisky: Summer

Fancy illustrating the season in your cooking and your choice of whisky? Let me take you through the four seasons with some easy nibbles, savoury and sweet. Time to think of Summer now.

The four seasons of whisky: Spring

Posted by on Feb 25, 2014 in cooking | No Comments
The four seasons of whisky: Spring

Fancy illustrating the season in your cooking and your choice of whisky? Let me take you through the four seasons with some easy nibbles, savoury and sweet. We will start with spring. Bright acid colours, raw, light and crunchy ingredients convey the sensory identity of spring. We want freshness, simple and straightforward flavours. Exactly what […]

Chocolate and cardamom cream laced with whisky

Posted by on Jan 13, 2014 in cooking | No Comments
Chocolate and cardamom cream laced with whisky

Chocoaholics will happily extend the chocolate orgy they succumbed to during the festive season with this delicious chocolate and cardamom cream. Easy to prepare, it is better when served fresh with crunchy biscuits. Serves 6 225 g dark chocolate (minimum 60% cocoa) 1 tsp instant coffee 6 cardamom pods 4 yolks 50 g caster sugar […]