My love for tartiflette knows no bounds: tender slices of potato, smoky bacon and browned onions melded together by hot melted cheese sets my heart a-flutter (and, if I consumed it as frequently as I wished, would probably also stop my heart). Designed to revive hard-working mountain dwellers in the Haute Savoie, nowadays it’s also the perfect calorie-fest after a hard day’s skiing. It’s hearty, rich, warming and utterly, utterly delicious. The cheese of choice is Reblochon a mildly pungent, nutty cheese from the French Alps which has a melty, soft texture and turns bubbly, golden and crisp around the edges when baked. During three lovely months spent in the Haute Savoie, living in the lake-side town of Annecy, I worked my way through a good number of tartiflettes made with all sorts of cheeses. Whilst they were all great (especially the goat’s cheese ones) the classic recipe is definitely the best. If you should find yourself in the area you can’t go far wrong at Le Freti, cheese shop by day and restaurant by night. Just be sure to book a table in advance. (more…)
Posts Tagged ‘bacon’
Somerset, the county next door (or up North as we say down here in South Devon) is well known for producing excellent cider which is so good it has spawned its own genre of music, Scrumpy and Western, wherein bands sing odes to their favourite drink. Although there are not as many as there once were, apple orchards are a common sight and in a fair few of those you’ll spot pigs merrily roaming under the trees munching up the long grass. Those happy orchard pigs make for super-tasty pork as they fatten up on sweet apples. So it’s no wonder that Somerset is home to many a good recipe combining pork and apples. (more…)
Posted in Baking, Cheese, Dinner, Lunch, Meat, Packed lunch friendly, Vegetables, tagged bacon, cauliflower, cheese, dinner, dukkah, eggs, Lunch, milk, pastry, quiche, tart on May 29, 2012| Leave a Comment »
Horray! It looks as though we’re through the ‘hungry gap’ where the last of the winter vegetables are running low and the first of the spring veggies are not quite ready. If you subscribe to a veggie box or community agriculture scheme the hungry gap can play havoc with your menu plan: unexpected frosts can spoil crops, supplies can run out early and you end up with the occasional unexpected substitution. Last week was one such occasion when I had made planned to make pumpkin falafels and ended up with a cauliflower. Granted, it was a lovely cauli but I struggled to come up with an interesting idea for dinner that went beyond the standard cheese pairing. (more…)
Posted in Dinner, Lunch, Packed lunch friendly, Snacks, Soup, Vegetables, tagged bacon, chowder, dinner, hearty, Lunch, milk, packed lunch, Peppers, Soup, spicy, sweetcorn on January 31, 2012| Leave a Comment »
I’m calling time on this miserable, chilly month with some sunshine in a bowl. January has seen me trying out various ways of transporting my soup to work without it leaking all over the inside of my handbag; my thermos has given up the ghost after one to many bumps. I’m quite pleased with my bargain (£3.49!) bento-type box, it doesn’t keep food hot very long but can go straight in the microwave, no decanting required. Unfortunately it’s quite bulky and won’t fit in my bag like the thermos did and, since it’s white, everyone thinks I’m toting around a loo roll. I’m tempted by one of the uber-cute Fuel flasks, complete with dry section for crackers or crûtons, but the price is rather high and they look a tad small. Does anyone out there in the blogosphere have any recommendations?
Posted in Cheese, Fruit, Low effort, Lunch, Meat, Salad, Side, Vegetables, tagged bacon, beetroot, canapes, devils on horseback, goat's cheese, honey, Lunch, mustard, prunes, radish, salad on January 15, 2012| Leave a Comment »
Devils on horseback, the posh name for prunes wrapped in bacon, are to my mind one of the best canapés ever invented. If someone puts a plateful in front of me I won’t stop eating until they’re gone, I practically inhale the suckers. When I make them I always try to have a few spare, you know – chef’s perks. (Oh, you mean that’s not an excuse to make more to keep you going until dinner’s ready?) There’s something about the salty/sweet/smokey combo that makes them very hard to share. Yum.