So you think you know your Olive Oils?

Deep in the beautiful Umbrian countryside, near Todi in Italy, we discovered a hidden treasure. The wonderful olive farm of Passo della Palomba really is a taste of paradise and certainly a taste of some of the best olive oil that Italy has to offer. This delightful 19th century estate has been expertly and lovingly restored by Alessandro and Claudia Gilotti and their sons. The restoration took 4 years using original materials to retain its former glory. Now at Passo Della Palomba you can enjoy a peaceful holiday in this tranquil location.

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Cauliflower and Diots Tartiflette

A Tartiflette… by any other name…to quote part of a well-known line from Shakespeare’s Romeo and Juliet; what matters is what it is – not what it’s called! Well in this case it is another fusion version of the classic Tartiflette. A cauliflower and Diots Tartiflette! Obviously, the Reblochon Cheese being the star of the Tartiflette must always be included. (In my opinion) However in this particular ‘Tartiflette’ that is all that remains!

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How to make a great Turnip Tartiflette

All you purist Tartiflette eaters, look away now!
I love trying new fusion style recipes with Savoyarde ingredients. The turnip Tartiflette is my latest recipe using Reblochon cheese and swapping around a few ingredients. The humble turnip called a navet in French – it’s le navet so the t is not pronounced. ..

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Cheese Fondue in Summer!

Oh yes a cheese fondue in Summer – It’s a thing!
I recently enjoyed a wonderful cheese filled lunch at Restaurant Des Bergers in Grilly, near Divonne. This fabulous restaurant is attached to the Fromagerie Michelin

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French Fish Names

What’s that fish called in French?
Deciphering a french fish and seafood menu. Do you know your Églefin from your Espadon? This is a question I have been asked many times when going through a french menu trying to identify the fish dish.

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Croziflette with Diots

Yes, you guessed it… La Croziflette is related to La Tartiflette – the common ingredient being Reblochon cheese from the Haute Savoie. I’ve mixed things up a bit and used Crozet pasta and Diots sausages both from the Savoie region.

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French meat cuts

French meat cuts are somewhat different from their English counterparts but I think I’ve worked them out now, so I thought I’d share my findings. One of the things I love about living in France is that the Boucherie is very much a thriving business in most high streets in towns and villages.

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Baking with Cheese My top 5 recipes

It would be hard to live in the Haute Savoie in France and not love cheese. Luckily I’m a lover of cheese and baking! I’ve put together some of my favourite recipes from Taste of Savoie using cheeses from this region.

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Muffins with Beaufort, Walnuts and Apple

Everyone has their favourite flavour muffin, don’t they?… I normally associate muffins with sweet flavours and enjoy mine with a

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Canelés with Chorizo and Beaufort Cheese

Canelés traditionally come from the Bordeaux area in France.  I decided on a fusion creation of this French classic – so here is a recipe for a savoury version using Beaufort Cheese in celebration of their 50th Anniversary of achieving the prestigious AOP label.

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