Endive and Potato Gratin

The endive is a very popular vegetable in France, in fact it is the 3rd most consumed vegetable in France;
Endives also known as chicory are a versatile vegetable, great cooked in gratins, braised, sautéed and topped with cheese, make good soups, can be used in stir fries and also tasty raw in salads. They make great decorations to a plate and good canapes as their boat shaped leaves can be filled with pâte or used to dip into cheese and dips…

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What to do with leftover Cheese Fondue?

What is leftover cheese fondue I hear you cry! Well one of my lifelong traits is to over cater, which is exactly what I did recently when making a big pot of cheese fondue for a group of friends. I made my Savoyard cheese fondue using my Taste of Savoie recipe (link)

So I had quite a lot of leftover cheese fondue to work through. You can save your cheese fondue in the fridge quite safely for a few days, best in a sealed container. Do make sure it is cold before refrigerating.

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Five more ways with Reblochon

Here are my latest Reblochon recipes from the Taste of Savoie Kitchen.

From fusion tartiflettes, the cauliflower and Diots one is keto-friendly! Swapping out the potatoes for cauliflower makes this a posh cauliflower cheese really! Then I felt the humble turnip needed some press so I used turnip in place of potato, this is a great alternative. the classic Croziflette uses Crozets pasta from The Savoie region. To a Reblochon tart and little Reblochon pillows for Apero time.

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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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Reblochon Chaussons

Reblochon from the Haute Savoie is such a versatile cheese. Chaussons are little pillows that are normally filled with apple, so here is an adaptation, great for apéro time. The word chaussons in French is slippers too. Maybe the association with food is comfort!

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The 12 Days of Christmas Recipes

Merry Christmas from the Haute Savoie.  As Christmas 2020 is probably not going to be quite what we had imagined, maybe you have more time in your kitchen to try out some new recipes! So I thought I’d compile a set of 12 popular recipes, put them together in a post here and publish one a day on my social media on each of the 12 days of Christmas…

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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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Savoury Apero Cake

Set up a video call with friends, glass of wine and snack in hand and enjoy some great chat and precious time with friends. In order to enjoy this new virtual Apero time to the max… here’s a new Apero cake recipe from the Taste of Savoie Kitchen.

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What to do with leftover croissants!

What are leftover croissants you may well ask? and I’m not sure this happens very often – it certainly doesn’t in my kitchen. However I have on the odd occasion frozen croissants ready to make a bread and butter pudding with, so I thought I’d try a savoury version.

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