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 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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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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May I introduce Le Farcement, the first savoury Savoyarde recipe that I have made WITHOUT CHEESE! Who knew there was a traditional recipe from this region and no cheese was involved!
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My latest recipe with Reblochon – A leek, bacon, mushroom and Reblochon tart. I’m always looking for ways to cook with Reblochon cheese because I love this versatile cheese – it works in practically any dish. It’s a local cheese in the Haute Savoie and has had the prestigious AOC status since 1958.
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Happy New Year to you all and thank you for following and reading my blog.
Galette des Rois, this is a must try cake if you happen to be in France for Epiphany on 6th January. You’ll find it in all Boulangeries and here’s a recipe if you’d like to make one yourself.
It is said that you can buy anything online these days…well, it would seem so. Last week I ordered a fresh authentic Cassoulet from Castelnaudary! On the opposite side of France to the Haute Savoie. Castelnaudary is THE home of Cassoulet in France…
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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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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 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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