Chef Francia
Recetas de Veronica (Page 6)
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Spelt sourdoughIt’s said to be quite difficult to make a good loaf using spelt (épeautre in French) because it has less gluten in it than modern wheat, so it tends… |
Junio de 2014
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1 voto
585 views
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Café de Paris butterThis is a killer condiment which I’m sure will enhance all sorts of things. It was invented in Geneva, presumably at the cheapest generic viagra… |
Mayo de 2014
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1 voto
430 views
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Successful sourdough: how I got thereMy home-made sourdough starter is about to celebrate its first birthday, so it seems a good moment to revive… |
Marzo de 2014
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1 voto
401 views
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Salted caramel sauce (caramel au fleur de sel)Many competent cooks seem to be terrified of making caramel. Why? It’s a doddle. There are only two things that… |
Noviembre de 2013
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1 voto
354 views
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TorrijasI love torrijas — if I see them on a dessert menu in Spain, all the other options immediately become irrelevant. They are basically the same as what… |
Noviembre de 2013
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1 voto
524 views
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Pot-roasted wild boarA neighbour kindly gave me a leg of young wild boar recently. I find the traditional method of cooking boar here (marinating for 2-3 days in robust… |
Junio de 2013
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1 voto
871 views
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English apple pieIt must be over a decade since I last made an apple pie. Since I became French, my default option for apples and pastry is sinfully easy Tarte… |
Enero de 2013
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1 voto
457 views
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Mince pies with frangipane toppingI find mince pies can easily be too heavy on the pastry. So I was pleased to find a recipe for mince pies with… |
Diciembre de 2012
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1 voto
431 views
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Romesco sauceThis is a truly classic Catalan sauce. Pounded nuts, usually almonds, are a strong feature of Catalan cooking, used to thicken sauces, whether… |
Diciembre de 2012
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1 voto
575 views
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Fudgy chocolate browniesThe web is awash with recipes claiming to be “the best brownies ever”. I make no such claim for this recipe; they are extremely good, but tastes… |
Agosto de 2012
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1 voto
318 views
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