Soufflé literally means "puffed up," in French, and is a culinary term for a light, frothy dish, just stiff enough to hold its shape, and which may be savoury or sweet, hot or cold. The basic hot souffle is based on a roux--a cooked mixture of flour and butter--and then … [Read more...] about Royal Soufflé au Fromage (Cheese Soufflé)
Spring
Enjoy Tea and Crumpets at Home
Tea and crumpets are a beloved British tradition that has been enjoyed for centuries. The exact origin of this combination is unclear, but it is believed that both tea and crumpets became popular in the UK during the 19th century. The joy of tea and crumpets lies in their … [Read more...] about Enjoy Tea and Crumpets at Home
Queen Mary’s Chicken Bridge Rolls
These simple, yet elegant chicken bridge rolls, were preferred by Queen Mary, often served at simple suppers. Her preference was a simple mixture of chicken and mayonnaise, stuffed into scooped out bridge rolls. I have added a few more light colored items to add some crunch. … [Read more...] about Queen Mary’s Chicken Bridge Rolls
Glorious Fish En Papillote
Impress your guests by serving En papillote-- a fancy french term which means “in parchment.” The process involves roasting food, more often fish, in parchment paper, along with aromatics, often including white wine and julliened vegetables. The best part is that there are no … [Read more...] about Glorious Fish En Papillote
Apple Dumplings Fit for a King
Apple dumplings were a popular dessert in post WWI Britain. King George V was especially fond of this delicious sweet treat, and would have them at court whenever he could. Apple Dumplings Fit for a King Apple dumplings were a popular dessert in post WWI … [Read more...] about Apple Dumplings Fit for a King
