Feuilletés simply means puff paste in French. The English are the first to claim they grow the best asparagus so it is not surprising that it pops up on English menus, particularly in May and June when it is fresh off the fields. Once called ‘sparrow-grass’, but now … [Read more...] about Downton’s Appetising Asparagus Feuilletés
Downton Abbey Food
Quick and Dreamy Creamy Garlic Salmon
I always have an abudance of wild salmon in my freezer thanks to our annual family fishing trip on the west coast close to Alaska. This means finding new ways to prepare which is quick and still keto friendly. This is quick, easy and a crowd pleaser for young and old. … [Read more...] about Quick and Dreamy Creamy Garlic Salmon
Titanic Stuffed Marrow Farci
Think of marrow as grown-up Zucchini. Native to England, marrows are bland green, oval summer squash that can grow to the size of a watermelon. Zucchini and courgette are the same thing - zucchini Italian name and courgette French. Both mean baby marrow. You can also use … [Read more...] about Titanic Stuffed Marrow Farci
Gorgeous Garden Cake
Garden cake historically was a thrifty way to use vegetables in creative ways in times of food shortage. My version is lower in fat and sugar. Actually, not a bad way to get your kids to eat their veggies and is a lovely cake to offer at your next garden party. Gorgeous … [Read more...] about Gorgeous Garden Cake
Bountiful Peas In Classic Béchamel Sauce
When it comes to cooking peas Chef Auguste Escoffier said it best: "Whatever the treatment to which peas are to be subjected, always take them very green and freshly gathered, and shell them only at the last minute. Peas are one of the vegetables most pone to lose their quality … [Read more...] about Bountiful Peas In Classic Béchamel Sauce
