How to clarify butter

Clarified butter, also called ghee, is made when the milk fat is rendered from butter to separate the milk solids and water from the butterfat. Melting the butter allows the components to separate by density.  The resulting clear, golden coloured liquid fat called ghee, has a high smoking point, making it an excellent cooking medium. [...]

By |2021-09-14T16:58:43+10:00September 14th, 2021|Clarified butter, Clarified butter, Clarified butter, Cook Real Food, Ghee, Ghee, Ghee|Comments Off on How to clarify butter

Pain d’épices – Burgundian Honey Spiced Bread

Pain d’épices is a Burgundian classic; it is a lovely unusual ‘bread’ or ‘cake’ made with rye flour, spices and honey, without yeast, using baking powder and bicarbonate soda instead. It tastes something like gingerbread, although ginger is not one of the spices I use. In France, it is sold in loaves, sometimes, in [...]

Blue cheese and walnut ‘terrine’

For this rich terrine, use a sharp blue cheese like Bleu d’Auvergne, Roquefort or Shadows of Blue.  Serve it as a cheese course with my walnut and onion bread,or with a pear, rocket and salad. Ingredients: 250g blue cheese 125g butter 1 tbsp brandy or cognac 65ml cream or ¼ cup [...]

By |2021-08-29T17:05:00+10:00August 26th, 2021|Blue cheese and walnut terrine, Cheese, Cook Real Food, Food, France, French Odyssey cooking class, Low Carb, Recipes, Walnuts, Walnuts|Comments Off on Blue cheese and walnut ‘terrine’

Walnut and onion bread

This is a versatile bread served either fresh or toasted and is a wonderful accompaniment to cheese and wine.  I always serve it with the ‘Blue cheese and walnut terrine’, which you will find in the website recipe collection as well. Bread is not time-consuming to make, but it does require a little forward [...]

By |2021-10-19T15:29:05+11:00August 26th, 2021|Breads, Food, French Odyssey cooking class, Recipes, Walnut and Onion Bread, Walnuts, Walnuts|Comments Off on Walnut and onion bread

Smoked trout frittata with avocado

Frittatas are my go-to lunch when I want a simple quick lunch or dinner and I am longing for some eggs!  There are a few other suitable ingredients in the refrigerator, such as cream and a variety of cheeses, a tomato or 2, some spring onions, a zucchini, chili, bacon and lemons. Last Sunday, [...]

By |2021-08-10T15:44:34+10:00August 10th, 2021|Eggs, Frittata, Frittata, Recipes, Smoked trout, Smoked trout|Comments Off on Smoked trout frittata with avocado

A simple classic Moules Marinière

For the classic, simple Bretagne ‘Moules Marinière’, the mussels are cooked with white wine and water; I am sure those Bretagne sailors’ wives would have used water only. These days various cooks use cider, beer or even red wine.  Add a bouquet garni of bay leaf, parsley, celery stalk, thyme and peppercorns, plus a [...]

By |2021-07-21T18:18:05+10:00July 21st, 2021|Brittany, Cook Real Food, French food, French Odyssey cooking class, French Regional Cooking, Moules mariniere, mussels, Mussels, Mussels - Moules mariniere, Recipes|Comments Off on A simple classic Moules Marinière

Moules Marinière – the French bistro classic

Moules Marinière is one of the best-known classic French mussel dishes. The recipe hails from the wives of French sailors living along the northwest coast of Brittany, where most of France’s mussel catch is harvested. It is a typical French provincial bistro dish, in that these Bretagne sailors’ wives could afford to make a [...]

By |2021-07-21T17:48:54+10:00July 21st, 2021|Cook Real Food, French Odyssey cooking class, Low Carb, M.F.K.Fisher, Moules mariniere, Mussels, mussels, Mussels - Moules mariniere, Recipes, Uncategorized|Comments Off on Moules Marinière – the French bistro classic

Mussels – Cleaning, Preparation and Cooking

Some mussels you buy are cultivated in protected areas of the sea bed, or grown on poles, fixed in clean saltwater. Others, because of their habitat, are often sandy and need to be scrubbed; mussels also ingest sand and grit as they feed. Buy good quality, local mussels and they are well cleaned and very [...]

By |2021-07-20T16:06:13+10:00July 20th, 2021|Brittany, Cook Real Food, French Cooking Classes, French food, French Regional Cooking, Moules mariniere, mussels, Mussels - Moules mariniere, Recipes, Seafood, Seafood|Comments Off on Mussels – Cleaning, Preparation and Cooking

My favourite Cook Real Food Low Carb Healthy Fat reference books

In preparation for the Cook Real Food Cooking Classes, some clients ask for a few recommended books on the Low Carb Healthy Fat lifestyle, so I compiled list of a few of my favourites. Once you have decided this way of eating is what you want, and is good for you, it becomes your way [...]

By |2021-06-10T14:37:17+10:00June 10th, 2021|Books and reading, Cook Real Food, Cooking classes, Low Carb|Comments Off on My favourite Cook Real Food Low Carb Healthy Fat reference books

Chicken Cacciatore – hunter’s wife’s braised chicken

Whether you are cooking the Italian Chicken Cacciatore or the French Chicken Chasseur, it is the same slowly braised sauce and luscious tender chicken with the vegetables that make this a great nutri-dense, LCHF dish. Regional variations of Chicken Cacciatore or hunter’s wife’s chicken are made throughout Italy, and while most are cooked with [...]

By |2021-06-09T16:43:11+10:00June 9th, 2021|Basil pesto, Chicken, Chicken Cacciatore, Chicken Chasseur, Cook Real Food, French food, Healthy Family Meals, Italian Food, Italian Food, Low Carb, Mushroom, Recipes, Slow cooked winter dishes|Comments Off on Chicken Cacciatore – hunter’s wife’s braised chicken
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