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Tag Archives: croutons
Tapenade
March 10th, 2012 Strictly speaking, this isn’t tapenade because the very word comes from the Provençal for capers and I didn’t have any! However, tapenade is a dish with varying ingredients depending on the village or region and in researching … Continue reading
Posted in Fish, Food, Recipes
Tagged anchovies, black peppercorns, capers, croutons, garlic, mortar & pestle, olive oil, olives, sourdough bread, tapenade, thyme
20 Comments
French Onion Soup
October 6th 2011 French Onion Soup is a classic dish, that’s very simple to make, but requires a great deal of care and attention in order to get it right. It’s believed that onion soup originated in Ancient Rome and … Continue reading
Posted in Food, Meat, Recipes
Tagged beef stock, butter, caramelise, cheese, croutons, French onion soup, olive oil, onions, recipe, roux
9 Comments
Sopa de Ajo
September 22nd 2011 Spain is one of the largest garlic producing nations in the world, so it’s not surprising that the Spanish make a simple, yet hot and very tasty, garlic soup (sopa de ajo). Sopa de Ajo recipe: 1 … Continue reading
Posted in Food, Meat, Recipes, Spanish
Tagged chicken stock, croutons, garlic, Jamón Serrano, olive oil, pimenton, saffron, soup, sourdough bread, Spain
4 Comments
Gazpacho
August 11th 2011 Gazpacho is a cold, raw vegetable soup which originates from Andalusia in Spain. Because of it’s bread, oil and garlic base, there’s a certain amount of speculation on where it came from – most probably it arrived … Continue reading
Coq au Vin
September 30th 2010 Coq au Vin is a traditional, French dish, which supposedly goes back 2000 years or more. The French translates as, cockerel with wine, and generally one would cook this with an old bird, since the long, slow, … Continue reading
Posted in Meat, Recipes
Tagged bacon, bouquet garni, brandy, carrots, celery, chicken, Coq au Vin, croutons, garlic, Keith Floyd, mushrooms, parsley, recipe, shallots, wine
7 Comments
Croutons
September 30th, 2010 Croutons are small pieces of bread, cubed and seasoned, then rebaked in the oven. They make great companions to soup, and salads. Cube some stale bread, oil a baking tray and mix the bread with some chopped … Continue reading
