Easy chocolate soufflé

I love soufflé!  It is delicious, barely qualifies as calories (it is obviously mostly just air!) and feels wickedly indulgent.  It is also dead easy to make.  I know, I know.  I can hear you already disagreeing and sounding dubious, but I challenge each and every one of you to give it a go.

What have I been up to?

So, here we are at Stage 10 and I have only brought you one recipe! What have I been doing? Well, I have been learning to make cheese!  I have embraced my inner fromagère to take some time out and learn to make brie cheese, fresh ricotta and goats cheese.  While they were all interesting, and…

Saddle Up with Musette for the Tour de France 2017…

Okay, so I think those of you following this blog may have noticed that I have struggled a little in recent years to complete the challenge of cooking along with the 21 days of the world’s premier cycling road race. As some background for you, I started this blog a few years ago now in…

And we are back …

Welcome to the 2016 Edition of Musette du Jour! Yes, once again I am cooking alongside the Tour de France however this time for something different, I am cooking in spirit of Mireille Guiliano, author of French Women Don’t Get Fat. FWDGF hit our shelves in 2005 and presented us with an inspiring view on…

Kouign Amann

Okay, so I am running a bit behind this race – I’ve been dropped by the peloton but as we head into the mountains perhaps I’ll be able to make up some ground … maybe. Anyway, tonight I am back tracking to Stage 8 in Renne with a traditional treat from the bakers of Brittany,…

Fondant aux Pommes Vanilées (Melting Apple Custard)

Tonight, we are showcasing the best of Normandy with an authentic French dessert made from Apples, Calvados, butter, cream and eggs.  It is an absolutely delicious dessert that reminds me how the French enjoy a little of everything with an easy notion of restraint.  This is a fabulous dessert, easy to make, delicious to eat,…

Le gateaux battu Picardie

Still in catchup mode – tonight we are baking from the recipe book of Picardy.  Le gateaux battu Picardie (or ‘beat cake’) is a specialty of the Somme area of France, and more specifically, Abbeville. It is basically a yeast cake, rich in butter and eggs.  It is traditionally hand beaten and baked in a…

Amiens Macarons – better late than never!

So, yesterday I shared with you a little history about the introduction of this little Italian macaron to France.  This morning, I woke up from dreaming about my macaron dough resting in the fridge, thinking of Amiens for an entirely different reason all together. Amiens holds a special place in my family’s history, as it…

Unofficial rest day…and a bit of history!

So, my lesson of the day is to read your recipes ahead of time – planning is everything.  Today I was to bring you a recipe harking back to the days of Catherine de Medici – the Amiens Macaron. It is said that Catherine de Medici’s cook brought the recipe for these treats with her…