Entries by sara

COOKDORDOGNE – Stock Making Recipe – Video

Stock making forms the basis of all great sauces and will elevate your cooking to restaurant standard. In this video, Ian takes you through the process of making your own chicken stock. Check out this stock making recipe and start cooking like a pro.    

St Cyprien, Dordogne Market

Situated on the hillside above the beautiful Dordogne River, St Cyprien (4.5km from Le Chevrefeuille) dates back to 620AD – when a clever hermit called St Cyprien took residence in a cave overlooking the valley. As he whiled away his time ogling the remarkable view, he likely imagined the future of this bustling, bright little […]

CookDordogne Tapenade Recipe

Preparation time: 10mins Cooking time: None   Ingredients (serves 4) 250g pitted green olives 100g Freshly ground almonds 40g  capers, rinsed or drained 10 anchovy fillets, rinsed or drained 1 garlic clove, peeled 50 ml olive oil pepper   Put the olives and the ground almonds into a food processor and cut and chop them into a […]

Chestnut velouté (Velouté aux Chataignes)

Preparation time: 10mins Cooking time: 30mins Ingredients (serves 8) A knob of butter 2 onions, chopped 1 garlic clove, finely sliced 2 celery sticks, chopped 1 large potato, diced 400g vac-packed chestnuts 1–1.2 litres vegetable stock 1 bay leaf 150–200ml single cream In a saucepan, melt the butter and fry the onion, garlic and celery […]

Cauliflower Soup with Truffle Oil

Ingredients (serves 8) 1 kg fresh cauliflower 150g unsalted butter 1 onion, peeled and chopped 1 garlic clove, peeled and chopped 1 sprig fresh tyme 1 bay leaf 800 ml milk 800ml chicken stock Salt & pepper 75ml truffle oil Trim, wash and break the cauliflower up into pieces or small florets. In a large, […]

Spring has sprung at Le Chèvrefeuille

As winter shakes of its chilly coat, the meadows, lakes, rivers and trees around Le Chèvrefeuille make way for the fresh, new, delectable, light flavours of spring. Traditionally in the French kitchen, the arrival of spring is marked by a shift from the heavy, rich flavours of winter to lighter, simpler foods, which better suit […]

Autumn has arrived at Le Chevrefeuille – Walnut Banana Bread

Autumn has arrived at Le Chevrefeuille and we are in love with the stunning, earthy, colourful edibles that flourish at this time of year. One of our all-time autumnal favourites is walnuts and – wow! Are they bursting right now! We’ve been using our very own beautiful walnuts – picked from the lovely old walnut […]