French food

The French do food really well. They especially do slow food exceptionally well. Take the Boeuf Bourguinon. Slow cooking not only makes your meat so very very tender, it also gives you the opportunity to try tastier (not to mention cheaper) cuts of meat. Yet the most important thing, is it gives you time. You prepare and let it cook, and cook, and cook. Whilst you do something else. Very French.

Is it possible to be a vegetarian or vegan in France? We check it out here at PumpjackPiddlewick

France and vegetarian, let alone vegan, are not really synonymous. This is a culture that embraces all the food groups. Especially a lunch of the day (menu du jour) will include them all. So can you (easily) be a vegetarian in France? Well, I am not going to say itRead More →

A Croque Monsieur is the very French version of a ham and cheese sandwich. So is it better? Let's find out at PumpjackPiddlewick

One of the most popular sandwich combinations in the world is ham and cheese. For good reason, they go deliciously together. It is a sandwich you will find, in some form, in a goodly portion of places around the world. In France, the Croque Monsieur raises the humble ham andRead More →

We are cooking with Pumpkins at PumpjackPiddlewick

Whether it is images for Halloween or the cornucopia concept of harvest, autumn to me can be summed up in one word ~ Pumpkins.  There is something about these roly-poly orange veg that just makes me smile.  (Maybe that is why we are driven to carve toothy faces into them?)Read More →

Harvesting champagne currants at PumpjackPiddlewick

This year we are awash in strawberries and raspberries from our garden. But sandwiched in between along one of our crumbling garden stone walls are two bushes of currants. One is red currants, the other Champagne currants. I had heard of red currants, and of course red currant jelly. ARead More →