A bowl of beans

The winter season is a good period for hearty bean dishes and European culture counts a number of such traditional recipes. I often go to the south-west of France and have come to know quite a bit about the local ‘cassoulet’ with several towns still fighting over the “real” recipe. Cassoulet, like sauerkraut, was aRead More

Duckling legs with prunes, beans and tomatoes

Duck is widely used in France, especially in the south-west where they also stuff ducks for the liver. Duck meat is often tough and needs long cooking. On the market in Dieppe, I found a farmer who sold ‘canetton’, ducklings. Not the small birds with a soft down, but larger, almost half-size, birds. This meatRead More

Home-made hummus, pita bread with chicken, tomato and spinach

Quite a mouthful and almost a full recipe in the title. The main part is about the hummus. I have long been thinking about using non-meat proteins in meals for a better balance – note, not as an alternative, I am not turning vegetarian – and a recent television programme I saw in the NetherlandsRead More