a food stylist's blog

Cooking courses and food tours in SW France

Baked cheesecake with Pedro Ximemez and dried fruit compote Pedro Ximenez is a Spanish white grape variety. It is used to make the most intensely flavoured, thick, sweet sherry. It pairs beautifully with chocolate and coffee as well as dried fruits and vanilla. Here it adds a festive flavour to a baked cheesecake. Enjoy with …

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Finally I have gotten around to making crab apple jelly! One of my earliest culinary memories is of my mum stirring a bubbling volcano of sweet juiciness, which miraculously ended up on my toast. I thought jelly went with ice cream (well of course this one could I guess?) but I was just as happy …

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Here in France the strawberry season starts off early with the arrival of a small, slightly oblong little strawberry called gariguette. One might expect a rather sharp, watery, bland little fruit but actually gariguettes are renowned for their sweet and well rather strawberry-like flavour – sadly so many strawberries you buy today, because we demand …

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