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Sunday, 10 June 2012. Poached gooseberries and yoghurt ice-cream. Found gooseberries for the first time this season at Chris Rich's stall at Bath Farmer's market. Had some stock syrup (sugar, water, bay, cinnamon, clove, vanilla) kicking around from poaching pears last week, so used this to poach the gooseberries. They were just georgeous! Plump, juicy, fragrant. I love the touch of tartness coupled with the smoothness of the ice-cream. Goes superbly with the gooseberries. Saturday, 31 December 2011.

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chef-d'oeuvre | suzychefdoeuvre.blogspot.com Reviews

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Sunday, 10 June 2012. Poached gooseberries and yoghurt ice-cream. Found gooseberries for the first time this season at Chris Rich's stall at Bath Farmer's market. Had some stock syrup (sugar, water, bay, cinnamon, clove, vanilla) kicking around from poaching pears last week, so used this to poach the gooseberries. They were just georgeous! Plump, juicy, fragrant. I love the touch of tartness coupled with the smoothness of the ice-cream. Goes superbly with the gooseberries. Saturday, 31 December 2011.

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chef-d'oeuvre | suzychefdoeuvre.blogspot.com Reviews

https://suzychefdoeuvre.blogspot.com

Sunday, 10 June 2012. Poached gooseberries and yoghurt ice-cream. Found gooseberries for the first time this season at Chris Rich's stall at Bath Farmer's market. Had some stock syrup (sugar, water, bay, cinnamon, clove, vanilla) kicking around from poaching pears last week, so used this to poach the gooseberries. They were just georgeous! Plump, juicy, fragrant. I love the touch of tartness coupled with the smoothness of the ice-cream. Goes superbly with the gooseberries. Saturday, 31 December 2011.

INTERNAL PAGES

suzychefdoeuvre.blogspot.com

1

chef-d'oeuvre: February 2011

http://suzychefdoeuvre.blogspot.com/2011_02_01_archive.html

Friday, 25 February 2011. I've done them before - but they're so good :) we need more. Rhubarb - in sauternes, vanilla, orange with Honey Ice-cream. We had rhubarb, but not enough for anything like a pie or crumble. I decided to poach it in Sauternes, with some vanilla and orange zest (and sugar). I kept it cooking until the liquid had reduced to a syrup. To go with it I made Honey Ice-cream. I'd seen a recipe in the Roux's Patisserie. There was something 'municipal' feeling about them. Forgive the "pres...

2

chef-d'oeuvre: Christmas

http://suzychefdoeuvre.blogspot.com/2011/12/christmas.html

Saturday, 31 December 2011. Christmas this year was deliberately pared down from last year, but still provided a feast. We had homemade bagels. Topped with scrambled egg and smoked salmon for breakfast. Followed up many hours later by roast goose, aran victory roast potatoes, braised red cabbage, cranberry relish and steamed carrots. Plenty. The goose arrived from our local butcher beautifully presented in a big white box:. Subscribe to: Post Comments (Atom). Orange shortbread christmas biscuits. Simple ...

3

chef-d'oeuvre: April 2011

http://suzychefdoeuvre.blogspot.com/2011_04_01_archive.html

Thursday, 7 April 2011. This is a bread I've been wanting to try for a long time but hadn't had time to schedule in making the ferment (or 'biga') before making the bread, and I wanted to do it using bricks in the oven, to give good lift on such a wet dough. But I had a couple of days where this was going to be possible, and so set off for homebase and bagged some paving bricks (flat on top) for 79p each, and then lined the oven floor with them. So comedy ciabatta. Which tasted great :). After the Blood ...

4

chef-d'oeuvre: Poached gooseberries and yoghurt ice-cream

http://suzychefdoeuvre.blogspot.com/2012/06/poached-gooseberries-and-yoghurt-ice.html

Sunday, 10 June 2012. Poached gooseberries and yoghurt ice-cream. Found gooseberries for the first time this season at Chris Rich's stall at Bath Farmer's market. Had some stock syrup (sugar, water, bay, cinnamon, clove, vanilla) kicking around from poaching pears last week, so used this to poach the gooseberries. They were just georgeous! Plump, juicy, fragrant. I love the touch of tartness coupled with the smoothness of the ice-cream. Goes superbly with the gooseberries. White Heat - Marco Pierre White.

5

chef-d'oeuvre: December 2011

http://suzychefdoeuvre.blogspot.com/2011_12_01_archive.html

Saturday, 31 December 2011. Christmas this year was deliberately pared down from last year, but still provided a feast. We had homemade bagels. Topped with scrambled egg and smoked salmon for breakfast. Followed up many hours later by roast goose, aran victory roast potatoes, braised red cabbage, cranberry relish and steamed carrots. Plenty. The goose arrived from our local butcher beautifully presented in a big white box:. Very simple, but the flavours were just perfect. Jamie at Home. Tried and tested ...

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Sunday, 10 June 2012. Poached gooseberries and yoghurt ice-cream. Found gooseberries for the first time this season at Chris Rich's stall at Bath Farmer's market. Had some stock syrup (sugar, water, bay, cinnamon, clove, vanilla) kicking around from poaching pears last week, so used this to poach the gooseberries. They were just georgeous! Plump, juicy, fragrant. I love the touch of tartness coupled with the smoothness of the ice-cream. Goes superbly with the gooseberries. Saturday, 31 December 2011.

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