Mousse au chocolat and the secret trick …..

Chocolat eMousse (22)

 “Nearly everyone knows and appreciates the old and reliable formula for a chocolate mousse – 4 yolks beaten into 4oz of melted bitter chocolate and the 4 whipped whites folded in” –from Elizabeth David’s French Provincial Cooking Well they do … Continue reading 

Fish names and their alternatives

Fresh Fish Sign_Hastings 2

As a coastal living foodie-gardener-blogger I read many, many recipes and sometimes get thoroughly confused “is that what I know as…..” often pops into my head. And then the tricky question of “I can’t get that fish locally”, let alone thinking … Continue reading