Apple & Pear Pain Perdu
The first slices cut from a Brioche or Panettone are always the best, but this recipe rescues those final slices: the ones that need a big cup of coffee to wash them down! ‘Pain perdu’ means ‘lost bread’ in French… Read More
The first slices cut from a Brioche or Panettone are always the best, but this recipe rescues those final slices: the ones that need a big cup of coffee to wash them down! ‘Pain perdu’ means ‘lost bread’ in French… Read More
I’ve just finished teaching at Strictly Catalan (strictlycatalan.com) in the Pyrenees. Our latest guests were from Australia and we spent a wonderful week enjoying the foods, wines, culture and traditions of Catalunya. The French Catalans are passionate about their Fougasse. This… Read More