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Slow Food Recipes

Alison loves to cook and recreating dishes she’s eaten on our travels is one of her favourite ways of reliving our travel memories. Cooking from scratch is also a great way of controlling exactly what we’re eating and where it comes from. We can make sure we’re upholding our slow food philosophies by controlling the ingredients we use.

Latest Articles About Slow Food Recipes

Roast Crispy Whole Duck

Roast Crispy Whole Duck straight from my oven

Up until last night, I wast intimidated by the prospect of roasting a whole duck, but I’m so glad I tried it. It was quite possibly the most delicious thing I’ve eaten in months. I wanted to share the recipe with you and encourage you to give it a try.

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Wild Mushrooms

If there’s one thing I love about autumn in Europe, it’s wild mushroom season. I just can’t get enough of those delicious little fungi. Last night I had my first wild mushrooms of the season. so I decided to try out a new recipe. My Wild Mushrooms in Cream recipe is adapted from one in the latest Jamie Oliver cookbook, Jamie Does. It was so easy and delicious I wanted to share it with you.

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Puy Lentils with fried Halloumi Cheese

Puy lentils, lentille du Puy, (or French green lentils) come from the Le Puy region of south-central France. These small, green, peppery lentils are often called ‘poor man’s caviare’ in France. I hadn’t really eaten lentils, outside of the occasional curry, before moving to Europe. But Puy lentils have since become of favourite.

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Pearl Couscous Salad

My latest addiction in the kitchen is pearl couscous, also known as Israeli couscous.  Pearl couscous is larger than the regular kind and maintains its shape and texture better. It acts much more like pasta and is very versatile.

It’s a bit hard to find but check your international and pasta sections. Here in Brussels, I’ve managed to pick it up at Match and once at AH but it’s pretty hit or miss.

I’ve made a couple of variations of this summer salad and I’m in love.  You can add or switch ingredients as you see fit but here is my starting recipe.

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