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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I’m a big fan of potato and leek soup. I’m also a big fan of cheese in all of its forms. When I first saw the recipe for Potato, Brie and Green Apple Soup I thought it sounded odd bu delicious.

I mentioned this recipe on Facebook yesterday and had a few requests for it. I tweaked it from the original, because I don’t like using things like cooking sprays and condensed milk. If I’m going to die, I’d rather it be from a stick of butter than a tub of plastic margarine. Here’s my version:

1 chopped yellow onion 1 sliced leek (white part only) 4 large Granny Smith apples, cored, peeled and quartered, plus 1 Granny Smith apple, cored and sliced thinly, for garnish 2 cups home-made chicken stock (if you don’t have time to make your own then buy some pre-made. Just please don’t use those horrible cubes) 1 bay leaf 1/2 teaspoon salt A small bunch of fresh thyme (discard any woody stems) ½ cup light cream 2.5 cups of milk 6 small potatoes, peeled and sliced 4 ounces brie cheese, cut into small cubes, rind removed

Add a glug of olive oil to a large soup pot. Add the onion, leek and quartered apples. Sauté over medium heat until softened, 5 to 7 minutes. Add the chicken broth, bay leaf, salt and thyme. Bring to a boil, reduce heat to low and simmer for about 15 minutes. Remove the bay leaf. Turn off heat and set the mixture aside.

While the broth mixture is cooking, combine the cream, milk and potatoes in a separate saucepan. Cook over medium heat until the potatoes are tender, about 20 minutes. Stir frequently. Pour the potato mixture into the soup pot. Stir to mix evenly.

In a blender or food processor, puree the soup in batches until smooth, adding the pieces of brie cheese while pureeing. Return the pureed batch to the soup pot and heat until warmed through. Ladle into individual bowls and garnish with thin slices of apple. Serve immediately.

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