Quiche

A recipe that was asked for almost every week this season on the boat was that of the humble quiche. A lunch staple on the Rosa & regularly the most popular dish, quiches have been given a poor image ┬áby bland cold buffet quiches in soggy pastry. The pastry is as important as the filling…

Tonights cheese platter

Three great cheeses from Midi Pyrenees & Limousin on tonights cheese platter. Firstly we’ve have Figou fermier from the bottom of the Limousin, made from goats milk it is a creamy cheese with fig confiture in the centre. It is a fresh cheese with a mild goaty flavour. Served with fresh figs. Secondly we have…