Tag Archives: cooking courses

Why men are great cookery students

I don’t know why, when we think about cookery courses, it’s often a woman that comes to mind.

I can honestly say that of the numerous men I’ve been so happy to have in our French culinary holidays, they’re some of the best cooks!


They tend to have a little different attitude in the kitchen, more inquisitive and adventurous (they dare to challenge my traditional methods!) and we enjoy trying different ways of doing things, sometimes with great results.
This for me, is what makes cooking so fun and what it is all about.
So once you’ve got some sound cooking basics, creativity and invention are
the key to having a good time in the kitchen.


Roasted-Marinated Bell Peppers

Roasted-Marinated Red Bell Peppers

Roasted-Marinated Red Bell Peppers


Red bell peppers


(I use Fleur de Sel but regular salt is fine)

Garlic cloves

Olive oil


  1. Heat the oven broiler to 400F and arrange a rack in the upper third of the oven.
  2. Put a sheet of foil in the bottom as the liquid from the peppers will drop down.
  3. When oven is hot place the peppers directly on the rack and roast, turning once so they blacken a bit on both sides, about 15-20 minutes.
  4. Remove from oven, place in a plastic bag and let cool for about 20 minutes.
  5. Peel the skins off and slice open to get out all the seeds, liquid and cut out the membranes.
  6. Then cut in strips lengthwise about 1/3 “ wide.
  7. Place strips neatly in a rectangular or square shaped container layer by layer.
  8. Sprinkle each layer with salt, garlic and cover with olive oil.
  9. Refrigerate.
  10. I suggest you prepare a day or more in advance and you can keep this well refrigerated for at least a week.

Crémet d’Angers

Crémet d'Angers

Crémet d'Angers


300 grams of fromage blanc

The closest thing would be farmer’s cheese or cottage cheese

75 grams of white sugar

20 centiliters of whipping cream

2 egg whites (use the yolks for mayonnaise!)


  1. Drain cheese for 24 hours (Draining containers: 1 per person or 1 big one)
  2. Prepare small containers that have draining baskets inside, lining them with gauze
  3. Beat the cheese with sugar until smooth
  4. Whip the cream until well whipped
  5. Beat egg whites until they hold a soft peak
  6. Blend the 3 ingredients very gently and fill containers as full as possible
  7. Let drain for another 24 hours in refrigerator
  8. When ready to serve, take draining basket out of container and carefully turn over onto plate, peeling the gauze off carefully
  9. Serve with a Rasberry Coulis