When visiting France, we always look forward to our first can of Petit Pois. Only recently, did we realise the one we really liked had lettuce with it. Lettuce? Well, that sowed the seed for this recipe …
Continue reading Pea Soup
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Piers and Lin du Pré bought their new Fleming 55 / 129, Play d'eau, in 2003.She was berthed in Beaucette Marina, Guernsey in the Channel Islands at N49° 30’.197 W002° 30’.350 until she was sold in October 2021. This site charts the thrilling adventures they had in her. You can contact us here. |
This is the most glorious recipe for a food that simply doesn’t last long on the plate. Simple to make, luscious to eat, and very, very moorish. Beware the smash and grab raids…. … Continue reading Stuffed Eggs – delectable and luscious 
This Gazpacho is just perfect for a hot day when ‘cool’ is needed. It’s so refreshing, so ‘clean’. Making it in these quantities means you’ll have a good number of servings. Any left over can be kept in the fridge for use during a heat-wave, or frozen whilst you wait for the next heat-wave … Continue reading Gazpacho to cool those hot, hot days 
What a delicious soup this is. Whether you love or dislike celeriac or even know what it is (!) you will like this soup. Again, the recipe for Play d’eau’s celeriac soup has been developed over the last few years, ensuring it’s kept simple whilst maximising on flavour … Continue reading Celeriac soup 
The clue to this beautiful soup lies in its simplicity and flavour maximising. Although the amount of ginger may sound excessive, I assure … Continue reading Squash and Ginger soup 
This post is to list the ingredients we’ve found to be best of breed and as time allows, we’ll be adding more. Our first ‘salt revelation’ came when we were shown that weight for weight, you have considerably more salt by quantity if you use an unprocessed sea salt rather than a free running, chemically enhanced table salt … Continue reading ‘Best of Breed’ Cooking Ingredients |
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