Oh, my goodness. That may have been my first Flamiche, but it certainly will not be the last. Recipe: Richard Bertinet’s Crust: Page 112. Modifications: Recipe is made with 500g flour. Filling is 300g of Crème Frâiche and 3 eggs – I made a ? quantity. The pancetta was replaced by smoked dry cure bacon …
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From the Sublime to the Sophisticated
One of the few things that I have lamented all these years of not having a Christmas Dinner, has been the absence of my Boxing Day treat – possibly one of my favourite meals of the year when I was younger. Now that I live in Scotland, Boxing Day is notable for its absence but …