Recipe to follow shortly…

Classic Stodge.

Yorkshire Pudding

325ml full cream milk

4 eggs

1/2 teaspoon salt

250g plain flour

12 x 1/2 teaspoon beef dripping or vegetable shortening

Whisk the milk, eggs and salt and leave for 15 minutes.

Whisk in the flour and leave until you need it.

Put 1/2 a teaspoon of dripping in each muffin compartment and heat in at least a 220°C oven for 10-15 minutes.

Remove the pan from the oven and pour in the yorkshire pudding batter – you can fill them to the top.

Cook in a 250°C oven for 15-20 minutes or until they have puffed up and are golden.

Serve immediately.

Stilton Soup

2 large leeks, washed throughly and chopped

4 sticks celery, chopped

30g butter

30g flour

1L chicken stock

100ml dry white wine

250ml full cream milk

200g+ stilton cheese

100ml thickened cream

salt

white pepper

nutmeg

Heat the butter in a large saucepan and add the leeks and celery.

Soften over a low heat until translucent.

Add the flour and stir for a minute.

Add the white wine and stock and bring to the boil, stirring.

Simmer for 30 minutes.

Add the milk, cheese and cream and heat gently until the cheese has melted.

Season with salt, white pepper and nutmeg to taste.

Liquidize if you prefer and serve.

Gratin Dauphinois

1kg desire potatoes, peeled and washed

1.5L cream

Half bunch of thyme

Half head of garlic

Salt

Pepper

Handful parmesan

Slice the potatoes 1/2cm thick.

Place the cream into a saucepan with the thyme and garlic.

Bring to the boil then reduce over a medium heat by a third.

Pass through a sieve and discard the thyme and garlic, then add salt and pepper.

Place the cream back in the saucepan and bring the cream back to the boil.

Add the sliced potatoes and cook over a low heat for 10 minutes, until the potatoes are slightly cooked.

Drain the potatoes through a sieve catching the cream in a bowl.

Layer the potato slices in a 5cm deep baking dish.

Just cover with the reduced cream and put in the oven for 1 1/2 hours. The top should be golden.

Remove from the oven, add the parmesan and put it back in the oven under the grill to brown the cheese.

I want to live in Paris – this city is so alive. There is so much to do and most of the city is really beautiful. Its just an awesome place to be, so much great food to eat and cook with and I like being around well dressed people, not as well dressed as Sweden, but I was still impressed. I love that Paris hasn´t sold out like the cities I visited in Italy for instance - the Parisians own Paris. I really love that they have such respect for food, hardly any supermarket and no 7 elevens. There are great markets in every area and its really hard to eat badly, the average quality of food is quite high. I didn´t encounter any rudeness and I´m pretty sure this is no longer an issue. If I lived in Paris I´d be even more of a snob, I´d want as few wankers there as possible.

This is La Famille, the food was pretty good and the cocktails were fantastic.

Mojito with pear foam.

Gourmanyat

La rue Mouffetard

Berthillon

The raspberry & rose and the salted butter caramel were both great.

Du Pain et des Idees

I walked really far for this tart but it was so worth it. Fuck, the pastry was perfect, Ive never had anything like it. The good thing about Paris is you can kind of get good food, especially baked goods, everywhere but when you have something outstanding like this is very exciting.

Chez Rene

These mushrooms were simple, buttery and garlicy just how I like them.

Au Pied de Cochon

This is a very popular 24 hour eater and its a little tacky and popular with Parisians and tourists. The french onion soup was excellent and I think if you stick to the basics youll be okay. I ordered salmon, bad idea.

Laduree

This is an expensive cake store located on the Champs-Élysées. There is a bar in the back and a huge area where you can dine in the front. The tarts and macaroons were amazing. Ladurée made all those scrumptious cakes for Sofia Coppolas Marie Antoinette.

Pear Tart Tatin

So I went back a second time and got my favourites, the ones with jam and the ones with rose cream.

Lemon and Passionfruit tarts. The only lemon tart I had that didnt taste like eggs.

Expensive hot chocolate at Angelinas.

Expensive broccoli and cheese quiche at Angelinas.

Gorgeous plum tart.

Romain Duris & Joanna Preiss (Dans Paris) – Avant La Haine (zSHARE)

Air – Run (zSHARE)

Phoenix – Love For Granted (zSHARE)

Sufjan Stevens – Free Man In Paris (zSHARE)

Peter Bjorn And John – Paris 2004(zSHARE)

Paul Simon – Gumboots (zSHARE)