Tag Archives: Cooking

Caramelised Shallot and Fourme d’Ambert tatin

Here’s a recipe I tried from Patricia Michelson’s book, The Cheese Room – she owns and runs La Fromagerie, a pair of artisan cheesemongers in London. ¬†What attracted me to Caramelised shallots with Fourme d’Ambert on flaky pastry was less … Continue reading

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