Katherine’s Blog

Shop.Cook.Eat is here!!!!

Posted by on Oct 31, 2014 in Blog, Katherine's Diary | 0 comments

Shop.Cook.Eat is here!!!!

Shop.Cook.Eat has finally arrived and I am thrilled to share it with you all on my website Not only do I now cook in various countries, and teach in my own Cookery School in the heart of Burgundy, I am now the proud author of my first cookery book that shares my passion for fresh, fragrant food with you the reader and fellow foodie. It takes you on a journey into how I became the Chef I am. Together we visit the markets, meet local producers, select the best ingredients and creating fresh fabulous food together. So don’t forget to go and buy YOUR copy from selected independent bookstores and from amazon.com Discover more about Shop.Cook.Eat. on my NEW page...

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I recommend trying to start a Sour Dough ‘mere’

Posted by on Sep 25, 2014 in Blog, Katherine's Diary | 0 comments

I recommend trying to start a Sour Dough ‘mere’

I couldn’t believe it when my 1st attempt at trying to create a sour dough ‘mere’ actually worked! Having read SO many different recipes, methods and opinions I was dreading the entire process, it all sounded so confusing. It has been on my list of things to do for ever and with some culinary adventures happening at my Cookery School in Burgundy this September it was essential that I master the art before my students arrive. One of our workshops this year is spending the day with an Organic baker creating traditional breads using ‘levain’ – (sour dough) and baking in a wood burning bread oven. Once I read through my notes and was more confused then ever I finally threw the flour in the bowl and added the clean pure (no mineral) water and stirred, covered then left in my pantry for two days without even looking at it! Two days passed and I finally peaked in and yes, there was definately a change, small bubbles, a faint odour of yeast and there was absolutely more in the bowl than before – could it be that it was working? Second step – I followed the most favoured instructions, divided and fed the dough, covered and left for another 24 hrs, more bubbles appeared, it was growing! Repeated for several days and on the 5 nothing! not a thing, flat as a pancake! Why, who knows? Disheartened and as flat as the dough I took my students to Alexandre’s for a master baking lesson, where we rustled up some pretty awesome breads, pizza’s and brioche. It was a fabulous day and all of us were very proud of our achievements. I left with a gift from Alexandre – a ‘souche’ from his 4 year old sour dough! That was very kind of him, although I am not accustomed to total failure in the kitchen so was still feeling bruised about not creating my own.     However, on walking into the kitchen on our return I was met by a froth of activity from the discarded bowl of sour dough tossed in disgust into the sink before leaving that morning. It was ALIVE! Amazed and stunned I was as happy as if I’d been handed a lost kitten.             I am now obsesed with feeding it regularly, coaxing it into a volumous mass and am perfecting my sough dough breadmaking skills! Sadly, I am definately worse than when I was feeding my babies, I’m up every 6 hours feeding it, letting it rest, feeding again, dividing, making bread, feeding again. Total madddness, it’s now like having a magic porridge pot on the go permanently.       So beware, budding sour dough bakers, unless there is an AA equivalent for SD Addicts, try and keep it real, or it will take over your life, kitchen table and...

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…..as I was saying….before internet disappeared ;;;;;

Posted by on Jul 23, 2014 in Blog, Katherine's Diary, Uncategorized | 0 comments

…..as I was saying….before internet disappeared ;;;;;

It started on a cloudy day at the beginning of June. After months of discussion with the onform sculpture team the day had finally arrived when we needed to set up the popup café for the duration of the exhibition. Here is how it began …… I arrived with me refridgerated van, an eclectic collection of colured bottles, china, jam jars, recipes and an army of friends to transform the original Potting Shed into a pop up Café for 4 weeks only! The truth of the matter is, nestling in the Windrush valley, surrounded by sheep, boutiful potager and magnificent sculptures it wasn’t going to be that hard a job! The setting was idyllic it was just a matter of staging the café as if it had always been there. The summer house windows, minus the glass, were perfectly framed with a carpet of ivy creating a sleeping beauty chateau style look whilst the symmetry of the Potting Shed lended itself to be dressed with clay pots, summer bunting and upcycled jars transformed into candle holders The inside, cool and shaded, was ideal for presenting summer lunches and mountains of scrumptious cakes. As it turned out it provided a welcome break from the hot sun through out the month we were open. Here are a few before pictures …..      ...

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Countdown to the opening of ‘The Potting Shed’

Posted by on Jun 5, 2014 in Blog, Katherine's Diary | 0 comments

Countdown to the opening of ‘The Potting Shed’

Some of you will have noticed I’ve been a little quiet recently! Well, there are several reasons for that, and here is one of them I’ll share with you all. I’m opening a pop up Cafe during the Onform Sculpture Exhibition at Asthall Manor, just near Burford on the road to Cheltenham. Check out their website for events and The Potting Shed updates. It’s the most spectacular setting for the phenomenal sculptures created by many talented artist from around the globe. Held once every 2 years it has been a privilege to be involved since it’s conception over 10 years ago. With 800 guests expected for the private view this Saturday I’m geared up and ready to go with over 100kg of strawberries and cream, buttermilk scones, clotted cream and homemade raspberry jam, scrumptious quail eggs with spiced aromatic salt and glasses of the classic, Vodka Pimm’s with borage and fiery ginger beer. Only this time I will be staying just a little bit longer! Across the road from the Manor is the walled ‘potager’ were the delightful head veggie gardener Julie takes meticulous care of the diverse vegetables and fruit. It’s been tricky trying to design a menu when you don’t quite know what’s going to be ready. But, after Tuesday’s walk around my mind was buzzing with ideas and exciting recipes. On Monday the Potting Shed was just that but by Tuesday with a huge effort from the Asthall team and a massive thank you to Jack, totally ‘Jack of all trades’ we have a Cafe! Pictures to follow, but for now, back to the Elderflower and Rhubarb confiture. We are open to the public on Sunday June 8 from 11 to 6. Then from Wednesdays to Sundays 11 to 6 until Sunday July...

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Katherine Frelon’s Tip of the Week: Grow Your Own Herbs

Posted by on May 26, 2014 in Blog, Katherine Frelon's Tips | 0 comments

Katherine Frelon’s Tip of the Week: Grow Your Own Herbs

By Katherine Frelon Incorporating fresh herbs is a must for anyone who is serious about cooking, or simply wishes to make incredibly flavourful meals. What better way to access fresh herbs than to plant your own mini herb garden. Consider growing your own herbs whenever possible or find a good supplier, often the stores don’t sell enough. Herb gardens are very low maintenance and could even become a fun project for the children to participate in as well. They will be sure to love watching their herbs grow. What a lovely way to get the whole family involved in meal preparation. There’s a unique sense of pride as you sprinkle herbs fresh from your own garden on your favorite dishes! You can also make pie crusts blended with herbs are another inspired idea.     — *Image courtesy of Michaelaw at...

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Katherine Frelon’s Tip of the Week: Economical Meat Options

Posted by on May 5, 2014 in Blog, Katherine Frelon's Tips | 0 comments

Katherine Frelon’s Tip of the Week: Economical Meat Options

By Katherine Frelon If you are like most people and have a limited budget but still want to incorporate quality meats in your regular meal routine, you may find it more practical to purchase your meat in bulk. Provided of course that you have the available freezer space, this is a great way to be cost effective and have loads of meat available at the ready. If you can source and have the space, it’s more economical to buy a half pig, whole lamb and quarter of a cow. It might seem crazy, but then you always have meats available. This way you are always ready to make pates, sausages and a good Sunday roast! You can speak with your local butcher for more information on the options available in your area. There are also countless recipes available to ensure variety in your meals. With all this meat at your disposable, you’ll want to be certain to have properly sharpened knives. If you don’t necessarily have quite enough freezer space available to accommodate such large quantities of meat, perhaps you can consider diving up the meat and the cost with a friend or...

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Katherine Frelon’s Tip of the Week: Flavourful Soup

Posted by on Apr 28, 2014 in Blog, Katherine Frelon's Tips | 0 comments

Katherine Frelon’s Tip of the Week: Flavourful Soup

By Katherine Frelon The thought of soup always brings warm memories to mind. Sometimes it may be sitting by a warm fire watching the snow fall on the ground, enjoying a warm bowl. Or perhaps soothing a sick child with a bowl of homemade chicken noodle soup. I’m not certain whether it’s the pleasant memories associated with soup or the versatility and flavour that come from preparing a favorite recipe of soup that I love best. A nice way to make your tried and true soup recipe even more enjoyable is to toss all of the ingredients in a little olive oil and aromatic herbs. This not only enhances the flavour but it also reduces the need for salt. Pairing some nice homemade herb bread with soup always seems to be the perfect combination. You can also try adding a few dabs of honey to make delicious homemade honey...

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Katherine Frelon’s Tip of the Week: Freezing Pastry Crust

Posted by on Apr 21, 2014 in Blog, Katherine Frelon's Tips | 0 comments

Katherine Frelon’s Tip of the Week: Freezing Pastry Crust

By Katherine Frelon Quiches are one of my favorite dishes to whip and serve for a nice brunch or luncheon. They are relatively easy to make, family friendly  and always a hit. With numerous recipes and various takes on a quiche, it is one entree that never gets boring. You can even plan an entire menu featuring quiche as a main course. You can make the process of assembling the perfect quiche even easier by making up batches of pastry crust in advance to have on hand for a later date. Throw your pasty crusts in the freezer and take out as needed. This saves a lot of time and energy in the future. Adding herbs to pie crust prior to freezing adds another dimension. You’ll be so glad you did this the next time company drops by unannounced and you’ll be able to whip up a quiche and show off your fabulous host or hostess...

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Katherine Frelon’s Tip of the Week: Baking Great Cakes

Posted by on Apr 14, 2014 in Blog, Katherine Frelon's Tips | 0 comments

Katherine Frelon’s Tip of the Week: Baking Great Cakes

By Katherine Frelon I absolutely love to bake cakes. Honestly, who doesn’t love the satisfaction of baking a homemade cake?  There are an endless array of options when it comes to your options. You could literally bake a different cake for each day of the year. You can always stick to a recipe you really like to bake and just swap the ingredients around. Here is an idea for 4 different takes using the standard 250g soft butter, 250g sugar, 280g cake flour with 1 tsp extra baking powder and 5 really free range eggs. For Lemon Drizzle cake – add the zest of 3 lemons  to basic cake recipe then heat up the juice with 3 soup spoons of sugar and pour over cooked cake – leave in tin and stab with a knife before drizzling. You may also want to try this tip for the perfect ratio of lemon drizzle. Yum! For Coffee and Walnut – dilute 3 tsp coffee granules in 2tsp boiling water – cool slightly, stir into mix and throw in a hand full of chopped walnuts. Flavour your frosting with the same dose. Chocolate cake –  replace 2 tablespoons of flour with unsweetened coco powder. Melt a small block of dark chocolate and add to frosting Orange and Almond cake –  add the zest of 2 oranges to the mix then replace 2 tablespoons of flour with ground almonds and 1tsp almond essence. Melt powdered sugar with the orange juice and pour over cake when cooked, decorate with toasted almond slices. I have a suspicion you may have a difficult time selecting your favorite after you’ve tried all 4...

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Katherine Frelon’s Tip of the Week: Family Friendly Salmon

Posted by on Apr 7, 2014 in Blog, Katherine Frelon's Tips | 0 comments

Katherine Frelon’s Tip of the Week: Family Friendly Salmon

By Katherine Frelon Encouraging your children to make healthy choices in life isn’t always easy, particularly with all the unhealthy options available at the ready. Make it a priority to make a nutritious weekly meal plan. When you set a positive example by preparing nutrient-rich suppers, you help to build a lifetime of healthy habits. Salmon is an incredibly nutrient rich food that can be very family friendly when prepared correctly. As always, be sure to purchase fresh fish. For the kids supper, simply turn the oven on full.  Place a quarter of a salmon fillet on top of some sliced zucchini/courgettes, cherry tomatoes and some tarragon. Drizzle with a little olive oil and crack some pepper on top. Wrap into a parcel and blast in the oven for ten minutes. Take out and leave in the parcel to cook in the steam. Voila! Supper is done. It really is that easy. Gather  the children around the table and watch the salmon disappear! — *Image courtesy of Lockstockb at...

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