Thank you Kate very inspiring because I just always discarded the greens from radishes cauliflower learned something today. This week I was introduced to a new condiment called Dukkah an Arabic spice and nut combination it taste awesome. With Easter I will make a rub with garlic and lots of Dukka for my fresh Leg of Lamb roasted on a bed of aubergine
Lamb and dukka and aubergine sounds perfect! I'll make a curry of the last of the lamb shoulder to eat with chickpea flour flat bread. I love all those flavors!
We love this soup. I think it might have been the first thing I cooked from A Culinary Journey. Whenever we eat it, I think of you and the magic of Camont.
I'm so happy that things are going well with your new adventure! Right now I have 1/2 of a savoy cabbage in my crisper that needs attending to. Since St. Patrick's day is right around the corner I'm thinking about colcannon. I love the radish greens soup. When I was in school in Paris the chef called it "soupe de garbage" , but I prefer your description as a harbinger of spring!
This sounds delicious, will try this later I think as we are off to the local French town for some bits and pieces so will add radishes to my basket if the green leaves look healthy and vibrant.
Thank you Kate very inspiring because I just always discarded the greens from radishes cauliflower learned something today. This week I was introduced to a new condiment called Dukkah an Arabic spice and nut combination it taste awesome. With Easter I will make a rub with garlic and lots of Dukka for my fresh Leg of Lamb roasted on a bed of aubergine
Lamb and dukka and aubergine sounds perfect! I'll make a curry of the last of the lamb shoulder to eat with chickpea flour flat bread. I love all those flavors!
We love this soup. I think it might have been the first thing I cooked from A Culinary Journey. Whenever we eat it, I think of you and the magic of Camont.
It was and is still THE perfect entry-level French soup. On repeat ever Spring!
Delicious & wonderful newsletter! Thank you so much 😊
Thanks ! it's so delicious to share the news.
I'm so happy that things are going well with your new adventure! Right now I have 1/2 of a savoy cabbage in my crisper that needs attending to. Since St. Patrick's day is right around the corner I'm thinking about colcannon. I love the radish greens soup. When I was in school in Paris the chef called it "soupe de garbage" , but I prefer your description as a harbinger of spring!
This sounds delicious, will try this later I think as we are off to the local French town for some bits and pieces so will add radishes to my basket if the green leaves look healthy and vibrant.
So nice to hear from you! (Using this to comment on your short 2025 newsletter, which was such a pleasure to receive.)
I can't stop thinking about making this soup!
It's the best!