THE BLOG

latest news
Welcome to the Chalet Savoie Faire blog. Catch up on the latest news, recipes and things to do in and around the Naves Fontaine area. Meet me, Nikki, my husband Hugh and our two pups, Bailey and Milo.

Pumpkin & cashew nut spread

  Pumpkin & cashew nut spread 500g Butternut pumpkin, skin removed and chopped roughly 1 tbsp olive oil plus 1 extra 1 tsp curry powder 2 cloves garlic, chopped roughly 1 tsp honey 1/2 cup cashew nuts pinch salt & ground black pepper 1/4 cup Greek yoghurt (optional if...

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Beetroot gnocchi with a spinach pesto

Beetroot gnocchi & spinach pesto Serves 6 Ingredients 100g Spinach leaves, stems removed and blanched in boiling water, drained 1 cup basil leaves 40g pine nuts, toasted 2 cloves garlic, crushed Sea salt and cracked black pepper 35g parmesan, finely grated plus extra...

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Phase 6 – The Barn renovations

Things have certainly moved along since my last post at the start of September. Hugh had set himself 5 goals to achieve before we head back to Oz for a well deserved rest next week. Goal 1 - The fire needed to be installed and in working order, because on our return...

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Yoga retreats with Maria

Yoga Retreats with Maria Come and join us at Chalet Savoie Faire, where Maria and I will be hosting the first yoga retreats for 2019. Open your mind, recharge the soul and step into the New Year with a renewed zest for life. Maria is a fully qualified yoga instructor,...

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Rosemary, thyme and Parmesan seeded knots

Rosemary, thyme & Parmesan seeded knots Makes three knots Ingredients 250ml warm water 5g dried yeast 1 tbsp caster sugar 375g plain flour 150g Parmesan cheese, finely grated 1 tsp salt 1/4 cup Rosemary leaves, finely chopped 1/4 Thyme leaves Seed topping 2 tsp salt...

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Carrot & ginger cake

Carrot & ginger cake serves 8 Ingredients 250g SR flour 220g brown sugar 1 tsp freshly grated ginger 200ml sunflower oil 200g carrots, grated 1/2 tsp bi carb soda 1 tsp baking powder 3 eggs, separated 110g walnuts, crushed 1/2 tsp cinnamon  zest and juice of half an...

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Pumpkin pancakes with a butter sage sauce

I love Autumn, the colours, the seasonal foods, the rich smells of the forest floors and pumpkins! In our village, just about everyone grows pumpkins, all shapes, sizes and colours. They sit ripening on window sills, on outdoor furniture and we use them to decorate...

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Phase 5 – The Barn renovations

The Barn has really taken shape the last few months, Hugh has been working so hard, moving rocks, breaking down pillars of stone, laying floors, plastering between beams, insulating, laying pipes for the plumbing and cables for the electricity. It's been non stop and...

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Carrot, ginger and lime fritters with a tomato salsa.

It's Sunday morning, l opened my fridge with a sigh, l knew l didn't want to go down to the valley floor to shop. So instead I took everything from my vegetable draw and let my creative side take over. I thought about flavour, colour, healthiness and making it super...

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Stuffed mushrooms & red organic rice

Stuffed mushrooms & red organic rice Serves 6 Ingredients 6 large mushrooms 1 brown onion, chopped finely 1 stick celery, finely chopped 2 tbs olive oil 150g cream cheese 1/2 cup parsley, chopped finely 1 garlic clove, chopped finely 1/4 cup fresh bread crumbs salt...

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Poires au vin et cassis

Poires au vin et cassis Serves 8 Ingredients 8 pear William, medium size 4 cups red wine 200ml creme de cassis 100g sugar 2 cinnamon sticks Method Combine the wine, a third of the creme de cassis, sugar and cinnamon sticks in a large heavy based saucepan. Bring to the...

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Hazelnut & Orange Roulade

Hazelnut & Orange Roulade   Serves 8    Ingredients 6 egg whites 1 pinch salt 325g caster sugar 30g cornflour 1 tsp white wine vinegar 150g ground hazelnuts Filling 300ml double cream 1 tsp vanilla essence 1 tbsp caster sugar 3 oranges, skinless segments  Garnish 50g...

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