by Nikki | Jan 28, 2018 | AUTUMN-WINTER, RECIPES
Pumpkin, chestnut and spinach fried rice Serves 6 Ingredients 200g basmati rice 100g wild organic black rice 2 tbs olive oil 800g butternut pumpkin, peeled, cut into thin wedges 200g cooked, peeled chestnuts, chopped roughly 4 garlic cloves, chopped finely 100g baby...
by Nikki | Jan 21, 2018 | AUTUMN-WINTER, RECIPES
This ginger tart is an elegant take on the regular slab cut. This twist on the classic recipe makes for a beautiful and quirky version. Serve with whipped cream to cut the tang of the ginger. Crystallised ginger and pecan tart Serves 12 Base 150g unsalted butter 1 tbs...
by Nikki | Jan 14, 2018 | AUTUMN-WINTER, RECIPES
Three cheese semolina gnocchi and a fresh herb dressing Serves 10 – 12 Ingredients 1.5 litres milk 320 g semolina 6 egg yolks 200g soft cow’s milk cheese , rind removed and chopped sea salt and black cracked pepper 8 sprigs thyme seasoning 100g grated...
by Nikki | Jan 7, 2018 | ACTIVITIES, AUTUMN-WINTER
We don’t try and compete with the big boys in resort, we try to stay unique and true to mountain life. We understand that skiing is fun but not for everyone, so at Chalet Savoie Faire we have a variety of activities throughout the winter months to suit the whole...
by Nikki | Jul 16, 2017 | ACTIVITIES, AUTUMN-WINTER
Many people hate shopping, for those of you who don’t know me, l’m certainly not one of them! Over the years many of our guests have asked me to take them shopping because they love what they see at Chalet Savoie Faire and can imagine some of those...
by Nikki | Apr 23, 2017 | AUTUMN-WINTER, RECIPES, SPRING-SUMMER
Almond crumbed Camembert Serves 8 Ingredients 2 Camembert cheeses 1 egg, beaten 4 tbsp plain flour 1/2 cup fresh breadcrumbs 3 tbsp flaked almonds Salt & pepper oil for shallow frying 1 cup home made plumb jam Method Cut the Camembert into quarters and then...
