Alpine Roots

Alpine Roots Cosy food that brings people together 🙏 Good food and good people are what bring me joy!
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Private Chef and Mum living and working in the Tarentaise Valley, French Alps.

Some beautiful, slightly chaotic moments from the Alps lately 🌄🌻Life here seems to be a constant mix of mountain adventu...
09/08/2026

Some beautiful, slightly chaotic moments from the Alps lately 🌄🌻

Life here seems to be a constant mix of mountain adventures, muddy paws, good food, unpredictable weather… and a house renovation that is very slowly coming together 🐌😂

🍓 Morning strolls around Sainte Foy Tarentaise (possibly the closest place to heaven on earth) — where we stumbled across SO many wild strawberries. And yes, they were absolutely delicious.

😂 Skye: “Come to mama.” She knows exactly what’s good!

🦋 A little butterfly that decided to follow Skye almost the entire way along our walk. It wouldn’t leave her alone.

🍫 Hot chocolate made on my little camping stove. Nothing tastes better after a full day outside in the mountains.

💦 Skye washing the pots in the river. I say make it an activity! 😉😜

🫣 Sonny happily sipping his hot chocolate… completely unaware that a HUGE mountain storm was about to roll in 😂

☕ A trip to Chamonix for the Jazz Festival, where we discovered the most delicious home-roasted coffee.

🍦 Ice creams, ice creams and more ice creams. Because obviously.

🐌 And me, looking very optimistic up at the house… It’s still coming along. Slowly. Very slowly. 😂

Just a little snapshot of life lately — beautiful, messy, unpredictable.

Have a lovely, peaceful Sunday everyone 🤍

Super creamy and fresh Lemon Verbena Ice Cream. This one is really special 🍋 You get the hit of lemon but it's sweet and...
27/05/2026

Super creamy and fresh Lemon Verbena Ice Cream. This one is really special 🍋 You get the hit of lemon but it's sweet and floral. I've done this one before with dried verbena but oh my it takes it to another level if you use fresh leaves!!

Recipe (I used Ninja Creami Ice Cream Machine)-
4 large egg yolks
1 tbsp golden syrup
55g caster sugar
250ml double cream
90ml whole milk
Handful of fresh Lemon Verbena Leaves (you can use dry if you dont have fresh. You can find it in the tea section).

1.Make the custard base. Whisk egg yolks/sugar/golden syrup.
Meanwhile heat the cream/milk and lemon verbena leaves. Heat gently (do not boil) and then leave to infuse (5-10 mins). Strain leaves out.
Pour a little of the milk cream mix into the egg/sugar until incorporated. Then slowly mix in the rest. Put it back onto the heat until it slowly thickens until a thin custard texture.
2. Pour into ninja creami pots then chill. Freeze overnight.
3. Blend before eating. It sometimes needs a re spin or 2 to get it nice and creamy. Enjoy!! 😋

It's foraging time again 🥰 I have been out looking for wild thyme (there are quite a few good look-alikes...) but I've f...
24/05/2026

It's foraging time again 🥰
I have been out looking for wild thyme (there are quite a few good look-alikes...) but I've finally found it!! 🥳 And oh boy do you know once you've found it ! The smell is intense and beautiful and smells well... like thyme! 😂 Small stem like thyme with the most beautiful purple fragrant flowers.

I've put mine in a thyme shortbread which I'm gonna serve with a homemade lemon verbena ice cream. We are well into our ice cream phase! I have some fresh lemon verbena in the garden so I've infused some leaves into the cream before making the ice cream. Yum.

My homemade wild thyme shortbread-
130g butter (cubed)
180g flour
60g Sugar (I used brown but you can use any sugar)
Flakey Salt (to taste)
Wild Thyme (Handful of the leaves and flowers- don't use the stalks)

Chuck it all in the food processor until it becomes crumble like. Push into a lined baking tray. Cook on 180 until edges turn brown (15 minutes?)

Once out gently run a knife along to portion. Leave to fully cool before breaking and eating.

Just sharing this one again!
29/04/2026

Just sharing this one again!

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