tag:blogger.com,1999:blog-77601255985137979692024-03-12T19:18:22.606-07:00The Cornish Cupcake Recipes . Growing Veg . Life in France .Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7760125598513797969.post-6705444876273580022014-12-30T13:16:00.000-08:002014-12-30T13:16:09.334-08:00Memories from 2014<div dir="ltr" style="text-align: left;" trbidi="on">
I have decided to put some pictures on of our year here at Grand Marel.<br />
Its been a whole year since we moved to this wonderful house and the time has flown.<br />
We haven't done half the things we wanted to do for instance the main veg plot ,but we did produce some great potatoes Runner beans, and Tomatoes.<br />
2015 will be different and we are determined to grow more, we have had so much to sort this last year Ed with his gardening business and my Wedding hair and Holistic business as well as finding our way through the French red tape,but we are getting there very slowly.<br />
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So here is a small montage of our first year @ Grand Marel<br />
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<a href="http://2.bp.blogspot.com/-vP1b__tsMtE/VKL8yXK2QjI/AAAAAAAAAmc/6po6tuUQ11c/s1600/DSCF0759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vP1b__tsMtE/VKL8yXK2QjI/AAAAAAAAAmc/6po6tuUQ11c/s1600/DSCF0759.JPG" height="240" width="320" /></a></div>
Part of Grand Marel<br />
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<a href="http://1.bp.blogspot.com/-oe4ImhTtzyI/VKL9jTFVtKI/AAAAAAAAAmk/ouFHkglIOjY/s1600/DSCF0617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oe4ImhTtzyI/VKL9jTFVtKI/AAAAAAAAAmk/ouFHkglIOjY/s1600/DSCF0617.JPG" height="240" width="320" /></a></div>
Lake at bottom of our garden<br />
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<a href="http://1.bp.blogspot.com/-w8bhLiC6Vug/VKL9tjtvSnI/AAAAAAAAAms/OzYSOaQ6qpU/s1600/DSCF0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w8bhLiC6Vug/VKL9tjtvSnI/AAAAAAAAAms/OzYSOaQ6qpU/s1600/DSCF0511.JPG" height="240" width="320" /></a></div>
Our view from Conservatory<br />
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<a href="http://1.bp.blogspot.com/-Jbg4qA6n3p0/VKL994f3VUI/AAAAAAAAAm0/ztZ_HjPT00M/s1600/DSCF0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Jbg4qA6n3p0/VKL994f3VUI/AAAAAAAAAm0/ztZ_HjPT00M/s1600/DSCF0253.JPG" height="240" width="320" /></a></div>
Some of our girls<br />
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<a href="http://3.bp.blogspot.com/-pT44K6bVpUA/VKL-NtWoFZI/AAAAAAAAAm8/Lwa56vAzbVI/s1600/DSCF0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pT44K6bVpUA/VKL-NtWoFZI/AAAAAAAAAm8/Lwa56vAzbVI/s1600/DSCF0391.JPG" height="320" width="240" /></a></div>
Summer has arrived @ Beaumont's square<br />
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<a href="http://2.bp.blogspot.com/-vc2WL3Gcrgw/VKMTHxk_bAI/AAAAAAAAAnM/aaWvpgK8xJY/s1600/DSCF1163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vc2WL3Gcrgw/VKMTHxk_bAI/AAAAAAAAAnM/aaWvpgK8xJY/s1600/DSCF1163.JPG" height="240" width="320" /></a></div>
Duras summer night market<br />
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<a href="http://4.bp.blogspot.com/-Bp1vdwxPrZY/VKMUE_HbtvI/AAAAAAAAAnU/D8wKJ0cbn6I/s1600/DSCF1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Bp1vdwxPrZY/VKMUE_HbtvI/AAAAAAAAAnU/D8wKJ0cbn6I/s1600/DSCF1185.JPG" height="240" width="320" /></a></div>
View from bottom of garden of house<br />
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<a href="http://1.bp.blogspot.com/-tFibF_QG0yk/VKMURR-MVeI/AAAAAAAAAnc/AUEs2lpz7PU/s1600/DSCF0997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tFibF_QG0yk/VKMURR-MVeI/AAAAAAAAAnc/AUEs2lpz7PU/s1600/DSCF0997.JPG" height="240" width="320" /></a></div>
Eymet square<br />
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One of my stunning brides<a href="http://2.bp.blogspot.com/-4erdCEnyJhE/VKMUnVopWOI/AAAAAAAAAnk/X-s2g8x6NxI/s1600/03072014-EmilyJamie-LucilleCaballero-LLUM-Wedding-Photography-Preparations0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4erdCEnyJhE/VKMUnVopWOI/AAAAAAAAAnk/X-s2g8x6NxI/s1600/03072014-EmilyJamie-LucilleCaballero-LLUM-Wedding-Photography-Preparations0276.jpg" height="213" width="320" /></a></div>
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-23297642011191117362014-12-27T11:00:00.000-08:002014-12-27T11:22:32.330-08:00Prawn Curry and Homemade Naan Breads<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Home made Naan (flat bread)</td></tr>
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<a href="http://3.bp.blogspot.com/-BLtv5x3YtVk/UuVOKKrAHxI/AAAAAAAAAjY/eMqw8PdU5wc/s1600/DSCF0512.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BLtv5x3YtVk/UuVOKKrAHxI/AAAAAAAAAjY/eMqw8PdU5wc/s1600/DSCF0512.JPG" height="240" width="320" /></a></div>
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I know its only the day after Boxing Day but I fancied a change after two days of Free range Turkey which was delicious. So here is a quick prawn curry recipe<br />
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This recipe is really quick!</div>
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You will need </div>
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1 large non stick pan</div>
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1 medium size pan of salted water for rice</div>
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Ingredients for curry</div>
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200 grams of cooked prawns</div>
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Finely sliced root ginger</div>
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1 ounce of ground coriander</div>
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1 ounce of cumin</div>
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1 tin of plum tomatoes</div>
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1 whole birds eye chilli finely chopped</div>
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Chopped garlic</div>
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1 small onion finely chopped</div>
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A glug of oil</div>
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2 ounces of butter</div>
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A dash of tomato ketchup </div>
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Some fresh coriander leaves to garnish</div>
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1) Melt the butter and oil in frying pan when it's starting to sizzle add the onion, garlic, chilli , ginger and ground coriander.</div>
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2) Then add the tinned tomatoes ground black pepper and a dash of tomato ketchup!</div>
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3) Let it simmer gently for 10 minutes then add the cooked prawns.</div>
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Boiled rice</div>
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1) In the saucepan add 1 cup of your preferred rice I use Jasmine, to 2 cups of cold water .</div>
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2) Set pan on high heat and give a quick stir, as soon as rice is boiling turn off the heat place a tight lid on pan and let the rice absorb the water gently without going sticky.</div>
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To make Naan Breads</div>
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Ingredients</div>
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1 cup of flour</div>
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1 pkt dry yeast</div>
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2 tsp of salt</div>
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1 cup of hot water</div>
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1 cup of plain yogurt</div>
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1 free range egg</div>
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2 tbs of oil</div>
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1 tbs of sugar/honey</div>
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1/2 cup of flour for dusting</div>
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1) Combine cup of flour yeast salt into a mixing bowl stir in the water, yogurt, egg, oil and sugar/honey.</div>
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2) Beat until smooth,stir in enough remaining flour to form a soft dough.</div>
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3) Turn out onto a floured surface and knead to form a stiff dough like bread.</div>
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4) Continue to knead until dough becomes smooth and elastic. Takes about 5 minutes.</div>
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5) Place dough back into an oil coated bowl, cover and leave somewhere warm to rise to double its size.</div>
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6) Punch down the dough and cut into 8 balls, roll out each dough ball and place on a baking sheet and bake at 450 F Gas mark 3 for roughly 8 minutes.</div>
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Please note:</div>
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There is no second rising of the dough as this is a flat bread.</div>
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-59816695513633475012013-12-27T02:45:00.002-08:002013-12-27T02:45:26.587-08:00Seeds<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-mVJwmWzeyiU/Ur1WqgCopjI/AAAAAAAAAiY/rklobXxSSIE/s1600/DSCF0520.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mVJwmWzeyiU/Ur1WqgCopjI/AAAAAAAAAiY/rklobXxSSIE/s320/DSCF0520.JPG" width="320" /></a>It's the day after Boxing Day but I am already thinking about my veg plot which is turned over and covered in the well rotted straw bedding from our chickens.</div>
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I have some seeds and I have also taken seeds from flowers we grew last year, so it will be interesting to see if I manage to produce some lovely plants/flowers for nothing !<br />
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I have Broad Beans, Peas, Garlic that I will be planting very soon if the ground isn't too wet and heavy.<br />
But if the frosts come I am just going to have to wait it out.<br />
And in the mean time I will put another log on the fire pour myself a glass of Red and order the rest of my seeds for the coming months.<br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-6595210820942106272013-12-24T05:11:00.002-08:002013-12-24T05:16:32.993-08:00Mince Pies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">I am not a big fan of the mince pie,but this year because we have been invited to a couple of Xmas Aperos with neighbours and friends I thought I would make and take some homemade mince pies.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">As the custom here in France is when you are invited for drinks ( Apero) which I might add lasts no longer than 2 hours it is impolite to overstay your welcome.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">You do not take wine normally it's a little gift like flowers or cake as a kind gesture.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Well I decided on mince pies as the evening was French/English mix.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"> I hate the heavy thickness of some pastries that you can buy so I rolled my pastry quit thinly and made smaller pies which worked well.</span></span><br />
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The quantities are for making 12 but because I like the pastry thinner I made 16.</span><br />
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Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">350g/12oz jar of mincemeat</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g/7oz plain flour </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40g/1½oz golden castor sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125g/4½oz unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large free-range egg from our hens</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">milk to glaze</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lightly butter a 12-hole bun tin I tend to use a shallow tin. Empty jar of mincemeat in a bowl and mix, I add some orange liqueur to mine for an extra kick and sweetness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the flour, sugar and butter in a large mixing bowl and with cold hands break up the butter with tips of fingers until the ingredients resemble breadcrumbs then add the egg. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 1em;">Bring the mixture together with your hands, wrap in </span><span style="line-height: 16px;">cling-film</span><span style="line-height: 1em;"> and chill in fridge for at least an hour .</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll out the pastry on a floured surface. Cut out 12 circles with a pastry cutter large enough to fill the base of a lightly greased bun tin.Gently press into each hole, then fill with the mincemeat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut out 12 more slightly smaller circles and use to cover the mincemeat. Press the edges together to seal and make a small slit in each pie brush lightly with milk.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Leave to chill for 30 mins</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then bake in oven 200C/Gas 6 for 20 mins or until the tops of pies are lovely and golden.</span></div>
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-52837282813009336532013-12-18T20:17:00.000-08:002013-12-18T20:17:05.604-08:00Bonjour!<div dir="ltr" style="text-align: left;" trbidi="on">
It is 4.30 a.m. and I couldn't sleep, I have been thinking about my blog and feeling rather guilty!<br />
It has been almost a year since I have written anything, their have been lots of reasons which I won't bore you with, but we have moved and I have set up my own business and will also be doing B&B next year.<br />
So all in all 2013 has been busy many ups and a whole lot of downs,.<br />
We have also been adopted by a little cat from our previous home who turned up in our barn one night and never left! She is a beautifully natured cat and the dogs love her, her name is Minuit.<br />
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Minuit<br />
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This is what I saw from my kitchen window yesterday at dusk.<br />
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Wish I had time to get a little closer.<br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-56372222646867458042013-04-09T06:37:00.000-07:002013-04-09T06:37:57.156-07:00Strawberry Tart<div dir="ltr" style="text-align: left;" trbidi="on">
Our local shop had just taken a delivery of fresh strawberries this morning, and the smell was so intoxicating that I had to buy some.<br />
I just wish that the weather would improve, it is very wet here in the Lot and I'm beginning to think that I am back in Cornwall!!<br />
<br />
We ate one punnet with some creme fresh and the 2nd punnet went into creating this Tarte aux Fraises.<br />
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The recipe has been adapted from "The French Kitchen" cookbook.<br />
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<a href="http://1.bp.blogspot.com/-DH75H9qGZ1A/UVL0UHcHISI/AAAAAAAAAXI/oMMIxPAkyzc/s1600/DSCF0103.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DH75H9qGZ1A/UVL0UHcHISI/AAAAAAAAAXI/oMMIxPAkyzc/s320/DSCF0103.JPG" width="320" /></a><br />
Strawberry Tart<br />
<br />
Serves 6<br />
<br />
For the pastry<br />
225g plain flour<br />
75 g ground almonds<br />
200 g of cold butter cut into cubes<br />
150 g light brown sugar (unrefined if possible)<br />
2 large free range eggs<br />
<br />
The filling<br />
1kg strawberries washed and destalked<br />
2 Large free rang eggs<br />
175 ml of double cream<br />
<br />
<br />
1.In a large bowl mix together sifted flour and ground almonds.<br />
2.Add your cubed butter to the flour mix and rub together using your fingers until it resembles breadcrumbs<br />
3.Add the sugar<br />
4.Add eggs and mix together one at a time<br />
5.Bring your ingredients together with a pallet knife or a round ended knife until it resembles a ball.<br />
6.With floured hands and work surface, gently knead your pastry for a minute wrap in cling film and put in fridge to rest for 1/2 hr.<br />
<br />
Lightly grease a 25cm flan tin .<br />
Roll out pastry on floured surface, line the tin and put back in fridge for another 10/15 mins.<br />
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<br />
1.Heat the oven 180C/gas mark 4<br />
2.Line the pastry case with lining paper and cooking beans and bake in the oven for 20 mins.<br />
3.Remove the lining paper and beans leave to cool for 5 minutes.<br />
4.In a clean bowl add your eggs cream and beat together .<br />
5.Slice your strawberries in half and cover the base of pasty case.<br />
6.Add your egg and cream mixture to the strawberries, lightly scatter some sugar over tart and bake in the oven for 35 minutes.<br />
7.Serve cold, simply yummy!!<br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-38676356366638709002013-03-26T13:54:00.000-07:002013-03-26T14:08:31.649-07:00Moules marinière<i style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></i><b>At the weekend we usually go to the markets, saturdays at Villereal and Sunday is at Issigeac which is a small</b><span style="font-family: Baskerville; font-size: 14px; font-style: italic; font-weight: bold; line-height: 18px;"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Medieval" style="background-image: none; font-family: Baskerville; font-size: 14px; font-style: italic; font-weight: bold; line-height: 18px; text-decoration: none;" title="Medieval">medieval</a><span style="font-family: Baskerville; font-size: 14px; font-style: italic; font-weight: bold; line-height: 18px;"> </span><span style="color: #0000ee; font-family: Baskerville; font-style: italic; font-weight: bold;"><span style="font-size: 14px; line-height: 18px;">village </span></span><span style="font-family: Baskerville;"><span style="font-size: 14px; line-height: 18px;"><b><i> </i>dates back to roman times, located in the </b></span></span><b><a href="http://en.wikipedia.org/wiki/P%C3%A9rigord" style="background-image: none; font-family: Baskerville; font-size: 14px; line-height: 18px;" title="Périgord">Périgord</a><span style="font-family: Baskerville; font-size: 14px; line-height: 18px;"> and is approximately 20 km (12 mi) south of </span><a href="http://en.wikipedia.org/wiki/Bergerac,_Dordogne" style="background-image: none; font-family: Baskerville; font-size: 14px; line-height: 18px;" title="Bergerac, Dordogne">Bergerac</a><span style="font-family: Baskerville; font-size: 14px; line-height: 18px;"> in </span><a href="http://en.wikipedia.org/wiki/Aquitaine" style="background-image: none; font-family: Baskerville; font-size: 14px; line-height: 18px;" title="Aquitaine">Aquitaine</a> <span style="font-family: Baskerville; font-size: 14px; line-height: 18px;">in southwestern </span><a href="http://en.wikipedia.org/wiki/France" style="background-image: none; font-family: Baskerville; font-size: 14px; line-height: 18px;" title="France">France</a><span style="font-family: Baskerville; font-size: 14px; line-height: 18px;">. It is a commune of the </span><a href="http://en.wikipedia.org/wiki/Dordogne" style="background-image: none; font-family: Baskerville; font-size: 14px; line-height: 18px;" title="Dordogne">Dordogne</a><span style="font-family: Baskerville; font-size: 14px; line-height: 18px;"> department.</span></b><br />
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<span style="font-family: Baskerville; font-size: 14px; line-height: 18px;"><b>We either go saturday or sunday, and this weekend we decided to go to Villereal.</b></span><br />
<span style="font-family: Baskerville; font-size: 14px; line-height: 18px;"><b>The fish monger there is lovely and the Mussels were looking deliciously plump and fresh,so that was our saturday nights supper decided...</b></span><br />
<b><i><span style="font-family: Baskerville; font-size: 14px; line-height: 18px;"><br /></span></i></b>
<i><b>Moules marinière with a side serving of frites.</b></i><br />
<b><i><br /></i></b>
<b><i>Heres the recipe for two people</i></b><br />
<b><i><br /></i></b>
<a href="http://4.bp.blogspot.com/-TZLi0J3VOgs/UVF5n8Bo8qI/AAAAAAAAAV4/Ryc1Kh6e8Bg/s1600/DSCF0183.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="320" src="http://4.bp.blogspot.com/-TZLi0J3VOgs/UVF5n8Bo8qI/AAAAAAAAAV4/Ryc1Kh6e8Bg/s320/DSCF0183.JPG" width="240" /></i></a><b><i>1 kilo of mussels washed and debeard</i></b><br />
<b><i>24 g unsalted butter</i></b><br />
<b><i>2 shallots finely chopped</i></b><br />
<b><i>50 ml dry white wine</i></b><br />
<b><i>A handful coarsely chopped parsley</i></b><br />
<b><i>Crusty bread to serve</i></b><br />
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<b><i>1. In a large deep pan melt the butter and add the chopped shallots and white wine</i></b><br />
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<b><i>2. Add the mussels and place lid on pan cook on a high heat for 5 mins, shake the pan occasionally until the mussels have opened.</i></b><br />
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<b><i>3.Serve mussels in warm bowls add parsley to the stock stir then spoon juices over the mussels.</i></b><br />
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<b><i>4. Serve with white crusty bread or/and if you're really hungry a bowl of french fries.</i></b>Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-7601575492864190432012-12-31T07:50:00.001-08:002012-12-31T09:33:24.166-08:00ThoughtsI should be writing about a recipe I have only put one post on since moving here.<br />
I also have not been well since moving to France, and I have been feeling a little homesick!<br />
But that is all about to change and I will get back to blogging about food and our time in France.<br />
In the mean time here's a couple of pictures of our new life.<br />
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This is the area that we have cleared for our veg patch.<br />
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<a href="http://4.bp.blogspot.com/-kTqow8ER_-A/UOGww1UQRLI/AAAAAAAAATw/JzsGhzK-HOE/s1600/DSCF0176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-kTqow8ER_-A/UOGww1UQRLI/AAAAAAAAATw/JzsGhzK-HOE/s400/DSCF0176.JPG" width="400" /></a>And this is what it looks like now.</div>
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We still have 3 more raised beds to make, the soil is very heavy and the land has not had anything done to it for years.</div>
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We have dug a trench for our runner beans and filling it with a layer of newspapers and the veg waste from kitchen ready for next spring.</div>
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It will be a lot smaller than our plot back in Cornwall, as at the moment we are renting until we decide to find somewhere to buy.</div>
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<span class="Apple-style-span" style="color: purple; font-size: x-large;">HAPPY NEW YEAR</span></div>
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<span class="Apple-style-span" style="color: purple; font-size: x-large;">BON FETE</span></div>
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See you next year.</div>
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Paula</div>
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xxx</div>
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-69424124403788874162012-09-30T03:13:00.002-07:002012-09-30T03:22:58.512-07:00Coq au Vin<a href="http://4.bp.blogspot.com/-0UtnECU-c_0/UGc4GGanyII/AAAAAAAAASI/B8QJ3_RpDjo/s1600/DSCF0185.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-0UtnECU-c_0/UGc4GGanyII/AAAAAAAAASI/B8QJ3_RpDjo/s320/DSCF0185.JPG" width="320" /></a>I love the long summers that you get in Southern France, but I also like the winters, especially the start of autumn because for me it's the start of slow cooking, braising, casseroles. The smell of a casserole slow cooking as you walk in from the cold it brings back memories of my childhood. Coming home from school wet and miserable only to walk into our kitchen and be hit by a wall of tantalising smells that filled me with joy, and couldn't wait for dad to get home so we could all tuck into this wonderful food with a chunk of home made bread, followed by rice pudding..<br />
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Well, today is one of those days, it's raining and theres a chill in the air which I'm sure wasn't there yesterday even the leaves have taken on an autumnal colour today.<br />
So I have decided to cook Coq au Vin.<br />
<br />
Coq au Vin is a very old french dish invented (allegedly) by Julius Caesar.<br />
And original recipes say you should marinate the chicken overnight which is fine if you remember or know what you are cooking the following day,which I don't always being a true Gemini I change my mind a lot!<br />
Here is my recipe that I have adapted over the years. I used chicken pieces because I had plein air (free range) chicken legs that I had bought from the market the previous day.<br />
But most recipe books say to use a whole chicken jointed into 12 pieces, the choice is yours depending how many you are cooking for.<br />
<br />
Serves 4<br />
<br />
4 chicken legs<br />
300 ml of red wine<br />
Glug of olive oil<br />
2 tbsp flour<br />
100g cured bacon cut into cubes<br />
2 carrots cut into chunks<br />
10 shallots small<br />
100g button mushrooms<br />
1 clove of garlic finely chopped<br />
150 ml chicken stock<br />
Bouquet garni<br />
Ground sea salt and black pepper<br />
<br />
Place your chicken pieces in a dish and cover with the red wine pop into fridge.<br />
Heat the oven 180 *C/gas4<br />
Put olive oil into an oven proof casserole dish and fry on a medium heat for 5 minutes<br />
Add the shallots and carrots fry gently for 5 minutes.<br />
Add the chopped garlic and whole mushrooms cook for another 2 minutes stirring regularly.<br />
Take off from heat and with a slotted spoon put all cooked ingredients onto another plate and put to one side.<br />
Put casserole dish back onto hob and add your chicken pieces in batches and brown, then remove from casserole dish put to one side.<br />
Add the flour to casserole dish reducing heat slightly stir in all the crispy bits and juices until the fat has been completly absorbed .<br />
Then add your wine that had been marinating the chicken and chicken stock stirring slowly.<br />
Bring to the boil add your chicken pieces, mushrooms, shallots, carrots, bacon, bouquet garni.<br />
Cover and return casserole to the oven for 45 mins.<br />
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I served mine with mashed potatoes to soak up the delicious gravy, but a nice chunk of french bread is equally as good.<br />
The wine we had with the meal was Chateau Tour d' Arfon a Bergerac Red.<br />
<br />Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-77440671727838215862012-09-21T04:53:00.000-07:002013-12-26T07:20:30.778-08:00Three weeks today!<div dir="ltr" style="text-align: left;" trbidi="on">
Well, we have been here in St Aubin three weeks today, and it has taken me this time to readjust.<br />
We had our first day of rain yesterday and today its wall to wall sunshine like it has been everyday since we arrived.<br />
It is absolutely beautiful here and I am slowly falling back under its spell, France is such a fascinating country.<br />
I know I am supposed to be writing about my passion for food, and I will get back into blogging about it, but I just wanted to write a small piece today and to add some pictures.<br />
My oldest dog Belle who has lived in France with us before is right back in the groove! Sidney who has only been past the Tamar Bridge into Devon twice, is one seriously chilled out dog(long may it continue).<br />
We know we have a lot of paper work and red tape but at the moment we are savouring the peace and tranquillity that the Lot is offering us.<br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-18491356452817305672012-08-16T02:55:00.000-07:002012-08-16T02:55:16.815-07:00Well, less than three weeks now before I leave Cornwall and head off to the Lot-et-Garonne.<br />
I have been looking at my blog and feeling guilty for not writing anything! But I really have had a lot to sort out before the move.<br />
My dogs passports check! My passport check! My ferry tickets check! My car serviced check! My furniture van booked check! The list goes on, and I won't bore you, but these are the most important things to have booked well in advance.<br />
<br />
I must get out into the garden to do some weeding, I have people coming around tonight to view my home which I will be letting .<br />
And when I write this I have a lump in my throat! my home, I know every crook and cranny of this house.<br />
The garden which is a joy and has lifted my spirits so many times.<br />
And lovely neighbours who have been there when I needed them.<br />
Why am I going? I am going because I want a different experience, I am going because I want to meet new people, I am going because I know in my heart it's where I need to be.<br />
<blockquote class="tr_bq">
How long who knows, but unless I give it a go I will always wounder what if??</blockquote>
I am also incredibly excited about the whole prospect of moving to another country although I had also forgotten how incredibly stressful the whole process is..<br />
<br />
Well I better get back to the packing and dismantling of beds.<br />
<br />
Abiento<br />
<br />Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-81412073396418438532012-07-26T03:45:00.000-07:002012-07-26T03:45:14.933-07:00Moving to France in Five Weeks!!I have been desperate to put something on my blog but I was scared that I would be tempting fate so to speak.<br />
<br />
I am moving back to France and I am secretly over the moon...<br />
I have lived in France before the first time was a sabaticle back in 2005 which was amazing,packed with highs and lows.One of the lows being I broke my ankle in three places in the october 2004 and was in plaster until the Dec 21st and pinned in my leg and ankle.<br />
But I was determined that it wouldn't change anything as far as my year in France was concerned.<br />
<br />
So on the 15 January we packed our car with just enough clothes our cat and two dogs to catch the ferry and drive down through France to our "new home" for twelve months.<br />
We ended up going back to France again in 2008 but it wasn't to be and we returned to my beautiful Cornwall.<br />
<br />
Now it's happening again, after three years and more research we are moving lock stock and barrel.<br />
We don't know how long this chapter will last ( hopefully longer than a year) .<br />
I am nervous ,excited, aprehensive but in my heart of hearts it's the right thing to do .<br />
So my humble little blog that I started this year will continue, but it will not be from my beautiful Cornwall it will be from Ma belle France.<br />
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As I said, haven't given up my blog, just am having to put it on the back burner so to speak until I can start blogging again, phew! Can't wait.Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com2tag:blogger.com,1999:blog-7760125598513797969.post-55720651979049797312012-06-09T09:26:00.001-07:002012-06-10T00:05:55.357-07:00Rain,rain,go away!!I have been desperate to do some work at the allotment but the weather has been so bad, and the gales we've had the last two days I was a bit weary of what damage had been done.<br />
Well, I was pleasantly surprised to see there wasn't too much damage. The broad beans had taken a bashing! But were all intact just needed a bit more support with some extra canes,the runner beans are only a couple of inches out of the ground so no damage there. The onions, shallots and garlic had rocked about a bit so I gently heeled them back into place.<br />
Peas are struggling, what with the temperature jumping about and the dreaded slugs having a "jolly ol' time" with this damp weather, Where are the hedgehogs when you really need them!! I don't think we will have too many peas to get excited about.<br />
Lettuces are doing splendidly and so are the beetroot, although not ready yet for harvesting.<br />
Sweetcorn small but healthy, planted leeks where we harvested some early potatoes, they are doing fine.<br />
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So I made a start with the weeding for two hours in between the heavy showers, in the end the rain made it impossible to keep working, so I cut some rhubarb, dug up potatoes and picked some lettuces.<br />
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Tonight's meal is going to be a warm chicken salad with new potatoes and a rhubarb crumble with Cornish clotted cream for pudding.<br />
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I love the taste of asparagus its up there as one of my top ten favourite vegetables, and it has been slow arriving this year due to the weather.<br />
It is also one of the many vegetables that I don't grow sadly but it arrived at our local veg market in abundance at the week end.<br />
I saw this recipe from a brilliant new magazine which has only recently come onto the magazine shelves called <a href="http://www.landscapemagazine.co.uk/" target="_blank"> Landscape</a> it had a variety of recipes using asparagus as the main ingredient in this first issue, amongst lots of other wonderful stories and glorious photography.<br />
The one I chose was Asparagus and chorizo tart that I have adapted.<br />
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Asparagus and chorizo tart<br />
serves 8<br />
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200 g plain flour<br />
100 g butter cubed<br />
100 g grated cheese cheddar<br />
4 free range large eggs<br />
100 g of sliced chorizo<br />
1 tablespoon olive oil<br />
A bundle of fresh asparagus<br />
120 ml of double cream<br />
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Preheat oven 200*C/400*F/Gas mark 6<br />
Lightly grease a 8in quiche tin<br />
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1.In a large mixing bowl add your sieved flour, some of the grated cheese, butter and an egg.<br />
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2. Pull your ingredients together by hand and knead until you have a pastry dough.<br />
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4. Roll pastry on floured surface and line tin with the pastry, prick pastry all over with fork and place in fridge for 15 minutes .<br />
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5. Fry the chorizo in oil for a few minutes drain excess oil and leave to one side.<br />
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6.Take off the ends of asparagus and add to a saucepan of boiling water for a few minutes drain and pat dry with a clean tea towel.<br />
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7. Bake the pastry blind in the oven for 15 minutes.<br />
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8. Whilst in oven combine the cream, eggs and cheese,with freshly ground salt and black pepper.<br />
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9.Put asparagus onto pastry, add the chorizo and cream mixture,and bake in the oven for 30/40 minutes.<br />
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10.Take out of oven and leave to cool slightly.<br />
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I served mine with some mixed salad leaves, tomato and a balsamic and olive oil dressing.</div>
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Fabulous flavours and very filling, would be great served cold for picnics and parties, I can think of one very important celebration coming up that this tart would go down a treat!</div>
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com2tag:blogger.com,1999:blog-7760125598513797969.post-5345366336535062262012-05-23T03:02:00.002-07:002013-12-26T07:30:25.430-08:00Our First Harvest of New Potatoes!<div dir="ltr" style="text-align: left;" trbidi="on">
Our first crop of new potatoes for this year, and we are really pleased!!<br />
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This will be our 3rd year of growing potatoes, but you never lose that excitement and pleasure that you get when you dig up your first plants and find the treasure, I love it!<br />
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We planted the seed potatoes called Foremost on the 29th February and these beauties have come from 3 potato plants, which took 12 weeks to get to this <br />
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size.<br />
They will keep the two of us and any guests that like to come for supper in spuds for at least a week or two.<br />
Depending on weather which is glorious at the moment, we could be having a lot of potato salads, or simply boiled with a nob of Cornish butter and some freshly ground black pepper and Cornish sea salt.<br />
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They taste delicious roasted in olive or rapeseed oil also.<br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-25637843641905145262012-05-17T08:45:00.000-07:002013-12-26T07:57:19.841-08:00Allotment Update<div dir="ltr" style="text-align: left;" trbidi="on">
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A few pictures of our allotment . Ed is weeding around raised beds, onions are coming on a treat.<br />
We have put up the bamboo canes for runner beans. This weekend I will plant french beans next to the runner beans.<br />
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In this picture our first early potatoes, the weeds have gone mad on the paths so next few days I will be digging them up!<br />
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Picture below are broad beans that we planted out from seed back in February, again lots of weeding to do.</div>
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We have had weeks of rain here in Cornwall, so although the veg is growing nicely unfortunately so are the weeds.<br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com6tag:blogger.com,1999:blog-7760125598513797969.post-7531446671938904392012-05-17T04:22:00.000-07:002012-06-05T08:58:26.522-07:00Bacon Frittata with Homemade Coleslaw<div class="separator" style="clear: both; text-align: center;">
Frittata is so simple and filling to make its something I love to create if we are both going to be late home from work.</div>
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I like to serve frittata with homemade coleslaw that I have adapted .</div>
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Ingredients for Frittata<br />
Servings 4<br />
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4 large free range eggs<br />
Knob of butter<br />
Tablespoon of olive oil<br />
Freshly ground salt and black pepper<br />
2 large peeled and cubed potatoes<br />
1 large onion<br />
1 finely chopped clove of garlic<br />
4 slices of free range bacon cut into small pieces<br />
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Ingredients for coleslaw<br />
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Half a finely chopped white cabbage<br />
2 finely chopped celery sticks<br />
2 finely chopped/grated carrots<br />
1 finely chopped shallot<br />
Freshly ground salt and black pepper<br />
3 tablespoons of natural yogurt.<br />
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1.Cook potatoes in salted boiling water for 10 minutes or until tender then drain, tip into a large bowl and leave to one side.<br />
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2.In a small pan fry bacon until cooked and add to potatoes.<br />
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3.Melt your butter and olive in large frying pan, add chopped onions, garlic and fry until soft and pale yellow in colour. Lightly beat eggs add to potato mixture stir and add to frying pan.<br />
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4. Then cook frittata without stirring, shaking pan once or twice to loosen frittata, until underside is golden but the top is still a little wet.<br />
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5.Place pan under grill if handle not ovenproof,wrap handle with a double layer of cooking foil.<br />
Grill frittata until golden and set. Slide onto a plate and cool to room temperature.<br />
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To Make your Coleslaw<br />
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1.In large bowl add your finely chopped cabbage,chopped celery,carrots and shallot.<br />
Add 3 large tablespoons of natural yogurt and season to taste.<br />
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Slice your frittata into 4, place on plates with coleslaw and I served mine with some pea shoots.<br />
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Takes roughly 45 mins to prepare and cook.<br />
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<br /></div>Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-24559936140555688792012-05-15T04:31:00.000-07:002012-06-09T09:44:18.867-07:00Spelt BreadI've never tasted spelt bread and have very little knowledge of the flour.<br />
So whilst shopping for my usual flour for making bread I spotted the organic spelt flour and remembered vaguely the Hairy Bikers making this type of bread so I thought I would bake a loaf.<br />
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I love wholemeal bread so this recipe was a given.<br />
The texture is slightly crumbly and tastes delicious on its own with a smothering of your favourite butter.<br />
Spelt bread makes great sandwiches and is very filling,but not a heavy bread.<br />
The bread stayed fresh for three days in a bread tin.<br />
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Spelt bread will naturally prove and rise more quickly than those made with conventional wheat flour, so reduce the rising time and bake as soon as bread has doubled in size.<br />
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Here's the recipe.<br />
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Oven 200*C/Fan180*C/400*F/Gas 6<br />
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This recipe will make 1large loaf or 2 1lb loaves<br />
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500g Wholegrain spelt flour<br />
1/2 teaspoon salt<br />
1 teaspoon of quick yeast<br />
1 tablespoon of honey<br />
400 ml of warm water<br />
1 tablespoon of olive oil<br />
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1. In a large bowl mix together flour salt and yeast.<br />
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2. Dissolve the honey in the warm water add to the flour roughly mix then add the olive oil and bring your dough together.<br />
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3.Knead your dough on a floured work top for 5 minutes, then divide between two 500g/1lb loaf tins.<br />
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4.Cover and leave dough to rise for 35 mins in a warm place.<br />
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6.Bake in preheated oven for 40\45 minutes.<br />
If not sure bread is cooked take out of tin and tap the base, the bread should sound hollow.<br />
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I love fish..I love food...<br />
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This recipe is easy peasy!! sorry about the pun.<br />
In half an hour you are serving up a delicious meal fit for kings.<br />
Lemon sole with a buttery lemony caper sauce.<br />
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Serves 2<br />
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2 lemon sole filleted<br />
Organic rapeseed oil<br />
2oz of butter<br />
Tablespoon of capers<br />
1 whole lemon<br />
Freshly ground salt and black pepper<br />
Frozen peas<br />
Pea shoots<br />
Purple sprouting brocoli (enough for two people)<br />
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Put oven on 160*C /325*F/ gas mark 3<br />
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1.On a baking tray lightly flour and add freshly ground salt and black pepper.<br />
Add your lemon sole fillets and evenly coat each side with the flour, leave to one side.<br />
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2.Fill two medium saucepans with cold water and place on hob to boil, add some freshly ground salt to the water.<br />
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3.In a large frying pan add your tablespoon of oil and 2 oz of butter.<br />
When starting to sizzle without burning add two fillets squeeze some juice of a lemon into the pan fry for 3 minutes turnover and do the same for the other side your fillets should be slightly crispy and golden colour.<br />
Place fillets on a warm plate in the oven, then do the same process for your other fillets add more butter if needed.<br />
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4.Whilst your second batch of fillets are frying add your peas to boiling water and purple sprouting broccoli.<br />
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5.After no more than 6 minutes of frying place second batch of fillets onto warm plate in oven.<br />
Add more butter and lemon juice to frying pan with your chopped capers and fry gently.<br />
Drain peas and broccoli, season and add your pea shoots to your cooked peas and mix together lightly.<br />
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6.On warm plates place your lemon sole fillets, then your PSB, peas and peashoots.<br />
Drizzle over your buttery sauce.<br />
And there you have a delicious colourful meal that takes no more than half an hour to prepare and cook.<br />
A taste of spring and the sea on a plate. <br />
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Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-60065706208899325372012-04-22T04:03:00.000-07:002012-05-17T12:01:24.545-07:00Mushroom Risotto<a href="http://2.bp.blogspot.com/-zt9d89c5new/T5O-xoGV0fI/AAAAAAAAALg/beM4V9H02cY/s1600/DSCF0105.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-zt9d89c5new/T5O-xoGV0fI/AAAAAAAAALg/beM4V9H02cY/s200/DSCF0105.JPG" width="200" /></a>Mushroom Risotto is another of our favourite comfort foods.<br />
It is time consuming, but worth the effort.<br />
That gorgeous creamy yet intense flavour is so comforting,it is so straight forward to cook the only snag is you must keep stirring your rice so it doesn't dry out too quickly.<br />
My recipe will feed 4 people for a main, and has been adapted over the years from several different risotto recipes, I don't even think about measuring anything!<br />
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Mushroom Risotto <br />
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<a href="http://2.bp.blogspot.com/-PgOd21Jl4wI/T5O_DJrPkYI/AAAAAAAAALo/CfFnlYex4UI/s1600/DSCF0100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-PgOd21Jl4wI/T5O_DJrPkYI/AAAAAAAAALo/CfFnlYex4UI/s200/DSCF0100.JPG" width="200" /></a>Serves 4<br />
Litre of chicken or veg stock<br />
1 oz of butter<br />
2 tablespoons olive oil<br />
1 large clove of finely chopped garlic<br />
1 large finely chopped onion<br />
300g of risotto rice<br />
175 ml of dry white wine<br />
100 g of chopped fresh field mushrooms<br />
25 g of mixed dry mushrooms.<br />
Freshly ground salt and black pepper<br />
100 g of freshly grated Parmesan cheese<br />
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1. In a measuring jug add your dry mushrooms and add 150ml of boiling water and leave to one side.<br />
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2.Get a small saucepan and add your litre of stock and bring to a gentle simmer.<br />
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3.In a heavy based pan add your olive oil, butter, onions and garlic, fry gently for roughly 15 minutes to soften. Then add your rice and stir so that you create a lovely coating over the rice without burning.<br />
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4.Add your wine to the rice and stir continuously, until all the liquid is absorbed.<br />
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5.Start to ladle/ spoon your stock into the rice add your seasoning at this stage and your fresh mushrooms and keep stirring.<br />
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6.Keep the heat down to a simmer because you don't won't to over cook your rice on the outside, after 15 minutes add your dried mushrooms and put half of the mushroom liquid in with your veg stock.<br />
I don't put all the liquid in from the dried mushrooms because you will get some grit in the bottom of jug.<br />
But the liquid helps to give the risotto that lovely intense flavour.<br />
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8.Once cooked remove from heat, add a nob of butter and some Parmesan, taste to see if more seasoning is needed, cover with lid or foil and leave for 2/4 minutes.<br />
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Get your warmed plates and serve your risotto quickly.<br />
I served mine with warm olive bread and loads of freshly grated Parmesan.<br />
DELICIOUS!!!!<br />
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<br />Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-15726580353124603392012-04-19T05:10:00.000-07:002012-04-19T05:10:42.113-07:00Chilli Peppers Update!I said back in January when I started this blog,that I would start my chillies early and I sowed some seeds in an electric propagator last week of January.<br />
<a href="http://4.bp.blogspot.com/-h0jpcRfc6Lk/T4_5RLQSOKI/AAAAAAAAAK4/kEVHR4V4Vfc/s1600/DSCF0113.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-h0jpcRfc6Lk/T4_5RLQSOKI/AAAAAAAAAK4/kEVHR4V4Vfc/s320/DSCF0113.JPG" width="320" /></a>Here's how they are doing so far.<br />
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In the black pots are Banana Chilli (sweet pepper)<br />
I have not grown these before.<br />
Apparently they are often used for pickling and are delicious stuffed.<br />
I really like the look of the pepper and they are sweet, the longer they ripen the sweeter they become.<br />
I will move them to a grow bag and sheltered sunny spot in a weeks time.<br />
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The chillies in the red pots are a Hot Pepper (cheyenne).<br />
I have grown these before with success, these chillies are great for frying and salsas,amongst lots of other things.<br />
Although quite hot, I find you still get that lovely sweetness, and for milder dishes I pick them green.<br />
Again I will move these into a grow bag in a weeks time.<br />
I am starting to harden them off outside during the day.<br />
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I had to put these pictures on of my Piris shrub, I have never seen it look so beautiful, full of flowers and the bees are loving it.<br />
As you has seen with my other pictures not the greatest of photographers, and I can't blame the camera!<br />
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But I hope you can understand the pleasure I get when I walk out into my garden and see this fabulous shrub covered in these stunning bell shaped flowers with bees bums sticking out from within!!Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-20436118962271235992012-04-11T07:33:00.000-07:002012-04-13T01:53:30.035-07:00Marinated Lamb Chops with Aubergine stacksI do love lamb chops.<br />
And I like to marinate mine in some olive oil balsamic vinegar smashed garlic and seasoning.<br />
Then after a couple of hours or less depending on time I pop them under the grill for 6 minutes each side, I like mine slightly pink, but the fat has to be dark and crispy .<br />
Here is a recipe that I do quite often it is relatively simple to create and everything is done in the oven with very little fuss.<br />
Ingredients you will need<br />
For 2 persons.<br />
<br />
2 to 4 lamb chops depending of size and cut<br />
Olive oil<br />
2 tablespoons of balsamic vinegar<br />
Clove of garlic smashed<br />
Salt and ground black pepper.<br />
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1 yellow pepper<br />
1 red pepper<br />
Olive oil<br />
Salt and ground black pepper<br />
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For your Aubergine stacks<br />
<br />
1 Aubergine<br />
Olive oil<br />
Salt and ground black pepper<br />
Block of halloumi cheese cut into slices<br />
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1.Preheat the oven 180C/350F/Gas mark 4.<br />
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Make the marinade for your lamb chops.<br />
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In a bowl add 2 tablespoons of olive oil<br />
2 tablespoons of balsamic vinegar 1 clove of garlic smashed, salt and black pepper.<br />
Mix all ingredients together and brush over the lamb chops cover in cling film and put in the fridge for at least an hour.<br />
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2.Slice your peppers and place in an oven tray add a glug of olive oil, salt and freshly ground black pepper give a good stir making sure all your peppers have a reasonable coating of olive oil and place in the oven for 40 minutes.<br />
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3.Slice your aubergines and season with salt.<br />
Heat a frying pan or even better a griddle pan if you have one.<br />
Brush your aubergine slices with olive oil and when pan is hot add your aubergine and cook for a couple of minutes each side so that they have a bit of colour.<br />
Cook your slices in batches and then leave to one side while you prepare your halloumi.<br />
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4.Slice your halloumi cheese enough to make two stacks roughly four slices for each stack.<br />
On a lightly greased oven tray with a food stacker if you have one start to alternate your aubergine and cheese, season each layer with salt and freshly ground pepper as you go.<br />
<a href="http://1.bp.blogspot.com/-kDUv6a9wzqE/T3nLrgxDTDI/AAAAAAAAAIM/i1oZVT1Cqc0/s1600/DSCF1018.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-kDUv6a9wzqE/T3nLrgxDTDI/AAAAAAAAAIM/i1oZVT1Cqc0/s320/DSCF1018.JPG" width="320" /></a>Use you larger pieces of aubergine for the base of your stacks and place in the oven with your peppers and cook for 10 minutes so the cheese starts to soften and brown.<br />
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5.With the peppers and aubergine stacks in the bottom of the oven, put your grill on and place lamb chops under the grill and cook for 6 minutes each side. I like my lamb pink so adjust the times according to your taste.<br />
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6.On warm plates place your peppers, aubergine stacks and lamb chops, drizzle with the juices from your lamb.<br />
I served mine with freshly chopped coriander added to natural yogurt.<br />
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The last couple of days I have been hankering for Boeuf Bourguignon so I decided to cook it last evening.<br />
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I like many would be cooks, am a huge Julia Childs fan and have cooked Boeuf Bourguignon several different ways, but to me, hers is the best by far I have just adapted some things.</blockquote>
It takes alot of preparation and no rushing, the beef needs to be in the oven for at least 3 hours to benefit the full richness of flavour and you will appreciate the effort that you put into the meal because you really get the individual flavours coming through from the onion,carrots mushrooms and subtle herbs.<br />
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So at 3pm in the afternoon I started cooking.<br />
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This recipe has been adapted from <href="http: url"="">Julia Childs </href="http:><a href="http://www.amazon.co.uk/s/?ie=UTF8&keywords=mastering+art+french+cooking&tag=googhydr-21&index=stripbooks&hvadid=7974380913&hvpos=1o1&hvexid=&hvnetw=g&hvrand=2015508696681023137&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_m89eikk7x_b#/ref=sr_kk_1?rh=i%3Astripbooks%2Ck%3Amastering+the+art+of+french+cooking&keywords=mastering+the+art+of+french+cooking&ie=UTF8&qid=1333378301">mastering the art of french cooking</a><br />
Serves 6 people.<br />
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Boeuf Bourguignon<br />
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Ingredients<br />
6 slices of free range streaky bacon cut into pieces<br />
3lbs of lean beef for slow cooking<br />
2 carrots sliced<br />
1 medium sized onion sliced<br />
2 tablespoons of flour<br />
1teaspoon of salt<br />
1/4 teaspoon ground black pepper.<br />
1tablespoon of olive oil for cooking<br />
3rd of bottle of red wine ( I used Bordeaux)<br />
2 cups of beef stock ( I used kello organic beef stock)<br />
1 tablespoon of tomato paste<br />
2 cloves of garlic<br />
sprig of fresh time<br />
1 bay leaf crumbled<br />
18 small onions you can use more if you wish<br />
1 lb of fresh mushrooms<br />
knob of butter<br />
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For your braised onions<br />
Knob of butter<br />
Bouquet garni<br />
Salt and pepper<br />
1/2 glass of stock/wine/water<br />
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First put oven on to 220 C/425F gas mark 7<br />
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1.Place a hob friendly casserole dish on your hob and add olive oil once the oil is hot add the bacon and saute for 2/3 mins.<br />
Then remove bacon from casserole dish onto a side dish.<br />
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2.Cut your beef into roughly 2inch cubes and add to the casserole dish which should be nice and hot.<br />
Brown your beef in batches and add to your cooked bacon.<br />
Once you have browned all your meat you can then add your sliced carrots and onion to the casserole and saute until nice and brown.<br />
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3. If you have an excess of fat in pan drain a little off, then add your cooked bacon and browned beef in with the carrots and onion and season with salt and pepper.<br />
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4.Sprinkle on the flour and make sure that the beef is lightly coated.<br />
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5.Put casserole in middle of preheated oven for 4 mins remove toss the beef and return to the oven for another 4 mins, this gives the beef a little crusty coating.Remove the casserole from oven and reduce heat to 160C/325F/gas mark3.<br />
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6.Add your wine and beef stock and make sure the beef is completely covered. Add your garlic, herbs and tomato paste stir and bring to a simmer on top of your hob. Place the lid back on casserole and return to lower part of oven and allow casserole to simmer gently for 2/3 hours (meat should be very tender at this point).<br />
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7.While the casserole is cooking, you can prepare your onions.<br />
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Place a small saucepan on a med heat and add your nob of butter and melt.<br />
Then add your peeled onions whole , add either 1/2 cup of water or stock (I used some of the left over beef stock) , bouquet garni, salt and pepper.<br />
And allow to simmer stirring occasionally for 40 mins, don't allow stock to dry out, add more stock if necessary.<br />
You can do your onions well in advance and then leave to cool, remove bouquet garni.<br />
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8.Slice your mushrooms and in another pan add some butter and gently fry your mushrooms until soft and slightly brown in colour leave to one side.<br />
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<a href="http://1.bp.blogspot.com/-0VsDktBEDpQ/T3hFcoO_m-I/AAAAAAAAAH8/rWjQNQIO3tA/s1600/DSCF0098.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0VsDktBEDpQ/T3hFcoO_m-I/AAAAAAAAAH8/rWjQNQIO3tA/s320/DSCF0098.JPG" width="320" /></a>9.Now Julia Child's recipe when the beef is nice and tender would pour the contents of the casserole into a sieve over a pan and then washes out the casserole dish.<br />
Then returns the beef and bacon.<br />
I skip that and just add the braised whole onions and mushrooms to the casserole give a quick stir and place back in oven for another 15 mins.<br />
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I served mine with mashed potato some french beans, and crusty bread and chopped fresh parsley to decorate. You can enjoy this tasty casserole with traditional boiled potatoes and greens what ever you prefer.<br />
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Oh! and a Glass or two of French Red wine <br />
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Bon Appétit!<br />
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<br />Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-2910274460974424402012-03-22T08:52:00.000-07:002012-03-23T00:55:17.787-07:00Chicken CacciatoreThis recipe I have adapted over the years I don't use a whole chicken cut into pieces I use two free range chicken breasts which stay moist in flavour, you could use thighs, whatever you prefer.<br />
I cook this dish for two, but you can double-up on the meat, stock and quantities of veg depending on how many mouths you have to feed.<br />
This is a very simple way to cook chicken cacciatore, some recipe's say to cook for 1hour but I cook mine for an hour and half, just to make sure the carrots and celery are soft but again that is my personal preference.<br />
You really get this lovely intense flavour coming through from the carrots, tomatoes and especially the celery.<br />
It takes no time to prepare and yet you create this fabulous meal.<br />
I served mine with steamed broccoli and found that this was very filling.<br />
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My picture doesn't do the dish justice I feel ,so I apologies for that.<br />
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Chicken Cacciatore<br />
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Serves: 2<br />
Cooking : 1.30 hr<br />
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2 chicken breasts cut into pieces<br />
1 oz of butter<br />
1 tablespoons of olive oil<br />
1 onion finely chopped<br />
1 tin of chopped tomatoes<br />
2 carrots chopped<br />
3 celery sticks chopped<br />
Salt and pepper<br />
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1. In a flameproof casserole dish put the olive oil, butter and fry the onion gently for 10 mins then add chicken, salt and pepper and cook on a moderate heat stirring frequently for roughly 20 mins until chicken has a lovely brown coating.<br />
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2. Add the tinned tomatoes, carrot and celery, and pour in100ml of water,(I used veg stock ) cover and put in oven at 180C/350F gas mark 4 for 1hr until the chicken is tender and cooked, . DELICIOUS!!!<br />
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<br />Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0tag:blogger.com,1999:blog-7760125598513797969.post-88062406084984204072012-03-12T05:22:00.001-07:002012-03-12T05:22:52.000-07:00Pan fried chicken livers<br />
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I love chicken livers, especially fried with buttery mash potato, this recipe is so easy to create and very delicious to eat, and it takes very little time to prepare and cook.<br />
I use pancetta, but you could use streaky bacon instead.<br />
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Here's my recipe.<br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">ingredients for 2</span><br />
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225g/8oz of chicken livers<br />
6 slices of pancetta<br />
3large potatoes<br />
A nob of butter<br />
150 ml of milk<br />
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For the Jus<br />
2 tablespoons of cranberry jelly<br />
1glass 150ml of red wine<br />
150ml of vegetable stock<br />
Salt and freshly ground black pepper<br />
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Heat oven 160 C 325 F gas mark3<br />
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1. Peel and put potatoes on to boil<br />
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2.Fry pancetta in a frying pan you don't need any oil, when panchetta is crispy put on a warm plate and put to one side.<br />
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3.In same pan that you cook pancetta fry your chicken livers and season well, on a medium heat for roughly 20 mins<br />
I buy my chicken livers from a well known supermarket already cleaned and chopped ready to go.<br />
My local butcher doesn't sell chicken livers,( I should ask why, perhaps it's obvious, just not to me).<br />
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4.Whilst chicken livers are cooking drain potatoes. leave to one side to cool, I like to use a potato ricer for my mash potatoes and then leave to one side until I'm ready to plate the food.<br />
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5. Put chicken livers on a warm dish and place in oven.<br />
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6.In a saucepan melt cranberry jelly.<br />
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7.In frying used for chicken livers add the red wine and deglaze then add the vegetable stock and add all ingredients to the melted cranberry jelly.<br />
Stir and on medium heat allow to reduce and thicken.<br />
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8.Whilst making the jus melt your butter in another pan and add the milk and seasoning ready for your riced potatoes.<br />
When liquid is just about to boil turn down heat add your potatoes and whisk to form a nice light whipped texture.<br />
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9.On warm serving plate assemble your mash potato, then add your chicken livers, add crispy pancetta, grate some parmesan and drizzle with the cranberry jus and serve.<br />
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<br />Oohlahttp://www.blogger.com/profile/03392669452461420107noreply@blogger.com0