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Thu, 30 Oct 2014

Guinea Fowl with autumn fruit

We have a lot of fruit in the orchard and it's been a bumper year for figs.
- melt some butter in a small pan and skim off the white impurities that come to the surface, these are the bits that can burn. The result is "clarified butter" but you can also use Ghee from India, which is the same thing.
- Mix the melted clarified butter with some honey and baste a guinea fowl all over. Season well. Place is a roasting pan. You can also use a small chicken.
- Cook in the oven at 180°. For a guinea fowl the total cooking time will be about 45 minutes, you will need longer for a chicken.
- 20 minutes before the end of the cooking time add the following mixture to the pan:
      - peeled and chopped pears
      - peeled and chopped apples
      - roughly chopped walnuts
      - quartered fresh figs
      - some raisons and sultanas
- the bird should be golden brown when ready, with delicious crispy skin. You can serve as is, or carve the meat and serve with the fruit and couscous (photo right)

posted at: 12:00 |[/cooking] permanent link

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Sun, 12 Oct 2014

This year's chillie harvest


It's that time of year again. There are plenty more in the garden and we've got a bumper crop of figs this year.

posted at: 10:30 |[/cooking] permanent link

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Sat, 26 Apr 2014

Belgian night



Moules marinières (mussels in creamy sauce)
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Traditional Flemish Carbonnade
(Marinated beef cooked in Belgian beer)

Apsaragus
Glazed carrots
Chips
(as many fried potatoes as you can eat
- served with mayonnaise - all home-made)
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Desserts with Belgian chocolate
and speculos


posted at: 20:45 |[/cooking] permanent link

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Sat, 22 Feb 2014

Russian night


Bortsch
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Pirojkis (top right)
Stuffed with carrots/cabbage
and mushrooms/anchivies

Red cabbage salad
Sour cream
-----------------------------------
Beef Stroganoff (bottom right)

with
Potato and dill mash
Mustard sour cream
-----------------------------------
Blinis

with
Compote of apple and red fruit and Lemon mousse
-------------

Entertainment by aZey the Magician

posted at: 20:45 |[/cooking] permanent link

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Sat, 25 Jan 2014

Chinese New Year


- Tofu and black mushroom soup
•••••
- Peking duck with pancakes and Hoisin sauce
•••••
- Sweet and sour pork
- Chicken with cashew nuts
- Stir fried vegetables with noodles
- Rice
•••••
- Coconut flan with lychees and mango syrup
- Sesamé crackers and fortune cookies
•••••
- Chinese tea, Tsingtao

posted at: 20:45 |[/cooking] permanent link

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Wed, 11 Dec 2013

Salmon Lasagne


- use a back of salmon, extract all the bones
- make a light béchamel sauce using half-milk half-water
- season the sauce with nutmeg
- cut the salmon into thin slices crosswise, add a lot of pepper
- make layers of salmon, fresh spinach leaves, béchamel sauce and lasagne
- I also add some chopped chives
- make three of four layers and finish with some grated parmesan
- bake in a hot oven for 25 minutes





posted at: 18:06 |[/cooking] permanent link

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Wed, 04 Dec 2013

Polenta, Veal stew with carrots

I know I promised the blanquette de veau recipe accompanied by mixed roast vegetables but first I must divulge this wonderful polenta invention.

method:
- cook some polenta
- mix it (use a fork) with some chopped sun-dried tomatoes, olive oil and spices (cumin, chilli, coriander, cinnamon, etc. etc. - whatever takes your fancy)
- place in an overproof dish and grill in a hot oven until cooked through and lightly browned on top

Blanquette de Veau method:
- fry some chopped onions in a little oil
- add bite sized chunks of veal and brown
- add chopped carrots, garlic and a little flour
- add white wine (or dry cider) and stock to cover, salt, pepper
- place in a casserole dish and cook in a cool oven (160 degrees) for a couple of hours until the meat is tender and the sauce thick.
- Serve with slices of grilled polenta (see above)

posted at: 16:05 |[/cooking] permanent link

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A special day


Stuffed sea bass

A "pot" and sex toy tea strainer

Cake

posted at: 10:58 |[/cooking] permanent link

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Sat, 30 Nov 2013

Italian evening


And a fantastic pizza dough slinging show by Mario
and Luigi.











posted at: 10:08 |[/cooking] permanent link

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Thu, 14 Nov 2013

Authentic Italian Theme Evening at Bruno Raja's Restaurant

Next Theme Evening

November 30th 2013, 8:30pm

Gourmet Italian Menu

  • One
  • Two
  • Three
  • Four
  • Four
  • Four

posted at: 18:06 |[/cooking] permanent link

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