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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


Sat, 17 May 2014

Jouandassou B&B

New Jouandassou website online: Jouandassou.com

posted at: 12:27 |[/travel] permanent link


Sat, 26 Apr 2014

Belgian night

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

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

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


Sat, 22 Feb 2014

Russian night

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

Red cabbage salad
Sour cream
Beef Stroganoff (bottom right)

Potato and dill mash
Mustard sour cream

Compote of apple and red fruit and Lemon mousse

Entertainment by aZey the Magician

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


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


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


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.

- 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


A special day

Stuffed sea bass

A "pot" and sex toy tea strainer


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


Sat, 30 Nov 2013

Italian evening

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

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


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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