----Blog Notes
rss feed


Advanced Search
Archive search by date

Fri, 12 Jun 2015

Polenta with sour cherries

Our friend Balazs brought us a jar of sour cherries from Hungary so I used them in this starter, inspired by the Tables des Cordeliers restaurant in Condom (see here)
- make some polenta according to the instructions on the packet, add some chopped sun-dried tomatoes and a little grated parmesan. Press down into a square or rectangular dish and put in the fridge to set.
- Reduce some sour cherries in their juice with a little red wine vinegar and some sugar. Crush the cherries into a pulp and boil until the sauce starts to thicken.
- Remove the pips from a few fresh cherries (I have a de-pipper designed for olives but it works for cherries too)
- Add the fresh cherries to the sauce for just one minute so they heat through
- slice "fingers" of polenta and place them under a hot grill until they are heated through and starting to "toast" on top
- decorate the polenta slices with small squares of feta cheese and the fresh cherries
- garnish with the hot cherry sauce

posted at: 21:02 |[/cooking] permanent link

Comments


Sun, 07 Jun 2015

Blue room


We've been decorating, new floor.

posted at: 09:49 |[/travel] permanent link

Comments


Sun, 24 May 2015

Red room


We've been decorating, new floor, new shower.

posted at: 17:48 |[/travel] permanent link

Comments


Sun, 22 Feb 2015

Baked Turbot


I came across this beast at the fishmongers, absolutely divine.
- make some diagonal incisions in the fish.
- Rub some salt, pepper and herbs (thyme is good, oregano or rosemary too) into the flesh
- Place the fish, dar side up, in a roasting pan
- Drizzle with olive oil and a little white wine
- Place some lemon slices on top
- Bake in a hot oven for 25 minutes or more for a big fish


posted at: 11:52 |[/cooking] permanent link

Comments


Thu, 22 Jan 2015

Fridge Magnets



posted at: 13:23 |[/humour] permanent link

Comments


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

Comments


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

Comments


Sat, 17 May 2014

Jouandassou B&B


New Jouandassou website online: Jouandassou.com

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

Comments


Sat, 26 Apr 2014

Belgian night



Moules marinières (mussels in creamy sauce)
----------------------------------
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)
-----------------------------------
Desserts with Belgian chocolate
and speculos


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

Comments


Sat, 22 Feb 2014

Russian night


Bortsch
----------------------------------
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

Comments




prev

top

next

Close Window

      
2015
Months
Sep
Oct Nov Dec