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Wed, 11 Nov 2015

Hummus


It's been ages since I made this classic dip, I'd forgotten how simple to make and tasty it is. The secret is having the right size blender: not too big as you end up pushing the ingredients back down in the bowl to get properly blitzed; and not to small or you end up overflowing.
- put a tin of (cooked) chick peas and some garlic cloves (the number depends upon how garlicky you like your hummus) in the blender
- Add the juice of a lemon and some tahini (ground sesame paste, it can be found in most oriental markets)
- Start blending and add olive oil slowly until you obtain a smooth consistency
- Season with plenty of pepper
- Add a little cream or, better, fromage blank to lighten
- Decorate with sweet paprika and olive oil and serve as a dip with pitta bread

posted on: 11/11/2015 at 18:42 in category: [/cooking] with permanent link

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Thu, 08 Oct 2015

Cold almond soup


This is a really interesting soup, deliciously surprising.
- soak some white bread in a little water (cut the crusts off first)
- Take a similar amount of almonds (ie: equal amounts of bread and almonds) and grind in the blender
- Add two or three cloves of garlic and the soaked bread, grind a bit more until you get a paste
- Add a little sherry vinegar
- Slowly drizzle with olive oil and keep blending in the mixer until the resulting "paste" become smooth
- Add water slowly until you obtain the required consistency: the soup should be slightly thick but not too watery
- Season with plenty salt and pepper and place in the fridge to cool for at least 2 hours or more
- This soup need to be served very cool, you can add a couple of ice cubes before serving if necessary
- Decorate with roasted almonds and deseeded grapes (black and white)

posted on: 08/10/2015 at 19:22 in category: [/cooking] with permanent link

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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 on: 12/06/2015 at 21:02 in category: [/cooking] with permanent link

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Sun, 07 Jun 2015

Blue room


We've been decorating, new floor.

posted on: 07/06/2015 at 09:49 in category: [/travel] with permanent link

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Sun, 24 May 2015

Red room


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

posted on: 24/05/2015 at 17:48 in category: [/travel] with permanent link

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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 on: 22/02/2015 at 11:52 in category: [/cooking] with permanent link

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Thu, 22 Jan 2015

Fridge Magnets



posted on: 22/01/2015 at 13:23 in category: [/humour] with permanent link

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