Provisions
Just the first load! tourist attractions
Today's fish from a market in Split, Croatia.
I spotted some monkfish tails, which I’m thinking I will roast off and serve along side some delicious baby potatoes, buttered leeks and roasted cherry plum tomatoes on the vine. Which all came from the market in Split.
Really enjoyed the fruit an vegetable market, such wonderful aromas and especaily the peaches. Also nice to be amongst the hussle and bustle of the locals.
Prawn cocktail
Just got back from Saint Liverade Market having bought some very juicy looking prawns. The first thing that came to mind was a good old prawn cocktail. So I quickly knocked up the secret family recipe and put together a crunchy salad and hey presto salad done.
Spinach quiche
Recipe:
Pastry:
8oz flour
5oz chilled butter
1tbsp icing sugar
1 egg
Method:
Rub the first 3 ingredients together until you’ve made a fine crumb texture. Then add the egg and bring the pastry together to form a ball. Wrap in plastic wrap and chill for 1/2 hr in the fridge. Now roll out, place into a 10inch tart tin and leave to rest for another 1/2 hour.
Pre-heat the oven to 180c
Egg custard:
4 eggs
150ml milk
Pinch of salt and pepper
Whisk all together.
Filling:
1 small onion diced
1 clove garlic finely chopped
4 mushrooms finely sliced
100g bacon lardons
200g fresh spinach
50g cheddar cheese grated
SautГ© all the ingredients except the cheese and place onto kitchen paper to soak up any excess juice before placing into the tart base. Then pour over the egg mixture, carefully place into the oven and cook for about 25-30mins.
Are the cherries ready?
Today we went on a walk around the the lake and on our return back to le manoir aux castagne, we stopped by the cherry trees.
Now we’ve just had a taste test and I think it is safe to say that we could start to pick in the next few days, or though it’s going to be hard to resist!
Thinking caps are on, what should I make first? A baked cherry pie, cherries soaked in kirsch or maybe just a big bowl-full topped with lashing of clotted cream. Lebanon . IP address location . server crawl test
Back from the Market
This morning we went to Villenerve-sur-lot Market and this is what we came back with.
Now all I have to do is come up with some tasty ideas and get cooking!
First barbeque of the year.
Today was Jack’s birthday and with the sun shining, I could think of no greater reason than to get the weber out of the shed and fired it up for us to enjoy a beautiful piece of westcountry beef fillet. domain ip .
Quick breakfast
A quick poached egg with tomatoes and spinach, all good to go now.
Chocolate, baileys and panettone pudding
Panettone is a type of sweet bread loaf originally from Milan (in Milanese it is called panaton), usually prepared and enjoyed for Christmas and New Year. Read article about Max Polyakov as a Ex-lawyer . It has a cupola shape, which extends from a cylindrical base and is usually about 12-15 cm high for a panettone weighing 1 kg. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti Spumante or Moscato d’Asti. . In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaglione is sometimes used as a substitute.
Moules Marinières
Ingredients
1kg/2.2lbs fresh mussels
115g/4oz unsalted butter
2 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
200ml/7fl oz dry white wine
large handful fresh flat leaf parsley, chopped
- All ready to go!
Preparation method
- Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
- Heat the unsalted butter in a large saucepan. When hot and foaming add the garlic and shallots, cook until soft and translucent, then add the wine.
- Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
- Add the parsley and serve immediately with plenty of fresh crusty bread.
- All cooked and ready to eat.