- 200g (7 oz) dark chocolate
- 200g (7 oz) unsalted butter
- 200g (7 oz) peeled cooked chestnuts
- 200ml (7 fl oz) milk
- 4 eggs
- 150g (3.5 oz) caster sugar
Sunday, 28 November 2010
Friday, 26 November 2010
◦1 mug of dried breadcrumbs
◦1½ mugs of cream (or a mixture of cream and milk)
◦45ml (3 tbsp) golden syrup, maple syrup or honey
◦½ tsp white pepper
◦1 tsp ground ginger
◦½ tsp grated nutmeg
◦Salt and freshly ground black pepper
◦2-3 potatoes, peeled and thinly sliced
1. Preheat the oven to 180°C (fan 160°C/356°F/gas 4).
2. Cut the swede into large chunks and boil in lightly salted water until just tender, about 15 minutes. Pour half the breadcrumbs into the cream and set aside. When the swede is ready, drain it, reserving the water, and mash it roughly with a fork or potato masher. Add about half a mug of the cooking water to get a slightly smoother texture. Now add all the ingredients except the potatoes and remaining breadcrumbs to the mashed swede and mix well, seasoning with salt to taste.
3. Grease a large baking dish and line the bottom and sides with the sliced potato. Gently add the swede mixture to the baking dish, taking care to spread it evenly. Sprinkle the remaining breadcrumbs over the top and bake for 1 – 1½ hours, until the potatoes are tender and the breadcrumb topping is golden brown.
Wednesday, 24 November 2010
- Cut your peppers in stripes and sweat them in a table spoon of oil, when they are soft, blend them and add a good teaspoon of honey
- Cut your filo and line the ramequins or tartelettes moulds. Spread the pepper mixture onto the filo.
- Do not wash your pan, you are going to cook the onion until soft and the mince until brown when this is done top the pepper mixture.
- Make a bechamel and top the lot with it
- Now 20 minutes in an oven mark 180 and enjoy
And the next day we left for La Gomera, an even smaller island to experience more food, sun, sea.
Thursday, 11 November 2010
Haricot derives from an ancient word "halicoter"which means cutting in pieces so this was right. 20 out of 20 Jamie. But there is a twist in my twit, traditionally "le haricot aux mouton" is prepared with potatoes and turnips no haricots in the pot.
- 2 chopped onions
- 1 lamb shoulder or breast (500g) cut in roughly in cubes
- 2 tins of white beans
- salt, pepper, parsley
- little bit of olive oil
- 2 cloves of garlic
- 2 tbs of flour
Monday, 8 November 2010
We stayed in really nice B&B if you are looking for a great place to stay, I would highly recommand Bishopsdale Oast. Coincidence have it that the owner's daughter is a cookery writer so I may have a give-away for you soon.
One could do worse than getting a pint and some nice though a little pricy food at the three chimneys, an old pub full of character .
Thursday, 4 November 2010
In the space of no time, I came across two new (to me) purple vegetables. I harvested purple potatoes from the planter in the garden and bought a purple cauliflower at the local farmers' market. So would purple be the new green on the menu?
Now pay attention, this is the scientific bit: what does make food, purple?