Inheritance Recipes -October 2015- Comfort Food-





Welcome to the October edition of Inheritance Recipes challenge. If you have not seen it yet "Back to School"/ September round up is here 

As we move seamlessly to this month theme is Comfort Food, as we are entering autumn when we start thinking about cooking soups, spiced cakes and casseroles. In October pumpkins hog the limelight, we look forward to see your Halloween recipes, however we'd also love to see any of the comfort-food dishes that are inspired by your past or that you'd like to pass on to the next generation of cooks.

THIS MONTH PRIZE
To say thank you for entering your recipe(s), each month we like to offer a prize, this month is £30 worth of ASDA products from their new range, delivered to your door.
  • Roasted Vegetable Pasta tray
  •  Meatballs 'n Bucatini
  • Beef Papardelle
  • Smoky chorizo
  • Strippy peppers
  • Asda amazing celebration checkerboard cake and to go with it
  • A couple of bottles of wine
A few of the products might be swapped but you get the gist, a nice package

HOW TO ENTER?
Add your recipe via the Linky provided on the host page  if you prefer not to use the Linky send your recipe URL to the host email address
 
Link your recipe back to  Coffee 'n Vanilla and Pebble Soup-
 
Grab one of the  pretty Inheritance Recipes badges, display it on your post. While adding the badge we ask you to save it to your computer and then upload it to your blog, please do not hotlink to images on our server.

Up to two recipe links accepted per blogger, so long as each one fits the month’s theme.  
Feel free to link up to past posts but please add the links to our websites and the Inheritance Recipes badge too.
 
Please note that entries that fail to follow “how to enter” instructions won’t be approved.
 
If you feel like sharing via Twitter to promote your recipe, please add @solangeweb  and @coffeenvanilla #InheritanceRecipes and we will retweet
 
 The winner will be announced at the end of the month via Twitter and on the host post. Entries from bloggers all around the world are accepted but  this month the prize can only be delivered to an address in England.
 
 And if you have not done so yet, have a look at terms and conditions here,
 
ABOUT INHERITANCE RECIPES

a challenge celebrating dishes that food bloggers cherish. Recipes which have been passed down by a family member, a friend, through an ancestral culture and dishes which you would like to bestow to future generations.

We can't wait to see your recipes so hop onto the linky by clicking on the blue button below



Gold Kiwi & Pineapple Jam

It's the end of the season for Gold Kiwis which are very distinct from green kiwis. The Gold kiwi has a golden, bronzy flesh and two particularities which in my opinion puts it above its green counterpart: The taste, it's very sweet and has a hint of pineapple and mango and its skin is  smooth, hairless paper-thin skin with an emphasis on hairless.

 
We all have irrational dislikes, one of mine is the hair on kiwis. I tend not to buy them as I ate peeling them. Not that it's difficult to remove the thin skin just that fingers brushing again little bristles make me think of rats and mice. Told you that was not very rational.
 
Not all is peachy in the kiwi world. Gold kiwis are imported from New Zealand which is definitely not very ecological. When it came to use my lot, I went for Kiwi and Pineapple Jam and it was absolutely delicious. So if you come across Gold Kiwis don't hesitate give them a try.
 
Gold Kiwi and Pineapple Jam
 
 
Ingredients
450g gold kiwifruit, peeled and thinly sliced
450g sugar
1 can  crushed pineapple undrained     

Method     
weight the flesh of the kiwi and match it in sugar. The amount in the ingredient list is to give you an idea.

Place all the fruits in a saucepan and let it simmer gently for 5 minutes then add the sugar

Stir until all the sugar has dissolved and bring to boil until setting point has been reached

Now days I use a thermometer, jams reach setting point between 104 and 105.5 C

Pour into sterilized hot pots and seal down

I adapted this recipe from the late Marguerite Patten's recipe.

I love the idea of A to Z challenge and I caught The lovely ABC Alphabakes just in time. It's the brain child of  The More than Occasional Baker and Caroline Makes, this month hosted by the former.

Give-Away #31 A SuperFast Thermapen® 4 Cooks Thermometer- worth £60.00


When I first saw the Thermopen used on the GBBO, I was curious to what it was so I did a bit of digging and here is what I found:
  • It has a range of  -49.9 to 299.9 °C.
  • It's super fast. The true temperature of a product can be tested in just three seconds. and doesn't lock in, so if your cake gets hotter it will show
  • it's 360° self-rotating display automatically turns so the user can read the thermometer in any position — in either hand, left or right.
  • It knows when it's dark and turns on the backlight for you, making it easy to read in poorly lit kitchen areas or for night-time barbecues.
  • The motion-sensing sleep mode automatically turns the Thermapen 4 on or off when the user picks it up or puts it down, maximising battery life.
  • It's water proof  
  • Available in ten vibrant colours
A very clever gizmo indeed. Thermapen is offering one Pebble Soup's reader the opportunity to win a thermometer. The winner will be able to choose a colour among a selection, how good is that?
Closes on the 24th September

 
a Rafflecopter giveaway



Faire Monter la Mayo

In French, there is an expression which defines when one succeed to do something delicate and of course it's related to food: "faire monter la mayo".

How true the correlation is. A mayonnaise should be an easy sauce to prepare, after all it's simply a matter of combining three ingredients: egg-yolk, olive oil and a teaspoon of mustard. However at Pebble Soup HQ, far too often it looks  like so:

A mayonnaise which is a little more liquid than intended. So what is the trick? in my opinion there is not one trick but several factors "qui font monter la mayo".
  • If all the ingredients are at room temperature, it will help.
  • Recipes will tell you to use a whisk, I find the food processor far more efficient.
  • start with a teaspoon of mustard, one egg yolk and A DROP of olive oil. When this mixture has thicken then it's ready for the rest of the oil, a constant dribble will do. How much olive oil is entirely up to how much mayonnaise is required. Season last.
The result: "Oh la belle mayo"


 and here is one of my favourite dish: potato salad with capers and mayo

Eagle-eyed readers will have notice that the mayonnaise has a slight green tinge. Olive oil colour variation is common when using a good oil. Here I have used Pomora olive oil. This is an interesting new service offering Italian olive oils delivered direct from Sicily to your home on a quarterly base. More over the scheme includes an olive tree adoption which in turn supports Antonia in Campania and Carmelo whose families have been producing top quality olive oil for generations. Check Pomora out, next time you have a minute

Camber Sands

 
With Trip Reporter, I had the opportunity to visit The Gallivant Hotel on Camber Sands, 5 miles of sandy beach, near Rye. Here is the story.
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