Give-Away #35 : 4 copies of Le Creuset, One Pot Cuisine RRP £20.00 each

December, all about sharing, goodwill and... presents. So on the 1st day of the month, Pebble Soup has teamed up with Octopus Publishing to bring you a give way you'd love.

Four hard copies of Le Creuset, One Pot Cuisine, a newly published book. Four lucky winners.
Le Creuset is a household name and even if you don't own one of any of their pots or pans, you might want to get inspirations from their One Pot Recipe Book, or you know somebody who would love it for Christmas.

This book is bursting with 100 mouth-watering recipes for delicious casseroles, tagines and simple one-pot suppers. Each beautifully illustrated recipe comes
with simple, easy-to-follow instructions. From Trout with Bacon and Fennel to SeaBass in a Salty Crust, Shrimp and ChermoulaTagine to Aubergine Stuffed with Rice, Herbs and Pine Nuts, these delicious and fragrant dishes are sure to delight everyone.

So tell me which is your favourite one-pot recipe in the comments box, use the rafflecopter to enter and don't forget to look at the T&C. Giveaway will end on the 6th December at midday Good luck

a Rafflecopter giveaway

Inheritance Recipes - December 2016

Welcome to the December edition of the Inheritance Recipes. It's my pleasure to host the festive season challenge. Time for friends and families to gather around great meals where, no doubt, recipes will be exchanged.

Wherever in the world, your recipes come from, share them and their stories with Inheritance Recipes because more than ever it's time to spread a positive message when it comes down to diversity.

This month we have added a new feature to our much-loved challenge if you are press for time or do not have a blog you can still join via the brand new IR Facebook group page, another great way to join us. Post a picture and a story, for various legal reasons we will not be able to add it to the round up but you recipe will still been seen by many

If you don't want to join this month but would like to get some inspiration for the month to come take a look at the November gorgeous round up on Margot's blog, Coffee 'n Vanilla. Personally, I recommend the Polish pancakes

Inheritance Recipes is a challenge that Margot of Coffee and Vanilla and I have started to celebrate dishes 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 will share your recipes via our social media channels and include in the round-up (with pictures) at the end of the month. We will also add your recipes to the Inheritance Recipes Pinterest board (that has 2.3 K followers) and include your blog’s handle in our Inheritance Recipes list on Twitter. Don’t forget to subscribe to them both!


Please, link back to challenge page on both: Pebble Soup and Coffee and Vanilla blog.

If possible, display one of the IR badges on your recipe post.
Choose any badge on the side, lots of lovely colours this month and 2 sizes too.
Add your recipe via linky -Up to 2 recipes accepted per blogger.

Feel free to link up to past posts but please, update them with links to the challenge pages to qualify.

Closing date is the 29th December.

Entries from bloggers all around the World are accepted.

Please note that entries that fail to follow “how to enter” instructions won’t be approved.

If you use Twitter to promote your recipe, please use #InheritanceRecipes, tweet it@coffeenvanilla or @solangeweb and we will re-tweet it.

When you have a spare moment do visit other entries which caught your eye, comment on them and give them some social media love.
When you have a spare moment do visit other entries which caught your eye, comment on them and give them some social media love. And last but not least, have a look at the terms and conditions if you haven't yet done so.
We can't wait to see your recipes and read their stories. Hope you'll celebrate in style and have a wonderful festive season.

Linked recipes
Irish Smoked Salmon
on Sweet Potato Pancakes
with Maple syrup, Soy Glaze

Brandade de Morue

Readers of Pebble Soup will know that I grew up in Nimes in the South of France, it was my dad's glorious years and though we moved back to Lyon when I was 10 years old, tales and customs of Provence surrounded us for a long time afterwards.

Already at such a young age, I was a fish fanatic and one of my favourite dish was la brandade de morue. It's a salted cod puree stirred for a long time with garlic and milk, some add potatoes to it and of course, there are a few variations: salted cod or fresh cod fillets salted, cream or milk or both. It's oven baked, served hot or cold with toasted or fried bread.

Originally from Nimes, brandado (in provencal) became quickly known throughout the area and is often consumed at Easter.

Though I love it, I have never made it from scratch. But due to the incredible kindness of a follow twitterer, I received one pot via the post only a few days after me commenting on a tweet. The kindness of others never ceased to amaze me, Thank you David, you are a star.

What I didn't know at the time was that the salted cod used is lovingly prepared and best quality. David is a second generation fisherman, he cures and salts cod and pollock. Cod brandade will be Thule Ventus next venture and I am delighted to have been one of the first persons to give him feedback. Just hoping that my childhood memories of baked brandade in a scallop shell were accurate enough.

If you fancy making your own, here is how to do it

                                        Brandade de Morue 
200g of salted cod
1 peeled onion
6 black peppercorns
a couple of bay leaves
5 tbs of olive oil
a squeeze of lemon juice (optional)

You will start by desalting the cod. The process takes 24 hours in the fridge, the cod is place in a recipient covered with water and the water is changed at least three times.

24hours later, in a saucepan, place the onion, 6 black peppercorns, a couple of bay leaves an a pint of milk, add the cod and bring it to the boil, lower the heat and simmer for 5 minutes. Lift the cod allow to cool, debone and skin

Cook one of two potatoes (no more than 200g) in the milk. When cook, lift it and mash it.
Keep the milk

Purée the cod and the garlic in a food processor with enough milk and when the mixture is well mashed so, at the last minute add the potato whisk a couple of times use the pulse button if you have one as potatoes treated this way can get really gluey.

Transfer to a dish add lemon juice (if using) 5tbsp of oil, stir well, it should be almost sloppy but not quite.

Served on toast or alternatively oven baked topped with bread crumbs.

What best recipe to add to Inheritance Recipes? This month hosted by Margot I can't think of any but maybe you do, come and join us.



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