Imbolc 2017
Greetings from the winter kitchen!
Make full use of the vibrant lemons that abound at the moment by stirring up some Lemon Curd
Greetings from the winter kitchen!
Make full use of the vibrant lemons that abound at the moment by stirring up some Lemon Curd
Lemon Curd
Ingredients
4 unwaxed lemons, zest and juice
200g caster sugar
100g unsalted butter, cubed
3 medium organic eggs + 2 yolks
Method
Curd tarts; over ice cream….
Bon Appétit from Suzanne!
4 unwaxed lemons, zest and juice
200g caster sugar
100g unsalted butter, cubed
3 medium organic eggs + 2 yolks
Method
- Put the zest and juice, the sugar and butter into a heatproof bowl and sit it over a pan of barely simmering water without the bottom of the bowl touching the water. Whisk occasionally until all the butter has melted.
- Lightly whisk the eggs and yolk together and whisk into the mixture.
- Leave to cook for about 15 mins. , (can take up to ½ hour!) whisking on occasion, until the mixture is creamy and thick enough to coat the back of a wooden spoon.
- Remove from the heat and leave to cool. Spoon into sterilised jars and seal. Keep in the fridge for up to 2 months.
Curd tarts; over ice cream….
Bon Appétit from Suzanne!
Hello from Cuisine de Lamoure!
The lazy, hazy days of summer are upon us so stay out of the kitchen. Make good use of your BBQ or plancha.
Whisk up olive oil and the vinegar of your choice (3 to 1) with crushed garlic, chopped fresh or dried herbs and seasoning. Slice lots of fresh vegetables and dip them in the marinade prior to cooking. Use aubergine, peppers, courgette, fennel, onions, par-cooked potatoes or sweet potatoes. Cook until soft and browned and place on a platter. Serve drizzled with a dressing made with 2tbsps. of tahini whisked with the juice of 1 lemon, crushed garlic and seasoning and 150 ml. pot of plain yogurt. Yummy!
Bon Appetit! From Suzanne.
The lazy, hazy days of summer are upon us so stay out of the kitchen. Make good use of your BBQ or plancha.
Whisk up olive oil and the vinegar of your choice (3 to 1) with crushed garlic, chopped fresh or dried herbs and seasoning. Slice lots of fresh vegetables and dip them in the marinade prior to cooking. Use aubergine, peppers, courgette, fennel, onions, par-cooked potatoes or sweet potatoes. Cook until soft and browned and place on a platter. Serve drizzled with a dressing made with 2tbsps. of tahini whisked with the juice of 1 lemon, crushed garlic and seasoning and 150 ml. pot of plain yogurt. Yummy!
Bon Appetit! From Suzanne.
Hello everyone,It seems that Spring has finally sprung here in the Languedoc
and that causes all sorts of excitement!
I’m particularly excited to be launching my website on the 6th of May.
Check it out for forthcoming ‘Ateliers’ and details of the cuisine I can provide.
Here’s a spring recipe that I’d like to share with you.
and that causes all sorts of excitement!
I’m particularly excited to be launching my website on the 6th of May.
Check it out for forthcoming ‘Ateliers’ and details of the cuisine I can provide.
Here’s a spring recipe that I’d like to share with you.
Bulgur and Lentil Pilaf
Ingredients: for 4
1 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed and/or 2cms. chopped , fresh ginger
1 tsp ground coriander
1 tsp gr. cumin
1 tsp gr. turmeric (or chopped fresh)
½ tsp gr. allspice
225gms.coarse bulgur wheat or use quinoa if you’re avoiding gluten
750ml. vegetable stock
115gms. button mushrooms, sliced
115gms. green lentils
Salt and pepper to taste
Method:
1) Heat the oil in a non-stick pan over medium heat and sauté the onion, garlic and spices for about 1 minute. (If you like chilli add powder or fresh to taste with the other spices).
2) Stir in the bulgur wheat and cook, stirring for 2 mins. or so until lightly browned.
Add the stock, lentils and mushrooms.
3) Simmer over very low heat for about 25-30mins until the bulgur and lentils are tender and all the liquid is absorbed.
4) Season well with salt and pepper and serve as it is….. with plain yogurt or raïta on the side or………….
Stir in some cubed feta and use to stuff pepper halves. Bake these in the oven, covered with foil at 180°c, for 30-40 mins.
To the basic mix you can add whatever’s handy or needs using up…….chopped celery, leeks, peppers, grated carrot or courgette, sweetcorn, peas or French beans, fresh spinach , broad beans ….
Bon Appétit!!
Suzannexx
Try this seasonal recipe with pan fried salmon or any pork dish. Lentils are full of goodness and gluten-free. Organic are best.
Mustard Lentils
Mustard Lentils
2 tbsps olive oil
1 small onion, 1 stick celery, 1 carrot, 2 cloves garlic…. Finely chopped
225gms Puy lentils
1 sprig or 1 tsp thyme
450ml (approx) chicken or veg stock
2 dsstsp Dijon mustard
Fresh parsley, chopped
Heat the oil in a medium-sized pan and soften the vegetables without colouring. Add the lentils and stir around then pour in the stock and thyme. Bring to the boil then reduce the heat, cover the pan and simmer for 20-40 mins. (Depending on the age of your lentils…. The younger they are the tenderer!!) They should be soft and still keeping their shape but not mushy. If there’s still some liquid cook with the lid off for a few minutes….. Also check that they don’t need more liquid during the cooking time or at the end. Stir in the mustard and salt and pepper to taste and some chopped fresh parsley, if you have it. You can also stir in a tbsp of crème fraîche if you like them creamy. Yum !!