Monday, 5 December 2022

Pastures new...


We completed on the purchase last week...
 


 















There's debate about how long the work will take. The more optimistic amongst us think we'll be in within a year...and the less optimistic think it will be twice that.

Tonight's dinner:

Portobello Mushrooms, roast with balsamic and herbed breadcrumbs, served with gorgonzola sauce

Fennel-seed hamburgers, with salsify

Pear Tarts


Sunday, 13 November 2022

Galette of Sweetcorn and Peas

                                                 


Just off the plane from London yesterday: dinner was required, the fridge was glaringly empty, and I had neither time nor inclination for anything that wasn't quick and simple.  Sweetcorn galettes as a first course was a perfect solution - with half an hour to let the batter rest, the actual cooking time is little more than five minutes, and the ingredients are all store cupboard staples. The recipe is a simplified version of a Roux Bros tried-and-trusted.

For two galettes.

Ingredients:
40g flour; 1 egg; 85 ml milk; salt; 1 tbs oil; 40g canned sweetcorn 2 tbs peas (defrosted frozen is perfect).

Method

1. Whisk together flour, egg, oil, salt (to taste) and milk, and then stir into this the sweetcorn and peas. Leave the bowl in the fridge for 30 minutes or so.

2. Heat to a high temperature a small (approx 8" diameter) heavy frying pan, and then film the base with oil. Place a 6" metal ring into the pan (heavy enough that the batter doesn't leach out once filled), and into this ladle half of the batter.


3. Let the batter set over a high heat - perhaps three minutes - then run a knife round the interior of the ring to free the galette from the ring, and (using tongs) remove the ring from the pan. With a large metal spatula, turn the galette over, and finish cooking on the other side for a further minute.

4. Remove the galette to a heated plate and keep warm, while you repeat the process using the rest of the batter to make the second galette.

Serve.



Thursday, 3 November 2022

Baked Chocolate Cheesecake

 


This presents as a lot more decadent than it really is....as long as you substitute sucralose for sugar, at any rate, and since sucralose works just as well, then why wouldn't you?

This is from the pages of a book rather unimaginatively called 'Chocolate Bible' by Christines McFadden and France, which has been languishing un-regarded on the bookshelves in London for the past few years - I must have bought it on a whim, at some time, and then forgotten that I had. Anyway, it got included earlier in the year in a shipment that was being sent from London - more as ballast than anything else - and it was only after it had got to Italy that I settled into it properly, for the first time. And it is treasure trove! 

This particular recipe was tried, and got a massive thumbs-up, early on - of the 'this alone justifies the purchase of the book' type of accolade - and it was then repeated as dessert for the TD's birthday dinner.

Rich and dense in texture, the addition of cinnamon in the base and sour cream in the cheesecake itself both give it a beguiling edge. And served with a simple raspberry coulis, it is heaven! 

Serves 8 (ish, depending on greed)

Ingredients

275g plain chocolate; 1.2 kg cream cheese; 1 cup sugar (or sucralose); 2 tsp vanilla essence; 4 eggs; 3/4 cup sour cream; 1 tbs cocoa powder; 200g chocolate biscuits (i.e baked with chocolate in them, rather than chocolate-dipped); 6 tbs butter, melted; 1.2 tsp ground cinnamon.

Method: 

1. Heat the oven to 180 degrees C. Line the base of a springform tin which is 9 in x 3 in with greaseproof paper, and grease the sides of the tin.

2. Process together biscuits, butter and cinnamon, and press into the tin to make the base of the cheesecake. 

3. Melt the chocolate in a double boiler.

4. Beat the cream cheese with the sugar and vanilla, and then beat into this the eggs, one by one. 

5. Mix the sour cream with the cocoa powder, and then add this to the cream cheese mixture, before folding in the melted chocolate. Once the chocolate is properly incorporated, pour the mixture into the tin and bake for an hour.

6. Leave to cool in the tin, and then remove to a serving plate. (Best to run a thin-bladed knife around the edge of the cheesecake before relaxing the spring, in case part of the cheesecake adheres to the tin.)

For maximum indulgence, serve with raspberry coulis.






Sunday, 9 October 2022

And after her birthday dinner...

 


A dog has to stretch out on the window-seat, and contemplate life...

Saturday, 8 October 2022

Official Birthday Photographs...

 The birthday girl, celebrating Year One...

On the road quite frequently travelled

I'm ready - are you?

What is that camera-thing, anyway, that you're aiming at me?

What IS that thing, over there?

Getting down and dirty...


Is it a bird? Is it a plane?

New Balls!

And finally, a birthday toy!

Tonight's dinner:

For four-footed: munchy-crunchies (Chicken flavour) with cold, sliced liver

For two-footeds:

Vitello Tonnato

Timballo di Gattapardo; Buttered Spinach

Raspberry bavarese, with Mandarin  glaze, served in chocolate cups





Wednesday, 24 August 2022

It's that Day, again...!

 

As ever, Amazon made a pig's ear out of delivering them all on-time
(three still to come, and one of the ones that has arrived is with Italian text!)
Oh, well...


Tonight's Dinner:

Salad of Peas and Fave, with Feta and Mint

Lamb Provencal (Potatoes, in celebration!)

Lemon Cheesecake









Sunday, 17 July 2022

Heatwave dinner


 

Dinner, in the courtyard. Where it's marginally cooler - or we persuade ourselves that it is, at least.


Stuffed aubergines.

Boned Chicken, stuffed with herb butter, served cold with tarragon sauce; fennel gratin.

Semifreddo of Bergamot and Amaretti, with a raspberry sauce.

Saturday, 9 July 2022

Pear & Chocolate Clafouti

 


I'm trying to think of as many pear recipes as possible that can be served over the short (but monumental, given the size of the crop!) period of pear harvest we're now experiencing, without it all becoming drearily repetitive: pear souffle; pear sorbet; Tarte Bordaloue; pear tarts; crepes stuffed with baked pears, with a rum/pear/butterscotch sauce; pears, diced fine and served with honey over yoghurt, for breakfast; pear cake; pear-treacle pudding; tartine perigordine ....and this. 

It's a standard dessert clafouti recipe, but with the addition to the batter of a small amount of powdered chocolate, which takes the whole thing to a different level. 

For four, standard egg-dish servings.

Ingredients 80g flour; 60g + 2 tbs sugar; 2 eggs; 80g butter; 150 ml milk; 1 tsp vanilla flavouring; 1 tbs brandy; 1 tbs chocolate powder; 4-5 ripe medium-sized pears. Icing sugar, for serving (optional)

Method:

1. Grease four standard egg dishes, and arrange in them the pears, which have been peeled, quartered and cored (If the quarters are large, divide them again into eighths). Sprinkle the pear pieces with the 2 tbs sugar and bake them for about 20 minutes in a 190 degree C oven.

2. Melt the butter over a gentle heat, and leave it to cool.

3. In a liquidizer jar, blend together all the remaining ingredients, and once the melted butter has cooled somewhat, add this also and blend again. 

4. Remove the egg dishes with the baked pears from the oven, and divide the chocolate batter equally between them. Return the dishes to the oven for 25 minutes until puffed and proud.

Dust the tops of the clafoutis with icing sugar, to serve.




 

Wednesday, 1 June 2022

View from the Breakfast Table, this morning...

 



Three of the Spice Boys, enjoying the morning sunshine against a background of trachelospermum in full bloom. The smell is intoxicating! (Also, with a guest appearance in the bottom left corner of the frame, of a puppy - now seven months old...)

Tonight's Dinner:

Turkish scrambled eggs (with feta, red pepper, chilli, onion, garlic, tomato, and a sprinkling of parsley)

Squid Ink Risotto

Apricot Tart, with apricots fresh from the tree, picked after breakfast, this morning (puppy currently in deep disgrace, as she snaffled a quarter of the tart before it was served - it had been left negligently too close to the edge of the kitchen counter. It's a learning curve...)

Friday, 18 March 2022

Flan


 ...or, to give its penny-plain monicker, 'egg-custard tart'. Which can either be the workaday version, using vanilla essence, or it can be raised to ambrosial levels by the use of a proper vanilla pod. 

This is - or, by now, was, at any rate at the time several months ago when this precise recipe was lifted from the pages of Le Monde - all the rage in France, when at least Le Tout Paris was apparently chowing down on little else.  Served with a raspberry coulis (1 cup of raspberries, liquidised, and sieved, and then sweetened to-taste, and a tbs of brandy added, to give the flavour some depth), it is quite splendid.

Serves six.

Ingredients: 1x 8 inch shortcrust tart shell; 265 ml milk; 90 ml single cream; 1 vanilla pod; 2 medium eggs (needs to measure 75g ); 90g sugar; 30g cornflour.

Method:

1. Blind bake the tart shell, to the biscuit stage

2. Combine the milk and cream; into this, scrape the contents of the vanilla pod, and heat in the top part of a double boiler.

3. Whisk the egg with the sugar, and mix in the cornflour. 

4. Add the cream/milk mixture to the egg mixture, and mix well, before returnng the combined mixtures to the double boiler, and continue to cook over gentle heat for five minutes.

5. Carefully pour the mixture into the pastry shell, and cook at 180 degrees C for forty minutes or so, until the custard is just set.

Allow to cool (best) before serving.

Tuesday, 8 February 2022

Mincemeat

 


I confess, for the past few years I've been lazy, and I've used shop-bought mincemeat. Seduced in part by the interesting-sounding additions advertised on the labels, no doubt. And I did the same again, this year, last time we were in London, before Christmas. Except that the security gremlins at the airport intervened, and my jars of whisky-laced mincemeat were all seized as being a security risk. Apparently because it is 'spreadable', and anything 'spreadable' constitutes a terrorist threat. Go figure...

Even more debatable, though, was their reaction when I suggested that the security cohort might enjoy digging into the stuff, now it was safely in their possession. "Oh, no," I was told. "It all gets sent to the local food-bank - we don't keep it." 

So...it risks blowing up a 737...but, it seems that it's fine to feed it to the poor? (Or, could it be, maybe, that they recognise that it represents no risk to security whatsoever, and that it's a question of just slavishly and witlessly following rules which even the security mavens know have no practical application? Yet another reason to despair...)

Anyway. I'd promised a batch of mince pies, as usual, for a seasonal gift, and so I had to get on and make some. To the following recipe:

Ingredients:

750g mixed dried fruit and peel

175g suet

zest of 1 lemon, juice of half lemon

250g brown sugar

half tsp nutmeg

2 medium apples (peeled and grated)

100 ml (plus a bit more, if the mixture can take it) brandy

Method:

Mix everything together. Pack into sterilised jars, and keep at least for a week before using it.




Doing the sights...

 


Can be exhausting...


Tonight's dinner:

Salad of Beetroot, Feta, and chickpeas

Poached salmon; buttered spinach

Apple-Vanilla- Calvados Tarts