30 December 2013
I was given Raymond Blanc's Kitchen Secrets as a present. For months I admired the stunning food photos, read the recipes and made notes of the secrets he shares, but I never cooked anything; the recipes looked somewhat demanding bearing in mind his Michelin starred status. Until one day, when I thought a cook book is meant for cooking and not only for bed time reading (if you are little bit peculiar like me and you have a few cook books on the pile of more traditional bed time reading). Having been attracted to the use of semolina, I picked this recipe and it immediately became my special treat for those slow Sunday mornings. I suppose this is more of a pudding, but I think it's perfect for a brunch. So when it's wet and windy and you're not in a hurry to go anywhere, try this comforting dish of baked apples in a semolina soufflé. The recipe can be found here along Mr Blanc's notes and variations on this recipe. Mrs V x
23 December 2013
4 December 2013
I found these mini beets at the allotment after having dropped a few seeds here and there.
I gave them a good scrub, cut them in half, wrapped them into a double foil package and placed them onto a baking tray. A drizzle of balsamic glaze and a sprig of rosemary to accompany the beets and into the oven until they were cooked. Then it was time for the other star of the show: goat cheese. I placed slices of the goat cheese on top of the cooked beets, returned the package into the oven until the goat cheese had started to melt. Beets and goat cheese- a combination that never fails. One way to brighten up a Wednesday.
Mrs V x
2 December 2013
It's December and certainly time for some mulled cider! I think it's a brilliant alternative for mulled wine as it really tastes like Christmas and is sure a winter warmer. I enjoyed some this weekend while starting to feel the seasonal vibe a bit. I'm sure everyone has their own version, but here's how I make mine:
(influenced by Jamie. Naturally.)
1 litre of good old Scrumpy
juice of 1 orange
juice of 1 clementine
juice and seeds from 1 pomegranate
2 star anise
1 cinnamon stick
little sprinkle of grated nutmeg
sugar to taste
Pour the cider to a large pan and on a low heat warm it through. Add the spices and fruit juices. Bring to boil, turn down to simmer and leave for 5 minutes. Add sugar to your taste. I prefer my mulled cider with a hint of sweetness, just so that all the spices come together. It's ready to be poured into glasses through a sieve.
Enjoy with seasonal goodies, preferably in front of a fire with woolly socks on. Christmas jumper is optional.
Mrs V x