tag:blogger.com,1999:blog-45561398538916140142024-02-06T18:58:39.906-08:00Le Perchoir blogLe Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4556139853891614014.post-32769301268725602692014-03-03T08:46:00.000-08:002014-03-03T08:46:19.882-08:00Creamy Blue cheese and Red onion Pasta (with a Quercy Twist)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyULYeK4duXFbbZP4OIr4dkO3MmZ4u3GSM9OrFUfhNJ9cxu93jgDBNf4UqosIBaxsRD6j3KpfNSdyvddOtvF5HIFeeTI7xNaptsOaa5PtLE0VF9uII66aph9_4-Hpz4kGyeu0BUTRmLLA/s1600/Chair+full+of+pumpkins.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyULYeK4duXFbbZP4OIr4dkO3MmZ4u3GSM9OrFUfhNJ9cxu93jgDBNf4UqosIBaxsRD6j3KpfNSdyvddOtvF5HIFeeTI7xNaptsOaa5PtLE0VF9uII66aph9_4-Hpz4kGyeu0BUTRmLLA/s1600/Chair+full+of+pumpkins.JPG" height="320" width="248" /></a><br />
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This is a dish I have developed from various recipes that I've tried, but the addition of walnuts give it more of a local South West France feel. Once you've prepared your onions it's a very quick and easy supper dish.<br />
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<strong>Ingredients for 4 people</strong><br />
<strong></strong><br />
400 gms of penne pasta (or any pasta you like)<br />
150 gms of crumbled gorgonzola or similar mild blue cheese<br />
3 large red onions<br />
6 tbsp of olive oil<br />
2 tbsp of balsamic vinegar<br />
A good handful of roughly chopped flat leaf parsley<br />
About 70 gms of toasted chopped walnuts<br />
Salt & ground black pepper to taste<br />
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<strong>Method</strong><br />
<strong></strong><br />
First prepare the red onions which will go into the sauce for the dish. Peel and slice them into rings about 1 cm thick. Toss them into a roasting tin with the olive oil and balsamic vinegar, add a sprinkling of salt and ground pepper then roast at 190 degrees centigrade <br />
for 30-40 minutes. Give the tin an occasional shake during the cooking to make sure the onions cook evenly. They should be tender but slightly caramelised when ready.<br />
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Cook the pasta as per the instructions on the packet. Drain and return to the pan, with a little of the cooking liquid retained. <br />
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Add the crumbled blue cheese, onions with all their juices, walnuts and chopped parsley.<br />
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Stir quickly and serve immediately.<br />
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Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-58533849839391512332012-07-11T08:00:00.000-07:002012-07-11T08:06:56.363-07:00Susie’s spiced Summer vegetables<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLgVNBQDUP8-GsUoocsbnA2LF1j7jEKORLpGuStY2spNY6oli6aUX-Y9uv1vG1oDAOkSwQFPLbT8-9y8pGLj27wG9URZEKl_Zljhp78k9OG6KUjFZrJ-hqCdP-1hNNxmNiHjpx5Dy_HU/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLgVNBQDUP8-GsUoocsbnA2LF1j7jEKORLpGuStY2spNY6oli6aUX-Y9uv1vG1oDAOkSwQFPLbT8-9y8pGLj27wG9URZEKl_Zljhp78k9OG6KUjFZrJ-hqCdP-1hNNxmNiHjpx5Dy_HU/s320/001.JPG" width="320" /></a></div>
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<span style="font-size: small;"><b><span style="line-height: 115%;">Susie’s spiced Summer vegetables </span></b></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Summer vegetables are now abundant
here in France with their lovely warm colours & tastes that work so well
with a bit of a spicy twist – so great to go with BBQ food. I have found this
wonderful mixture of spices Melange Couscous (see below) in markets & shops
here, don’t know if you can get it anywhere else but if you are here or coming
soon to visit us I will certainly lay some stocks in for you to try. Let me
know if you can get the same thing where you are. </span></span></div>
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<span style="font-size: small;"><b><span style="line-height: 115%;">Ingredients for 4 - 6 people </span></b></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">500gms sliced courgettes </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">1 chopped red pepper </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">1 chopped yellow pepper </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">500 gms tomatoes cut into quarters </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">3 medium sized red onions sliced
thinly </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">4 chopped garlic cloves</span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">500 gms broad beans </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Small bunch of chopped coriander – including
all the stalks </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Salt /pepper to taste </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Table spoonful of vegetable oil </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">A cup full of veg stock </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">1 teaspoon of Melange couscous – a mixture
of ground dried spices – coriander, paprika, pimento, cumin, fennel & caraway.</span></span></div>
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<span style="font-size: small;"><b><span style="line-height: 115%;">Method </span></b></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Sauté the sliced onions in oil in a
pan (suitable to put all the veg into) until soft, then add the courgettes,
peppers & tomatoes. </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Stir all together then simmer for 5 minutes until nearly
soft but not mushy!!</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Add the garlic, fresh coriander &
the stock plus a little salt & pepper to taste & simmer for a few more minutes.
</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Finally add the broad beans &
spice mixture & simmer for 5 minutes until the beans are soft. </span></span></div>
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<span style="font-size: small;"><span style="line-height: 115%;">Then serve hot with your choice from the Barbeque.</span></span></div>
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<br /></div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com1tag:blogger.com,1999:blog-4556139853891614014.post-38943337330308952162011-11-14T03:42:00.000-08:002011-11-14T04:09:49.953-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgn-p3bizCIpOUo4gBev-3wgLmuUMwGb0eXs049jtkY-qHgRBxgG1qO3sHijLr74GKm8hF01jcmxLg7CcDpvpqdlMOZ0rgNndYPg2ajBWjkGgNKqZZfN_9ChbmLGNtsZGbJmyoyQIZh8/s1600/P1000242.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 147px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgn-p3bizCIpOUo4gBev-3wgLmuUMwGb0eXs049jtkY-qHgRBxgG1qO3sHijLr74GKm8hF01jcmxLg7CcDpvpqdlMOZ0rgNndYPg2ajBWjkGgNKqZZfN_9ChbmLGNtsZGbJmyoyQIZh8/s320/P1000242.jpg" alt="" id="BLOGGER_PHOTO_ID_5674816600160182658" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1wZNkVCSB07Mlub0E2Y7a5SsA1S7yiXd9hhqWuXIvyGU1-vrShWAr2RxogZNCghERipEcumcpyxD6ehbpMwNjRX5VseRX2XEl5qaL8I1ZZR5BiXAHyjCxUth5IClOfPfIIIe1SQvj0s/s1600/P1000240.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 173px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1wZNkVCSB07Mlub0E2Y7a5SsA1S7yiXd9hhqWuXIvyGU1-vrShWAr2RxogZNCghERipEcumcpyxD6ehbpMwNjRX5VseRX2XEl5qaL8I1ZZR5BiXAHyjCxUth5IClOfPfIIIe1SQvj0s/s320/P1000240.jpg" alt="" id="BLOGGER_PHOTO_ID_5674817054451924994" border="0" /></a><span style="font-weight: bold;font-size:100%;" >Le Cake</span> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Here’s a wonderful savoury ‘apero’ snack often referred to in France as ‘Le Cake’. During our “Draw it, paint it, cook it, eat it” weekend this proved to be a huge success particularly when consumed with a sparkling kir!</span></p> <span style="font-weight: bold;font-size:100%;" >Ingredients<br /></span><br /><span style="font-size:85%;">200g plain flour<br /></span><span style="font-size:85%;">150g grated Comté cheese (Cheddar works fine too)<br /></span><span style="font-size:85%;">100g melted butter<br /></span><span style="font-size:85%;">150g Lardons (smoked or unsmoked)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCp-IUF0xVnHGM5d8D4P0PKXk3F1zy2G997XE0n2D-9O14N3WhBwKgbfIzmjkkcIoNEEvS5PcxAqZSgKCd6DS7QZWT6Kkqm9FyN1NLJyvluaXQ_ZBbSlKiDTQTnvDFVzJqAqakDIxI2I/s1600/DSCF5214.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 232px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCp-IUF0xVnHGM5d8D4P0PKXk3F1zy2G997XE0n2D-9O14N3WhBwKgbfIzmjkkcIoNEEvS5PcxAqZSgKCd6DS7QZWT6Kkqm9FyN1NLJyvluaXQ_ZBbSlKiDTQTnvDFVzJqAqakDIxI2I/s320/DSCF5214.jpg" alt="" id="BLOGGER_PHOTO_ID_5674816398800391346" border="0" /></a><br /></span><span style="font-size:85%;">50g chopped pitted black olives<br /></span><span style="font-size:85%;">3 large eggs<br /></span><span style="font-size:85%;">7g sachet of quick action dry yeast<br /></span><span style="font-size:85%;">A few sprigs of thyme & rosemary, stripped & chopped<br /></span><span style="font-size:85%;">Salt & pepper to taste<br /></span><span style="font-size:85%;">2 tablespoons of milk</span> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;">Butter & line a 2lb loaf tin & preheat your oven to 200°c /gas mark 6.</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;">Mix the cheese, flour, yeast, lardons, olives, herbs all into the melted butter. Then add the whisked eggs & milk plus a little salt & pepper.<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;">Mix well and pour into the prepared tin. Bake in the oven for 10 mins at 200° then turn down to 180° and cook for a further 20 minutes or until risen and browned.<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;">Don’t worry if there is a little bubbling butter on the top at this stage because it should be absorbed during cooling.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;">Leave in the tin on a wire rack to cool for about 20 minutes, then turn out and eat warm.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt;font-family:times new roman;"><span style="font-size:100%;">It's also very tasty cold and keeps for a few days.<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; font-family: times new roman;"><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; font-family: times new roman;"><o:p> </o:p></p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com1tag:blogger.com,1999:blog-4556139853891614014.post-59086840034138967772011-02-22T10:36:00.001-08:002011-02-22T10:40:55.651-08:00Zingy, crunchy Flapjacks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IwoLTwED2ICkaOMZLNeHjgp9ulxy6u8yALz96d_pAUMr1ZzbdozkQRt6EQyyPkKByaV0vvbisdhmy1iOHjiKxnAqrh0duj5jl3ixYrndc1gQR0gV5BDdrzFxSfC0UDh70oY0wm-E49w/s1600/002.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IwoLTwED2ICkaOMZLNeHjgp9ulxy6u8yALz96d_pAUMr1ZzbdozkQRt6EQyyPkKByaV0vvbisdhmy1iOHjiKxnAqrh0duj5jl3ixYrndc1gQR0gV5BDdrzFxSfC0UDh70oY0wm-E49w/s320/002.JPG" alt="" id="BLOGGER_PHOTO_ID_5576585005179710722" border="0" /></a><b style="">Ingredients<o:p></o:p></b> <p class="MsoNormal">180g unsalted butter</p> <p class="MsoNormal">180g dark brown soft sugar </p> <p class="MsoNormal">160g golden syrup</p> <p class="MsoNormal">1 x tbs of black treacle</p> <p class="MsoNormal">340g porridge oats</p> <p class="MsoNormal">250g chopped walnuts</p> <p class="MsoNormal">Grated zest of 1 large orange</p> <p class="MsoNormal">1 x tsp powdered ginger</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b style="">Method<o:p></o:p></b></p> <p class="MsoNormal">Melt the butter in a saucepan then add the golden syrup, treacle and sugar.</p> <p class="MsoNormal">When the sugar is completely dissolved in the butter remove the pan from the heat and stir in the porridge oats, chopped walnuts, ginger powder and grated zest of orange.</p> <p class="MsoNormal">Line a 20 cm square greased baking tin with greaseproof paper.</p> <p class="MsoNormal">Pour the mixture into the tin, squashing down evenly.</p> <p class="MsoNormal">Bake in a preheated oven 150° c for 30-40 minutes until firm to the touch but don’t let it go too hard.</p> <p class="MsoNormal">Remove from the oven and leave to cool for about 10-15 minutes.</p> <p class="MsoNormal">Take out of the tin and cut into squares – it’s easier to do this before it gets too cold.</p> <p class="MsoNormal">As an alternative to the walnuts I sometimes use chopped up dried apricots which give you a chewier <span style=""> </span>version.</p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-78337561229208078022011-02-14T05:49:00.000-08:002011-02-14T06:05:41.781-08:00Stuffed mushrooms with walnuts, goats cheese & bacon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1qNKc2AXTWBxvXRRBPrJmGBMnFvj3g3Aqunfg7ST7A0wXoq5iuYRmyC_LBDjjvkTSfURX67KWDrG_I-rLsqBhunpijfe9_KNI-MsB6w2GFPFzWxsS_g0RbUa12NvbwN8GPw5juKWfrU/s1600/Heart+jug+%2526+artichokes.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 238px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573544517945521170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1qNKc2AXTWBxvXRRBPrJmGBMnFvj3g3Aqunfg7ST7A0wXoq5iuYRmyC_LBDjjvkTSfURX67KWDrG_I-rLsqBhunpijfe9_KNI-MsB6w2GFPFzWxsS_g0RbUa12NvbwN8GPw5juKWfrU/s320/Heart+jug+%2526+artichokes.JPG" /></a><br /><div>This makes a lovely starter for 6 people:<br /><br /><strong>Ingredients</strong></div><br /><div></div><div>12 x medium sized mushrooms (about 6cm diameter) </div><div>2 tbs cooking oil (don’t waste olive oil)<br />1 stick finely chopped celery<br />1 finely chopped red onion<br />100g bacon lardons – I use smoked ones </div><div>150g soft goats cheese<br />About 10 chopped walnut halves<br />Salt & pepper to taste </div><br /><div></div><br /><div><strong>Method</strong><br /><br />Remove the stalks from the mushrooms and reserve to use for another day/dish – I use the chestnut brown ones which I buy in our local market, but any good sized mushrooms will be fine<br /><br />Gently sauté either side of the mushrooms in a non stick pan using a tablespoon of hot oil. Cook for a few minutes to soften slightly then place them open side up in a greased ovenproof dish ready for stuffing.<br /><br />Sauté the celery and onion in the rest of the oil until soft then add bacon & walnuts and continue cooking for about 5 minutes until the bacon is cooked.<br /><br />Take off the heat and leave for a few minutes to cool a little before putting all of this mixture into a blender along with the soft goat’s cheese. Blitz the mixture to make a rough paste which you can use to stuff the mushrooms, adding salt & pepper to taste – you probably won’t need much salt if you have used smoked bacon.<br /><br />Place the stuffed mushrooms in a preheated oven (180° C) for half an hour.<br /><br />Serve two mushrooms per person with a few sprigs of water cress or mixed salad leaves of your choice and drizzle with a simple vinaigrette dressing. </div><br /><div></div><br /><div></div><br /><div>Didn't have any pictures of mushrooms so thought as it's Valentine's day this "heart" jug would be appropriate. </div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-34631858633127657012011-02-06T08:14:00.000-08:002011-02-06T08:48:53.732-08:00Susie's Mum's Shortbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYIQV5bF1ppixkfsEa5c72yG-hrV0wbkHz_N7eraiViibCh2QSsE8nQ96co3DLYGpPn4MnBwGHVqtt4E6uF0fUQoAUoTNNYmpp87Fq1PQff-Hpusg_W8vtTHGDJHbddM3c-KMwfhOPGE/s1600/005.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570617255164230594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYIQV5bF1ppixkfsEa5c72yG-hrV0wbkHz_N7eraiViibCh2QSsE8nQ96co3DLYGpPn4MnBwGHVqtt4E6uF0fUQoAUoTNNYmpp87Fq1PQff-Hpusg_W8vtTHGDJHbddM3c-KMwfhOPGE/s320/005.JPG" /></a>Recently I've been doing lots of baking and yesterday I decided that I fancied making some shortbread, so I dug out my Mum's recipe and made it. Have to say it tasted as good as I remembered so thought I'd share the recipe with you. Incidentally I have photographed it on my Grandmother's Shelley Tea service, which is over a hundred years old, bringing back lots of childhood memories.<br /><br /><strong>Ingredients - enough for twelve wedges.</strong><br /><br />175 g plain flour<br /><br />110g unsalted butter<br /><br />50g caster sugar<br /><p><strong></strong></p><p><strong>Method</strong></p>Put softened butter into a mixing bowl.<br />Add the flour and the sugar and knead with your hands until you have made a dough. This takes about five minutes depending on how soft your butter is.<br />Roll out the dough on a flat surface to fit into a lined round baking tin (20cm diameter).<br />Press the mixture down gently into the baking tin and crimp the edges with a fork to make a pattern all the way round, making sure the top is fairly flat.<br />Prick all over with a fork so that during cooking it doesn't rise.<br />Put into a heated oven 175° C for 20 minutes then turn the oven down to 150°C for a further fifteen minutes or so, until the shortbread is a light golden brown.<br />Remove from the oven and allow to cool, gently sprinkling a little caster sugar over the top whilst it is cooling.<br />When cool remove from the tin and cut into 12 wedges and store in an airtight container.<br /><br />For a yummy dessert leave the shortbread whole, cover with Creme fraiche or whipped cream and place summer fruits like strawberries and raspberries on top - delicious!Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-47434252529271102322011-01-25T09:46:00.000-08:002011-01-28T01:55:30.478-08:00Salmon & Broccoli tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGiIHx_lv-733SmvwEzv5IjdShjJK1jRnG55-6z83wxv0IDg0tbNDZpBuuNZhNRuMGLbypGF_LSri933pbBsEQJJYPuNwvEbSsap1FFaW7xoFWlGc1O07h_oCactMX2SbKVXehJ4Z7DQ/s1600/boats+outside+Nino%2527s+bar+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGiIHx_lv-733SmvwEzv5IjdShjJK1jRnG55-6z83wxv0IDg0tbNDZpBuuNZhNRuMGLbypGF_LSri933pbBsEQJJYPuNwvEbSsap1FFaW7xoFWlGc1O07h_oCactMX2SbKVXehJ4Z7DQ/s320/boats+outside+Nino%2527s+bar+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5566182135238017202" border="0" /></a><br /><!--[if gte mso 9]><xml> 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mso-footer-margin:35.4pt; mso-paper-source:0;} div.WordSection1 {page:WordSection1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">This is a really lovely light supper or lunch dish for four people and doesn’t take long to prepare and cook. If you happen to have any leftover cooked salmon this is a perfect way to use it up.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><b style="">Ingredients<o:p></o:p></b></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">300 g of fillet of salmon</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">250 g of small broccoli florets</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Packet of puff pastry</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">2 tbs Creme fraiche</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">3 large eggs</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">1 lemon</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">½ litre of water</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Salt, pepper & grated nutmeg</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;"><b style="">Method<o:p></o:p></b></span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Poach the Salmon gently in a pan with ½ litre of water, juice of a lemon and salt & pepper until cooked (I put the fish into cold water which I bring to the boil, turn off and leave for about 5 minutes).</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Put salmon to one side to cool. Once cooled drain and flake the fish and discard the liquid (could be used for fish stock).</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Cook the broccoli florets in boiling water until al dente. Drain and plunge into cold water to keep the colour nice and bright.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Roll the puff pastry out to fit the lightly greased or lined flan tin and trim to fit. We’re lucky in France because we buy it pre-rolled and cut for a round flan dish.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Whisk the eggs and a pinch of salt & pepper up to together in a bowl. When light and fluffy gently fold in the crème fraiche and add the cool, flaked salmon.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Pour the mixture into the flan case and carefully arrange the broccoli florets on the top.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Sprinkle a little grated nutmeg over the finished dish and place in a preheated oven<span style=""> </span>(200 degrees) for about 30 minutes.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">When cooked serve with water cress or a green salad. As an alternative you could serve it with the Crunchy winter salad which I posted on the blog a couple of weeks ago.</span></p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-32026673923213522362011-01-11T09:47:00.000-08:002011-01-11T10:47:29.477-08:00Smoky bacon lentils<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiek15SVLPuaEdq0uuekJklrqXQl2ME8gOHjjZAF-BxerZgyziYGVTNc0FwHDcDIqugn8g9Y_bdTPriD_MHDyMO9hBEbp3AGnyuBlB_P2VnCiKZ13b9RSYyNq-rzTkNOcji8ANIFoxGAmQ/s1600/Yellow+jug+with++aubergines%252Conions+%2526+garlic.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 246px; height: 320px;" 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font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal"><span style=";font-family:";" >Serves four<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >Two tbs olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >250 g dried Puy lentils<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >200 g chopped smoked bacon or lardons<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >1 ½ litres of vegetable or chicken stock<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >2 medium sized sliced carrots<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >2 celery sticks finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >1 red onion finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >2 bay leaves<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >2 sprigs of thyme<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >1 clove garlic finely chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style=";font-family:";" >Salt & pepper to taste <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" ><o:p> </o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Gently fry the onions and the bacon in the olive oil until they are soft and tender.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Then add the garlic, celery & carrot and cook for a further few minutes until the vegetables begin to soften.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >Add a litre of the stock along with the lentils, bay leaf & thyme and bring to the boil. Then reduce the heat & simmer for about 20 minutes until the lentils are tender and most of the liquid has been absorbed. <span style=""> </span>Season with salt & pepper to taste. If it starts to get dry and the lentils are not ready add a little more of the stock and continue cooking.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >This makes a delicious meal in itself or as an accompaniment to any meat dishes – we often eat it with liver or sausages. This is a dish that can easily be prepared in advance and heated up to serve. <o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";" >As an alternative this can also be served as a vegetarian dish by omitting the bacon and using vegetable stock.<o:p></o:p></span></p> <p></p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com1tag:blogger.com,1999:blog-4556139853891614014.post-62974054296258310052011-01-05T09:18:00.000-08:002011-01-05T09:39:54.658-08:00Crunchy Winter salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bomxk7MflLYUon4073E8p_0KQnf4M_m0QWseQeUtbaPDwGyDOo5JL9eSwyRdtuY2SPmliCHf8SSHucMNfiX3QMdi3Sm4dokjx7GVaCvsKV0cRBGRgeynNGlNsxfhYcuzO2NL4bBOSJA/s1600/Snow+across+our+valley.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 246px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bomxk7MflLYUon4073E8p_0KQnf4M_m0QWseQeUtbaPDwGyDOo5JL9eSwyRdtuY2SPmliCHf8SSHucMNfiX3QMdi3Sm4dokjx7GVaCvsKV0cRBGRgeynNGlNsxfhYcuzO2NL4bBOSJA/s320/Snow+across+our+valley.jpg" alt="" id="BLOGGER_PHOTO_ID_5558755317352579170" border="0" /></a><br />It’s that time of year when everyone is talking about healthy eating, post Christmas and New Year, so here’s a delicious flavourful salad to accompany cold meats, cheeses, quiches etc. It looks and tastes much more interesting than a bowl of green salad and all of the ingredients should be readily available at this time of year. The quantities here should be enough to serve about six people.<br /><p class="MsoNormal"><b style=""><br /></b></p><p class="MsoNormal"><b style="">Salad Ingredients<o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"></p>¼ of a medium size red cabbage<br />¼ of a medium sized white cabbage<br />1 x small fennel bulb<br />2 x sticks of celery<br />1 each of white/red endive (chicory) head<br />Handful of chopped walnuts<br />Handful of raisins<p class="MsoNormal" style="margin-bottom: 0.0001pt;"></p> <p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b style="">Dressing ingredients<o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt;"></p>2 x tbs olive oil<br />1 x tbs walnut oil<br />1 x tbs cider or balsamic vinegar<br />1 x tbs clear honey<br />1 x tsp grainy mustard<br />Salt & pepper to taste<br /><br />Take the leaves off the red and white chicory heads and place in the bottom of a bowl.<br /><br />Finely chop the red and white cabbage and add on top of the leaves. <br /><br />Next finely chop the fennel bulb and celery and sprinkle on top of the cabbage. <br /><br />Add chopped walnuts and raisins and gently mix the salad together. <br /><br />Make your dressing by mixing the honey, mustard, oils & vinegar together in a clean jam jar with a lid. Shake for a few minutes, taste and season with salt & pepper accordingly. <br /><br />Add the dressing to the salad immediately before serving, mixing well to ensure that it is all coated.<br /><br />Note: if using balsamic vinegar be aware of how quickly the salad will get discoloured so take care not to leave too long before serving.<p class="MsoNormal"></p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-80339415690013412442010-10-23T03:54:00.000-07:002010-10-23T04:08:22.283-07:00Autumnal Favourite - Pumpkin risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraBFFgyV5G_t7X5DAEcx7OgUYNPmstKDz34AyE_Lz1xEdV2Ri2XhM0hMB-JZuJXWRdl4cdRyCwx_kt1mfpV0vuhVdkUqxBwayVGr8Csynb0vuTJKis1aKxW41xYxVgnPEOSJZlS3GEJ8/s1600/Pumpkin+time.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraBFFgyV5G_t7X5DAEcx7OgUYNPmstKDz34AyE_Lz1xEdV2Ri2XhM0hMB-JZuJXWRdl4cdRyCwx_kt1mfpV0vuhVdkUqxBwayVGr8Csynb0vuTJKis1aKxW41xYxVgnPEOSJZlS3GEJ8/s320/Pumpkin+time.JPG" alt="" id="BLOGGER_PHOTO_ID_5531196232660980290" border="0" /></a><br /><br />It’s been a while since I added anything to the blog as we’ve been rather busy with guests throughout the last few months. <p class="MsoNormal">I realised that it’s nearly a year since I started this blog and we seem to have come full circle as you can see from this picture. As it’s pumpkin time again I’ve just completed this work using watercolour and pastel and it reminded us that one of our favourite recipes for this time of year is Pumpkin risotto. If you fancy trying it this is the recipe I use.</p> <p class="MsoNormal"><b style="">Ingredients for risotto for 4 people<o:p></o:p></b></p> <p class="MsoNormal">500g<span style=""> </span>pumpkin/squash</p> <p class="MsoNormal">1 large garlic clove</p> <p class="MsoNormal">4 sprigs of rosemary</p> <p class="MsoNormal">Salt & pepper to taste</p> <p class="MsoNormal">(optional – chilli flakes or finely chopped fresh chilli)</p> <p class="MsoNormal">3 tablespoons of olive oil</p> <p class="MsoNormal">50g of butter</p> <p class="MsoNormal">1 red onion peeled & chopped finely</p> <p class="MsoNormal">250g of risotto rice</p> <p class="MsoNormal">1 glass dry white wine</p> <p class="MsoNormal">1 litre of chicken or vegetable stock </p> <p class="MsoNormal">150g of grated parmesan</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b style="">Method<o:p></o:p></b></p> <p class="MsoNormal">Preheat the oven to 220 degrees</p> <p class="MsoNormal">Take the seeds out of the centre of the pumpkin and cut into large chunks, leaving the skin on.</p> <p class="MsoNormal">Brush a baking tray with a little olive oil and place the pieces of pumpkin skin side down in the tray.</p> <p class="MsoNormal">Sprinkle the pumpkin pieces with salt, pepper, chopped garlic and rosemary sprigs then drizzle about half of the olive oil over them before covering with foil and baking until soft (about 45 minutes). You can also give your pumpkin a bit more kick by adding chilli flakes or fresh chopped chilli at this stage.</p> <p class="MsoNormal">Once the pumpkin has cooked allow it to cool and gently remove the skin. Place to one side with any juice that is left in the pan.</p> <p class="MsoNormal">Take a heavy bottomed frying pan and gently fry the onion in a mixture of the butter and remaining olive oil. </p> <p class="MsoNormal">When the onion is soft (10-15 minutes) add the rice and stir for about a minute off the heat until it is mixed and the rice coated with the oil/butter.</p> <p class="MsoNormal">Placing the pan back on the heat, add the stock a few ladlefuls at a time and simmer for about 15 minutes or so until the rice has absorbed nearly all the liquid. This should give you a nice creamy texture. </p> <p class="MsoNormal">Add the dry white wine and the grated parmesan, stirring gently. Finally carefully add the pumpkin pieces with any juices and serve immediately.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com1tag:blogger.com,1999:blog-4556139853891614014.post-21414459752319829492010-07-25T04:45:00.000-07:002010-07-25T05:00:56.648-07:00A taste of Summer - slow roasted tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOptVmhLT51WvXnN4sn3qcE-4zJ034kEWE4IZCJ9J_Q5C694MTDaC9ZgEMt98bjfb1L8_7osFxNAYsul69CuJRmprfpjTjjKqAWnrmJYGtRuY6Q8kHxipgYbHQiP3plceGThZGD7exSc/s1600/Sunflowers+%26+Hat+2+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 265px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOptVmhLT51WvXnN4sn3qcE-4zJ034kEWE4IZCJ9J_Q5C694MTDaC9ZgEMt98bjfb1L8_7osFxNAYsul69CuJRmprfpjTjjKqAWnrmJYGtRuY6Q8kHxipgYbHQiP3plceGThZGD7exSc/s320/Sunflowers+%26+Hat+2+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5497811860097901826" border="0" /></a><br />This is a great, easy summer recipe using plum type tomatoes very slow roasted on the lowest heat of your oven for 4-5 hours.<br /><br /><p class="MsoNormal">I usually cook them in batches of about 1 kg at a time but if you have an abundance of them you can do as many as you can fit in the oven!!<span style=""> </span>Turn the oven on to the lowest heat and prepare the tomatoes by cutting them in half and laying them in a cooking tray. Sprinkle them with salt, freshly ground black pepper and sugar in roughly equal quantities. Place the tray in your warm oven and leave to slow roast for about 4 hours – they should still be moist and juicy but will have reduced in size quite considerably.</p> <p class="MsoNormal">You can eat them warm or cold and they will keep in the fridge in plastic or glass containers for at least a week or so – you can also preserve them for longer by putting them in sterilised preserving jars covering them with olive oil and sealing them tightly. They don’t usually last long enough in our house to do that.</p> <p class="MsoNormal">As these tomatoes have a wonderful intense sweet flavour they make a delicious accompaniment to either meat or fish. </p> <p class="MsoNormal">One of the particular favourite starters of our guests, using these tomatoes, is to crumble goats cheese and tear up fresh basil leaves over them and serve with an olive oil, balsamic vinegar and honey dressing. Simple but delicious!</p><p class="MsoNormal"><br /></p><p class="MsoNormal">Didn't have any tomato paintings so thought some sunflowers and sunhat would create the right holiday feel.<br /></p>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com2tag:blogger.com,1999:blog-4556139853891614014.post-57703566268808680202010-05-09T07:11:00.000-07:002010-05-09T07:41:59.085-07:00Tarragon Chicken with Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEl_TR1UQvyHCD_IfIwTwmaqoh5Ghz6YNxfm4C_xFsUGRDPtRWNbb_xiLjc1Zxs55oyvcYe8YhOmnUS7XU95IYUQKK9nZZBHsHykxEaiHy91kmcewSvnIvF_utX42L-LkrU9mxparFjxA/s1600/Purple+orchids.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEl_TR1UQvyHCD_IfIwTwmaqoh5Ghz6YNxfm4C_xFsUGRDPtRWNbb_xiLjc1Zxs55oyvcYe8YhOmnUS7XU95IYUQKK9nZZBHsHykxEaiHy91kmcewSvnIvF_utX42L-LkrU9mxparFjxA/s320/Purple+orchids.jpg" alt="" id="BLOGGER_PHOTO_ID_5469280143369039794" border="0" /></a>This is a simple supper dish that makes use of the lovely fresh tarragon available at the moment and goes very well with the plentiful spring vegetables now coming on the market.<br /><br />To serve 6 people you’ll need:<br /><br />6 Chicken breasts skinned and cut in half lengthways<br />500 gms small mushrooms (sliced)<br />1 pint chicken stock<br />3 tablespoons crème fraiche<br />Leaves of 4 sprigs of tarragon<br />Salt & fresh ground black pepper to taste<br />1 tablespoon of flour for thickening<br />2 tablespoons vegetable oil<br />100 gms butter<br /><br />Slice the mushrooms and sauté them in half of the butter for a few minutes, then remove them from the pan and put to one side.<br /><br />Using the same pan that you cooked your mushrooms in add the oil and the seasoned chicken breasts. Cook for 5 minutes or until golden brown on the outside. Remove them from the pan and arrange them on the bottom of a flattish ovenproof dish.<br /><br />Melt the remaining butter in a saucepan and add the flour to make a roux. Slowly add the chicken stock to make a sauce, and then add the crème fraiche, stirring continuously until you have a smooth creamy mixture. Season to taste with salt & freshly ground pepper. Now add the tarragon leaves and mushrooms to the sauce and pour over the chicken pieces in the dish.<br /><br />Cover with foil and bake in a hot oven (180°) for half an hour, remove the foil and continue cooking for another 45 minutes until the sauce is a light golden colour on top and the chicken is cooked through.<br /><br />Serve with new potatoes or rice and green vegetables. Our B&B guests loved this dish when I recently served it with ribbons of courgette and new seasons asparagus tips sautéed in a little seasoned butter.Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-86135617798229177322010-02-22T06:19:00.000-08:002010-02-22T06:50:55.831-08:00Spinach & Goat's cheese tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf59nb3aEjcrrrEdl1_HuIEK-5Axs9j776qAgK8nSpRCyMwVhsbL8jK-Cj533lzh6WioDmTr37TCaKDp5GKzKKue-QVLyxQvJecgk4nZ3RTTUULp05_S_v3wnapPKVGF6mYdOkVd-UCqk/s1600-h/Artichokes.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441079042043659618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf59nb3aEjcrrrEdl1_HuIEK-5Axs9j776qAgK8nSpRCyMwVhsbL8jK-Cj533lzh6WioDmTr37TCaKDp5GKzKKue-QVLyxQvJecgk4nZ3RTTUULp05_S_v3wnapPKVGF6mYdOkVd-UCqk/s320/Artichokes.jpg" /></a><br /><div>This is a very simple lunch or supper dish using the lovely fresh spinach leaves that are beginning to come on the market.<br /><br /><strong>Ingredients:-</strong><br />500 g spinach<br />Packet of Puff pastry<br />Soft goats cheese (amount depends on personal taste – about 200g)<br />5 large eggs<br />Salt & pepper<br /><br /></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Method:-</strong><br />Cook spinach after thoroughly washing.<br />Drain & allow to cool before putting into mixer with two thirds of the cheese, season to taste and blend together.<br />Whisk 5 large eggs until light and fluffy, fold into spinach/cheese mixture.<br />Line & put pastry into flan dish.<br />Pour mixture into flan case and decorate with rest of goats cheese broken into small pieces.<br />Place in pre-heated oven 200° for about 35 minutes. It should rise a bit like a soufflé and be an amazing shade of green.</div><div>Take out of oven and eat hot!! (be careful not to burn your mouth)<br /><br />Susie didn't think a picture of spinach would be that exciting so thought you might like some artichokes instead!! </div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-1175064985093621042010-01-28T06:08:00.000-08:002010-01-28T23:32:06.186-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs3BYnRC0magm5zU30P5qZN-lNSOgkWH2B-LCm_-0H-wztlQkH2yTWJsXLI2ciWDX3eUdXxBQ73ZV6LHC0xZJw_BSxWz9povixxTV5fmur8pqDrTElE5L0ZW4ssrBRn2Aa0BAEgD7-lk/s1600-h/013+(4).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 246px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5431793784077236690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTs3BYnRC0magm5zU30P5qZN-lNSOgkWH2B-LCm_-0H-wztlQkH2yTWJsXLI2ciWDX3eUdXxBQ73ZV6LHC0xZJw_BSxWz9povixxTV5fmur8pqDrTElE5L0ZW4ssrBRn2Aa0BAEgD7-lk/s320/013+(4).JPG" /></a><br /><br /><div>The latest recipe is a warming winter one from Morocco for these cold days – there’s quite a lot of preparation but it’s simple to cook and worthwhile:<br /></div><br /><div><strong>Chicken Tagine – serves 6<br /></strong></div><br /><div>You will need:<br />2-3 tablespoons of cooking oil<br />6 jointed chicken legs or 12 thighs/drumsticks<br />500 g carrots peeled & cut in chunks<br />500 g waxy potatoes, cleaned, peeled if you want but I prefer not to (charlottes or similar)<br />200 g sliced onions<br />400 g ripe tomatoes chopped or 1 large tin tomatoes<br />250 g sweet potatoes peeled and cut into chunks<br />1 litre of vegetable or chicken stock<br />12 chopped dried apricots<br />3 tbs clear honey<br />Large bunch of coriander<br />A few bay leaves<br />4 large garlic gloves<br />4 heaped tablespoons of Ras el Hanout<br />1 red chilli , deseeded and chopped finely<br />Salt & ground black pepper to taste<br />2 shallots finely chopped<br /><br />You will need a large flameproof pan to contain all these ingredients when mixed together.<br /><br />The first thing you do is make a spicy paste using a mini blender to blitz the chopped shallots, chilli, garlic, a little salt & pepper and the stalks of the coriander – put this paste to one side for later.<br /><br />Heat the cooking oil in a large pan and brown all the chicken pieces – remove from pan when golden brown and put to one side.<br /></div><br /><div>Add the spice paste to the remaining oil in the pan and fry for a few minutes the add the Ras el Hanout powder and fry for a further few minutes.<br /></div><br /><div>Take all the chopped vegetables – onions, potatoes, sweet potatoes, carrots – plus the tomatoes & apricots and add them to the spices in the pan. Stir to stop them sticking and then add the stock, honey & bay leaves. Stir again a few times & then add the chicken pieces back into the pan.<br /></div><div></div><br /><div>Simmer the whole thing for an hour or so stirring occasionally, making sure it doesn’t stick.<br /></div><br /><div>Serve the tagine with a big bowl of buttered couscous, sprinkling the remaining coriander on top.<br /></div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-6987223324221009792010-01-07T02:21:00.000-08:002010-01-07T02:33:36.723-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnpip8NzcFj90492di0D4yddjbY42twRv55a63KhB0eKFu_q3ZTzl7z-b6-FVFyuBKPQyXSw-5QohRJqeJra5rPwYwcxvDzZGUfR7QhpoYsFa1bJIf-BvbNZRpBfdDv1Q6RS_IBz3YNA/s1600-h/Geese+001.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 266px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423941602884962130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnpip8NzcFj90492di0D4yddjbY42twRv55a63KhB0eKFu_q3ZTzl7z-b6-FVFyuBKPQyXSw-5QohRJqeJra5rPwYwcxvDzZGUfR7QhpoYsFa1bJIf-BvbNZRpBfdDv1Q6RS_IBz3YNA/s320/Geese+001.jpg" /></a> <strong>Susie’s Cassoulet – a winter treat</strong><br /><br />Since we moved to France we have hosted a Cassoulet party on New Years Day and I have adapted several recipes over the years to come up with a hearty version that seems to have become a favourite with our friends and family. It’s a perfect antidote to the current cold wintry weather and can be adapted to suit your budget, with the main ingredients being beans, sausages, pork & duck. The quantities I use for about 8 people are listed below. Ideally you will have a large pot that can be used on top of the cooker to begin with and then put in the oven to finish off.<br /><br /><strong>Ingredients:</strong><br /><br />• Bouquet garnie (celery stalks, parsley, thyme sprigs & bay leaves)<br />• 2 large chopped onions<br />• 6 large cloves of garlic (peeled & chopped)<br />• 500g smoked bacon cut into large cubes (hock joints are ideal – just cut the meat off the bone but leave the bones in for a while to impart flavour)<br />• 500g belly pork cut into large cubes with skin on<br />• 8 pieces of confit of duck* cut into two joints with some of the fat that the confit has been preserved in. (we prepare our own confit but the tinned version works perfectly well)<br />• 8 Toulouse sausages (I often make two small ones out of each sausage or buy the large ones that you can make into any size that suits your appetite)<br />• 4 chopped/peeled fresh tomatoes or 1 large tin of tomatoes<br />• 2 tins of haricots blancs (I use prepared Haricots from Castelnaudry which are cooked in goose fat if they are available) or 1 kg of dried Haricots soaked overnight and cooked as per the instructions on the pack.<br />• 1½ litres of chicken or vegetable stock<br />• Ground pepper to taste<br /><br />* if you can’t get hold of duck you could use cooked chicken thighs or legs as an alternative – it would be slightly different but would work.<br /><br /><strong>Method:</strong><br /><br />Take a large cooking pot and sauté the chopped onion in a little of the duck fat from the confit. When soft and transparent add the garlic, chopped tomatoes, beans and the stock. I tie my bunch of herbs to the side of the pot so that I can retrieve it later but make sure it is fully submerged to infuse the liquid.<br /><br />Put the cubed smoked bacon (including bones if there are any) and pork into the pot and bring to the boil. Simmer for about 15 minutes, giving it a gentle stir now and then to make sure the beans don’t stick. Remove the bouquet garnie and ham bones if used.<br /><br />While the sauce is simmering you can brown your sausages in a separate pan using a little of the duck or goose fat. Once coloured put the sausages into the bean & pork mixture with the duck pieces and cover ready to go into the oven.<br /><br />Preheat your oven to 180 degrees and place the cassoulet in it for an hour or so until bubbling.<br /><br />Serve with hot crusty bread or baked potatoes and a winter salad.<br /><br />For a slightly different twist, If you happen to have some day old French bread, you can slice it up and lay the slices on top of the cassoulet for the last half hour or so of the cooking time – leave the lid off and this will soak up any fat from the duck etc and give a golden brown crust.<br /><br /><em>Incidentally this is a great dish to prepare in advance and store in the freezer if you are catering for a group – just cook it as above and allow to cool before freezing. Then make sure you get it out in good time to defrost and heat through until piping hot.</em>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-5249820888861703652009-12-14T03:55:00.000-08:002009-12-14T05:12:27.742-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUqt2Ec95eHfczscNwAJuyWcSmwWLdS-ASdqe3nExo0zI-w5V8AKTvI6_10hoSs4WWNIPrVwSJkxR6AoZ6XKAp7p6gU8nqmt6vho8k_823nURbvnQEyLcEq9sDyoPOpaTakzl59q4xjU/s1600-h/LPDP_XMAS_CARD_2009-1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 208px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUqt2Ec95eHfczscNwAJuyWcSmwWLdS-ASdqe3nExo0zI-w5V8AKTvI6_10hoSs4WWNIPrVwSJkxR6AoZ6XKAp7p6gU8nqmt6vho8k_823nURbvnQEyLcEq9sDyoPOpaTakzl59q4xjU/s320/LPDP_XMAS_CARD_2009-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415078745349778834" /></a><br /><div><strong>A touch of rich chocolate for the festive season</strong> </div><br /><div><br />Although not a huge chocolate fan myself I do appreciate that my guests will usually love it and this one is a proven winner – it’s really rich so goes a long way – I picked the recipe up from a magazine recently but can’t remember where, so some of you may recognize it. </div><br /><div> </div><br /><div>The cake needs a lot of eggs and my friend Jan had arrived the previous day with some wonderfully fresh laid eggs from her chickens, which made the baking all the more pleasurable. It takes about 10 minutes to prepare the mixture and 30 minutes or so to cook.<br /></div><br /><div>You’ll need:-<br />200g unsalted butter<br />200g dark chocolate (70% or more)<br />5 eggs<br />1 tbs self raising flour<br />200g icing sugar<br /></div><br /><div>Put your oven on to 180 degrees (gas mark 4)<br /></div><br /><div>Using the bain marie technique – melt the butter and chocolate in a bowl over simmering water. When the ingredients have melted together tip the chocolate and butter in to another bowl and add the eggs one at a time to avoid curdling, mixing well all the time. Then beat the flour and icing sugar in until all is well blended together. Pour the mixture into a cake tin which you have previously greased and floured – I used a 23cm one as I wanted to cut thin slices.<br /></div><br /><div>Bake in the oven for about 25-35 minutes until solid but with a slight give to the touch. When the cake is cool serve with a scoop of good vanilla ice cream with fruit coulis drizzled over it for added colour. I make batches of fruit coulis when fruits are in season and store them in small plastic containers in the freezer – strawberry, raspberry and apricot in particular look lovely with this sort of dish in the winter.<br /></div><br /><div>Hope that all you chocaholics enjoy this one – Happy Christmas to you all. </div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-55290933691818302242009-12-03T03:52:00.000-08:002009-12-03T04:16:07.835-08:00Susie’s Provence style chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3_gxmMlxinSE1oY5t8JvBZS1qElJ4Fl2Zz_f2i-pz0HDD-tO2VpLRLuNboaf3eX9L2tczVaniPT1EH3tHSx-HVXWlZN9Ys8iMm1ZAqBZHNPNap2-DWRN_bV_Vf88AGIzMWvMzB-gS7g/s1600-h/Garlic+in+pastel.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410981484110990418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3_gxmMlxinSE1oY5t8JvBZS1qElJ4Fl2Zz_f2i-pz0HDD-tO2VpLRLuNboaf3eX9L2tczVaniPT1EH3tHSx-HVXWlZN9Ys8iMm1ZAqBZHNPNap2-DWRN_bV_Vf88AGIzMWvMzB-gS7g/s320/Garlic+in+pastel.jpg" /></a><br /><div>This week's recipe is our interpretation of a popular recipe from the South of France that we have perfected over the years and can easily be adapted for a supper for 6 or a meal for 30. We cooked this for a visiting choir last summer in the height of the tomato season when there was an abundance of fresh basil in our herb garden and the market was full of the wonderful fresh purple garlic tresses which inspired Susie's pastel painting.<br /><br />This recipe will serve 6 people. You will need:<br />• 6 chicken breasts<br />• 750 g of fresh or tinned tomatoes<br />• 3 medium size red onions (you can use others but the red ones are sweetest)<br />• 20 black olives (stoned)<br />• 1 large lemon<br />• Bunch of fresh thyme leaves<br />• Bunch of fresh basil<br />• 4 large cloves of garlic<br />• 1 glass of white wine<br />• Salt and fresh ground black pepper<br />• 2-3 tablespoons of good olive oil<br /><br />1. Squeeze the lemon and pour the juice into a bowl. Add the garlic, thyme, salt and pepper and a dash of olive oil – blend together to make a paste. Cover the chicken breasts with the paste and place in a bowl in the fridge for about an hour.<br />2. Meanwhile skin your tomatoes and roughly chop them up and put on one side.<br />3. Gently fry the chopped onions in a heavy based oven -proof pan with the olive oil until soft, then add the tomatoes and torn up basil leaves. Cover and simmer on a low heat for about 20 minutes (the scent will be wonderful at this stage)<br />4. When the chicken has marinated for an hour place in a pan with the remaining olive oil and sauté until browned, then add the wine and stir gently for a few minutes.<br />5. Add the chicken and all the juices to the tomato and onion mixture and cook in a preheated oven (175°C/Gas mark 4) for about an hour, until the chicken is cooked through, adding the black olives for the last few minutes.<br />6. Serve with a crusty loaf and green beans or green salad.<br /></div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-70945632132539886162009-11-24T03:50:00.000-08:002009-11-24T04:01:50.069-08:00A family favourite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj2jN6psDw4vEri_ZauCJpbGJbwtycikUlXVxJ0EmL6TCX-oEk4DFbPlxGwFtpyuUp9uSGtbENU97NM0bfJzxv_26WaimFjS9AllSG4w-OFvy6RAWhiOF_ISNDk3JyY4PI5zodumz5hw/s1600/Cassis+harbour+in+winter.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407638798859089810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj2jN6psDw4vEri_ZauCJpbGJbwtycikUlXVxJ0EmL6TCX-oEk4DFbPlxGwFtpyuUp9uSGtbENU97NM0bfJzxv_26WaimFjS9AllSG4w-OFvy6RAWhiOF_ISNDk3JyY4PI5zodumz5hw/s320/Cassis+harbour+in+winter.jpg" /></a><br /><div><div>This week's recipe is a firm family favourite in our house - the guests love it too!! Haven't got any fishy pictures to accompany it so fishing boats in Cassis Harbour will have to suffice. Enjoy!<br /><br />SUSIE’S FISH PIE RECIPE<br />Ingredients for 6 plus<br />I use about 500 g of fish mix:-<br />Salmon<br />White fish ( monkfish, hake, cod etc)<br />Peeled prawns<br />Scallops (optional)<br /><br />2 medium onions<br />200 g mushroom (optional)<br />Chopped parsley<br />Bunch of dill<br />(I sometimes use coriander, depends what I have around)<br />1 lemon<br />About 500 g of potatoes (waxy variety)<br />Melting cheese – 100 g<br />2 large tomatoes<br /><br />Boil potatoes in their skins until waxy.<br />Once boiled skin & slice the potatoes about 10 mm thick – put aside to cool.<br /><br />Sauté finely chopped onions slowly in a little butter/oil until soft then add chopped mushrooms and cook until a golden colour and put on one side.<br /><br />Poach the fish all together in a pan with herbs, dill & lemon juice, salt & pepper.<br />Drain & flake all the fish, checking to make sure there are no bones, reserving the stock for later.<br /><br />Make a white sauce with butter & cornflour (or flour) using a mixture of milk & the fish stock from the poached fish for a pouring consistency – enough for about a 50 cl of sauce.<br /><br />Mix the onions/mushrooms and fish all together with the white sauce & spread over the bottom of an ovenproof dish.<br /><br />Then lay the sliced potatoes decoratively over the mixture to cover it.<br /><br />Sprinkle with a mixture of chopped parsley & the melting cheese & decorate with sliced tomatoes.<br /><br />Bake in a hot oven (175°) for three-quarters of an hour or until heated through until the cheese is golden & melted on top.<br /><br />Serve with a green salad or green beans. </div></div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-41801723066674223112009-11-18T01:39:00.000-08:002009-11-18T02:02:04.225-08:00Most requested recipe at Le Perchoir<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCh9_0hRRBuHShhEKVklpljcqL4nFLBtTEcMXIJvsu1fzW_tGMsweKoGQ-2ye_sEITrG2-AcoaJAMax5GGSBdlt1FYe3d_JNWEdL5HaIBbvLHy4AteTpgAyD4iza1kJVy1mAsDAP0nEU/s1600/Still+life+with+garlic.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405379143086476370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCh9_0hRRBuHShhEKVklpljcqL4nFLBtTEcMXIJvsu1fzW_tGMsweKoGQ-2ye_sEITrG2-AcoaJAMax5GGSBdlt1FYe3d_JNWEdL5HaIBbvLHy4AteTpgAyD4iza1kJVy1mAsDAP0nEU/s320/Still+life+with+garlic.jpg" /></a><br /><div>We're constantly being asked for lots of the recipes that we cook for our guests here at Le Perchoir des Paons, but the most popular one of all seems to be Susie's Red Onion & Goat cheese tart, so we thought you might like to share it.<br /></div><br /><div><strong>Susie’s Red Onion & Goat Cheese Tart<br /><br /></strong>This recipe serves 4 – 6 as a main course or 8 as a starter. You will need:<br />• A non-stick flan tin 25cm (10”)<br />• Packet of puff pastry<br />• 5 red onions<br />• 5 large eggs<br />• 100g soft goats cheese (I usually use a local Quercy cheese called Cabecou but any soft one will work)<br />• Salt, fresh ground pepper and grated nutmeg<br />• Cooking oil (I use a mixture of olive oil and sunflower oil)<br /><br />1. Slice the red onions into rings about 5mm thick and sauté with a tablespoon of cooking oil, adding a little salt and ground pepper. Cook the onions until they are soft trying to keep the rings intact, as much as possible – leave to cool.<br />2. Roll the puff pastry out to fit the lightly greased flan tin and trim to fit.<br />3. When the onions are cool arrange them in the pastry case.<br />4. Depending on the type of goat’s cheese you use either slice or break into small pieces (about the size of a 50p) and arrange on top of the onions.<br />5. Next whisk the 5 large eggs until light and fluffy, adding salt and pepper to taste, and then pour this mixture over the top of the onions and goats cheese in the flan case. Sprinkle fresh grated nutmeg over the top<br />6. Place into a preheated oven (190° C/Gas mark 5) for about 30/35 minutes until the mixture is cooked and the pastry is golden<br />7. Cut the tart into wedges and serve immediately with a green salad.<br /><br />We hope that you enjoy it as much as our guests do - even people who claim not to like goats cheese love it. Hopefully another of Susie's pastel images will also whet your appetite. </div><div> </div><div> </div><div></div><div></div><div></div><div>Obviously if you come and stay with us you can taste it without having to cook it and maybe learn to paint as well!! </div><div></div><div></div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com0tag:blogger.com,1999:blog-4556139853891614014.post-36380212743831210162009-11-12T06:02:00.000-08:002009-11-12T07:58:36.092-08:00A taste of Autumn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaO1qh6c4jld8WVGxR2gUcSHHtOs12RBQH2WvJYaq2oNfL3EfqReyM85ANEYRL3omUxR2_SQ2HWq3QCrVVGwgIgVZKcSssKtC_YJKUeHRpuj6rgDbox1_LFiqaFOsqenbszV6BGWYObis/s1600-h/Autumnal+Vegetables.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403246305478455170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaO1qh6c4jld8WVGxR2gUcSHHtOs12RBQH2WvJYaq2oNfL3EfqReyM85ANEYRL3omUxR2_SQ2HWq3QCrVVGwgIgVZKcSssKtC_YJKUeHRpuj6rgDbox1_LFiqaFOsqenbszV6BGWYObis/s320/Autumnal+Vegetables.jpg" /></a><br /><div>This is our first attempt at Blogging - we thought we'd start with one of Susie's pastel pictures and a seasonal recipe after making a huge batch of golden pumpkin soup yesterday - delicious and creamy with a hint of chilli.<br /><br /><strong>Le Perchoir Pumpkin Soup</strong><br /><strong></strong><br />You'll need the folowing ingredients:-<br /><br />1kg pumpkin, de-seeded, peeled and cubed<br />1 medium sized onion chopped<br />1 ½ litres vegetable or chicken stock<br />50g butter<br />200g grated parmesan cheese<br />½ a chopped de-seeded small chilli<br />salt and freshly ground black pepper to taste<br /><br />Sauté the chopped onion in the melted butter in a pan over a medium heat for 5 minutes or until soft. Add the cubed pumpkin and fry until soft - turning occasionally so it doesn't catch. When the pumpkin is softened add the chopped chilli and parmesan cheese. When the cheese has melted into the mixture add the stock and cook for 10 more minutes, adding salt and pepper to taste. Blend the mixture in a food processor to a creamy puree and return to a saucepan to heat until hot through. Pour into warmed soup bowls and serve with a tablespoon of creme fraiche and crusty bread or garlic croutons. A delicious starter or lunch snack for this time of year .<br /></div><div><br /> </div>Le Perchoir des Paonshttp://www.blogger.com/profile/02484837271361072490noreply@blogger.com2