Saturday, 26 May 2012

Have been away

For almost a week,the weather went from winter to summer in a day,with food to match! My fabulous friends are in the process of opening a restaurant in two weeks time.
So I haven't been cooking at all, but will get back to it next week as we have a street party ,with all that will entail .

Saturday, 5 May 2012

Today's menu, mainly Vegetarian !

What are we having first? I have butternut squash that has been waiting for me to do something with it, so we will have soup(as it is unseasonably cold still) made with roasted squash some chilli flakes ,garlic, vegetable stock and Coconut milk. Puréed ,and thinned a little as it is still vey thick.then served with chopped coriander and a swirl of cream.
Then Bucatini with soya beans, asparagus tips and tomatoes. With a dressing of Olive oil, garlic very finely chopped,salt and pepper and a lot of fresh chopped Basil added . The vegetables are marinated for the time that the pasta is cooking then the precooked green vegetables andcherry tomatoes are added cold to the hot pasta, and then some freshly diced Goat's cheese is added at the end, just before serving. With of course ,masses more Basil.
For pudding, I have made a Ricotta and honey tart, with candied home made orange peel,orange flower water, a couple of eggs beaten into the mix, then poured into the already cooked tart,and some pine nuts scattered over the top,thenin the oven for 45 minutes at a moderate heat.I have done a fruit sauce,as there were some frozen summer fruits still in the freezer.

Wednesday, 2 May 2012

Tonight's Menu

We will be having Stuffed Mushrooms with leek,tiny scrap of ham,the mushroom stalks and a few more,parsley and then some breadcrumbs to fill them. I have put some Roquefort cheese and bashed up hazelnuts on the top. This will go in the oven just before I put in the main course, which is a Salpicon of game with chicken livers,briefly sautéed with another leek and some three cloves of garlic( you can tell I have rather a lot of leeks!)red wine added to give it some liquid and then a Gougere made with extra cheese l shall use some Comté in the mix,and use the same recipe as for making Éclairs. Cheeses,and then fresh fruits to follow.