4 Croissants 200g mushrooms sliced 200g lardons Onion thinly sliced 2 garlic gloves chopped 3tbsp crème fraîche
Add enough olive oil or butter to a pan to gently fry the onions, add the lardons, mushrooms and garlic and fry until the lardons start to brown, stir in the crème fraîche and bring to a simmer, add salt and pepper to taste. Fill the sliced croissants and bake for 5-10 mins in the oven at 200 degrees. Serve with a small side salad.
Great way of using up left over croissant 🙂
This is an alternative recipe for Chocolate Brownies, don’t be put off by seeing the main ingredient is sweet potatoes, they are delicious and a healthy alternative!
600g sweet potatoes 14 Medjool dates, pitted 80g ground almonds 100g wholemeal flour 8 tablespoons coco powder 3 tablespoons honey Pinch salt
This is based on a recipe from Deliciously Ella – I had to substitute some of ingredients as required by Ella as they are not available in the local supermarket in France.
This is the second attempt at baking this cake and it has turned out much better this time – practice makes perfect! The first cake was for lunch when visiting friends Andie and Graham and this one is for lunch tomorrow with girl friends.
If you would like to have a go at baking it here is the recipe care of Woman and Home magazine.
For the sponge: 175g stoned dates, chopped 1tsp bicarbonate of soda 175g caster sugar tsp vanilla extract 3 large eggs 225g SR flour for the caramel: 100g sugar 35g salted butter 50ml double cream for the filling: 150ml double cream 20cm cake tin, buttered and lightly floured (I use silicone baking 'tins') 1. Heat oven to 180c, gas 4. Place chopped dates in a bowl with the bicarbonate of soda and 300ml boiling water. Stir and set aside. Beat the butter and sugar together until light and fluffy. Beat in vanilla and eggs one at a time beating well after each addition. 2. Add the flour, beat well, pour in dates and all the liquid and mix well. Pour into the tin (it's runny). Bake in the middle of the oven for 40-50 mins, until cooked. 3. Make caramel. Place the sugar in a pan and cook over a gentle heat for 5 to 8 mins until you have a rich caramel. Remove from heat, add butter stirring constantly. Add cream when the butter is melted, stir until glossy. Put to one side to cool. 4. For the filling whop the cream until just under firm. Remove cake from tin, when cool cut in half and fill the middle with the cream and drizzle the caramel over the top, if its too firm to spread add a little more warm cream and stir again. It will keep in the fridge for 3 days. (haha not in our house!)
Oven temperature 200c
Pastry: 175g Wholemeal flour, 100g porridge oats, 100g butter, 300g grated carrots
Rub butter into flour and oats, add grated carrots, add a little water to form a ball. Roll out and line a 30cm flan dish, bake for 20 mins.
Filling: 3 medium beetroots grated, 3 eggs, 150ml milk, 3 medium onions thinly sliced, 20g butter
Melt butter in a frying pan and caramelise the onions. Place the grated beetroot in the pastry case and top with the onions. Whisk eggs and milk together (season if you like with salt and pepper) and pour over the onions and beetroot. Bake in the oven for 25-30 mins, cool and serve with side salad.
This time I made individual tarts and they seemed to cook better ……..
If you like beetroot you will love this, I made it for two vegetarians that stayed recently and it will now be a regular dish I serve.
Having made a couple of jars of kiwi jam last year to see what it was like and if our guests liked it, this year we have upped production and made a few more. This is such an easy jam to make with a good set, here’s how we made it!
You will need the following ingredients:3kg ripe French kiwis Juice of 2 large lemons 2.5kg sugar
1. Remove the brown fury skin of the kiwis, cut into quarters and place in a large saucepan with the lemon juice.
2. Bring the fruit to the boil giving it the occasional stir and cook until the fruit is soft.
3. Add the sugar, stir until all the sugar has dissolved, bring to the boil until setting point is reached, if you don’t have a thermometer to indicate this, after about 5 mins of boiling put a tea spoon of the jam onto a cold saucer, once it has cooled it should show signs of setting, if not repeat the test after a few more minutes of boiling.
4. Once you are happy the jam has reach setting point pour the boiling jam into clean jars (we don’t sterilise the jars or lids, just wash them in hot soapy water or in the dishwasher as the boiling jam will sterilise the jars), put the lid on immediately and turn the jar upside-down, this will sterilise the lid (a tip from a French friend). After a few minutes turn the jars the right way up, once cool store in a cool place and it should keep for months!