I was on the telly!

http://www.5050.tv/au-quotidien/lexpatriation-made-in-france

Prawns in Garlic Butter

For the garlic butter:

• 1 bulb of garlic, peeled
  


• loads of chopped parsley ( buy it frozen to save time, if you like)



• 125g butter, at room temp.



• a tiny drop of red wine



• a drop of olive oil



• salt and pepper

Whiz all together in a food processor. Spoon onto some film and roll into a 'sausage'. Freeze until needed. It's dead handy to have in the freezer and can be used in loads of recipés. ( I use it for my prawns in garlic butter or sliced, from frozen, over beef cooked on the bone over the barbeque/open fire)
Peel 1 kilo of (cooked) prawns and heat a large pan. Melt some garlic butter and add prawns. Heat quickly, add a little more butter, some freshly-ground pepper and a little freshly-squeezed lemon juice. Sprinkle some chopped flat-leaf parsley on top. Serve with lots of crusty bread and some dry white wine (Muscadet is perfect) as a starter/light lunch.

Alternatively, place 6/12 prawns in escargot dishes (1 in each hole) put a little garlic butter on top. Sprinkle some breadcrumbs/parmesan cheese on top and bake in a hot oven until bubbling.

Bon appétit Britt......enjoy!

Mousse au Chocolat

If you crave chocolate and love a chocolate and orange combination, check out this one .......

For 6 people
Preparation Time : 15 mins.
Setting Time: 3 hours



200g/8 ozs. Nestlé/other good quality dark chocolate
6 eggs
pinch of salt
3 tablsp. Grand Marnier/Cointreau/Orange Juice
Grated rind of one orange.


Melt the chocolate in a microwave (for one minute on high) with 4 tablsp. orange juice ( or Cointreau/Grand Marnier) Whisk thoroughly.
Separate the eggs and whisk the whites with the salt until stiff.
Whisk the melted chocolate gradually into the egg yolks.
Fold the egg whites into the chocolate mix very gently, so as to prevent the whites from flopping!
Add the grated rind of one orange and leave to set in a fridge for at least 3 hours.


Bon Appétit

Snow sculptors à la nature...et à la Ellen.....

Let it snow, let it snow, let it snow !!!!!

As you can see we've been having a fun time ot it here at La Blonderie......no school, a little work and lots of snow!!!!! Happy Days.......

What's seldom is wonderful!

No Monday morning blues in this house this week.....or Tuesday....or even Wednesday for that matter - il neige - yes, it's snowing........and what a treat for kids in Normandy!!

Our two, Ellen and Kate, apart from les sports d'hiver - skiing holidays - haven't ever seen so much of the white stuff......they're having a ball......the dogs too.....Maman too....Papa, who has to venture out to work, a little less, no doubt, although on Monday was able to enjoy the welcomed change from rain and wind with the rest of us....and off we went to our nearest wood - le bois de Saga - after which we enjoyed a mulled wine.......

Vin Chaud......... you will need:

1 bottle of fairly cheap Bordeaux

1/2 bottle of port and the same quantity of water

freshly ground nutmeg

1 cinnamon stick

A few grains of Cardamon

Grated rind and juice of an orange

Sugar to taste

Slowely heat all up together and serve piping hot, preferably beside a roaring fire....

Santé!

Chicken/Lamb Tagine

'Tagine' simply means 'stew' in Morocco....and once you've grasped the idea you'll be hooked - they're easy and delicious - parfumé, as opposed to spicy!

In Morroco, nomads carry these conical vessels around as their mobile ovens along with a mini-barbeque style tin so that they can grill their merguez sausages whenever and wherever they like.
If you don't have a tagine, a large heavy based casserole will do.





For 4/6 people

1 chicken, jointed ( or chicken pieces)
2 onions, sliced
2 tablsp. olive oil
1 preserved lemon
1 clove garlic, crushed
1 teasp. ginger
½ teasp. cinnamon
1 tbsp coriander seeds,crushed
1 cinnamon stick
3 tsp cumin seeds, crushed
1 preserved lemon, chopped finely (optional)
Salt and pepper

Other optional extras:
Dried fruit, such as apricots and prunes.
A couple of handfuls of almonds, sesame seeds or pinenuts, toasted.

Heat the olive oil in a ‘tagine’ or a large casserole dish (with a lid)
Add the chicken pieces and onions and brown together.
Sprinkle in the spices and cook for a few minutes.

Add enough water to cover the meat and bring to the boil.
Add the preserved lemon, season well and cover.

Leave to simmer for at least 1 ½ hours. (you may need to add some water from time to time)
About 20 mins. before serving add the dried fruits.

If you like, sprinkle with nuts and herbs and serve with couscous.

Note:
You can replace the chicken with 1.5 kilos of lamb, from the shoulder, chopped into chunks. Just allow for extra simmering time – about 2 ½ hours.

Tagine is perfect cooked the day before eating, giving the flavours time to develop.