Thursday, 31 January 2008
Wednesday, 30 January 2008
Tuesday, 29 January 2008
Artichokes being sauteed
The main course, the rack of lamb, consisted of two parts - the herb crusted lamb itself and a hollowed out tomato filled with a very fine, sauteed brunoise of courgette, aubergine, peppers and tomatoes. There was no starch aspect in the book, so I paired it with some couscous. The quantity of butter in the recipe wasn't quite enough to make a paste, so I stuck in a bit more. My husband found my french-trimming most entertaining. This dish was really delicious.
The vegetable mirepoix ready for sauteeing - a labour of love
All 3 of the recipes score highly in taste, ease and simplicity of instruction, giving a very satisfactory result - 9 out of 10
Watch this space for the next instalment.
Thursday, 24 January 2008
Wednesday, 23 January 2008
Tuesday, 22 January 2008
This gateaux was my own invention - a cinnamon biscuit joconde at the bottom, with a "pain d'epices" bavarois on the top with a centre of clementine jelly made from fresh clementine juice. The top is a dark chocolate glacage, finished with white chocolate and clementines finished with a clear nappage. There is no reasoning behind the "allegro" name, other than I had to call it something and this musical term popped into my mind.
From right to left of this picture we have butter, homemade rye bread with walnuts or raisins, roquefort biscuits, caramelised pear and apple conserve from kuidaore, a selection of cheeses brought back from our christmas trip and some fig jelly made with a special find in Tesco's reduced counter.Both sets of parents came over on Boxing Day, so we had a full house. I made, again from right to left, tart tatin, creme de menthe jellies, the allegro gateaux, a meringue based on Ispahan, a buche de noël with praline creme au beurre and finally marshmallows.