I am very excited to be running a workshop on the 22nd of June 2019...it would be great if you would like to take part and it will be such a lot of laughs and fun...so come along this is part of a fundraiser for Campfire Convention just put that in Google and see where it takes you a very good networking and social group so much more than Facebook. You get to meet some amazing folks and take part in some quality workshops and brilliant activities and campouts to boot. So come on strike a match.....make a difference and light a fire...
I will be running a workshop on fermenting food which is going to be fun and exciting. Its all about giving nutrition to your second brain. Feeding your GUT....
So if you are free on the 22nd of June contact me well in advance and join me ...
The whole point of having a Blog is that you update it regularly. Sorry folks but life has just been super busy lately. I've taken some time off for a well earned holiday in La Rochelle visiting my Mom. The temperature has been in the late 20's and it even reached 33c yesterday. I had hoped to savour some delicious French cuisine but this has been restricted to my Moms cooking which is equally if not better than any restaurant.
La Rochelle is an old port, on the west side of France, my parents met here in 1956, married and I was born in Orleans, I grew up for the first ten years of my life in France and I feel those years formed and developed my love of French culture, food and lifestyle.
Before flying out last Tuesday I had spent the previous seven days working on my 'sourdough starter' it finally started doing its bubbling and emitting that wonderful sourdough aroma, there was nothing for it I just had to make the bread, so the day before I fed it for the last time put the remainder of the starter in the refrigerator and started on the bread.
I measured out the proper ingredients, kneaded, let it rest, kneaded again and the next morning put it in the oven for baking before my flight. Although I say so myself the results were very impressive, the loaf came out better than I had imagined the smell engulfed the house and the taste out of this world. It has been years since I made bread and now I have the starter am going to make this part of my routine. I'll be home tomorrow and am so excited to start the whole process again, this time I shall already have the starter.
This week I have been thinking about making Pesto this is such an easy and delicious sauce to make you will never want to buy another tub. Here is a classic recipe just about everyone uses you can change the basil leaves for Wild Garlic leaves yum yum...
2 Good handfuls of Basil Leaves
100ml Olive oil
75 grams of Almonds
75 grams of Parmesan Cheese grated
1 Glove of Garlic
1 Lemon Juice and zest (I use unwaxed lemons)
This is the best part put all the ingredients in a blender blitz add more oil if necessary, and use to mix in with pasta or other dish.
Enjoy see the picture in my gallery.
Yesterday was one of those days when there is a definite feeling of spring in the air and with that I always feel inspired to make something from my kitchen. My daughter has a great patch of rhubarb which needed picking so pick I did, over 2 kilos, enough to make at least nine jar of Rhubarb & Ginger Jam.
What you need........
2 Kilos of rhubarb washed and cut into 2" pieces
2 kilos of Jam sugar with extra pectin
2 Unwaxed lemons, zest and juice
100 grams of Stem Ginger
Large piece of Fresh Ginger grated
9 Jam jars pre heated in oven for half an hour to sterilize
3 Chilled side plates for testing
Place all the ingredients in a large basin and leave for 2 hours, stirring regularly every 20 minutes or so.
Place clean jam jars on a baking tray place in oven and turn oven to 200c to sterilise the jars.
When the time is up put ingredients in a preserving pan and start to cook the fruit, stirring until all the sugar has melted and the fruit broken down and a lovely smell comes from the pan. Bring to the boil and keep cooking for 20/25 minutes until the fruit reaches setting point you can test this with the chilled side plates. The fruit will wrinkle and become thick, I then let it sit for a couple of minutes while I remove the jars from the oven making sure the jars are still hot or the mixture will crack the jars!
Then decant into the jars, seal with wax paper, clear film and a decorative cover. It really is as easy as that, the taste is a refreshing change from marmalade on your toast. Enjoy