Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 563
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Post by Le-Dolly on May 22, 2023 12:14:19 GMT 1
Tonight we will be feasting on a starter of Burrata salad followed by Tuna steaks napped with Brown Shrimps in a Mace infused butter sauce, crushed pots and a veg or two.
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Post by jackie on May 22, 2023 12:55:42 GMT 1
Omelette, frites and salad tonight. Chickens laying like the clappers.
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Post by spectrum on May 23, 2023 13:42:22 GMT 1
Just had some homemade cheese and onion pasties, desert was Orange and Kiwi fruit cheesecake with fresh strawberry's mixed berries, and blackcurrant ice cream with a dash of squirty cream, toasted almonds and honey.
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Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 563
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Post by Le-Dolly on May 28, 2023 15:27:18 GMT 1
For starters, Fois Gras with spiced bread and fig confit with a glass of Monbazillac. The main will be Confit de pigeon with girolles et pommes de terre confites. A lot of confit! Washed down with a rather good Gigondas. Dessert will be a gâteau aux noix.
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Post by jackie on May 28, 2023 15:53:18 GMT 1
Roast lamb, potatoes dauphinois, purple sprouting broccoli (still going!), green beans, minty carrots and gravy
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Post by glazedallover on May 28, 2023 21:03:40 GMT 1
Not Quiche.
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Post by houpla on May 28, 2023 21:23:39 GMT 1
Did it not work out then?
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Post by glazedallover on May 28, 2023 21:28:00 GMT 1
I can't talk about it. It's all too raw (literally) .
I need a therapist. and a chef.
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Post by houpla on May 28, 2023 21:57:28 GMT 1
Ahhh there,there We've all been there..... If using lardons and onions, I cook them first, drain the fat off then chuck them into the pastry case. That's where brushing it with egg white first comes in handy as the heat seals it so the egg mix doesn't make it soggy. If the pastry isn't baked blind you'd need to cook it for about 45 mins @ 180C. If it is, 30 mins should do it
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Post by glazedallover on May 28, 2023 22:05:58 GMT 1
Fortunately my Algerian / French neighbours were down for the weekend en famille and were having this massive bbq. They ferried up to me copious quantities of cooked chicken, lamb, beef and some amazing merguez......alls well that ends well.
I'll try quiche again when I have fully recovered (and eaten all the food they left me!)
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Post by cernunnos on Jun 1, 2023 7:29:45 GMT 1
New potatos , broad beans and a piece of cod with alioli, strawberries and yoghurt, mostly grown 10 meters from the table!
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suein56
Member
Southern Morbihan 56 Brittany
Posts: 7,462
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Post by suein56 on Jun 1, 2023 7:57:48 GMT 1
Isn't it rewarding, and so delicious, to be able to eat some produce from your own potager ? We are very small scale but .. Last night our own mangetout peas, our own new potatoes, our own beetroot leaves in the salad and our own mint in the tabourlé.
Brilliant 😊
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Post by gigi on Jun 1, 2023 9:59:16 GMT 1
Sounds lovely, Sue - I used to enjoy the veg I grew in my veg garden, but now just grow tomatoes and salads - all very small at the moment, but they’ll grow and will be enjoyed. Oh, the delicious smell and taste of tomatoes just picked from the vine!
i fancy a tagine today, so that's what we’ll be eating for lunch.
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Post by mangetout on Jun 1, 2023 12:18:35 GMT 1
Can I come
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Post by mangetout on Jun 1, 2023 12:20:02 GMT 1
Sorry, that was in response to gigi's menu of salmon roulade etc.
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