Friday, 23 February 2007

Got the pics from the workshop

I got sent the photos today from the Beau Rivage, of me at my workshop

Don't I look professional?

Thursday, 22 February 2007

Confiture Creation

Tonight I got to play in a professional kitchen. The Beau Rivage hotel invited me to a workshop. We made Pineapple, Mango and Rum confiture... how does that sound... Good eh?

It was a different method of jam making than I am used to. Rather than stewing down the fruit with sugar, this method basically makes a clear toffee in which fruit is boiled. Adding the fruit later in the process means that it doesn't break down as much, leaving a clearer syrup and attractive jewell-like fruit.

Christmas come late

A lovely parcel came in the post last week; Christmas come late! This lovely parcel of goodies came all the way from Illinois. My pressie from the Happy Sorceress's blogging-by-mail.

So what was inside? A pretty teatowel, Christmas mug, and card and much much more.

Sexy jars of flavoured sugars.

Sweet and stripey peppermint sticks

Crunchy peanut brittle (which I just about inhaled... it was sooo nummy)

Biscotti, perfect accompaniment for a cup of herbal tea...

Thank you dear Katie!

Friday, 16 February 2007

It came!

My Christmas blog-by-mail parcel arrived at last.. a bit late for christmas perhaps but so what? I will consider it a valentines gift instead.

Can't wait to open it... watch this space!

Monday, 12 February 2007

Onion Soup anyone?

I am not feeling hugely well so have spent the weekend (and now Monday, at home).
Nothing like being sick to give you a good excuse to make onion soup...
  • 1 tablespoon butter
  • around 8 cups onions sliced
  • around 3 Tablespoons flour
  • Beef stock (hmm... how much? I think I used two litres)
  • Salt
  • Pepper
  • Brandy
Melt the butter in a pot and add the onions. Cook for 5-7 minutes stirring continuously, until soft and golden brown. Once soft, sprinkle with flour and stir to coat, cooking just a minute or two. Gradually add a little stock to make a thick mixture then top up with more stock. Bring to the boil and then cover and simmer till ready to eat. Add a good splash of brandy and cook till you want to eat. Traditionally this soup is topped with crusty bread and cheese which is then popped under the grill. In the version in my photos, I used a biscuit cutter to cut out leaves from slices of toasted cheese.