Category Archives: pot luck

Curried parsnip soup with sweet peppers and paprika

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travels around my kitchen

A nice soup to warm you up, body and soul!

Parsnip (or ‚Äúpanais‚ÄĚ in French) may not be yet on your ‚Äúfavourites‚ÄĚ shopping list but it has the advantage of being plentiful and cheap at this time of year. The British here use it cut as long chips and roasted with olive oil and thyme, but ¬†only recently I have¬†enjoyed it in a very typical soup paired with Curry.

A bit of Britain and a bit of India in an unlikely butIMG_3322 winning combination…

Curried parsnips soup

  • ¬† ¬† ¬† ¬† 300g parsnips
  • ¬† ¬† ¬† ¬† ¬†2 medium onions
  • ¬† ¬† ¬† ¬† ¬†2 to 3 cloves garlic
  • ¬† ¬† ¬† ¬† ¬†25g butter
  • ¬† ¬† ¬† ¬† ¬†1 tablespoon curry powder
  • ¬† ¬† ¬† ¬† ¬†1/2 chopped fresh red chilli
  • ¬† ¬† ¬† ¬† ¬†Sweet paprika to taste
  • ¬† ¬† ¬† ¬† ¬†1.2L chicken or vegetable stock
  • ¬†‚Ķ

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Merry Christmas to all you love and peace on Earth for mankind

Merry Christmas to all you love and peace on Earth for mankind

Mince pies for Rudolph, a dram for Father C. and a present wrapped in sugar. Hope And Love to You ALL – Hope I have forgotten nobody!

Best of British- mes recettes favorites en VF

Pour mes visiteurs de France et de Navarre et tous ceux qui votent en ce moment pour moi -, voici un “Best of” de mes recettes British:

La recette anglaise préférée des Français: LE SCONE!

Ma recette “Pub” la plus r√©ussie: LE PIE

Ma recette “feignasse du dimanche soir” : CHEESE ON TOAST

Ma recette “bluff”: JELLY FLEUR DE SUREAU ET VODKA

Et une recette en VF qui plaira tout particulièrement à vos petits:

LES YORSHIRE PUDDINGS, qui sont – comme leur nom ne l’indique pas- de petits souffl√©s sal√©s que l’on sert avec une viande rotie et son jus. Ils sont inratables et d√©licieux et font leur petit effet en sortant tout gonfl√©s du four!

Yorkshire puddings

Ingrédients:

Il vous faut des moules individuels en métal peu profond ou une plaque à muffins en métal:

  • 100gr de farine type 00
  • sel
  • 2 Ňďufs
  • 225 ml de lait plus un petit verre de bi√®re si possible
  • Beurre pour les moules
  • 1 c d huile d‚Äôolive
  • Cheddar rap√© et origan

Bien beurrer les moules ou la plaque √† muffins et la mettre √† four chaud (250¬įC)

Faire un puits dans la farine et rajoutez les ingrédients en fouettant vivement.

Faire une p√Ęte style cr√™pe assez coulante.

Sortir la plaque chaude et versez la p√Ęte √† la louche. Cette √©tape est tr√®s importante pour que les souffl√©s montent bien!

Cuire 15 à 20 min et servez dés qu’ils ont monté et sont légèrement dorés.

¬†Id√©e¬†:Rajouter du cheddar ou parmesan rap√© et une pinc√©e de thym pour une saveur ¬ę¬†√† l‚Äôancienne¬†¬Ľ un peu plus soutenue.

En Angleterre, ces petits souffl√©s accompagnent le traditionnel ¬ę¬†Sunday roast¬†¬Ľ avec une sauce √©paisse au jus de viande et au moins deux l√©gumes vapeur.

Le reste de mon “Best Of” en photos:

Une pensée en gelée

Le cake aux fruits

Les Scotch eggs

Cheese on toast à la Harold Pinter!

An edible Advent calendar- this month idea!

Maybe due to the shorter days and the tendency to spend more time indoors when it is colder outside, but it is nice to see that the pre-Christmas period is when everybody feels at its most creative and I usually go into overdrive with craft projects and ideas for cards or presents! One cannot possibly tire of knitting scarves for a loved one- but that’s an other subject…

Here is my latest  production: an Advent calendar, both decorative and edible.

How to: I bought lots of very small gifts, chocolate and sweets to put into tissue paper ¬†and made them into parcels. Each parcel is then tied with florist’ string or ribbon and clipped with mini pegs each holding a different number from 1 to 24. I found these at Tiger, a nice discount shop, but you could use mini gift tags or pricing labels and number them yourself with a bright gold pen.

I tried clipping each parcel along a long ribbon (as in below) but they were a bit heavy so I opted for scattering them ¬†in a pile inside a pretty box. The idea is that every morning from the first of December, one of us will open a present until there is none left. We might even leave the opening to guests- sometimes…

A christmas garland in indigo and red

A Moscow mule to take you to Christmas!

I know ! A donkey would have been more appropriate… but I am not offering you a ride, rather the recipe for my new favourite drink. Which I discovered – of all places!- at my youngest son PTA party. For the un-initiated and the non-British, PTA stands for Parents and Teachers’ Association. But unlike the parents-teachers evenings of my childhood, ¬†it consists of quite a bit of alcool as well as some very nice homemade¬†food ! The trick is not to get too tipsy before you get to see the Physics teacher so your (/my) lack of empathy for his subject is not too blindingly obvious… Excessive enthusiasm won’t do either… He won’t be fooled!

In any case, the Moscow Mule did seem to loosen up

T'is the season of mince pies!

everybody and if it can make a PTA meeting a scream, then it’s got to work everywhere! I loved it and made it at home the next day.

Ingredients list:

  • Two measures of Vodka
  • 3 drops of Angostura Bitter
  • One measure of lime juice (about 3 or 4 squeezed)
  • lots of crushed ice
  • Enough Old Jamaica ginger beer to top up a tall glass


Mix it all in, top up with the ginger beer and decorate with wedges of lime and some fresh mint.

Enjoy!