Tag Archives: wines

Butternut squash and goat cheese tartlets

I enjoy good looking vegetables! A butternut squash is this very handsomely shaped squash, looking like an oversized acorn and sporting a smooth, soft brown skin. It has a nutty taste and here is a recipe where it literally shines!

If you’ve never come across it, do look out for one; it is called “la courge musquée” in French, a delightful name for a delicious vegetable, I think.

Ingredients list:

  • Several sheets of filo pastry
  • One diced butternut squash
  • Creamy goat cheese, 1 big slice
  • Olive oil
  • Salt, mace and pepper to season
  • Optional: a drizzle of acacia honey to finish off nicely

First roast the cubes of butternut squash in a tray with a bit of olive oil and pinch of salt: Best to rub it all in with your fingers. Roast for 30 min at 180°.

Then put two folded layers of filo into individual tartlets pans and crunch them up a bit with fingers dipped in oil – yes, there is a lot of fingers work here!

Lay the roasted butternut in the middle, put a slice or dollop of very fresh and very creamy goat cheese. Sprinkle with mace and a hint of pepper.

Put under the grill for about 10 min until the cheese has softened and the edges are crispy.

Drizzle with a tiny bit of acacia honey and serve hot!

Best wine match is a muscat de Rivesaltes or Beaume de Venise but any creamy white will do.

Stall in Borough Market

>Smoked cod in onion and white wine, Spanish style

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Fish is on the menu this week, may-be in anticipation of more exotic summer delights…

Ingredients list for two people:
1 large fillet of smoked cod
2 thinly sliced onions
1 handful of cold-water prawns
Pinch of smoked paprika
Pinch of cayenne pepper (or chilli powder)
1 glass of dry white wine
2 Bay leaves

Sweat the onions until tender in a shallow cast iron pan with a bit of olive oil. Add the fish and pour enough wine to cover. Add the bay leaves, the spices and simmer on low heat for 20 min with the lid on. Serve with fried potatoes or a potato gratin.

Smoked cod is both healthy and relatively cheap so this is a perfect dish for entertaining on a budget! This recipe is also very good with Pollack (Colin).

There are lots of variations on that theme in the Spanish cuisine but this I love for its simplicity and robust flavours.

>Pomerol jelly from one of my favourite blogs!

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Since my jellied punch of a few weeks ago, which was marvellous, I have been fantasising almost constantly about jellied drinks and spiked jellies and here I have found one other blogger with a similar obsession!  I can’t wait to have some left over Pomerol to try it! 
But here is the recipe as I found it on “Chocolate and Zucchini“.
Gelée de Pomerol
– 200 ml Pomerol wine (substitute any other wine)
– 2 tsp sugar
– 2 sheets of leaf gelatin (or one half envelope of powdered gelatin)
If you are using leaf gelatin, put the sheets in cold water to soften. Bring the wine and sugar to a boil in a small saucepan, and boil for two minutes. Squeeze the sheets of gelatin dry in your hand, take the saucepan off the heat, and stir in the gelatin until completely dissolved. Pour into a clean glass jar, close the lid, let cool for 15 minutes on the counter, then transfer into the fridge until set — it should take about two hours. Serve as a condiment for cold meat.
Try using it with cold meat or ham and let me know how it is! I’ll use the Pomerol La Croix Toulifaut by the Janouex family if I am blessed enough to get a bottle…
Sketch by C. aged 9.

>Love your Iphone? Then read this!

>For fellows Iphone addicts, you can now swim in an ocean of new wine and food obsessed apps : I need the one where you can play xylophone on half-full glasses of wine! Totally useless and therefore indispensable…

Vin et Internet : les applications iPhone liées au vin se multiplient
vitisphere.com | 18/03/2010
© vitisphere.com

>Feeling in desperate need of a strong pick-me-up…

>Back from a week skiing in fantastic conditions but now I desperately miss the sunshine and the “Vin chaud” we left behind… So here is my attempt at the lovely beverage distributed almost every evening in the station by a group of weathered and seasoned ski instructors!


 Vin Chaud de la Clusaz

250 ml freshly squeezed orange juice
500 ml syrah  wine – A spicy Costieres de Nimes is perfect!
1 Cinnamon stick
Pinch of chilly flakes
1 tbsp of grated nutmeg or cloves
1 tbsp of ginger
1 tbsp of cinnamon
1 small glass of cognac or brandy

Warm it all up in a large pan, turn off at the first bubbles and serve in mugs.
Perfect after a ride on the skidoo or the dog-sleigh – but very good too when still going through the mountains of washing back home! cheers…
Oh, and here is a toast to the great Imbibe team who are now on line at www.imbibe.com! To your success!