In
this section, I'll be posting my own recipies which are easy
to do & enough for 2 healthly appetites.
Nikki's own recipe book is now available
when
you're here, or online
from various sellers. This has come
about as a request from B&B guests, who seem to be impressed
with my ideas & concoctions. Most of them can be vegan
(the meals I mean, not the B&B guests!), with just a wee
tweak here & there. Personally, I love being in the kitchen,
but I'm not good on all the fiddely stuff. After a day out
with the chainsaw, or massaging, the last thing I want is
to take too long preparing a hearty meal for my man! But of
course, when my guests are here, it's good to move up a gear
or two!
"I
feel so healthy after the Delicious Exquisite food,
I think I'll be Vegetarian now!" Peter
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Deep Fried Camembert
Quick and easy for entertaining or for a simple informal kitchen supper, these little parcels will delight and inspire and create a lot of crunch at the table! They take only a short dunk in hot oil, so be sure to keep your eye on them and have your dips or salads ready to serve alongside. These are much better made in a deep fat fryer but a more conventional method of heating oil in a frying pan works too - be careful with any splashes of oil as the parcels are plunged in.
Cut a 250g pack of camembert into half, and then quarter each half. You should have 8 pieces in total. Peel 4 sheets of either rice or pastry sheets from a pre-rolled pack and cut in half. Place each piece of camembert in one half, at one end of the sheet, and fold in the sides as you wrap. Keep aside (folded side down) until all 8 pieces are wrapped. Bring the oil to a temperature of 190 oC. If using a frying pan, test with a cube of bread. It should sizzle and float to the top. The parcels are done when they just begin to turn golden - beware not to overcook, as this will spoil the soft cheesy centre. Drain and serve immediately to your hungry guests!
Serve with light dips such as red currant or cranberry jellies, or with a salad of beetroot & orange with rocket leaves & walnuts tossed in a little balsamic vinegar.
"Bon
Appetite !"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Food
Elegance Comes to France!
Mary
Cadogan, well known experienced food writer and stylist for
the BBC Good Food Magazine and its sister publication Olive,
now works as a Food Consultant here in this area of France.
Visit her site
on the links below to check out her veggie recipies and find
out about her Cookery Courses & Holidays ~ I've
been on two so far and they're absolutely fab!
~ or catch up with her regular blog for the BBC Good Food
Magazine.
|
Cookery
Courses with MAry Cadogan
Mary's
depth of knowledge, her commitment to teaching you new skills,
and her endless enthusiasm and charm make her residential
& one-day courses a 'must' for any serious foody... |
