Wednesday, 21 January 2015

Winter days in the Creuse

Limousin, Creuse, winter, France, de tout coeur limousin, hearts, doorways, beauty in unusual places, wood
finding hearts in unusual places
 snow, Limousin, Creuse, winter, pine trees, forest, France, de tout coeur limousin, wood, bark,
bark textures
 snow, Limousin, Creuse, winter,France, de tout coeur limousin, lichen, moss, nature, rocks,
ferns and lichen
 snow, Limousin, Creuse, winter, pine trees, forest, France, de tout coeur limousin
blue skies melting the snow covered pines
paw prints, snow, Limousin, Creuse, winter, animal paw prints, cairn terriers,
Eric le chien loves the snow

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Wordless Wednesday
Amanda’s Books and More
Wordless Wednesday

Tuesdays of Texture

Sunday, 18 January 2015

slow cooked pork with red wine, caramelised onions & aniseed

pot roast, pork, slow cooked, stew, caramelised onions, winter recipes, slow cooking, aniseed recipes.
slow cooked pork with red wine, caramelised onions & aniseed
Slow cooked pork with red wine, caramelised onions and aniseed - a real winter warmer.  A quick and easy recipe full of flavour - perfect for slow, relaxing weekend dinners.  Just a few minutes preparation then leave it to slow cook away while you get on with other things.  


I love the addition of aniseed with the pork - the aromatic liquorice flavour is a good contrast with the sweet and rich pork. Aniseed has long been used as a digestive and carminative and is often included in desserts and after-dinner drinks (digestifs).  It is the distinct flavour used in the French spirits; pastis, anisette and absinthe.   

This is also a really economical recipe - using a cheaper cut of pork - the shoulder, that is great for a slow-cooked dish like this one.  

I like to serve this with soft polenta or mash and some stir-fried greens,

I hope you enjoy.  Bon appetit!

tip: if you can't find aniseed you could use fennel seeds or a couple of star anise as an alternative

serves:
preparation time: 15 minutes
cooking time: 2.5-3 hours 
recipe by: Ema at De Tout Coeur Limousin

ingredients:
1.5kg boneless pork shoulder
250 ml red wine
250 ml stock/water
3 large onions - roughly chopped
2 cloves garlic - crushed
4-5 tbsp red wine vinegar
1 tsp sugar
1 tsp aniseed
2 tbs oil
salt and pepper to taste

method:
  1. heat a large frying pan, rub the pork shoulder with the oil and salt and pepper before sealing on all sides - making sure it's golden and coloured on all sides.
  2. remove the pork shoulder and in the same pan add the chopped onion, aniseed and sugar.  Fry until the onions are completely softened and caramelised. This adds a good depth of flavour to the finished dish.  
  3. deglaze the pan with the red wine vinegar ensuring you get all the 'stuck on' bits from the pan. 
  4. add this to a saucepan/casserole dish with the pork shoulder, stock, red wine and garlic
  5. cover, bring to the boil then reduce the heat and simmer gently for 2.5 - 3 hours - until the meat is tender and cooked through.
  6. serve in chunky slices with soft polenta or mashed potato 
  7. Bon appetit!  
de tout coeur limousin
slow cooked pork with red wine, caramelised onions & aniseed 

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Tuesday, 13 January 2015

Frosty mornings


De Tout Coeur Limousin
frosty mornings at De Tout Coeur Limousin
De Tout Coeur Limousin
sunburst over the pine forest
De Tout Coeur Limousin
frost covered leaves at De Tout Coeur Limousin


“What good is the warmth of summer, without the cold of winter to give it sweetness?”
 
John Steinbeck

photo credits: De Tout Coeur Limousin

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Monday, 12 January 2015

Perspective

De Tout Coeur Limousin
January Limousin sunset
De Tout Coeur Limousin
January sunset in the Creuse


"I will love the light for it shows me the way, yet I will endure the darkness for it shows me the stars."

Og Mandino

"Just one step. Just one mile. Just one dollar. Just one kiss. Just one person. When we look at life through the lens of 'one', everything becomes that much more attainable."
     Mick Ebeling 

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Sunday, 4 January 2015

Chocolate & chestnut truffle torte

chocolate & chestnut truffle torte
Chocolate & chestnut truffle torte
chocolate & chestnut truffle torte
Chocolate & chestnut truffle torte
My chocolate chestnut truffle torte was on our festive menu both at Christmas and the New Year but is a decadent treat perfect for any celebration meal or dinner party. Rich and chocolatey with a hint of chestnut liqueur (and rum for good measure) and packed with marron glaces (candied chestnuts) - the seasonal French festive chestnut sweet.  A fitting dessert too for our celebrations here in the Limousin - an area famous for it's chestnuts.  

This recipe is also an easy to prepare and make ahead dessert - perfect for a dinner party when you would rather be with your guests than stuck in the kitchen. Of course if you are always found in the kitchen at parties (as the song goes) that's up to you!  


A thin slice of this chocolate truffle torte is enough as it's so rich. It's good served with a little chocolate sauce and creme fraiche. I also garnished with a few extra chopped marron glaces and a 'cigarette' biscuit.  

Inspired and adapted from this recipe by Nigella Lawson

Tip: if you can't find chestnut liqueur you can use all rum or substitute with cognac or Grand Marnier. 

Preparation time: 20-30 minutes & 5 hours/overnight to cool & set

Serves: 8-10

Ingredients:
500g sweetened chestnut purée/creme de marrons (I used this one)
300g dark chocolate (at least 70% cocoa solids)
175g softened unsalted butter
10 Marron glaces (finely chopped)
25 ml Chestnut liqueur
25 ml rum

To serve: (optional)
Creme fraiche
Marron glaces
Chocolate sauce 
'cigarette' or tuiles biscuits

method:

  1. break the chocolate into squares and melt over a bain marie (a bowl over a pan of gently simmering water).  Leave to one side to cool while you prepare the rest of the ingredients.  
  2. using an electric hand whisk beat the chestnut puree for a few minutes until smooth, next add the butter and continue beating for a few minutes until well mixed.
  3. add the chestnut liqueur, rum, chopped marron glaces, and the melted chocolate to the chestnut/butter mix.
  4. pour into a 1lb loaf tin (23cm x 10cm) lined with cling film making sure it is evenly distributed into the corners of the tin. Tap the tin on the work surface a few times to ensure any air bubbles are removed. 
  5. leave to set in the fridge for at least 5 hours - but ideally overnight.
  6. remove from the fridge just before serving and cut into thin slices.
  7. serve with your garnish of choice and bon appetit!  
recipes at De Tout Coeur Limousin

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Inheritance Recipes Challenge
November inheritance recipes with pebblesoup & coffee & vanilla

Saturday, 3 January 2015

January mornings in the Creuse

January in the Creuse
January mornings
last of the December snow
Wishing all a happy & healthy 2015 from us at De Tout Coeur Limousin. We look forward to welcoming you soon.  

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