Saturday, 26 September 2015

Paris - le weekend

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Eiffel Tower
Paris, le weekend, #MySundayPhoto, travel, France, photography, street art, sacre coeur, graffiti, eiffel tower, Pompidou centre, sightseeing,
Eiffel Tower
Paris, le weekend, #MySundayPhoto, travel, France, photography, street art, sacre coeur, graffiti, eiffel tower, Pompidou centre, sightseeing,
The Eiffel tower by night 
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Sacre Coeur
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Sacre Coeur
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Sacre Coeur 
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Les Presteej busking at Sacre Coeur 
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Argentine tango outside the Pomidou Centre
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Paris, le weekend, #MySundayPhoto, travel, France, photography, street art, sacre coeur, graffiti, eiffel tower, Pompidou centre, sightseeing, Montmatre, music, busking, Argentine tango, Pont Neuf,
love
Paris, le weekend, #MySundayPhoto, travel, France, photography, street art, sacre coeur, graffiti, eiffel tower, Pompidou centre, sightseeing, Montmatre, music, busking, Argentine tango,
street art 
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Sacre Coeur 
Paris, le weekend, #MySundayPhoto, travel, France, photography, street art, sacre coeur, graffiti, eiffel tower, Pompidou centre, sightseeing, Montmatre, music, busking, Argentine tango,
street art 
Paris, le weekend, #MySundayPhoto, travel, France, photography, street art, sacre coeur, graffiti, eiffel tower, Pompidou centre, sightseeing, Montmatre, music, busking, Argentine tango, sunset,
Paris sunset
photograph copyright: De Tout Coeur Limousin


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Tuesday, 15 September 2015

caramel gateau de riz (caramel rice pudding cake) with rum & raisin

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caramel gateau de riz (caramel rice pudding cake) 
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serve the gateau de riz in slices and spoon over the caramel sauce

My caramel gateau de riz - is a French favourite. A thick and creamy rice pudding cake with a layer of dark caramel sauce. My version is spiked with rum and raisins, orange zest and a hint of perfumed cardamon spice. The addition of rum and raisins is one of my favourite flavour combinations, and the raisins add a lovely sweetness to the rice which only has a small amount of added sugar.

I make this using in a similar way to a risotto; stirring the rice frequently in the milk to help release the starches and create a creamy mixture.


A quick and easy make ahead dessert. A French twist on a classic British rice pudding...or was it the other way around...? I don't mind either way - both are delicious. Bon appetit!


serves 6-8
preparation/cooking time: 30-45 minutes
cooling time: 3-4 hours or overnight

ingredients:

200g short grain/pudding rice
1 litre full fat milk
75g raisins
3 tbs rum (or to taste)
50g sugar
pinch salt
zest of 1 orange 
1 cardamon pod - crushed

for the caramel sauce:

100g sugar
4 tbs water

cooking hints & tips:

you can of course leave the rum out if you don't want it - maybe substitute with a good vanilla extract or vanilla seeds, or I often add a few dashes of orange flower water.

you can substitute some of the milk for cream - up to half and half for a richer gateau.


other delicious spice additions would be cinnamon, nutmeg, and even bay leaves infused in the milk. 


instructions:


lightly oil a flan/shallow dish (about 10 inches across)

make the caramel by adding the water to the sugar in a pan, gently simmer (without stirring) and watch until it just turns a amber caramel colour - this takes about 5 minutes - but watch carefully as it can take more or less time. Immediately take off the heat and pour very carefully into the bottom of the prepared dish. Leave to one side while you make the rice.


add the milk, crushed cardamon pod, rice, orange zest, pinch of salt and sugar to a large sauce pan and bring to a gentle boil. Simmer and stir frequently. It will take about 25-30 minutes for the rice to cook - you want it soft - but still with a little bite. The rice should have absorbed all of the milk, but not be too dry. If it is - add a splash more milk,


Take off the heat, remove the cardamon pod, stir in the rum and raisins and then pour into the prepared flan dish. Leave to cool before putting into the fridge. Leave for a few more hours/overnight before serving. Turn out onto a large dish. Serve in slices with some of the liquid caramel spooned over the gateau.

recipe also published in The Guardian: Reader's Recipe Swap - Raisins 

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Lou Messugo

Friday, 11 September 2015

chickpea, courgette, raisin & couscous salad

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chickpea, courgette & raisin cous cous salad 
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courgette and chickpeas - ready to add to the cous cous

chickpea, courgette, raisin & couscous salad

My chickpea, courgette, raisin and couscous salad with mint and dill is a quick and easy, vegetarian and vegan recipe. Perfect for a lunch, light supper or vegetable side dish, plus any leftovers are great for a packed lunch the next day too. A zingy, fresh and nutritious taste of late Summer. 

Using the last of the seasonal courgettes that I was kindly given by our friend Eve, grown lovingly in her own garden here in the Limousin. Thank you Eve - they were delicious.  


This recipe is spiced with a few North African inspired flavours - raz al hanout (or raz el hanout) - a delicious spice blend that is traditionally said to contain 20 spices, but can contain up to 50! There are some spices however that are found in most mixes; turmeric, ginger, cinnamon, cumin, coriander and black pepper. It should be easy to find in most large supermarkets now as North African cuisine is so popular. I combined the warming spices of the raz al hanout mix with fresh dill and mint and the zest and juice of a lemon. The raisins add a lovely sweet bite without the need for any processed sugar. They are also a good source of dietary fibre, vitamins and minerals, and low in fat and cholesterol. 


I love using herbs and spices in my cooking, not just because they taste great but because of the potential health benefits too. Turmeric, for example, has been reported to help with everything from inflammatory disease, lowering cholesterol, cancer to Alzheimer's. Turmeric is also a good source of iron, manganese, vitamin B6, dietary fibre and potassium. Well worth adding a sprinkle or 2 to your dishes in my opinion. 


I hope you enjoy this recipe and give it a go. Let me know how you get on if you do. Bon appetit and happy cooking. 


recipe by: Ema at De Tout Coeur Limousin

preparation/cooking time: 20-30 minutes


serves: 4-6 as a lunch or 6-8 as a side dish


cooking hints & tips:

  • you can mix and match the veg you use in this recipe instead of, or as well as the courgette. Some sauteed aubergine, roasted carrots or butternut squash would all be a lovely addition too. Use whatever vegetables you have that need using up - a good way of avoiding food waste.  
  • you could also swap the cous cous for any other grain of your choice too - I have made similar dishes with rice, bulgur wheat and quinoa. 
ingredients:
1 cup cous cous 
2 cups boiled water/stock
2 cups courgette chopped
2 cups chickpeas (tinned or soaked and cooked according to your packet instructions)
3/4 cup raisins/sultanas
1 large minced clove of garlic
1 tsp raz al hanout spice mix 
1 tsp turmeric
1 small bunch of fresh mint chopped
1 small bunch of fresh dill chopped
zest and juice of 1 lemon
1 tbs oil
salt and pepper to taste

method:

boil the kettle/heat up the stock, put the couscous and raisins in a bowl/pan and pour over liquid, cover with a tight fitting lid and leave to one side while you prepare the rest of the salad. The couscous is done when all the water has been absorbed - this takes about 10-15 minutes. 

heat the oil in a large frying pan before adding the courgette, minced garlic, lemon zest, raz al hanout, turmeric, salt and pepper. Saute for 5-10 minutes until lightly golden and the courgettes have softened.


off the heat add the chopped fresh herbs, lemon juice and when the couscous is ready fork through and then add to the courgette and chickpea mix.  You can garnish with a few lemon wedges and more fresh herbs if you like. It's ready to serve immediately. Bon appetit! 




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