Tuesday, 20 October 2015

banana, chocolate & oat milkshake

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banana, chocolate & oat milkshake
banana, chocolate, soya, chocolate spread, milkshake, smoothie, recipe, healthy food, breakfast, Limousin, de tout coeur limousin, walking, Guardian Food, Guardian recipes, banana recipes, Creuse, vegan, vegetarian, dairy free, chocolate,
he's running up that hill...
A quick and easy milkshake ready in minutes. My banana, chocolate and oat milk shake is great for breakfast or healthy snack later on in the day. We enjoyed it after a long walk with Monsieur Eric le chien - who although did his best to dig for moles, or any other creatures he thought he could smell, was (as usual and thankfully) unsuccessful. 

You can make this with fresh bananas, but in my opinion it's much better with frozen. Something magical (but probably chemical) happens to the banana in the freezing process that creates an almost ice-cream like texture. A delicious addition to a milkshake. 

serves 2
preparation time: 5 minutes + a few hours or overnight banana freezing time. 
recipe by: Ema at De Tout Coeur Limousin

ingredients:
2 frozen chopped ripe bananas
500ml milk
40g oats
50g chocolate/chocolate hazelnut spread
1/2 tsp cinnamon

method:

add all the ingredients to a blender and whizz until smooth. C'est tout! 

cooks hints & tips: 

you can of course make this with any milk or dairy free alternatives - I usually use soya milk. You can also use a dairy free or vegan chocolate spread too, or a spoonful of cocoa powder as a dairy free alternative. 

mix and match with other fruit and flavourings - it's lovely with a handful of blueberries or raspberries, a spoonful of honey or peanut butter too

a good way of using up over-ripe bananas - peel, slice and freeze ready to use for your next milkshake.  



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Monday, 19 October 2015

Limousin apple and chestnut crumble cake

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apple and chestnut crumble cake
apple and chestnut cake, French apple cake, local food, seasonal food, Creuse, France, de tout coeur Limousin, Limousin, apples, scrumping, apple cake, chestnut cake, baking, Autumn, cakes, home cooking, crumble topping, comfort food, food bloggers, recipes, easy cake, loaf cakes,
apple and chestnut crumble cake
“As infinite as the worlds ingredients and flavours may seem, a great starting point for learning about them is a simple principle: What grows together, goes together.” Sally Schneider - The Improvisational Cook

Limousin apple and chestnut crumble cake 


Apples and chestnuts are a great match, and definitely grow together. I'm reminded daily as Eric le chien and I have to keep dodging them as they fall when we walk through the woods. Late September and October is the perfect time to harvest both of these delicious ingredients here. I have just a few apples left after my recent epic preserving attempts; (namely my slow cooker spiced apple & date butter and apple, carrot, garlic & ginger relish), but luckily enough for this lovely Autumn bake. A moist, spicy apple and chestnut cake with a crunchy crumble topping. that fills the kitchen with sweet, warming spices as it bakes. 

You can make your own chestnut puree/creme de marrons or use a shop bought version which are readily available in most big supermarkets. I was given a jar of locally made creme de marrons. It's delicious stuff - nutty, earthy sweet and gently spiced with vanilla. It's great in cakes and bakes, spread on bread or in the famous Mont Blanc dessert, but this autumnal, seasonal recipe is my current favourite. I hope you enjoy it. Bon appetit! 


preparation time: less than 30 minutes

cooking time: 45-50 minutes - it's cooked when well risen and a skewer comes out clean
recipe by: Ema at De Tout Coeur Limousin

ingredients: 
170g white flour
130g wholemeal flour (or all white flour if you haven't got any wholemeal flour) 
150g light brown soft sugar
200g grated peeled apple 
365g creme de marrons (sweetened chestnut purée)
4 eggs 
200ml vegetable oil 
2 tbsp chestnut liqueur/rum/bourbon (optional)
1 tsp quatre epices (or mixed spice)
1 tsp ground ginger
1/4 tsp grated nutmeg
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt 

for the crumble topping:
1/2 tbsp water
50g plain flour
50g sugar
25g butter
25g rolled oats
25g sunflower seeds/chopped nuts (optional) 
pinch of salt 

method:

preheat the oven to 150C/300F/gas 2 and grease and line 2 1 lb loaf tins or a 26cm round cake tin. 

make the crumble topping by adding all the ingredients (except the water) and rubbing together until it resembles fine bread crumbs. Leave to one side while you prepare the other ingredients. 

add the oil, sugar, eggs to a large bowl and whisk for a few minutes. Add the chestnut puree and whisk again until well mixed. 

stir in the grated apple, chestnut liqueur, rum or bourbon (if using) 

sift the flours, baking powder, bicarbonate of soda, spices and salt and fold into the wet mixture, and gently fold in before dividing the mixture between the 2 loaf tins or 26cm deep cake tin 

top the cake(s) with the crumble mixture, sprinkle with a splash of water (only about 1/2 tbsp) - this helps create lumps and a crunchy crumble texture.

bake for 45-50 minutes or until an inserted skewer comes out cleanly and the cake is golden brown and risen. Leave to cool for at least 10 minutes before turning the cake(s) out to cool on a wire rack. Leave until completely cool before slicing and serving. Enjoy with a big mug of tea or coffee. It tastes even better the next day if you can wait that long...


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Limousin apple and chesnut crumble cake - enjoy a slice with a cuppa
apple and chestnut cake, French apple cake, local food, seasonal food, Creuse, France, de tout coeur Limousin, Limousin, apples, scrumping, apple cake, chestnut cake, baking, Autumn, cakes, home cooking, crumble topping, comfort food, food bloggers, recipes, easy cake, loaf cakes, creme de marrons, chestnut puree, chestnut liqueur, chataignes,
Limousin apple and chestnut crumble cake



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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France


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singing holidays, singing, group singing, group holidays, sing from the heart, France, Limousin, Nouvelle Aquitaine, Creuse, retreat, community singing, singing retreat, winter retreat, hygge,
bespoke creative and wellbeing retreats Limousin France

singing holidays, singing, group singing, group holidays, sing from the heart, France, Limousin, Nouvelle Aquitaine, Creuse, retreat, community singing, singing retreat, winter retreat, hygge,
winter singing retreat 1-4 December 2017 at De Tout Coeur Limousin



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Lou Messugo

Thursday, 15 October 2015

chocolate croissant bread & butter pudding

chocolate, bread and butter pudding, dessert, recipes, Autumn, Nutella, seasonal recipes, comfort food, croissant, France, pudding, chocolate spread, vegetarian, easy dessert recipes, croissant bread and butter pudding, make ahead dessert,
chocolate croissant bread and butter pudding
chocolate, bread and butter pudding, dessert, nutella, recipes, Autumn, seasonal recipes, comfort food, croissant, France, pudding, chocolate spread, vegetarian, easy dessert recipes, croissant bread and butter pudding, make ahead dessert,
ready to go in the oven - chocolate croissant bread and butter pudding
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out of the oven and ready to eat - serve with cream, custard or ice cream
Chocolate croissant bread & butter pudding, very chocolatey, rich & so easy to make. A lovely combination of croissants, a simple egg custard and a double dose of chocolate from the chocolate spread and dark chocolate chunks prepared in just a few minutes. 

Bread and butter pudding was a regular feature when I was growing up - one of my favourites. Sliced buttered white bread, currants, flavoured with plenty of nutmeg and served with Birds custard. Yum.  


This is a somewhat different dish but inspired by those childhood puddings. A French twist on the classic British dessert. An indulgent dessert for nights in front of the fire with friends and family and a good film on the TV. Let me know if you give this recipe a try or any variations on bread and butter pudding you make too...

serves: 4-6 
preparation time: 5-10 minutes (& 1 hour resting time) 
cooking time: 25-30 minutes

ingredients 

200g croissants (about 4 medium sized croissants) 
100g chocolate spread/chocolate hazelnut spread
100g dark chocolate (I used 60% cocoa) - broken/sliced into rough chunks - about 1/2 the size of a square of chocolate 
500ml milk
2 eggs 
1/2 tbs butter 
pinch of salt

to serve
a sprinkling of icing sugar
ice cream, custard or cream

method

using the butter grease a 1 pint pudding dish/pie tin.


slice the croissants into 5-6 pieces width ways and spread on one side with the chocolate spread.


layer the slices evenly in the baking dish adding a scattering of chocolate chunks to each layer


whisk the eggs into the milk with a pinch of salt then pour over the sliced croissant and chocolate mix.


press down gently to aid the absorption of the liquid then cover and leave in the fridge for at least an hour - but can be left for longer if you want.


bake in a preheated oven at gas 4/180C/350F for 25-30 minutes, or until the custard has just started to set (but still a bit wobbly), and the top is golden and puffed up. Leave for about 5-10 minutes, sprinkle with icing sugar and serve. Bon appetit! 


cooking hints, tips & variations

a quick and easy make ahead pudding - you can prepare the pudding hours before you want to cook it, just taking it out of the fridge when you are ready to bake it. 


a delicious way of using up any leftover croissants - don't worry if they are a little bit stale (a day old or so) - they will soften as they absorb the custard. 

although I made this with croissants you can of course make this with leftover bread, brioche, panettone or fruit loaf too.  


instead of the chocolate spread you could use marmalade for a chocolate orange pudding or caramel sauce/dulce de leche - for a sweet and sticky chocolate caramel dessert. 


add a handful of caramelised nuts for a crunchy praline addition


prunes or other dried fruits soaked in a flavoured syrup, rum or armagnac would be a lovely addition - and go really well with the dark chocolate. Try out my Earl Grey Prunes with bay, cardamon & orange.



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chocolate croissant bread and butter pudding



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Charlotte's Lively Kitchen - Food Year Linkup


Tuesday, 13 October 2015

apple, carrot, garlic & ginger relish

apple, apple cider vinegar, apple recipes, autumn, carrot, curry, turmeric, coriander, garlic, ginger, recipes, seasonal recipes, garam masala, chutney, preserves, relishes, preserving,
apple, carrot & garlic relish
A taste of Autumn days - apple, carrot and garlic relish. Using local Limousin apples scrumped while out walking with Mr Eric le chien (from a friend's garden), flavoured with a hint of curry spice, garam masala and a good measure of ginger and garlic too. One of my favourite ways of spending a few hours on a chilly Autumn afternoon; occupying my mind with the relaxing task of peeling, chopping and the occasional stir. The best thing is of course ending up with a bountiful supply of jars filled with relishes, chutneys and preserves that you can give away to friends and use to stock up the larder to see you through the winter months ahead. 

This relish is great in sandwiches, with cheese, served with curries, and stirred into gravies and stews. Bon appetit! 



apple, carrot, garlic & ginger relish


preparation time: 15 minutes

cooking time: 45 - 60 minutes (depending on the size of your pan and the moisture in your ingredients)
makes: about 8 x 1lb jars 

cooking hints and tips:


you can change the mix of spices in this recipe to your personal preference. I have made this before with cinnamon sticks, crushed cardamon pods and star anise too.


you can scale the recipe up easily - but you will probably need to increase the cooking time. It's cooked when the relish is darker in colour, thickened and a loose jam texture. 


ingredients: 

1kg apple - peeled, cored & finely chopped
800g grated carrot 
1 litre wine vinegar/apple cider vinegar 
1.5kg sugar
2 tbsp curry powder
1 tbsp garam masala 
1 tbsp ground turmeric
1/2 tbsp hot chilli powder 
1 head garlic - cloves peeled & crushed 
100g fresh ginger - finely chopped/grated 
1 tbsp sea salt 

method: 

add all the ingredients to a large sauce pan/preserving pan, bring to the boil for about 45 minutes, stirring regularly (see cooking hints & tips).

when it's cooked pour carefully into clean, sterilized jars and seal. Store in a cool dark place. Once opened keep in the fridge. 


adapted from Sophie Grigson's spiced carrot and garlic chutney



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local Limousin apples
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Autumn days in the Limousin
Eric le chien
Eric le chien - trying to hypnotize me to give him snacks. Look into my eyes, not around the eyes...
Eric le chien exploring in the forest 
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Autumn ferns




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France


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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


What's on at De Tout Coeur Limousin? 


singing holidays, singing, group singing, group holidays, sing from the heart, France, Limousin, Nouvelle Aquitaine, Creuse, retreat, community singing, singing retreat, winter retreat, hygge,



singing holidays, singing, group singing, group holidays, sing from the heart, France, Limousin, Nouvelle Aquitaine, Creuse, retreat, community singing, singing retreat, winter retreat, hygge,
bespoke creative and wellbeing retreats Limousin France


singing holidays, singing, group singing, group holidays, sing from the heart, France, Limousin, Nouvelle Aquitaine, Creuse, retreat, community singing, singing retreat, winter retreat, hygge,
winter singing retreat 1-4 December 2017 at De Tout Coeur Limousin


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