Tuesday, 23 February 2016

Polish beer braised pork & cabbage hotpot with Silesian potato dumplings

polish food, pork, recipe, Silesian dumplings, slow cooking, slow cooker, stews, hotpots, home cooking, dinner, winter, Limousin, France, de tout coeur limousin, caraway, nutmeg, potato dumplings, kluski, bay, juniper berries, beer, Polish beer, Polska, braised,readers recipe swap, guardian food, guardian witness, weekend food, guardian cook,
Polish beer braised pork & cabbage hotpot with Silesian potato dumplings
polish food, pork, recipe, Silesian dumplings, slow cooking, slow cooker, stews, hotpots, home cooking, dinner, winter, Limousin, France, de tout coeur limousin, caraway, nutmeg, potato dumplings, kluski, bay, juniper berries, beer, Polish beer, Polska, braised,readers recipe swap, guardian food, guardian witness, weekend food, guardian cook,
preparing the Silesian potato dumplings

My recipe for Polish beer braised pork and cabbage hotpot is flavoured with tastes of my Babcia's kitchen; caraway, bay leaves and juniper berries. Inspired by the slow cooked braised meat stews and casseroles she would often have bubbling away on her stove top. 

I top the hotpot with Silesian potato dumplings, which are like a Polish gnocchi. Light and fluffy mashed potato mixed with cornflour or potato flour, a beaten egg and a little grating of nutmeg. They are often boiled and served topped with buttered breadcrumbs, caramelised onion or fried bacon. They work really well as a topping for stews and hotpots, and would make an interesting alternative topping for a shepherds or cottage pie too.

A perfect recipe for winter time, and enjoying when it's cold and frosty outside. 

serves 6-8

cooking time: 3-5 hours*

ingredients:
1kg stewing pork (I used boneless pork shoulder)
500g cabbage
450g carrots
250g leeks
2 large cloves garlic 
500ml chicken/vegetable stock
500ml beer (a dark, full flavoured beer works well)
4 bay leaves
2 tsp caraway seeds
1 tsp juniper berries
1 tbsp vegetable oil
1 handful chopped parsley
salt & pepper 

Silesian potato dumplings (makes about 16)
600g floury potatoes
3 tbsp cornflour or potato flour
1 egg
pinch of salt and pepper
grating of nutmeg

for the topping:
50g fresh breadcrumbs
1 tsp butter

method:

preheat the oven to 160C/gas 3

cut the leeks and carrots into large chunks and fry in a large lidded casserole dish/oven proof dish, with the bay, caraway and crushed juniper berries, until starting to brown and caramelise.

add the pork shoulder (cut into large chunks), crushed garlic, salt & pepper and continue to fry for a few minutes.

pour in the stock and beer to deglaze the pan and bring up to the boil, add the cabbage cut into rough slices, then cover and put in the oven on a low heat for about 3-5 hours (or until the pork is completely cooked through and tender).

while the pork is cooking prepare the Silesian potato dumplings. Peel, chop and boil the potatoes until cooked. Drain well, mash and season with salt, pepper and a grating or 2 of nutmeg. Leave to cool completely before mixing in the egg and cornflour/potato flour.

shape the mashed potato mix into rounded dumplings (I use an ice cream scoop), and then press a hole in the middle of the dumplings with your thumb. Refrigerate until ready to use.

to prepare the breadcrumb topping - fry them in butter until lightly golden brown.

when the pork is cooked, stir in the chopped parsley and top the hotpot with the dumplings and fried breadcrumbs. Turn up the oven to 200C/gas 6 and return the hotpot for 20-30 minutes with the lid off for the dumplings to cook and go lightly golden. Garnish with extra parsley and dish up. 

I like to serve this with sliced rye bread and butter to mop up the juices and a Polish beer. Smacznego! 

cooks hints and tips:

*It's difficult to be exact with the cooking time as different cuts of stewing pork can take less or more time than stated. It's done when completely cooked through and tender. You should be able to break up the cooked pork with a spoon. 

As with most stews and hotpots they are usually better served the day after cooking when the flavours have had a chance to mix and mingle. 



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.  

retreat, France, travel, Creuse, singing, wellbeing, wellness, from the heart, countryside, nature,
Bienvenue to De Tout Coeur Limousin

Link up your recipe of the week

Brilliant blog posts on HonestMum.com

Foodie Friday and DIY Link Party #52 #linkparty

Wednesday, 17 February 2016

rose harissa peanut pesto

Guardian Food, GuardianWitness, recipe, harissa, pesto, peanuts, peanut butter, garlic, mint, chilli, coriander seeds, cumin, caraway, recipes, north african recipes, middle eastern food, food blogger, foodies, rosewater, herbs, merguez, roast lamb, flat bread, yogurt, spicy, cooking with spices, easy recipe, red wine vinegar, tomatoes, condiments, dips, sauces,
rose harissa peanut pesto

My rose harissa peanut pesto is inspired by the flavours of the chilli and spice paste harissa that's widely used in North African and Middle Eastern cooking. My recipe is flavoured with chilli, smoked paprika, caraway, cumin, coriander, garlic, mint & rose water. A warming, fragrant and spicy pesto with a twist. 

Try it mixed into vegetables before roasting, spread on flat-breads, or stirred into thick yogurt as an accompaniment to roast lamb or spicy merguez sausages. 

ingredients:
1/2 cup peeled & roasted peanuts
1-2 long red chilli 
2 medium size tomatoes
1 tsp caraway seeds
1 tsp cumin seeds 
1 tsp coriander seeds
1 tsp smoked paprika
1/4 cup vegetable/light olive oil 
2-3 tsp rose water 
2-3 cloves garlic 
1 tsp red wine vinegar
small bunch fresh mint
1/2 tsp sea salt (or to taste) 

method:
roast the cumin, caraway and coriander seeds in a dry frying pan until fragrant. Add to a blender/food processor with all the other ingredients and whizz up for a minute or 2 until well mixed. Check for seasoning and add a bit more if necessary. Store in the fridge until ready to use. Best served a few hours after making to allow the flavours to develop. 


Guardian Food, GuardianWitness, recipe, harissa, pesto, peanuts, peanut butter, garlic, mint, chilli, coriander seeds, cumin, caraway, recipes, north african recipes, middle eastern food, food blogger, foodies, rosewater, herbs, merguez, roast lamb, flat bread, yogurt, spicy, cooking with spices, easy recipe, red wine vinegar, tomatoes, condiments, dips, sauces,


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.  

retreat, France, travel, Creuse, singing, wellbeing, wellness, from the heart, countryside, nature,
Bienvenue to De Tout Coeur Limousin

Link up your recipe of the week

Brilliant blog posts on HonestMum.com

Foodie Friday and DIY Link Party #52 #linkparty

Tuesday, 16 February 2016

rocket, caramelised lemon, almond & goats cheese pesto

pesto, rocket, roquette, goats cheese, chevre, lemon, caramelised lemon, recipe, food blogger, de tout coeur limousin, home cooking, Limousin, almonds, mint, rosemary, pasta, recipe of the day, food blogger, buche de chevre, goats cheese log, vegetarian, meat free monday, meatless monday, meat free,
rocket, caramelised lemon, almond & goats cheese pesto
A zingy rocket and goats cheese pesto with roasted almondscaramelised lemon, fresh mint, rosemary and garlic. The caramelised lemon, along with the lemon zest adds a deep bitter sweet citrus flavour that works well with the peppery rocket and goats cheese. Roasting the almonds brings out their rich, toasty flavour (they also make a delicious snack sprinkled with a bit of sea salt and smoked paprika too).  

This pesto is of course great with pasta or spread on toast for a quick and easy lunch. You can also liven up a soup or stew by stirring in a spoonful or two. 

A fresh, vibrant recipe and a reminder of sunnier days to come when it's cold and stormy outside. Bon appetit. 

makes enough for 4
preparation/cooking time: less than 30 minutes

ingredients:

75g rocket

75g goats cheese (buche de chevre/goats cheese log)
50g whole almonds
75 - 100ml oil (I used rapeseed oil, but a peppery extra virgin olive oil would work well too)
2 tbsp chopped fresh mint
1 tbsp chopped fresh rosemary
1 large lemon
2 large garlic cloves
salt and black pepper

method: 


zest the lemon and leave to one side until ready to use. 


heat a frying pan and gently roast the almonds until they start to go golden brown. Remove the almonds and add the lemon (sliced in half length ways and flesh side down). Fry until starting to brown and caramelise. 


add the rocket, goats cheese, roasted almonds, mint, rosemary, lemon zest and juice from the caramelised lemon, garlic and 75ml oil to a food processor/blender and whizz up for a minute or 2.


add salt and pepper to taste and check consistency, if it needs a bit more liquid you can add some more oil. You want a thick, but loose spoonable paste. 


best eaten on the day of making. Store in an airtight container in the fridge. 



pesto, rocket, roquette, goats cheese, chevre, lemon, caramelised lemon, recipe, food blogger, de tout coeur limousin, home cooking, Limousin, almonds, mint, rosemary, pasta, recipe of the day, food blogger, buche de chevre, goats cheese log, vegetarian, meat free monday, meatless monday, meat free,
rocket, caramelised lemon, almond & goats cheese pesto 




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.  

retreat, France, travel, Creuse, singing, wellbeing, wellness, from the heart, countryside, nature,
Bienvenue to De Tout Coeur Limousin

Link up your recipe of the week

Brilliant blog posts on HonestMum.com

Foodie Friday and DIY Link Party #52 #linkparty

Monday, 15 February 2016

coconut, rum & orange cake with a coconut chocolate ganache icing

coconut, cake, recipes, coconut milk, baking, de tout coeur limousin, food blogger, dairy free, recipe, ganache, chocolate, rum, nutmeg, Limousin, orange, dairy free, vegetarian, easy cake, dessert, Bounty bar, dark chocolate,France, food blog, cake, retreats France, holidays France, singing holidays France, 2016, guardian food, readers recipe swap, guardian witness,
coconut, rum & orange cake with a coconut chocolate ganache icing


coconut, rum & orange cake with a coconut chocolate ganache icing


Definitely one for the coconut fans out there. A homage to one of my favourite childhood chocolate treats the Bounty bar sweet desiccated coconut covered in milk or dark chocolate. My recipe makes a delicious moist cake, packed with desiccated coconut and coconut milk, and lightly flavoured with a splash of rum, zesty orange and grated nutmeg. Topped with a rich chocolate coconut ganache icing. Perfect for afternoon tea but definitely posh enough for a birthday or celebration cake too. 

preparation time: less than 30 minutes
cooking time: 30-40 minutes (depending on the size of cake tin used) 

ingredients

2 cups coconut milk
2 cups caster sugar
1 3/4 cup plain flour
3/4 cup desiccated coconut
2 eggs
1/2 cup vegetable oil
2 tsp bicarbonate of soda/baking soda
3 tbsp dark rum*
zest and juice of 1 orange
1 tsp grated nutmeg
1/2 tsp salt

for the icing:

1/2 cup desiccated coconut
1 cup coconut milk
150g dark chocolate (I used 60% cocoa)
2 tbsp rum*

to garnish: 


2-3 tbsp desiccated coconut


method: 


preheat the oven to gas 4/180C. Grease/line a 13 inch cake tin or 2 round 9 inch cake tines


add the coconut, coconut milk, sugar, zest and juice of orange, rum, eggs and oil to a bowl and whisk for a few minutes. Leave to stand for about 10 minutes to allow the desiccated coconut to absorb some of the liquid.


in a separate bowl sieve in the flour, baking soda, salt and nutmeg before pouring in the liquid coconut mixture. Stir well and pour into the prepared baking tin. 


while the cake is baking make the coconut, chocolate ganache icing. Heat the coconut milk until just before boiling point. Take off the heat and break in the chocolate. Stir until melted in and glossy, then stir in the rum (if using) followed by the desiccated coconut. Leave to cool completely before using. 


the cake is ready when an inserted skewer comes out clean and the cake is lightly golden and risen. 


leave to cool for a few minutes in the tin before turning out and leaving to cool completely on a wire rack. 


cover with the chocolate coconut ganache icing when the cake is completely cold. 


cooks hints and tips:


* you can leave the rum out if you don't want to use it - it still makes a delicious coconutty cake. You can replace with vanilla extract or rum flavouring. 


this cake can be dairy free if you check the dairy content on the chocolate you use. 



coconut, cake, recipes, coconut milk, baking, de tout coeur limousin, food blogger, dairy free, recipe, ganache, chocolate, rum, nutmeg, Limousin, orange, dairy free, vegetarian, easy cake, dessert, Bounty bar, dark chocolate,France, food blog, cake, retreats France, holidays France, singing holidays France, 2016, guardian food, readers recipe swap, guardian witness,
coconut, rum & orange cake with a coconut chocolate ganache icing



creative, wellbeing, retreats, de tout coeur limousin, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin,


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


creative, wellbeing, retreats, de tout coeur limousin, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin,

click here for more of our recipes


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.