Sunday, 30 October 2016

Banana, speculaas & cinnamon frozen yogurt

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Banana, speculaas & cinnamon frozen yogurt 

Banana, speculaas & cinnamon frozen yogurt 


Creamy banana and cinnamon no churn frozen yogurt with a crunchy swirl of crushed spiced speculaas biscuitsThere's something about cinnamon and spice that is just perfect for autumn desserts. 

Speculaas (or speculoos biscuits as we know them here in France) originate in the Netherlands and Belgium. Speculaas spice is traditionally a mix of cinnamonnutmegclovesgingercardamom and white pepper, although there are many regional and family blend variations. 

If you can't find speculaas biscuits, crushed ginger biscuits (ginger snaps/ginger nuts) would be a good alternative.

This recipe is also a delicious way of using up over ripe bananas and avoiding food waste. 


recipe by Ema at De Tout Coeur Limousin
preparation time: 15 minutes & freezing times

makes about 500ml 

ingredients: 

350g very ripe/over ripe bananas
4 tbsp Greek yogurt/thick plain natural yogurt 
3 tbsp creme fraiche
75g speculaas biscuits 
2 tsp ground cinnamon 

to serve: 
crushed speculaas biscuits 

method: 

Peel the bananas and cut into 1-2 inch slices and freeze. 


Crush the speculaas biscuits - either with a rolling pin or give them a quick whizz in a food processor. You don't want a really fine powder, a few chunky bits of biscuit are fine and add to the texture. 

Add the frozen banana slices, yogurt, creme fraiche and ground cinnamon to a food processor and mix until smooth. 

Stir in the crushed biscuits then spoon into a lidded, freezer proof container and freeze overnight. Remove from the freezer 10-15 minutes before serving to allow the frozen yogurt to soften slightly. Sprinkle a few extra crushed speculaas biscuits on top to serve if you would like a bit more crunch. 


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Banana, speculaas & cinnamon frozen yogurt

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Monday, 24 October 2016

Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert

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Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert 

chestnut, chestnut puree, creme de marrons, de tout coeur limousin, dessert, Eton mess, food, food blogger, France, home cooking, Limousin, meringue, Mont Blanc, recipe, seasonal, vegetarian, retreat, low cost, rural retreat, rural France, food blogger, food blog, cooking, easy recipe, make ahead dessert, home cooking,
Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert 


Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert 


A mix up of two equally delicious, classic desserts from both sides of the Channel; the British Eton Mess and French Mont Blanc. Both use meringue and cream, but where Eton Mess uses fresh berries, the Mont Blanc dessert uses sweetened chestnut puree (creme de marrons). I have used creme fraiche in my recipe as the tanginess cuts through the sweetness of the meringue and creme de marrons. 


A simple autumn and festive season dessert, that can be ready in less than 10 minutes. To serve the Mont Blanc Mess you can add a few chopped candied chestnuts (marrons glacé) and a grating of dark chocolate. Bon appetit!


recipe by Ema at De Tout Coeur Limousin

preparation time: 10-15 minutes
makes 4-6 

ingredients

90g meringue
125g creme fraiche
125g sweetened chestnut puree (creme de marrons)

to serve (optional) 

grated chocolate
chopped marrons glacé (candied chestnuts)

suitable for vegetarian, gluten free (check ingredients of the chestnut puree you use to make sure it is suitable) 

method


crush the meringues then mix in the sweetened chestnut puree (creme de marrons) and creme fraiche. Spoon into individual serving dishes. Sprinkle over chopped marrons glacé if using and grated dark chocolate. This is ready to eat immediately, but will keep in the fridge for a few hours if you want to make ahead. Don't leave it too long though as the meringues will lose their crunch. 


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Sunday, 23 October 2016

roasted butternut squash with blue cheese, dates & sunflower seeds

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butternut squash with blue cheese, dates & sunflower seeds  
butternut squash, blue cheese, dates, sunflower seeds, vegetarian, autumn, home cooking, comfort food, recipe, food blogger, Limousin, France, roasting, vegetables, Creuse, food blogging, recipes, dinner, lunch, side dish, Guardian Food, bleu d'auvergne, sage, thyme, dried fruit, retreats, low cost retreats, affordable retreats, rural retreats, creative, retreat, wellbeing, wellness, healthy,
roasted butternut squash with blue cheese, dates & sunflower seeds 

roasted butternut squash with blue cheese, dates & sunflower seeds


My roasted butternut squash with blue cheese, dates & sunflower seeds is a tasty autumnal mix of flavours and textures. The dates add a sweetness that contrasts with the salty blue cheese & earthiness of the butternut squash, and the crunch of the sunflower seeds. 
A quick and easy autumn recipe, great as a vegetarian main or side dish, prepared in minutes and such a delicious way of using seasonal butternut squash. You can of course use pumpkin or any other squash in this recipe if you prefer, or that is what you have to use, and it will work just as well. I used one of our favourite local cheeses in this recipe, bleu d'Auvergne, a creamy, full flavoured blue cheese. If you get a chance to try it I can highly recommend it. 

What are your favourite autumn recipes? Feel free to share your links and recipes in the comments below. I look forward to seeing what you have all been cooking too. 

recipe by Ema at De Tout Coeur Limousin
preparation time: 10-15 minutes
cooking time: 30-35 minutes 

ingredients
1.25-1.5kg butternut squash - peeled, de-seeded & chopped into 2 inch chunks
150g pitted & chopped dates
75g blue cheese roughly chopped/crumbled
50g sunflower seeds
2 tbsp chopped fresh sage
2 sprigs fresh thyme
2 tbsp vegetable oil
salt & pepper

to serve: 

crumbled blue cheese 
sunflower seeds 

method
Preheat the oven to 200C/gas 6.
Add all the ingredients to a large roasting tin & mix well.
Spread evenly, and roast for 30-35 minutes or until the butternut squash is cooked through and crispy & golden brown on the edges.

To serve you can sprinkle with a bit of extra blue cheese and sunflower seeds if you like. Bon appetit! 




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, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

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Saturday, 8 October 2016

dark chocolate, stem ginger and peanut butter tiffin

dark chocolate, stem ginger and peanut butter tiffin 
deer watching in the evening sun
a curious bonjour from one of the local Limousine cows


dark chocolate, stem ginger and peanut butter tiffin

 

The first frost is on the ground, the log fires are on, and the cranes have started their annual migration south. They call in every year at Lac de Vassiviere, and it's such a wonderful sight and sound when the flocks of thousands fill the sky. It is always a sign that winter is on the way. 

Autumn is such a beautiful time of year here in the Limousin. The days may be getting shorter but it is still good to get out on foot and explore the many trails and walks through the local forests, and there will always be wildlife to spot. I love seeing deer when out and about, and have recently noticed that they have become more regular visitors to our garden too (being fans of the regular supply of windfall apples from our tree I think). 

My dark chocolate, stem ginger and peanut butter tiffin is a recipe made for autumn days. Rich, crunchy and with a hint of spice from the ginger. Just the thing to enjoy with a hot cup of tea or coffee. 

ingredients: 
100g dark chocolate - broken into chunks 
75g stem ginger chopped 
75g peanut butter 
175g petit beurre/rich tea biscuits or similar plain biscuits
50g butter
2 tbsp cocoa powder 
2 tbsp stem ginger syrup 

method: 

line a baking tin with greaseproof paper - I used a 20cm x 10cm bread tin

whizz the biscuits in a food processor, or put them in a plastic food bag and crush with a rolling pin. A mixture of finer and chunkier bits of broken biscuit is fine and adds to the texture. 

melt the butter, peanut butter, chocolate and ginger syrup in a sauce pan over a low heat

add the crushed biscuits, stem ginger and 1 tbsp cocoa powder to the melted mixture and stir well

spoon into a prepared tin and press down well. Leave to cool in the fridge for at least 2-3 hours until it has set. Sprinkle with the remaining 1 tbsp of cocoa powder and cut into slices before serving. 




Lou Messugo




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Tuesday, 4 October 2016

Blackberry and lemongrass semolina pudding

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Blackberry and lemongrass semolina pudding

Blackberry and lemongrass semolina pudding 


Blackberry and lemongrass semolina pudding - a light and fruity dessert recipe, inspired by the Scandinavian whipped semolina dessert known as vispipuuro in Finland and klappgrot in Sweden. It is usually made with lingonberries, but in my version I have cooked the semolina in fresh blackberry juice, infused with lemongrass. A delicious way of using the last of the seasons blackberries, and a great make-ahead dessert too. The lemongrass adds a fresh, fragrant citrus flavour which works well with the blackberries. 

This recipe is all about the whisking, and it is what turns the thick semolina porridge into a light and airy mousse. My blackberry and lemongrass semolina pudding is also low fat, dairy free, and really low in sugar too. Although I often like to serve this with creme fraiche or cream you could easily substitute with a dairy free/vegan alternative. 

recipe author: ema at De Tout Coeur Limousin
preparation/cooking time guide: 30-40 minutes 
cooling time: 3-5 hours

makes 6 

ingredients: 
400g blackberries (fresh or frozen) 
500ml water (& extra if needed) 
2 fresh lemongrass stalks chopped
50g sugar 
50g fine semolina

to serve:
fresh blackberries
creme fraiche
cream
yogurt 

method: 

heat the blackberries in a saucepan with the chopped lemongrass and 500ml water. Simmer for about 10-15 minutes until the blackberries have softened and released their juice and the lemongrass flavour has infused the liquid

strain the blackberries and lemongrass through a sieve, add 750ml of the juice back to the pan with the sugar and bring up to the boil (adding extra water if you did not have enough liquid after straining the blackberries)

when the liquid is boiling add the semolina in a steady stream stirring constantly to avoid lumps forming

lower the heat and continue to stir for about 5-7 minutes, or until the semolina is cooked through and soft

remove the cooked semolina from the heat and beat with an electric whisk for about 10 minutes until it is lighter in colour and fluffy

spoon the mixture into serving bowls and leave to chill for 3-5 hours, or until set

serve with a spoonful of creme fraiche, cream or yogurt and a few fresh blackberries 







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