Thursday, 29 December 2016

Clementine and harissa braised beef stew

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clementine and harissa braised beef stew


Clementine & harissa braised beef stew


A spicy winter warmer of a dish. My clementine and harissa beef is the perfect thing for a cold evening. The clementine adds a citrus tang that cuts through the richness of the beef, and works well with the chilli and spices in the harissa. 

Good served with some steamed greens and couscous, rice or flat breads to mop up the intense and aromatic clementine and harissa sauce. 

As with all slow cooked stews it tastes even better the next day. 

A great way of using up any leftover clementines too. 

serves 6-8 
preparation time: 30 minutes
cooking time: 2 1/2 - 3 hours (cooking time will depend on the cut of beef)

recipe by: Ema at De Tout Coeur Limousin 

ingredients:
1 kg stewing beef, trimmed of excess fat/sinew and cut into large bite size pieces
1 litre beef stock 
1 tbsp cornflour
2 onions sliced 
2 carrots roughly chopped
5 cloves garlic crushed 
2-3 tbsp harissa paste (or to taste depending on the heat of your harissa) 
2 tbsp tomato purée 
1 tsp black treacle 
2 clementines finely chopped (leave the skin on and remove any pips) 
1 tsp coriander seeds 
1 tsp caraway seeds 
1 star anise 
2 tbsp cooking oil 
salt and pepper 

to garnish: 
clementine zest 

method: 

Season the beef with salt and pepper, sprinkle over the cornflour and mix well. Heat 1 tbsp oil in a large frying pan and brown the beef (in batches if necessary to avoid overcrowding). Transfer the beef to a bowl and leave to one side while you get on with the next step. 

Roast the coriander seeds, caraway seeds and star anise in a dry frying pan for a few minutes until aromatic. Add the remaining cooking oil, followed by the onions and carrots and fry until softened. Add the crushed garlic and chopped clementines for the last few minutes of cooking. 

Add the browned beef back to the frying pan along with the harissa paste, tomato puree, black treacle, beef stock, salt and pepper. Bring to the boil then reduce the temperature and cover and simmer on a low heat for 2 1/2 - 3 hours (or until the beef is tender). To serve remove the star anise and garnish with a grating of clementine zest. 




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Tuesday, 20 December 2016

Our favourite festive food and drink recipes


Wishing all a very merry Christmas and a healthy, happy and peaceful New Year 2017. We look forward to sharing a meal and welcoming you to De Tout Coeur Limousin soon. 


Here is a seasonal round up of some of our favourite festive recipes from the archives. Bon appetit! 



Joyeux Noel and Happy New Year from us at De Tout Coeur Limousin

Christmas Food Gifts

Lapsang souchong, red wine & sea salt dark chocolate covered prunes


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dark chocolate, stem ginger and peanut butter tiffin






Earl Grey prunes with bay, cardamon & orange



chocolate rum truffles with rosemary, bay leaves, sea salt & crushed pretzels



Festive Desserts

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,


chocolate & chestnut truffle torte



Festive Christmas Cocktails

festive food, christmas cocktails, christmas, mixology, cocktails, whiskey, vodka, creme de chataigne, chestnut liqueur, homemade Baileys, baileys, beetroot, Barszcz, polish food, dill, gherkins, food bloggers, Wigilia, Christmas Eve, Bloody Mary recipe,apero, aperitif,pomegranate,
Beetroot Bloody Mary 
festive food, christmas cocktails, christmas, cocktails, mixology,whiskey, vodka, creme de chataigne, chestnut liqueur, homemade Baileys, baileys, beetroot, Barszcz, polish food, dill, gherkins, food bloggers, Wigilia, Christmas Eve, Bloody Mary recipe,apero, aperitif,pomegranate,
The Merry Snowman
festive food, christmas cocktails, christmas, cocktails, whiskey, vodka, creme de chataigne, chestnut liqueur, homemade Baileys, baileys, beetroot, Barszcz, polish food, dill, gherkins, food bloggers, Wigilia, Christmas Eve, Bloody Mary recipe,apero, aperitif,pomegranate, mixology,
Smoke and Spice


Vegetarian Christmas recipes


beetroot tarte tatin with goats cheese & caramelised orange & mint chermoula



Mushroom, spinach and cheese cake


mushroom, spinach, cheese, vegetable cake, gateau de legumes, gateau au legumes, aperitif, apero, nibbles, buffet, recipe, festive food, food blogger, de tout coeur limousin, France, retreat, rural france, Limousin, food blog, holidays, low cost, affordable,




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,

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.  








Brilliant blog posts on HonestMum.com

Link up your recipe of the week

CookBlogShare
 Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie.




Wednesday, 14 December 2016

Mushroom, spinach and cheese cake

mushroom, spinach, cheese, vegetable cake, gateau de legumes, gateau au legumes, aperitif, apero, nibbles, buffet, recipe, festive food, food blogger, de tout coeur limousin, France, retreat, rural france, Limousin, food blog, holidays, low cost, affordable,
Mushroom, spinach and cheese cake

Mushroom, spinach and cheese cake


Inspired by French gâteau de legumes, and a cross between a vegetable terrine and savoury loaf. My mushroom, spinach and cheese cake is packed with flavour, holds together well, and is a delicious accompaniment to your tipple of choice. It can be served warm or cold, so is a great make ahead dish, and an easier alternative to making individual canapés. Great for the festive buffet table too, and a tasty way of using up any odds and ends from the Christmas cheeseboard. 

preparation time: less than 30 minutes
cooking time: 50-55 minutes (& cooling time) 
recipe by: Ema at De Tout Coeur Limousin

ingredients:
1 1/2 cups plain flour
1 cup grated/crumbled cheese (any favourite strong flavoured cheese, I used a mixture of mature Cheddar and Gorgonzola)
1/2 cup melted butter
3 eggs
3/4 cup natural yogurt
2 cups fresh/frozen spinach
2 cups finely chopped mushrooms
1/2 cup raisins
1 tbsp chopped dill
1 large clove garlic crushed
1 1/2 tsp baking powder
1 tbsp cooking oil
salt & pepper

method:
Preheat oven to 200C/gas 6 and line a 1 1/2 litre loaf tin with baking paper.
Heat 1 tbsp cooking oil in a large frying pan. Add the mushrooms with the crushed garlic, salt & pepper and fry over a high heat for a few minutes. Spoon the mushrooms into a dish and leave to one side to cool whilst you cook the spinach.
Add the spinach to the frying pan and cook until wilted/fully defrosted and cooked through. Drain any cooking liquid, leave to cool for a few minutes before roughly chopping the spinach.
Melt the butter in a saucepan or microwave, cool for a few minutes, then add to the yogurt and eggs and lightly whisk the wet ingredients together.
Sieve the flour and baking powder into a large mixing bowl, make a well in the middle and pour in the wet ingredients, followed by the spinach, mushrooms, cheese, dill, raisins, salt and pepper. Mix together then pour into the prepared loaf tin.
Bake for 50-55 minutes, or until risen, golden brown on top and an inserted skewer comes out clean.
Leave to cool for 10-15 minutes in the tin before removing. Serve in slices warm or cold.

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,

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.  


What's on at De Tout Coeur Limousin? 


creative, wellbeing, travel, Limousin, Creuse, France, retreats, holidays, low cost, affordable, reiki, singing, vocal coaching, singing holidays, walking, meditation, nature, mindfulness, accommodation, lac de vassiviere, haute vienne, correze, de tout coeur limousin, retreat centre, wellness, health,
bespoke creative and wellbeing retreats at De Tout Coeur Limousin







Brilliant blog posts on HonestMum.com

Link up your recipe of the week

CookBlogShare
 Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie.