Pork spare ribs.

Angel Blogger here - just finished some yummy sticky pork ribs, talk about finger licking. A good friend of ours Peter May a famous crime writer www.petermay.co.uk , did 2 writing courses here at Chateau Perroterie. Peter is an avid cook, he found this recipe in China when he was researching the plot for his Chinese trilogy. It has 3 parts to the method but don't let that put you off, & don't be tempted to cut corners.

8 Large pork ribs in tack don't chop at this stage into individual ribs.

625ml water

5thsp brown sugar

2tbsp sliced ginger

2 minced garlic

275ml soya sauce

2tbsp sesame oil

2 tbsp chilli flakes

Place the piece of rib meat in a large roasting tin, pour over enough water to cover. place on a hotplate & slowly bring to a slow boil, simmer for 5 minutes. Discard the water & rest the pork.

Clean the roasting tin & put the pork back in, add the 625ml of water & ginger, bring to the boil on the hotplate then add brown sugar, garlic,, soya sauce, sesame oil, chilli flakes, cover with foil & place in the oven 400 f after 10 minutes turn the meat over & leave the foil off. Cook for another 30 minutes baste, check the tenderness, at this stage allow to cool.

30 minutes before you want to eat, boil up the juices Then pour over the ribs & grill for a few minutes.

Mothers day linch

Today was Mothers day here in France, and as my mother is staying with me, we decided to go to our favourite restaurant "Ma Maison" to celebrate.

We drank champagne & ate savoury cake made with prawns salmon & nuts. We had pate foie gras & veal sweetbreads in a rich cream & tarragon sauce. Chilled rose to wash it all down. Finally a selection of miniature desserts. Followed by espressos in the courtyard. Ah what a meal what memories.

Beer & Pizza

Angel Blogger here

After a busy week Friday night is beer & pizza no cooking. A drive down to Duras, a table in the sun opposite the beautiful Chateau of Duras. 2 icy cold beers, catching up on all the local chat. Raphael parks her Pizza van opposite the cafe bar & all evening she cooks amazing pizzas. Tonight we choose a Volponi & a Margherita, delicious.

Angel Blogger

The weather is cooler today, a very welcome relief from our heatwave.

We went to the lovely Bastide town of Eymet, their Thursday market & pretty little shops are very popular with the tourists. Following my last Blog on Marmande tomatoes I thought I would continue the theme. The market stalls were full of Marmande tomatoes, so big bright & juicy. So I hope you enjoy these 2 new recipes, both are very French so maybe not everyone's cuppa tea.

Tomates A La Coque, Mouillettes de Concombre

4 Tomatoes

1 cucumber

125g Guacamole

100g Tuna fish in spring water

Pinch of cumin powder

Juice of 1 lemon

1 sprig of tarragon (6-7 leaves)

Serves 4

METHOD

Cut the base of each tomato so they sit well on a plate. Then cut a slice off the top, with a small sharp knife, carefully loosen & empty the inside of the tomato into a bowl along with the drained tuna. Add the lemon juice, cumin, salt & pepper to taste, fill 2 of the tomatoes. Peel the cucumber, cut in half lengthways and remove the seeds. Cut one half of cucumber into batons (minimum of 4). Dice the other half of the cucumber, mix into the Guacamole along with the chopped tarragon leaves, season with salt to taste. Fill the other two tomatoes with this filling. Decorate each stuffed tomato with a cucumber baton.

These tomatoes make a lovely starter with a rocket salad. If you want to make them as a canapé, simply use cherry or olive baby tomatoes, they look really cute on a plate & are a delicious one mouth bite. Bon appetite.

Angel Blogger here, I hope I find you all in rude health & enjoying life.

Today I took my mum, to the Gascon town of Marmande the "Tomato capital" of France, only 20 minutes from Chateau Perroterie. Every summer the town has a 3 day tomato festival & people come from miles around to join in the fun.

A very hot spring has meant the tomato season has begun very early & the tomatoes have been exceptionally good. Tomatoes are one of my favourite vegetables although in fact they are a fruit. I love eating them straight from the vine, while they still have the warmth of the sun on them. Sliced with mozzarella cheese & basil & a glug of olive oil is the quickest & tastiest dish, all soaked up with fresh bread yum! When the season is really at its height its a case of making, sauces, purées & of course drying them in the oven, then conserving them in oil in jars. It is always such a treat in the winter when tomatoes are pale & tasteless, to pull out the freezer a tub of rich tomato sauce, perfect for soup, or a spaghetti topping, it has summer written through it.

In this region of France a tart made from Marmande tomatoes is cooked in every household. Its so quick & easy too, so today this is my sharing recipe for you. Bon appetite.

Marmande Tomato Tart

500g puff pastry

450g Marmande tomatoes

2tsp Pesto sauce

1 small chopped garlic

2 tsp olive oil

8 fresh basil leaves

Salt & pepper

Method

I line a tart tin (slightly smaller than the pastry disc) with grease proof paper. Then unroll the pastry onto the paper, press around the tin lightly. Place onto a baking sheet, prick base chill for 20 minutes.

Preheat oven to 200 degree Celsius/ gas 6. Bake pastry case for 20 minutes, remove & allow to rest a few minutes. Spread the pesto over the base thinly, arrange the sliced tomatoes in an overlapping fashion on top, (you can skin the tomatoes if you wish). Sprinkle over garlic, salt & pepper, drizzle over the olive oil. Bake for 5 minutes, remove from the oven, add torn basil leaves, then bake a further 5 minutes till the tomatoes are just cooked - Viola. Serve warm.

OOPS

Angel Blogger has made a faux pas! forgot my photo of my lovely kitchen where we enjoy many a yummy meal. Have a great Sunday evening - Karen x

Hoorah my mum is here on holiday!

Angel Blogger here.

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Collected my mum from Toulouse airport today, she is spending 2 weeks here at Chateau Perroterie, what fun we are going to have. She was really hungry as she had a very early 4am start from her house. We sat around our big kitchen table & munched our way through roasted garlic chicken, Melon & parma ham, tomato basil & mozzarella, new potatoes, freshly baked bread, green salad with a yummy with a great lemony vinaigrette, all washed down with chilled rose & red wine. A wonderful simple but very tasty start to a 2 week feast of gastronomic delights.

Good evening Angel blogger here. Wow what a hot day, hottest day so far. The clients are loving it & making good use of the pool.

I'm sitting here in my kitchen just putting the finishing touches to the evening meal. Menu tonight is as follows: Amuse bouche which is a crostini with tapenade & stuffed olive, followed by home made hummus with vegetable crudités, the main is an Aubergine tower with courgettes tomatoes pesto goats cheese & a tomato & sherry sauce, this is nicely finished off with a delicious creme brulee. Of course wine & coffee is also on the table.

Amuse Bouche!

Angel Blogger here – I thought today I would look at how the French start a special meal. You may have heard the word “Amuse Bouche” or “Mis en Bouche” the translation is to amuse, delight, or to put in the mouth. It is literally something to tease & prepare your mouth for what is about to be served.

Because it is the first food your eyes & mouth receives, the taste should be good but not too overpowering.

As we are enjoying a very warm spring I choose to do a chilled Beetroot & apple Gazpacho last night. Now normally I am not the biggest fan of beetroot, but this recipe is softened with the addition of apple juice. If you are a fan of beetroot by all means use less apple juice. This is very easy to make as well as being refreshing & nutritious. It is suitable for vegetarians & vegans too, so every one is happy.

RECIPE SERVES 8-10

450g cooked beetroot not pickled.

½ cucumber seeded & diced

2 Tbsp water

250ml Apple juice

! Shallot

4 mint leaves

1Tbsp lemon juice

METHOD

Put the cooked beets in a liquidiser, along with all the other ingredients. Liquidize till smooth. I prefer to now strain the juice through a Chinese sieve (large holes) you get a better texture, but if you prefer it pulpy don’t bother. Pour into a measuring jug, you need ½ litre juice, if necessary add more apple juice. Chill for at least 2 hours. Pour into small glasses or black coffee cups, garnish with a slice of apple.

Variations: if you want this as a health drink then it’s the perfect quantity, double or treble ingredients for a large bowl portion. It is an extremely healthy soup & perfect for the summer.

Note – I have gone to the trouble in the past to roast my beetroot, but to be honest the taste wasn’t any different & this way is so quick & easy.

Warning Beetroot stains everything so wear disposable gloves or be very careful.

I love cooking & that is why it is my pleasure to do this Blog.

My philosophy in the kitchen is, keep it simple but tasty. I appreciate cooking is not everyone’s thing, but it is something that can grow on you, relax remember it isn’t the end of the world if it doesn’t work out, just try again. I love a bit of music going on so I can be found singing while stirring. I do strongly believe you have to cook with love; it is without doubt the magic ingredient.

How many times have you cooked a meal with little or no enthusiasm, but purely through necessity? I think its better when you really can’t be bothered or just too tired, to raid the freezer or get a take away.

So in keeping with the simple theme, I have done a very easy quick dessert, always a good stand by & always popular ETON MESS

Students from Eton College were said to of created this.

Serves 4. http://www.infoplease.com/ipa/A0001723.html This link is for weight conversion.

500ml Crème Fraiche

Small Punnet of strawberries

2 meringue nests

Sugar to taste.

To a large bowl add the crème fraiche or if you prefer double cream & whip till thick. Add a dash of sugar to taste. Slice the strawberries, reserve 4 whole for decoration. Add the fruit to the cream & gently fold in. Break the meringues into small pieces add to the bowl. Fold into the cream. Spoon into 4 large wine glasses, top with a strawberry & a mint leaf. Place in the fridge to chill. VARIATIONS : sliced bananas, add a liqueur of choice to the sliced strawberries let them marinate in the alcohol for an hour, add to the crème. Enjoy.

PERIGOURDINE SALAD

Yesterday’s was such a mile stone for me completing my first ever Blog was such a thrill, I hope to regularly post recipes as well as chat.

The weather is unexpectedly hot & sunny after a forecast for rain & thunderstorms, just as well, as I had an unexpected call from some German friends who have arrived for their annual 2 month stay in the area.

You know when you’re really busy & the last thing you need is visitors let alone having to prepare an impromptu lunch. Well after a quick look in the fridge I decided on doing a lovely Perigourdine Salad, followed by cheeseboard & bread, & of course lots of lovely wine, which they very kindly brought.

Talking about wine we went to friends for dinner last night, the food was lovely & it’s always nice to have someone else do the cooking. I was sat next to this guy who really fancied himself as a bit of a wine connoisseur (bore). What is it with people who think that wine has to cost a fortune, come from a very smart vineyard before its worth quaffing? As far as I am concerned if I am enjoying a good local wine which by the way our local wines are & very reasonably priced then I am happy. Now I’m not saying that it’s not nice to drink a vintage wine from time to time, but some people do take it a bit far. http://www.cotesdeduras.com/uk/appellation.html I hope you get a chance to try this salad it really is yummy.

PERIGOURDINE SALAD – serves 4

• 1 oak leaf lettuce
• 1 packet of bacon lardons
• 1 Duck breast. Can substitute duck for chicken
• 12 slices smoked duck breast
• 4 boiled eggs quail ideally but hens eggs are OK
• 12 walnuts
• 1 handful of garlic or herb croutons
• 1 Tbsp mustard (preferably grain mustard)
• 60ml of peanut oil
• 60ml of walnut oil
• 60ml of sherry vinegar or raspberry vinegar
• salt, pepper

Preparation

Score the duck skin in a criss cross fashion (helps release the duck fat) Heat a griddle pan without any oil, when it’s hot add the duck skin side down. Turn after 5 minutes, the skin should be lovely & brown, then another 5 minutes on this side. Test to see if the duck is cooked how you like it; this will be pink, cook a little longer if you want it more cooked. Then let the duck rest a few minutes to relax.

• Wash the lettuce, Mix the peanut oil, walnut oil and vinegar in a bowl
• Add the mustard and stir in thoroughly
• Add salt and pepper to taste, you will have left over dressing depending on how much you like. Keeps great in a screw top jar in the fridge for a few days.

I personally like to serve the salad on plates; I put the lettuce in a bowl big enough to toss, add half the dressing, and toss the leaves. Dish a generous portion on each plate, followed by egg wedges, croutons, walnuts, smoked duck, finally thinly slice the cooked duck breast & place on top. Drizzle a spoonful of vinaigrette over the top of each salad. VARIATIONS You can spread pate foie gras or a duck pate on triangles of toast place 2 or 3 around the plate, also apple slices can be mixed in. BON APPETITE

My very first Blog

Ooh how exciting is this my very first Blog. My intention is to regularly post interesting recipes & photos, along with any helpful tips & info I come across. I live in a beautiful part of SW France near a little town called Duras. The region is famous for its wine & food. & remains unspoilt. My Husband & I run a Retreat Centre which we opened in 2008.We facilitate workshops & courses, from Yoga, Art, Creative writing, Singing, Sacred dance, Reiki, Personal development etc. My interests are varied and cover cookery, wine, Massage, Reiki, reading, music, dancing, and many more. I am constantly evolving & learning, & my hope is that this will be a reciprocal Blog & be of interest to you & to me. Please feel free to tell me what you think & if you like what I post. As I am a"Blog virgin" please excuse my early postings, Any advice will always be welcome. I look forward to some interesting interaction in the near future..