Le Petit Maison

There is nothing small with this pretty gîte which our students love. It has two bedrooms, two bathrooms a nice kitchen and a comfortable living room. It is only two minutes walk from the school. 

World’s best food markets

Our local food market , Marché des Lices, Rennes, has made it on to one of the best food market venues in the world! 

The FT article is summarized in the link below: 

MARCHÉ DES LICES

“Described by the preeminent Breton chef Olivier Roellinger as “the best larder in Brittany”, the second-largest food market in France (below) was founded in 1622. Some 300 stalls sell everything from seafood landed only hours earlier to Roscoff onions, big snowy cauliflowers, dozens of apple varieties, honey and other foods that comprise what Roellinger describes as “the Celtic diet”. Treat yourself to a grilled pork sausage rolled up in a hot buckwheat galette, the city’s favourite market snack, to fortify yourself before shopping”

https://digitaleditionapp.ft.com/i9DX?pid=af_app_invites&deep_link_value=open?article_id%3D281724095120934

Kerrouet Lodge

One of the nearest traditional stone houses to the school is Kerrouet Lodge. It has a large kitchen, lounge/diner with two bedrooms and one bathroom. It has private parking, washing machine, wifi and a large garden. 

Here are some photos: 

Pickled Green Tomatoes

Lots of  folk have a deluge of green tomatoes this time of year. One way to use them up is to pickle them. This is a classic Danish recipe which is always a winner! 

Ingredients 

1 kg. Green tomatoes, washed.

5oo ml clear vinegar

300 ml water

600 gram white sugar

1 vanilla pod

Method

Cut the big tomatoes in half or quarters and pinch a hole in the small ones with a fork.

Put the tomatoes in a preserve glass which has been sterilised.

Flake the vanilla and put it in a pot with the water, sugar and vanilla, and boil it up.

Pour the hot liquid over the tomatoes.

Put the lid on the glasses and let it rest for a week in a cool place before tasting them. 

They will last all winter unopened but once opened keep refrigerated. Delicious with cold meats and sandwiches.

Ratatouille

Kerrouet House

This is a lovely healthy warming dish from Provence. Makes a pot for up to 4-6 servings.

Ingredients

1  aubergine cut in 12 mm slices 

1 courgette cut in small dices

1 yellow, red and green peppers in small dices

250 gram onion chopped

500 gram tomatoes without skin and seeds

3 cloves of garlic

Olive oil

Sugar

2 tablespoon chopped parsley

Thyme

Basil

Method

1 Sprinkle the aubergine slices with salt and leave them for 30 minutes, dry them

   from water and cut them in smaller pieces, and fry them in olive oil, when they

   golden, take them out of the oil and let them dry of on a sheet of kitchen role

2 Add a bit more oil and fry the courgettes, when they are roasted, take them out

  of the pan and let them dry as well.

3 Do the same thing with first the peppers, and then later with the onions, onions  should just be glazed not brown.

4 Add the tomato, garlic, sugar, parsley and thyme and let it simmer for 5 minutes            

  add the aubergine and courgette and let it simmer for another 5 minutes.

  Add the basil and let it rest in the fridge for next day.

Next day just heat up what you need and serve.

Kerrouet Passion Cocktail

We recently visited the Shard in London and enjoyed one of their cocktails “Bubble High Tea”. It was the inspiration behind my latest cocktail which is simply called Kerrouet Passion. 

Ingredients 

1 shot (50ml) of gin.

1 shot (50ml) of Cointreau.

1 shot (50ml) of passion sirop

1 shot (50ml) of lemon cello

1 shot ( 50ml) of peach syrup or grapefruit syrup.

50ml of freshly squeezed lemon/lime juice.

500ml sparkling water

1 large tablespoon of popping boba passion bubbles. 

1 orange slice.

1 tablespoon of crushed ice.

Method

Using a large Bourgogne glass, add all the above ingredients. Mix well and serve immediately with a straw. 

Sage Tempura

There is nothing like a crispy sage tempura which makes a delightful accompaniment to aperitifs or just a simple snack. 

Easy to make especially if you have an oversized sage plant by your front door! 

Ingredients

15 sage leaves ( washed and gently dried)

100g tempura flour ( wheat/corn flour)

150ml cold sparkling water 

Salt/pepper to taste

500ml of vegetable oil

Method

Wash and dry the leaves. 

In a pan heat the oil in a deep pan to 180 degrees.

Add the sparkling water slowly to the flour and gently whisk until you have a creamy consistency. Add seasoning to taste.

Have a plate with a paper towel ready to absorb the cooked tempura.

Once the oil has reached the right temperature, dip each sage leaf into the hot oil. One minute each side until golden then turn using tweezers. When both sides are crispy remove from the oil and place on the kitchen towel to absorb excess oil. Serve warm.