Wednesday, 30 September 2015
It is amazing what you can do with only four eggs and a little flour, butter, milk and cheese! An omelette soufflé with Parmesan cheese serves 3-4 people and with a little salad or vegetables you have a full on main meal.
4 large organic eggs
60g butter (40g in omelette 20g in pan)
100g Parmesan (70g grated rest shavings
Salt & Pepper
Preheat oven to 210 degrees
Heat milk and butter together. Break eggs and separate yokes from whites into two bowls. Mix yokes with 2/3 of the flour. Add hot milk and butter then rest of flour and finally the remainder of the milk. Add the Parmesan with salt and pepper to taste. Whisk the egg whites with a little salt and add to the mixture. Heat a tefal pan (26 cm diameter) then melt butter and pour the soufflé on the pan. Let it set. Place the pan in the oven for 8 minutes and remove when golden. Sprinkle the Parmesan shavings on top and serve. Absolutely delicious and so light!
Monday, 21 September 2015
We are always on the lookout for new places to visit close to us and yesterday we discovered the beautiful island of Berder right in the Gulf of Morbihan. It is a island paradise with extraordinary beauty. Private coves, forests and sandy beaches with a chateaux and lots of flowers too.
There is a passenger ferry to the island but we found a quick access route at low tide
At low tide most afternoons you can have lunch in the friendly bar adjacent to the access route and watch the waters recede as you enjoy your glass of wine or beer!
As soon as you set foot on the island you know you have landed somewhere magical. It may be the old pines or the amazing variety of fauna and flora which exists on this frost free terrain.
An island surrounded by hundreds of other islands and so secluded you keep thinking you are the first ever to land here! My only regret was we did not pack a picnic and a kayak. To get to the Isle of Berder takes 75 minutes from Kerrouet and it is a simple drive there and back. You might be wishing you had more time to explore the other islands but this is certainly a good start.
Friday, 18 September 2015
Students started with Lobster bisque
Followed by beef Wellington in a port wine sauce:
Thursday, 17 September 2015
Students prepared a wild mushroom risotto for starters tonight:
Followed by pan fried skate wing in lemon, parsley and capers:
Our students prepared a delicious caramelised strawberry dish with home made poppyseed ice cream for dessert:
Wednesday, 16 September 2015
Students were busy in the kitchen tonight making walnut bread with rosemary as well as pumpkin soup
With an very seductive tiramisu to finish
Tuesday, 15 September 2015
duck breast with a raspberry and vinegar sauce with ceps and blackberries from the local forest.
Dessert was a chocolate fondant with a home made salted caramel ice cream dressed with red berries and a dusting of cocoa powder.
Monday, 14 September 2015
Students were busy tonight preparing some very tasty dishes. We started with artichoke with pancetta served in a citrus sauce -all agreed it was sensational
Another fun week of cooking started today with students working on stock making, baking walnut bread, tartar sauce, Gazpacho and lovely salmon fish cakes and that was just lunch! Winter weather with wind and rain meant Beau only got half his regular walk and I picked half the blackberries I needed before getting socked!