Friday, 25 December 2015
Sunday, 20 December 2015
No entry until the feu joyeux is lit.
Assembling the feu joyeux.
|Adding the Laurel.|
|And the paper flowers.|
|Turia lighting it.|
Olivier, Turia and Julia.
Friday, 18 December 2015
Sunday, 13 December 2015
PS - Not happy, as Windows Live Writer (which I've been using for years to prepare my blog posts) no longer works with Blogger. There is some new software but that won't allow people to log into Blogger, so I'm having to use the built in Blogger software which is horrible. Fingers crossed the new software will be fixed soon.
Friday, 11 December 2015
Wednesday, 9 December 2015
I made these last year but never posted the recipe. They are so delicious with their gooey centre and because I’ve got loads of figs in the freezer, I’ve started making them again. They are delicious made with plums too but you could try other fruit for a change. Great as a snack but delicious as a pudding with ice cream, custard or crème fraîche, served hot or cold. It’s easier to eat them as snack cold as they make a bit of a mess when hot.
|1kg Fresh or frozen figs |
2tbsp Lemon juice
1/2 Vanilla pod plus seeds
110g Granulated sugar
170g Brown sugar
240g Plain flour
1/2 tsp Bicarbonate of soda
200g Rolled oats
|Chop the figs and finely chop the vanilla pod then put them in a pan with the lemon juice and granulated sugar. Simmer for about 45mins until the mixture is thick and gooey.|
Meanwhile, beat together the butter and sugar until creamy, then mix in the remaining dry ingredients. The mix will be slightly crumbly.
Butter a 25 x 25cm baking tin (or as near as you have) then press half of the mixture into the tin. Spread the figgy topping over the base, then crumble the remaining mix on top of the fig.
Cook for around 30mins on Gas 6/200C400F until the top is lightly browned.
Monday, 7 December 2015
What amazing weather we are having, 15 degrees today and not a cloud in the sky, not too shabby for the 7th December. So we spent the day in the garden moving earth, not the most glamorous way to spend the day but it needed to be done. The pile of earth was left over from the trench dug to fix the water leak, so we distributed it around the lawn to fill up some hollows. Hopefully the grass will be seen poking through soon.
Other jobs completed over the last week were – 8 doors and frames painted, 3 coats on each. Needed to lighten them up, so we made a DIY colour, which looks different depending on the light and time of day, soft green to soft blue and grey.
|After and so much lighter.|
We’ve also pruned our orchard, which hadn’t been touched for years. Many of the apple trees looked liked birds nests and the quality of the fruit wasn’t good, so a good trim was in order. After 2 days of trimming and 6 trips to the trip, we managed to clear it all but kept some of the bigger logs for the fire. Looking forward to seeing lovely juicy apples next year.
And a little treat for me, card making. I used to make cards regularly in the UK but I haven’t made one since we’ve lived here, but after starting to write my Christmas cards I realised I wasn’t going to have enough, so I took over the kitchen table and got crafting. I had great fun, especially in front of the toasty wood burner warming my rear.
Wednesday, 2 December 2015
My cooking of a steak and kidney pie this week, created a little difference of opinion in the kitchen on whether pastry should be soggy or crispy. My pastry top was crispy and I asked Roger if he liked it? He said he did, but would rather have it a bit soggier because he says crispy is too dry. But for me, it has to be crispy, soggy pastry is just too filling and heavy. Off course, the consistency of pastry will be different if you use it on the top, bottom or both but I’d love to hear what you prefer?
|Soggy bottom, courtesy of the BBC’s Bake Off.||My pastry with a small patch as I had a hole!|