Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

11 July 2015

Market day

I haven't been to Piegut- Pluvier market for a long time.
It's rated as being the best market in our area and stall holders come
 from far and wide, it's always very busy especially during the summer season;
so we like to arrive early. It's about a 25 min. drive from where we live.

 Most times I go to the market with our visitors or a friend.
It's not very often Mr France comes with me, but as we were up early
 he came with me. Here he is with my straw market basket.

We started off buying lots of fruit.
The Apricots were almost as big as the peaches.

I needed to stock up on fresh garlic so searched out my favourite stall.
It's always much cheaper to buy them loose.
I only buy the platted strung garlic as gifts.
Next I wanted summer fresh vegetables.
I'll be making summer salads with the Haricot vert beans.

This is how I make a quick simple bean salad.
Top & tail the beans. bring a large pan of salted water to the boil
cook the beans just enough to still have a crunch, about 7 to 10 mins.
drain in a colander, then plunge them straight away into iced water,
this will keep them green.
Put the beans into a serving dish, and drizzle some good quality olive oil over them,
  add some thinly sliced spring onions, toss tog. season with ground black pepper.
If you make a large amount, they will keep for a few days stored
in a sealed plastic container, in the fridge.

I noticed a lot of the stalls I used to visit were not there anymore,
so I decided to look around to find a new source for good fresh veg.
I saw a queue, at a  stall I'd never seen before, this is always a good sign.
 It was all Bio vegetables, which is usually more expensive, but their prices 
were very competitive. I had a peep first and all their produce looked top quality 
so I tagged on at the end of the queue. I noticed most of the people had
crumpled brown paper bags in their hands, which I assumed were from
their last visit and they must be regular customers. 
So not only were the producers Eco friendly all their regular clients were too.
So I'll certainly be buying my vegetables from there again.

 I bought a kilo of plum tomatoes with the intention of slow roasting them,
but I made a tomato salad drizzled with olive oil & sprinkled 
with fresh basil with a crunchy baguette for lunch,
I wish I'd bought more. I'll have to buy more next week .

My last purchase were olives to have with our evening aperitif.

So many types so I left that purchase for Mr France to choose.

He chose Greek and Moroccan, black olives

 There were lots of wine stalls, we only looked this time.
maybe next week we'll try wine from another region.

 Vin Rosé seemed to be the most popular.

I was pleased with the fresh fruit & vegetables I bought.
 Here's my straw market basket full of all things fresh.

I hope you enjoyed joining me along with Mr France at our favourite market.

à bientôt
Barbara Lilian

18 January 2014

A Danish recipe for you

It was one of those days when I didn't know what to cook for dinner, 
I was wandering around my local supermarket,
all the essentials were ticked off  my shopping list and were in the basket,
 at the bottom was written something for dinner,
 I always put that when I need an inspiration.
Then I saw the sign promotion.  I went over to have a peep at the counter
and minced pork was on offer. 
So immediately I knew what we were going to have for dinner today.


These are a Danish speciality and we love them.
a bit like the Swedish meat balls. which are served in a fresh tomato sauce.

I first tasted these at our daughter in laws family home in Denmark.
I loved them, and would have loved to ask for the recipe, 
but thought they might think it rude if I asked.

I'm sure you all have your own way of making meat balls
but  thought you might like to try my daughter in laws recipe
It's  tasty and quick and easy.

It's not often I make a post giving a recipe.
So don't expect step by step instructions like Daphne
we became friends when we both started our blogs nearly 2 yrs. ago.
She shares her tasty recipes weekly and I know there will be something there that you will enjoy.
Tell her I sent you, Daphne will love it if you pop in for a chat.

Now for Ingredients to make 
Danish Frikadeller

Makes 14/16
depending on the size you make them.

500 gr. minced pork.
1 onion finely chopped
1 beaten egg
approx.100 ml. milk
3 or 4 slices of bread
2 tablespoons of flour
1 teaspoon mustard 
1 teaspoon oregano
a little salt 
& lots of  freshly ground pepper.
Oil and butter to cook


Put the minced pork in a large mixing bowl 

In a separate bowl  beat the egg, mustard and  milk together
and add the bread, leave to soak until the bread has soaked up the liquid.
If you have a chopping mixer use this to chop the onion finely, then add to the soaked bread
Tip this into the bowl with the minced pork.
Add the oregano ( if you don't have this herb use any of your own favourite herbs.)
then season with salt  pepper.
Finally add the flour.and mix well.
You might think the mixture is a bit sloppy, don't worry ! I put mine in the fridge for a little while.
Then using two large spoons make oval shapes, place onto a floured plate,
roll the meat in a little of the flour, when you've used all the mixture
heat a little oil & butter in a large frying pan on a medium heat,
fry the Frikadeller in batches. for 5 to 6 mins  then gently turn them over
to cook the other side, they don't take long to cook,
so keep your eye on them.They should be cooked in about 10/12 mins. Don't overcook.

This is what they look like after 5/6 mins.

keep you eye on them as they soon need to be turned, 

Take out of the pan and place on absorbent kitchen paper.
 put them in a med. heated oven to keep warm,
till they are all cooked and you are ready to serve.

 Serve them hot with your own favourite accompaniment..
I serve mine with creamy mashed potatoes.

Bon appétit

In the summer they are also great served cold with potato salad  & a crisp green salad.

I would love to know if you try this recipe and what you served it with

also if you like them as much as I do.

à bientôt

Barbara Lilian