Wednesday, 23 November 2016

pecan & fennel seed butter biscuits

"It was detoutcoeurLimousin pairing her pecans with fennel seeds that attracted me, and I was not disappointed. The aromatic seeds lift the nuts out of their buttery richness, and that sprinkling of salt highlights their caramel flavour."


pecans, fennel seeds, cookies, biscuits, baking, de tout coeur limousin, food blogger, recipe, Limousin, butter, retreats, France, home cooking, Guardian Food, travel, Creuse, holidays, low cost, creative, wellbeing, wellness, retreat, accommodation Limousin,food blogging, blogger, rural France, SW France,
pecan & fennel seed butter biscuits

pecan & fennel seed butter biscuits


My crisp and crumbly pecan & fennel seed butter biscuits are so quick and easy to make. The fennel seeds add a wonderful anise flavour that works well in this rich, buttery pecan biscuit.
A little bit moreish.

preparation time: 10 minutes
cooking time: 10-12 minutes 
recipe by: Ema at De Tout Coeur Limousin


Ingredients:
100g finely chopped pecans
100g plain white flour
90g butter, at room temperature
90g sugar
2 tsp fennel seeds
pinch salt

Method:
Preheat the oven to gas 3/160C and line a couple of baking sheets with greaseproof/baking paper
Add all the ingredients to a food processor and mix until the dough comes together into a ball. Or use a wooden spoon (it just takes a bit longer).
Roll heaped teaspoonfuls of the mixture into balls and place onto the prepared baking sheets about 6-7cm apart. 
Bake for 10-12 minutes or until they flatten out, start to bubble and go golden brown around the edges. Don't worry if they seem soft, they will continue to cook and firm up after you take them out of the oven. 
Wait for the biscuits to cool on the trays for about 10-15 minutes before carefully placing them onto a wire rack to cool completely.


Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

click here for more of our recipes


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  








Brilliant blog posts on HonestMum.com

Link up your recipe of the week

CookBlogShare
 Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie.

Friday, 11 November 2016

kale and potato hash with sumac, thyme and cumin

kale and potato hash with sumac, thyme and cumin


kale and potato hash with sumac, thyme and cumin

Cold weather calls for comforting bowl food, and recipes that are packed with flavour and immune boosting ingredients. The kale is the star of this dish, adding a super green ferrous bite that complements the sharp citrus of the sumac, and warming earthiness of cumin and thyme.

A great recipe to use up any leftover baked or boiled potatoes or cooked kale. On the table in less than half an hour - all that's needed is to decide what to top your kale and potato hash with. I like to serve this with a spoonful or 2 of thick yogurt and an extra sprinkling of sumac, but a fried egg would be a very welcome addition, as would a crumbling of a sharp fresh cheese, such as feta, or soft grilled tomatoes. The choice is yours...


serves: 4 
preparation and cooking time: 30 minutes 
recipe by Ema at De Tout Coeur Limousin 
suitable for vegetarian, vegan, gluten free diet 

ingredients:
2 handfuls kale - washed and finely chopped
250g cooked potatoes (leftover baked or boiled potatoes) chopped
1 onion, thinly sliced
2 cloves garlic, crushed
1 tbsp sumac
1 tsp cumin seeds
1 tsp chopped fresh thyme leaves
1 tbsp oil
salt and pepper

method:

heat the oil in a large frying pan, add the sliced onion, cumin seeds and thyme and fry until the onions are softened and caramelized on the edges.

stir in the crushed garlic and sumac, then add the chopped potato and kale. Continue to cook until the kale is softened, and the potatoes are golden brown. Check for seasoning, adding salt and pepper taste. Serve hot. 

Gluten Free Fridays @vegetarianmamma.com Sharing glutenfree recipes for all
gluten free fridays


Wednesday, 9 November 2016

kale, chickpea and orzo soup with chilli, garlic and ginger

soup, winter, chickpeas, kale, seasonal food, recipe, food blogger, vegetarian, vegan, Limousin, France, chilli, garlic, ginger, fennel, lemon, immune boosting, orzotto, pasta, bowl food, comfort food, extra virgin olive oil, lemon zest, chilli flakes, retreat, France, low cost, soup, stew, risi e bisi, rizi bizi,super green, superfood, healthy food,
kale and chickpea soup with chilli, garlic and ginger


kale and chickpea soup with chilli, garlic and ginger 


The snow is falling and the log fire is on here, high up in the Limousin, so it's time for a bowl of immune boosting soup to keep out the cold. My kale and chickpea soup is a hearty, warming recipe with plenty of garlic, ginger and chilli, aromatic fennel seeds and fresh lemon zest. The perfect bowl food - filling and nourishing, and just the thing for colder autumn and winter days. Bon appetit! 

recipe by Ema at De Tout Coeur Limousin

serves 4-6
preparation time: 15 minutes 
cooking time: less than 30 minutes 
suitable for vegetarian & vegan diet (use vegetable stock)

ingredients:

1 litre vegetable/chicken stock
500g cooked/tinned chickpeas (drained weight)
250g kale, shredded 
200g chopped tomatoes (fresh or tinned)
50g orzo pasta (or other small pasta shape) 
3-4 garlic cloves, crushed
zest of 1 lemon 
1 tbsp grated ginger
2 tsp fennel seeds
1-2 tsp chilli flakes
1 tbsp extra virgin olive oil
salt and pepper

to serve:

lemon zest
extra virgin olive oil

method: 


heat the oil in a large saucepan, add the fennel seeds, chilli flakes, garlic and ginger and cook gently for a few minutes until fragrant


add the chopped tomatoes and zest of half a lemon and continue to cook for a few minutes until the tomatoes are softened


add the chickpeas, kale and orzo pasta, stir, then pour in the stock. Bring to the boil, then reduce the heat and simmer until the kale and pasta are cooked. Check for seasoning - adding salt and pepper to taste. 


to serve grate over some fresh lemon zest and a drizzle of olive oil. 


variations: 

to make this gluten free, use gluten free pasta or rice and check that your stock is gluten free too. 



 



Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France





creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

click here for more of our recipes


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  








Brilliant blog posts on HonestMum.com

Link up your recipe of the week


CookBlogShare
 Mandy at Sneaky Veg, Hayley at Snap Happy Bakes and Eb at Easy Peasy Foodie.

Cook Once Eat Twice

Wednesday, 2 November 2016

Spiced apple compote with cinnamon, honey and rosewater

spice, apple, compote, preserves, autumn, seasonal, breakfast, recipe, food blogger, Limousin, France, retreat, rural France, preserving, ginger, cinnamon, rose water, honey, de tout coeur limousin, Creuse, low cost holidays, rural retreats, bespoke retreats, Lac de Vassiviere, haute vienne, correze, desserts, easy recipe, last minute holiday, visit France, apple glut,
Spiced apple compote with cinnamon, honey & rosewater

spice, apple, compote, preserves, autumn, seasonal, breakfast, recipe, food blogger, Limousin, France, retreat, rural France, preserving, ginger, cinnamon, rose water, honey, de tout coeur limousin, Creuse, low cost holidays, rural retreats, bespoke retreats, Lac de Vassiviere, haute vienne, correze, desserts, easy recipe, last minute holiday, visit France, apple glut,grow your own, gardening, home grown, home cooking, comfort food
so many apples ripe and ready to pick in the garden

Spiced apple compote with cinnamon, honey & rosewater


My spiced apple compote is full of warming autumnal flavour, and a great way of using up a glut of apples if you have one. Our straggly, overgrown tree here in the Limousin is laden with apples and producing more than we can use, although I am having a good go! The preserving pan is regularly filled with apples and spices bubbling away, making all kinds of chutneys, jellies and compotes and there has been an apple cake or 7 too. 

Plus the apples I don't manage to use are providing a crunchy snack for the regular deer visitors in the garden. It seems to be keeping them away from the vegetable patch, which is even better. 

It is lovely to watch the seasons change here in the Creuse. The leaves in the trees appeared to turn red and orange overnight, and then just a few days later started falling and covering the ground. It happens every year but the beauty of this transition never fails to impress. 

Serve the spiced apple compote warm or cold. I like to serve it on top of  yogurt, with a bit of extra honey and a sprinkling of seeds, for breakfast or a healthy snack.  A spoonful or two wouldn't go amiss on top of your morning porridge, or alongside a creamy rice pudding either. 


preparation time: 15 minutes
cooking time: 15-20 minutes 
serves 4-6
recipe by Ema at De Tout Coeur Limousin 

recipe suitable for vegetarian, vegan, gluten free diet

ingredients: 
700g Bramley/cooking apples peeled, cored & roughly chopped into 2-3 cm pieces
2 tsp ground cinnamon 
2 tsp rose water 
2 tbsp honey (or to taste) 
1 tbsp grated fresh ginger 
100ml water 

serving suggestions: 
honey
seeds/muesli 
yogurt 

method:

Add the all the ingredients to a pan and simmer for 15-20 minutes, or until the apples are soft. Add more water if necessary to avoid it drying out. When the apples are cooked check for sweetness, adding a bit more honey if you like. Serve warm or cold. 




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France




creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

click here for more of our recipes


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  








Brilliant blog posts on HonestMum.com

Link up your recipe of the week



CookBlogShare




Sunday, 30 October 2016

Banana, speculaas & cinnamon frozen yogurt

frozen yogurt, ice cream, no churn icecream, banana, recipe, food blogger, speculaas, speculoos, spice, cinnamon, biscuits, de tout coeur limousin, Limousin, France, biscoff, autumn, seasonal, retreat, France, Creuse, foodie, Guardian Food, weekend food, fro yo, low fat, home cooking, holidays, France,egg free, vegetarian, yoghurt, yaourt, recette, Greek yogurt,
Banana, speculaas & cinnamon frozen yogurt 

Banana, speculaas & cinnamon frozen yogurt 


Creamy banana and cinnamon no churn frozen yogurt with a crunchy swirl of crushed spiced speculaas biscuitsThere's something about cinnamon and spice that is just perfect for autumn desserts. 

Speculaas (or speculoos biscuits as we know them here in France) originate in the Netherlands and Belgium. Speculaas spice is traditionally a mix of cinnamonnutmegclovesgingercardamom and white pepper, although there are many regional and family blend variations. 

If you can't find speculaas biscuits, crushed ginger biscuits (ginger snaps/ginger nuts) would be a good alternative.

This recipe is also a delicious way of using up over ripe bananas and avoiding food waste. 


recipe by Ema at De Tout Coeur Limousin
preparation time: 15 minutes & freezing times

makes about 500ml 

ingredients: 

350g very ripe/over ripe bananas
4 tbsp Greek yogurt/thick plain natural yogurt 
3 tbsp creme fraiche
75g speculaas biscuits 
2 tsp ground cinnamon 

to serve: 
crushed speculaas biscuits 

method: 

Peel the bananas and cut into 1-2 inch slices and freeze. 


Crush the speculaas biscuits - either with a rolling pin or give them a quick whizz in a food processor. You don't want a really fine powder, a few chunky bits of biscuit are fine and add to the texture. 

Add the frozen banana slices, yogurt, creme fraiche and ground cinnamon to a food processor and mix until smooth. 

Stir in the crushed biscuits then spoon into a lidded, freezer proof container and freeze overnight. Remove from the freezer 10-15 minutes before serving to allow the frozen yogurt to soften slightly. Sprinkle a few extra crushed speculaas biscuits on top to serve if you would like a bit more crunch. 


frozen yogurt, ice cream, no churn icecream, banana, recipe, food blogger, speculaas, speculoos, spice, cinnamon, biscuits, de tout coeur limousin, Limousin, France, biscoff, autumn, seasonal, retreat, France, Creuse, foodie, Guardian Food, weekend food, fro yo, low fat, home cooking, holidays, France,egg free, vegetarian, yoghurt, yaourt, recette, Greek yogurt,
Banana, speculaas & cinnamon frozen yogurt

Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

click here for more of our recipes



Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  








Brilliant blog posts on HonestMum.com

Link up your recipe of the week


CookBlogShare