Monday, 26 September 2016

slow roasted tomatoes with anchovy & seaweed butter

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ready for roasting - tomatoes topped with anchovy and seaweed butter 
de tout coeur limousin, food blogger, Guardian Food, Limousin, lunch, readers recipe swap, recipe, seasonal, supper, tomatoes, anchovy, seaweed, lemon, garlic, chilli, spice, slow cooking, roasting,
slow roasted tomatoes with anchovy and seaweed butter 



slow roasted tomatoes with anchovy & seaweed butter


Simple to make, packed with flavour, and such a delicious way to use up the last of the seasons fresh, sun ripened tomatoes. The anchovy and seaweed butter, that is added to my slow roasted tomato recipe is flavoured with whole anchovies, roasted nori seaweed, lemon zest, dried chill and garlic. A zesty, full flavoured butter that complements the sweet fruitiness of the tomatoes well. 

My favorite way of eating these slow roasted tomatoes is as a topping on thick toast for a light lunch or supper, but they are just as good served with pasta, rice, or as a vegetable side dish. 

The recipe for anchovy and seaweed butter will make enough to use in further dishes. Stir through pasta, add to grilled meat and fish, roasted vegetables or spread on toast. A great make ahead kitchen staple for wherever you want a hit of flavour with little effort. 

recipe by Ema at De Tout Coeur Limousin
preparation time: less than 30 minutes 
cooking time: 30-45 minutes 


ingredients: 

500g tomatoes - sliced in half if large, or left whole if small

anchovy and seaweed butter
125g butter
5g roasted nori sheets
4 whole tinned anchovies in oil
1 dried red chilli/1 tsp red chilli flakes
zest of 1 lemon
1 large garlic clove

method: 

preheat the oven to 180C/gas 4  

add all the anchovy and seaweed butter ingredients to a food processor and blend until smooth and well mixed. 

add the tomatoes to a roasting dish, add a few teaspoonfuls of the butter and roast in the preheated oven for 30-45 minutes, until the tomatoes have softened.

serve hot.  

store the remaining butter in the freezer wrapped in greaseproof paper or cling wrap. 


de tout coeur limousin, food blogger, Guardian Food, Limousin, lunch, readers recipe swap, recipe, seasonal, supper, tomatoes, anchovy, seaweed, lemon, garlic, chilli, spice, slow cooking, roasting,
slow roasted tomatoes with anchovy & seaweed butter



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Elizabeth's Kitchen Diary


Thursday, 15 September 2016

homemade blackberry vodka (or gin)

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homemade blackberry vodka

homemade blackberry vodka (or gin) 


Homemade blackberry vodka  (or gin) is one of my favourite ways of preserving and using the seasonal abundance of fresh blackberries. In my recipe, the blackberry vodka is ready to drink immediately, no steeping or leaving the blackberries to infuse their flavour for several months. Instant blackberry vodka! The whole process is speeded up by heating the blackberries to release their juices, and then adding this pure blackberry juice to the vodka. A bit of sugar helps sweeten things up, and feel free to play around with the addition of different herbs and spices too. 

I have added a few of my favourite flavour variations below. This makes a lovely homemade food gift too. 

recipe by Ema at De Tout Coeur Limousin
preparation and cooking time: less than 30 minutes 
makes about 750ml 

ingredients: 

600g blackberries - washed
500ml vodka (or gin) 
100g sugar 

optional flavour variations: 

lemon/orange zest
lemongrass
mint
star anise
vanilla pod
rosewater
fennel seeds

method: 

heat the blackberries gently in a large saucepan for about 10-15 minutes until they completely soften and release their juices. Add any of the optional flavour variations you choose at this stage

sieve the blackberries to remove the seeds (and any added herbs/spices). Mash with the back of a wooden spoon or potato masher to get as much juice out as possible

put the blackberry juice back onto the heat with the sugar until dissolved

remove from the heat, sieve the juice again, and allow to cool for a few minutes before mixing in the vodka and pouring into clean, sterilized bottles. Cool completely, then store in the fridge

serve neat over ice - or with a mixer. It's delicious with tonic water or sparkling water


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blackberry vodka 


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Elizabeth's Kitchen Diary

Wednesday, 14 September 2016

spiced buttermilk cakes

"Everyone’s eyes lit up when I brought these out at a makeshift picnic on Friday night. They paired as well with hot chocolate as they did with a sharp goat’s cheese. Crunchy with sugar, and rich in unexpected fruit, DetoutcoeurLimousin’s scone-rock-cake hybrids are a delight."
Dale Berning Sawa, The Guardian Readers' recipe swap

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spiced buttermilk cakes

spiced buttermilk cakes


Sometimes there is nothing better than a simple bake to enjoy with a cup of tea. My spiced buttermilk cakes are a cross between a scone and the classic British rock cake. Rich with butter, dried fruit and spice and on the table from start to finish in about 30 minutes. 


My buttermilk cakes are best enjoyed on the day of baking, still warm from the oven. But if you have any left over they can be revived the next day by splitting, lightly toasting and spreading with butter and jam. 


The last time I made these for a crowd they were gone in minutes, and more popular than the chocolate cake that was also on offer (and it was a really good chocolate cake too). There will always be a time and place for a decadent chocolate cake but sometimes all you want is the traditional, comforting flavours of childhood cakes and bakes. 


They also make a great 'on the go' breakfast or snack and pack up well for a picnic too.



recipe by Ema at De Tout Coeur Limousin


makes about 12 buttermilk cakes


ingredients:

300g plain white flour
125ml buttermilk*
150g chopped dried fruit of your choice (I used sultanas and cherries) 
125g butter
90g sugar (& extra for sprinkling) 
1 egg
2 tsp baking powder
2 tsp quatre epices** (or mixed spice)
pinch of salt

method:


preheat the oven to 200C/gas 6 and grease/line a couple of baking sheets


sieve the flour, baking powder, quatre epices (or mixed spice), and salt into a large mixing bowl


cut the butter into small chunks and rub into the flour until it resembles breadcrumbs, then stir in the sugar and dried fruit


lightly beat the egg with the buttermilk before adding it to the dry ingredients. Be careful not to over mix, it's ready as soon as everything  comes together


add tablespoons of the mixture onto the prepared baking tray, leaving some room for them to spread, and bake for 15-20 minutes or until they are a light golden brown


sprinkle with sugar when they come out of the oven and serve



*If buttermilk is difficult to find you can substitute with kefir, sour cream, plain yogurt or in France lait ribot or lait fermenté


**quatre epices is a French spice blend literally meaning '4 spices' - generally containing a mixture of pepper, ginger, clove and nutmeg (although you will also sometimes find cinnamon and allspice have been added as alternative spices) 



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





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Thursday, 1 September 2016

Slow roasted courgettes with rosemary and olive oil

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Slow roasted courgettes with rosemary and olive oil 
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prepare the courgettes with salt, pepper, olive oil and sprigs of fresh rosemary


Slow roasted courgettes with rosemary and olive oil 


My recipe for slow roasted courgettes, flavoured with rosemary and olive oil is so quick and simple to prepare and a delicious way of using up a courgette glut that you may have at the end of the growing season. Feel free to play around with different herbs and spices. The clean, fresh flavour of courgette is a great base for adding your own favourite seasonings. I like to serve these as a side dish with roast meats or alongside simply cooked rice or couscous as a tasty vegetarian and vegan dish. They also make a delicious light lunch or supper dish served with crusty bread to mop up the juices. Any leftovers of this courgette recipe are also great served cold the next day. 

recipe by Ema at De Tout Coeur Limousin
preparation time guide: less than 10 minutes
cooking time: approximately 30-60 minutes depending on courgette size

ingredients: 

courgettes
sprigs of rosemary 
olive oil 
salt and pepper

method: 

preheat the oven to 160C/gas 3

wash the courgettes and slice in half lengthways. Cut diagonal/criss-cross lines through the courgette, being careful to not cut through to the skin

place to the courgettes in a baking dish, season with salt, pepper, a splash of olive oil and top with sprigs of rosemary 

cook until the courgettes are soft and golden brown - the cooking time will depend on the size of the courgettes, but as a guide, for smaller courgettes about 30 minutes and large/marrow size courgettes will take up to 60 minutes. 



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





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Saturday, 27 August 2016

Whipped feta with mint, fennel and honey

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Whipped feta with mint, fennel and honey

Whipped feta with mint, fennel & honey


Delicious as a dip with flat breads and vegetable crudités or spread on toast topped with slices of fresh tomato and cucumber. I love the contrast of sweet honey with the salty, sharp feta, lemon zest and fresh herbs. Simple, zingy summer flavours. 

Fresh mint and fennel are in abundance in the garden at the moment and starting to flower too, which the bees are very happy about. 

The whipped feta and yogurt also makes a great base for adding your own favourite herbs and spices too. 

ingredients 
200g feta 
2 tbsp Greek yogurt/creme fraiche
1 tbsp chopped fresh fennel herb/leaf (or dill as an alternative) 
1 tbsp chopped fresh mint
2 tsp honey 
1/2 lemon zest 
black pepper to taste 

method 

add the feta, yogurt/creme fraiche and honey to a mixing bowl and beat with an electric whisk/spoon until smooth. Stir in the lemon zest, chopped herbs and black pepper to taste. 




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




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