Menu Tonight?
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They come in glass ramekins. Different desserts.
Those are the ones @Moi, totally out of order when it comes to weight watching etc, but oh, so delicious. Plus, I make use of the ramekins to store all my bits n bobs in, much to Mrs G’s frustration. Got undreds of the buggers filled up with nuts clogging various arteries of movement.
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Mme B took some Pollock (Lieu Jaune) out of the freezer, it was fish we bought on the quay at Douarnenez, we made fish and chips with thrice cooked chips (not because Tom Kerridge does them but because it is easy to serve together when you only have a small fryer) and beer batter. It was absolutely superb. The best we’ve had in years. Oh and served with a glass of medal D’Or Muscadet.
Perfect.
Sounds delicious to me Bonjour!
Delicious! Well done Bonjour!
I really miss Stinky and his ‘iffit’ menus and stories.
For lunch we pan fried a fresh fillet of Hake, added a big knob of butter some crushed garlic and a squeeze of lemon juice, a touch of salt and black pepper on the fish. It was lush and so easy. Certainly restaurant quality food.
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Well that’s sounds delicious….ours tonight is certainly one Stinky would have enjoyed…left overs from yesterdays bar b q…I didn’t dress the salad so it’s still fresh…lots of new potatoes left…so I’ve made a tortilla….
plus the left over Cole slaw I made…
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Marmite I love it when I’ve overcalculated food for guests and have a lovely ‘leftovers’ meal the next day (I actually think I do it on purpose
) No prep either – a win, win 
My lunch today was a stir fry of liver, sliced peppers, mixed veg and onions all seasoned with a sprinkling each of black pepper, salt, turmeric, chilli powder and paprika plus a good grating of fresh ginger (from the freezer) and some lemon juice. I threw in a few bits of egg noodles as a treat.
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Bonjour, as a dedicated foodie, I think you need to audition for Come Dine With Me. You’ll smash it!
I saw a tip that’s really useful…following your freezing ginger….freeze left over lemons…that apparently grate really easily from frozen.
Thanks Marmite, useful to know, I’ll try that. I use a lot of lemons
We were introduced to Tartiflette we we came to Brittany. So delicious. Anyone got any variations to this? I have had both vegetarian and one with lardons. Starving now reading all of the yummy recipes.
Yesterday we called in to Intermarche, they had raw king prawns and strips of giant squid.
I bought a kilo each.
I chopped up the squid and the same weight of tomatoes and some garlic, seasoned well and threw it into the pressure cooker with a glass of vin rose for 45 minutes.
Mme B made some pasta with squid ink whilst I filleted a couple of Gurnard and a Black bream and cleaned the crevettes.
The result is below with a little parsley from the patio.
Today for lunch we blended up the leftover fish stew which made a thick fish sauce avec a small splash of cognac and had it with more black pasta. The remaining fish we passed through a sieve and now have the most delicious fish paste, waiting to go on toast.
Lush!
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My omelette, chips and baked beans this evening will come close to your gastro delight Bonjour!
Poached Rainbow Trout with Orange Fennel and Garlic
Bonjour, as a dedicated foodie, I think you need to audition for Come Dine With Me. You’ll smash it!
Made me smile…we did “come dine with me “with 6 friends…the first night the couple smashed it …they went to so much trouble…it was un beatable….so we decided not to try..declared them the winners.
So you went with the old joke “Leave the eyes in, they’ll see you through the week” ?
Tartiflette…a real hearty after ski meal …that now gets eaten everywhere…
essentially you can use any cheese from Camembert to special tartiflette cheeses…
a good rich béchamel …lots of cheese and slices on top…white wine…or cider in the sauce…it’s delicious.
especially useful if you make it in advance and pop it in the oven for 15/20 mins before eating…with a green salad…
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