That was one of tonight’s flattering comments during dinner. Another was that it was the best food that he’d eaten in France.
No, I haven’t written a cook book – yet! But I am intending to keep a record of meals (and recipes here). So perhaps the book will write itself. And I’ll add photos as and when.
So today’s lunch menu included goats cheese and caramelised onion quiche (flavoured with thyme) served with beetroot and orange salad, and a plate of home grown tomatoes dressed with local olive oil and basil.
Dinner was started with sorrel soup (from the garden; and as the nights are now getting cooler it was the first warm soup for months). Then on to chicken with mozzarella and basil/pesto, wrapped in prosciutto (or equivalent). I’ve found the secret here is to prepare the chicken breasts by poaching them in seasoned stock. Let them cool then assemble them. It means you don’t end up carbonising the ham while trying to ensure that the chicken is cooked. Also, you can do a lot of the preparation in advance – essential if you’re single-handed in the kitchen.
This was served with Tipiak – a mixed grain a bit like couscous; and fresh ratatouille. Cheese – with grapes from the vine; then the autumn apple and cinnammon special.
Yesterday we started with spiced pumpkin and feta verrines served with pumpkin muffin; then lemon and thyme flavoured veal medallions served on with goats cheese and onion ravioli, and braised carrots. Cheese board. Then profiteroles – some with a chocolate filling, some with vanilla creme.
Now all I’ve got to do is the washing up! Where’s a sous-chef when you need them?
