LisaJ
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Posts posted by LisaJ
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We bought an all gas (except the grill) Faure from But which works fine, although the oven temperature is not very sensitive - wouldn't like to try and make meringues! When we make the permanent move we will leave our Britannia behind and buy a new range cooker - Lacanche with electric oven and gas hob is the current favourite. Anybody got any experience of these? The build quality looks excellent, but it hard to know until you use it.
regards
Lisa J
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Try griddling the duck breasts, keep them warm, then deglaze the pan with brandy, add a few dollops of cream or creme fraiche (full fat, don't mess with half fat), some green peppercorns, reduce it a bit and dollop over the duck. A simple potato dish and a green salad are all you need.
regards
Lisa J
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I know it has been said before, but as he has just died (what an amazing life - see the obituary in today's Guardian) it seems a good time to remind people about the excellent Michel Thomas courses. We bought ours new, but I have since seen them advertised on e-bay. It has really worked for us, beginners, advanced and language builder. I don't quite know how it works, but I do know that he has increased my available vocabulary and grammar structure enormously in a very short time. I listen every day on my drive in to work and it is quite painless. It seems to me that whatever level you start at, it is important to learn and keep learning the language.
Who was it who said, "learning is not compulsory, but neither is survival"?
regards
Lisa
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Well it was a recipe once, but now I just wing it ... I think about 6oz crushed digestive biscuits (petit beurre? Nice? in which case less sugar), 2oz sugar, 2oz butter for the base which you melt and mix up in a saucepan and bung in the bottom of a cake tin, then a tub (225g?) of mascarpone, 100g (mixing my imperial and metric here) of cream - I haven't tried it but I think the creme crue we buy in the markets in Normandy would be fab- with an ounce or so of sugar, rind and juice of a lemon for the middle bit, whisked up together (sugar / lemon according to taste but I like it a bit on the tart side to make up for the sweetness elsewhere,) then enough fruit to spread on the top, with the redcurrant jelly. Stick it all in the fridge and serve after a few hours. Sorry - all a bit vague, but it's a very forgiving sort of recipe... Enjoy!
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Lisa
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I think mascarpone would be too soft for a topping. It is wonderful for the middle bit of a cheesecake (take it we are not talking cooked cheesecake here?) I usually do a breadcrumb base with brown sugar and butter, then mascarpone, double cream, a bit of sugar and some lemon whipped together for the filling and top with strawberries / raspberries / cherries covered with some melted redcurrant jelly. Don't make it too often tho' for obvious reasons! Mascarpone is also excellent for tiramasu.
regards
Lisa
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I usually use mascarpone for cheesecakes. You can find it in most hypermarkets. Fattening, but delicious!
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Lisa
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No Bisto won't do! Try roasting the stuffed veal on some chopped onion - makes the gravy delicious. Just add a small amount of flour (or none at all) to the onion and meat juices, add some good home made stock, season, strain through a sieve and reduce until you have the desired consistency. Personally I think roasting in a plastic bag makes it steam rather than roast. Only downside is cleaning the oven!
regards
Lisa
The cold Winter!!!!!!
in Finding/Owning French Property
Posted
Well maybe.. Hardly any snow to speak of here in Bournemouth this winter, just a brief flurry this Saturday morning and nothing below -2 on the coldest nights. The daffodils have been out for about 3 weeks now, camellias, laburnum and almond blosson are all looking pretty. My son lives in southern Spain - the Jaen to Granada road was blocked with snow last night, which must be a first, and my husband nearly froze to death when he went over to our house in Normandy a couple of weeks ago.
regards
Lisa