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paw862

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Posts posted by paw862

    Qui veut "chatter" en français ?

    in French Language

    Posted

    Bonjour toutes et tous!

    Je reviens d'Australie après quatre semaines merveilleuses restent avec ma fille. Elle habite dans Kiama, une ville très jolie a bord de la mer. La mer et le surf étaient fantastiques. Nous sommes allés camper et canoeing et j'ai vu des kangeroos sauvages dans le 'bush'. C'etait fair dinkum. Angleterre est tres froid et je souffre maintenant de terrible 'jetlag' (comme le grippe et je me réveille à silly o'clock.)  Nous revenons a  la France en deux semaines. Le voyage sera comme une promenade en parc comparé à voler en Australie!  (If my French grammar is bad it is because of the jetlag!!!!)

    Empty nesters

    in Other Topics

    Posted

    It was such a sad day when we said goodbye to our two daughters four years ago to follow our lifelong dream of living in France.  And it never really got any easier.  So, after two years, I made a compromise and arranged to spend half the year in England to be close to them again.  No sooner had I done this, my eldest daughter emigrated to Australia!

    I would love for us to all be together again but, in reality, I know we would drive each other crazy.  Lovely to see them for short periods of time.  But Australia is soooo far away!

    Caramelised Hazelnuts

    in French Food and Wine

    Posted

    Pre-roasting might enhance the flavour but I find that the pan cooking process browns them and crisps them up quite nicely.  As walnuts are a bigger nut though they might benefit from a pre-roast.

    When do you think walnuts will be ready for picking?  I know of a tree where I can go and scrump some from! [:)]

    Caramelised Hazelnuts

    in French Food and Wine

    Posted

    I think it would work with any sort of nut.

    2 cups raw nut

    1 cup granulated sugar

    1/3 cup water

    1/4 teaspoon cinnamon

    1/4 teaspoon salt

    1/2 teaspoon vanilla essence

    Put nuts, sugar and water into heavy pan.  Simmer over medium heat until all dissolved.  Keep stirring.  Mixture will reduce and then go sugary.  Keep stirring until sugar dissolves again and goes sticky and toffeeish.  (10-15 mins)  Stir in cinnamon and salt.  Remove from heat.

    Stir in vanilla.  Tip out onto foil covered tray to cool.

    My OH has had to hide my batch to stop me eating them all at once!

    Caramelised Hazelnuts

    in French Food and Wine

    Posted

    We've got three hazelnut trees in our garden and while they provide much welcome shade on the terrace it has become a hazardous pastime sitting out in recent days as hazelnuts come raining down.  So, this year I collected a bucketful of nuts and decided to try out a recipe.

    Just cooking them over a low flame with a mixture of sugar, water, cinnamon and  vanilla has produced a wonderful batch of caramelised nuts.  They are lush!  Sorry squirrels.

    [:)]

     

    What are you having today?

    in Other Topics

    Posted

    Lunch - courgette and sundried tomato frittata, follwed by melon with fresh raspberry puree

    Dinner - pan-fried pork chop with prune, apple and shallot confit

    I think my whole life revolves around food!  At this time of year it's all about trying to use the multitude of fresh produce from the garden.  Food glorious food! [:D] 

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