Black Olive Tapenade

Perfect on crostini and washed down with a nice Rosé in this fine weather

Tapenade
250g/10ozs. black olives
50g/2 ozs. anchovy fillets
1 tablsp. capers
2 cloves garlic, crushed
15g/1/2 oz. basil, chopped
zest and juice of 1 lemon
200ml/12 tablsp. extra virgin olive oil

In a food processor, whiz together the olives, the anchovies and the capers.
Add garlic, basil, lemon zest and juice, then the oil.
Season with pepper.

(NOTE: the tapenade will keep for up to one month in the fridge)

Camembert in its box

Choose Camembert in a wooden box. Remove from its wrapper and soak the box to prevent burning. Cut barely through the skin into 8 (makes peeling back the skin easier later)

Arrange the Camembert in its wooden box on in a small baking pot. Bake in a preheated oven to 180C/360F (oven fan 160C) for 15-20 mins. Remove from the oven, peel back the skin and serve with crusty bread, apple slices, walnuts etc

You could also place the Camembert in its box into a bonfire – just for minutes.

Treacle and Walnut bread

Preheat the oven to 180ºC/450ºF

Mix the following dry ingredients in a large bowl

1. 16ozs/400g wholemeal flour

4ozs /100g porridge

4 ozs/100g walnuts, crushed lightly

4 ozs/100g brown sugar (3 if you prefer but you do need some sugar)

2 teaspoons bread soda

2. In a jug whisk together

2 eggs

6fl ozs/150g treacle

16 fl ozs/ 400ml milk

Make a well in the centre of the dry ingredients and add the liquid ones.

Mix in. Add to greased loaf tins and bake at 180ºC/450ºF for 45 minutes.

Great with cheeses and chutneys.

Un délice !!

Bon appétit

Sinéad

Galette des rois

January 6th, the feast of the Ephinany, and the famous Galette des Rois takes it’s place among the mouth-watering gâteaux and breads in boulangeries throughout France! Haven’t the French heard of new year resolutions to cut out all things wickedly sweet and tasty following an overindulgance of the same over the festive season? Apparently not! Suppose ‘Frencwomen don’t get Fat’ and all that!! Continue reading