This Page

has moved to a new address:

http://farmersgirlkitchen.co.uk

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------------- Blogger Template Style Name: Snapshot: Madder Designer: Dave Shea URL: mezzoblue.com / brightcreative.com Date: 27 Feb 2004 ------------------------------------------------------ */ /* -- basic html elements -- */ body {padding: 0; margin: 0; font: 75% Helvetica, Arial, sans-serif; color: #474B4E; background: #fff; text-align: center;} a {color: #DD6599; font-weight: bold; text-decoration: none;} a:visited {color: #D6A0B6;} a:hover {text-decoration: underline; color: #FD0570;} h1 {margin: 0; color: #7B8186; font-size: 1.5em; text-transform: lowercase;} h1 a {color: #7B8186;} h2, #comments h4 {font-size: 1em; margin: 2em 0 0 0; color: #7B8186; background: transparent url(http://www.blogblog.com/snapshot/bg-header1.gif) bottom right no-repeat; padding-bottom: 2px;} @media all { h3 { font-size: 1em; margin: 2em 0 0 0; background: transparent url(http://www.blogblog.com/snapshot/bg-header1.gif) bottom right no-repeat; padding-bottom: 2px; } } @media handheld { h3 { background:none; } } h4, h5 {font-size: 0.9em; text-transform: lowercase; letter-spacing: 2px;} h5 {color: #7B8186;} h6 {font-size: 0.8em; text-transform: uppercase; letter-spacing: 2px;} p {margin: 0 0 1em 0;} img, form {border: 0; margin: 0;} /* -- layout -- */ @media all { #content { width: 700px; margin: 0 auto; text-align: left; background: #fff url(http://www.blogblog.com/snapshot/bg-body.gif) 0 0 repeat-y;} } #header { background: #D8DADC url(http://www.blogblog.com/snapshot/bg-headerdiv.gif) 0 0 repeat-y; } #header div { background: transparent url(http://www.blogblog.com/snapshot/header-01.gif) bottom left no-repeat; } #main { line-height: 1.4; float: left; padding: 10px 12px; border-top: solid 1px #fff; width: 428px; /* Tantek hack - http://www.tantek.com/CSS/Examples/boxmodelhack.html */ voice-family: "\"}\""; voice-family: inherit; width: 404px; } } @media handheld { #content { width: 90%; } #header { background: #D8DADC; } #header div { background: none; } #main { float: none; width: 100%; } } /* IE5 hack */ #main {} @media all { #sidebar { margin-left: 428px; border-top: solid 1px #fff; padding: 4px 0 0 7px; background: #fff url(http://www.blogblog.com/snapshot/bg-sidebar.gif) 1px 0 no-repeat; } #footer { clear: both; background: #E9EAEB url(http://www.blogblog.com/snapshot/bg-footer.gif) bottom left no-repeat; border-top: solid 1px #fff; } } @media handheld { #sidebar { margin: 0 0 0 0; background: #fff; } #footer { background: #E9EAEB; } } /* -- header style -- */ #header h1 {padding: 12px 0 92px 4px; width: 557px; line-height: 1;} /* -- content area style -- */ #main {line-height: 1.4;} h3.post-title {font-size: 1.2em; margin-bottom: 0;} h3.post-title a {color: #C4663B;} .post {clear: both; margin-bottom: 4em;} .post-footer em {color: #B4BABE; font-style: normal; float: left;} .post-footer .comment-link {float: right;} #main img {border: solid 1px #E3E4E4; padding: 2px; background: #fff;} .deleted-comment {font-style:italic;color:gray;} /* -- sidebar style -- */ @media all { #sidebar #description { border: solid 1px #F3B89D; padding: 10px 17px; color: #C4663B; background: #FFD1BC url(http://www.blogblog.com/snapshot/bg-profile.gif); font-size: 1.2em; font-weight: bold; line-height: 0.9; margin: 0 0 0 -6px; } } @media handheld { #sidebar #description { background: #FFD1BC; } } #sidebar h2 {font-size: 1.3em; margin: 1.3em 0 0.5em 0;} #sidebar dl {margin: 0 0 10px 0;} #sidebar ul {list-style: none; margin: 0; padding: 0;} #sidebar li {padding-bottom: 5px; line-height: 0.9;} #profile-container {color: #7B8186;} #profile-container img {border: solid 1px #7C78B5; padding: 4px 4px 8px 4px; margin: 0 10px 1em 0; float: left;} .archive-list {margin-bottom: 2em;} #powered-by {margin: 10px auto 20px auto;} /* -- sidebar style -- */ #footer p {margin: 0; padding: 12px 8px; font-size: 0.9em;} #footer hr {display: none;} /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { }

Saturday, 10 November 2012

Handpicked Smoked Salmon and a Club Chocolat Francais Giveaway

NOT my Wartime Kitchen, but the other one, full of tempting treats and deliciousness!


The first time I tasted smoked salmon was at my Great Aunt and Uncle's home in West Kingsdown in Kent.  We used to go down there at Easter and go on exciting trips into London!  I must have been about 7 years old and Aunty Phyllis made us smoked salmon sandwiches, she bought end pieces which were not so expensive, but I was so impressed (a very early foodie!) and loved the smoky saltiness of this delicate fish.
Smoked Salmon is not such a luxury  now with more farmed salmon but it often disappoints being wet or greasy.  Not so the MacGilvray Finest Smoked Salmon sent to me by The Handpicked Food 
Store. Here is what MacGilvrays say about their smoked salmon:

"All of our smoked salmon is sourced by fine food purveyors MacGilvray from the cold clear waters of the Scottish West Highlands.  It has been dry cured and oak-smoked in traditional brick built kilns and we believe it to be the finest available."

The salmon was firm, not too finely cut and just melted in your mouth.  The smoke was subtle and didn't overpower the flavour of the fish.  In fact, it was just how I remember that first taste of delicious smoked salmon in the 1960s!  The Handpicked Food Store is a new venture from the people who bring you well-established The Handpicked Collection  both are well worth a visit for gift shopping. 

Club Chocolat Francais Autumn Collection and a Giveaway


I am feeling really spoiled, first smoked salmon and now delicious french chocolates.  I've reviewed Club Chocolat Francais before and I have to say that this collection is even better than the last.  There are some stunning flavours enrobed in the very best dark, milk and white chocolate.




This was my absolute favourite from this selection it's the 'Citron Coriandre' and it absolutely bursts onto your tongue with an incredible lemon and spice taste that I've never encountered in a chocolate before.  I also loved the Petales Framboise, again the intensity and freshness of the fruit flavours are really not like anything you get in a standard box of chocs.



Club Chocolat Français comes is a family business, established 20 years ago in Southwest France, in the country side. Their workshops are surrounded by orchards. These orchards provide the plums and hazelnuts  used for the chocolate creations.


If you love Gourmet chocolate, have a look at the Club Chocolat Francais chocolate club, each month you get 34 luxury handmade chocolates delivered to your door  - mmm heaven!

GIVEAWAY

I have three full size boxes of Club Chocolat Chocolates to giveaway to three lucky readers.  Just follow the instructions on the Rafflecopter widget.
This competition is open to readers in the UK and Europe only as Club Chocolat Francais chocolates are handmade using the finest ingredients with no artificial preservatives added. The high quality of our products makes speedy delivery a necessity.

a Rafflecopter giveaway

Labels: , , , , , , , , ,

Sunday, 22 April 2012

Rhubarb Bakewell Tart and a Giveaway!

There is some dispute on line as to whether there is a traditional food to celebrate May Day.  However, although some recipes appear, there doesn't seem to be any one dish that defines May Day.


I decided that I would try to create a seasonal dish to celebrate May Day and I'd like you to do the same.
Applicances Online have agreed to give one of you £30 of Amazon Vouchers for telling me what your May Day Dish would be.  Enter using the Rafflecopter widget at the bottom of this post.

May Day Rhubarb Bakewell Tart 

Shortcrust Pastry
225g plain flour
50g vegetable fat
100g butter
25g caster sugar
2 egg yolks

Frangipane
55g butter or margerine (I used Pure spread)
55g caster sugar
1 large egg beaten
40g ground almonds
15g plain flour

Fruit
8 sticks of rhubarb, chopped into even sized pieces
50g golden caster sugar

25g flaked almonds to finish

1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together.  Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.

2. Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.

3. Blind bake at 200C for 20 - 25 minutes.  Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown.  Leave to cool for 10 minutes.

4.  Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking.  Roast until just soft but not mushy.


5. Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.

6. Make the frangipane.  Turn the heat down to 170C.  Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture.  Scatter over the flaked almonds.

7.  Bake for about 25 minutes until the frangipane is risen and golden.




Serve warm with custard.
So what would you make to celebrate May Day?

Apologies if your comment does not show, it will still be counted through the Rafflecopter widget.  I'm having a little bit of trouble with the Google 'no follow' ettiquette!
Read more »

Labels: , , , , , , , ,