The Welly Prints

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Mardi 15 septembre 2009 2 15 /09 /2009 23:09

Rainbow potatoes

Wash and cut the potatoes in two lengthways.

Dig a spoon into each half and twist it round to spoon out some of the middle. Add a drop of olive oil to the holes.

Put into the oven whilst you are preparing the vegetables.

Cut the onions, carrots, courgettes and leeks in fine slices.

Cook the onion with olive oil and add the vegetables.

Let the mixture reduce and add some soy sauce and mustard.

Fill the potatoes with the vegetables and add some grated cheese on the top. Put back into the oven.

Ingredients

Potatoes and sweet potatoes

Carrots

Onions

Soy sauce

Mustard

Courgettes

Leeks

Grated cheese

Par Nicolas Flandrin-Jones - Publié dans : Recipes
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Mardi 15 septembre 2009 2 15 /09 /2009 08:25

Chlorophyll golden & red nuggets

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Par Nicolas Flandrin-Jones - Publié dans : Walks
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Samedi 12 septembre 2009 6 12 /09 /2009 10:46

Finding White between Green and Purple

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Par Nicolas Flandrin-Jones - Publié dans : Walks
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Jeudi 10 septembre 2009 4 10 /09 /2009 23:31

Soak some pine nuts with a cinnamon stick in cognac.
Pick the ripest plums you can.
Cut them in to small pieces and add the sugar.
Keep the stones to cook the pastry later.
Meanwhile, make the pastry.

Warm some butter in a pan. Pour in the pine nuts and the cinnamon stick, without the juice, and add the plums. Let the mixture reduce and stir from time to time. When bubbling, pour in the cognac and let the mixture reduce again.

Add a pinch of salt to the flour, pour the butter and the margarine and mix both carefully with your fingers. When you have a crumbly dough, add the water and stir with a knife.
Turn the oven on.

Cover the table with flour and start working the dough.

Roll out the pastry and place it in a tin.

Cover with the plum stones and put the tin into the oven.

During this time, cut the rest of the plums in quarters.
Take the tin out and cover the pastry with the plum & cognac mixture. Then cover with the quartered plums.

Leave in the oven at 180° for 25mins

A bag of plums
30g of sugar
1/3 glass of Cognac