• Uncategorized

    autumn fare

    My camper has been parked up since the end of August  with my dear young Dutch family Tjallien and Luuk, theirs is a long beautiful story and the wonderful thing is that they met at La Cuisine Francaise whilst working for me at one of the wonderful “Open Tuinen dagen”in 1995 They now live in part of an old farm in Broek and Waterland and their children call me Tante Pat. The first weekend was an apple harvesting in the village organised by Tjallien. Locals where allowed to gather apples and pears in all the village , helping owners of orchards who had previously not been able to harvest themselves.…

  • Recipes,  Uncategorized

    Puglia 7 May to 4 July 2019

    You may have wondered where I was Say no more in my camper with Jolly  with a friend Marijke and her 2 dogs in her own camper , on the way to the heel of Italy via Germany, Austria, Umbria , Abruzzo to the Adriatic and around Puglia to the heel via Gallopolli and Lecce and many other wonderful places, then home with a quick detour through Toscana 6,450 kilometres on the clock I will not telly my story but share a few culinary moments, in a camper it is difficult to be really visiting special restaurants, our trip was more for the country but we ate well and cooked…

  • Recipes

    Sicily

    My culinary trip to Sicily, with Style travel  was a wonderful combination of History and Food. It was on my bucket list. Ellen my travelling friend of many years saw an advertisement from Style travel in the newspaper , for a kook reis naar Sicily and knowing my dream of Sicily we enrolled The course  was run by Nicoletta Tavella from Cucina del Sol in Amsterdam, assisted by a friend Claudio Varone     the view from our hotel It was an interesting trip and gave us a great taste of Sicily, two expeditions to interesting places Siracuse, Noto and Modica In Siracusa Ellen and I found a super place…

  • Recipes

    a Christmas recipe- we made this many times with our students at Christmas

    Last week I went to Lindenhoff in Baambrugge They had just started their Christmas Fare, I bought some venison steaks for Christmas here follows an old favourite. Venison assiette (fillet and burgers) with red wine sauce, stir fried sprouts and parsnip puree   Ingredients: 1 kilo deer filet or 1 leg of venison Marinade: 2 glasses of red wine 2 dl olive oil 10 juniper berries 1 teaspoon finely ground bay leaves salt and black pepper 50 g clarified butter   Method: Prepare the meat, remove the best pieces from the leg and keep the rest for the meatballs Cook the red wine to a glaze. Mix the olive oil…

  • Recipes

    Curry comfort food

    Alice Waters winner of the Johannes van Dam Prize Tip for those of you who shop at Marqt, as I do they have a new range of chopped vegetables and lentils or chick peas and many more variations , which make a curry or whatever easy to produce, no chopping My chopping speed is 90% less these days ! Moong dal ke saag   Ingredients:   250 g green lentils 8 dl water 1 green chili pepper 1 bunch of coriander 6 tbs oil 2 tbs grated ginger 750 g roughly chopped spinach salt and pepper lime juice     Method:   Cook the lentils in plenty of salted water,…

  • Recipes

    Oysters and shellfish where our daily diet- OUR TRIP TO ILE DE RE

    An oyster shack near St Martin-de Re As I told you in September I went to Ile de Re an island of the west coast of France in my camper van with a very good friend Pia and of course Jolly We took 4 days on the way and back and  stayed in “France Passion “adresses in vineyards and farms on the way and of course did a tasting or two and loaded a few cases into Pattys Wagon, bearing in mind the weight.. Just empty the water tank on the way back.. Ha Ha This was in Chinon , in a vineyard where this man had dug out the cellar…

  • Recipes

    As the sun sets on the West coast of Ireland-Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers

    I hope you enjoy the photos and recipes I have just published Now to Ile de Rhe one last recipe an old favourite!! I am sure I gave it too you before… Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers   Serves 4 -6   300g fillet of irish beef Salt Freshly ground pepper   Rub the fillet of beef with olive oil , season the fillet of beef lightly. Heat a frying pan, place in the beef and sear quickly on all sides . Ground more pepper over the filet and roll up in foil. Leave to cool in the fridge .   Lobster Lobster mayonnaise…

  • Recipes

    Now with a R in the month, tonight I eat mussels in saffron sauce

    Lucas at Ballymaloe with his first ever own home made cake The young man I went to visit at Ballymaloe, his father had been one of my students years ago. STEAMED MUSSELS WITH LEMON AND SAFFRON DRESSING Serves 2   1kg mussels 100ml white wine 2 bay leaves 5ml black peppercorns 1 small onion, thinly sliced 45ml chopped parsley     Debeard, scrape and wash the mussels well, discarding any which do not close when tapped. Rinse in a colander under cold running water for 3-4 minutes. Leave to drain.   Put a large pan or pot with a close-fitting lid on the gas and allow to heat until very…

  • Recipes

    A day at Wimbledon , strawberries and cream

    On   BLACKBERRY ETON MESS  A traditional dish normally made with strawberries , but this one is worth trying   Serves 6-8   600g blackberries 2 Tbsp castor sugar, plus extra to coat 4 Tbsp crème de cassis or kirsh 600ml cream 2 Tbsp icing sugar 2 meringue nests (homemade)   Put half the fruit in a non-stick pan with the sugar and crème de cassis or kirsh. Cook over a high heat for 1½-2 minutes until the berries soften and begin to bleed. Crush lightly with a fork and push the fruit through a sieve into a large bowl. Leave to cool completely.   Whip the cream together with…

  • Recipes

    Last week I ate at restaurant Oud-Zuid and had the lobster menu, delicious

      Bought in Ireland-crab claws Served in Oxfordshire with friends Yummy Salad of fresh lobster with vanilla dressing An old favourite Ingredients for 4 people   500g bouquet garni (leek, carrot, onion, bay leaf, pepper corn, salt) 2 lobsters of 500g each 1 frisée lettuce ½ lollo rosso ½ lollo bianco 3 egg yolks 1 glass of white wine 1 dash of white wine vinegar ½ vanilla pod 50ml olive oil     Preparation   Insert a sharp pointed knife into the head of the lobster. Boil them in water with the bouquet garni for 7 minutes. Leave them to cool; remove meat from tails and claws. Finely slice the…