So we are about to start 2014..... And we have made the momentous decision to sell our beautiful home here in Montbrun.
We have spent the last 4 years here lovingly restoring our village house and enjoying the country life. However, now we feel its time to move on to new adventures. It has been a difficult decision as we love our village and the people we have met here. We have had so many lovely times with family and friends here also.
BUT.....
I have always wanted to have a small holding and live as self sufficiently as possible. We have achieved some of that here with our vegetable garden...but....I've always wanted some animals.
Unfortunately we cannot do that in our veggie garden. It's too far from the house.....it's not practical and not safe. We just wouldn't be able to look after them well enough from a distance.
Realistically.....we are not of an age to take on a small holding so the search began for a house with a big enough garden to grow lots of veg and keep some chickens but not so big to be unmanageable.
We made a list of everything that we were looking for....decided we would not buy anywhere till we sold this house....and gave ourselves a couple of years to find the ideal thing.
THE PROBLEM WITH THAT IS.......WE ARE FAR TOO IMPULSIVE TO STICK TO PLANS.
Our present house was purchased when we were on a weekend trip visiting a friend.....it was raining......so why not go and look at a couple of houses for sale in the village......oh and why not just buy one of them!
The say buy in haste and repent at leisure..........NEVER! Always go with your heart and you can't go far wrong!
Ok...you guessed it.......we did the same again!
To be honest we did look around a LITTLE bit. The problem was I was looking at all the old farmhouses with far too much land and in hamlets too far away from civilisation. Hubby was looking at things much more conservative.
The house just sort of jumped out at us.....
Small village...well twice the size of our present one...700 people!
Picturesque....river,chateau,water-mill
Restaurants,boulangerie,boucherie
House is a little too modern for me...not as rustic as our present one......and a little too big...but...
I LOVE THE GARDEN
Lots if room for my little chickies.
So compromises had to be made....so rustic is out and sort of french suburban style is in.
Anyway.......watch this space. We sign for the new house at the end of Jan but can't move until we sell this one.
Anyone looking for a french holiday house.......we are on green-acres.com.......village house Montbrun des Corbieres.
Unless we win the lottery and then we can keep both...ha ha!
Living well for less in France
Sunday, 29 December 2013
Sunday, 22 December 2013
HOME MADE CHRISTMAS GIFTS ....IRISH CREAM WHISKY RECIPE
ITS A SAD DAY WHEN YOU DISCOVER THERE REALLY IS NO SANTA CLAUS. (THERE ISN'T IS THERE????) ALL THOSE FEELINGS OF ANTICIPATION AND EXCITEMENT AT OPENING YOUR PRESENTS ON CHRISTMAS MORNING...ITS SOMETHING YOU CAN NEVER FEEL IN THE SAME WAY EVER AGAIN!
THE BIGGEST JOY FOR ME NOW AT CHRISTMAS IS TO BE ABLE TO GIVE..... NO MATTER HOW BIG OR SMALL THE GIFT..AS LONG AS IT IS SOMETHING GIVEN WITH THOUGHT.
WE ARE AT THE STAGE WHERE WE GIVE OUR CHILDREN MONEY SO THAT THEY CHOOSE WHATEVER IT IS THEY NEED/WANT AND WHEN THEY NEED/WANT IT.
AS FOR OURSELVES WE NO LONGER GIVE EACH OTHER GIFTS JUST BECAUSE ITS CHRISTMAS.....IF WE SEE SOMETHING THAT WE WOULD LIKE OR A TREAT WE MAY LIKE TO HAVE...WELL...WE JUST GET IT AT THE TIME!!!
ITS REALLY NICE TO KNOW SOMEONE WELL ENOUGH TO BE ABLE TO GIVE SOMETHING THAT YOU KNOW WILL BE APPRECIATED. UNFORTUNATELY FOR MOST PEOPLE ITS A CASE OF SEARCHING TO FIND SOMETHING AND USUALLY AT THE LAST MINUTE.
APPARENTLY THE FOLLOWING ARE THE TOP 5 MOST UNWANTED GIFTS.
1 UNATTRACTIVE SOCKS!!!!
2 CHEAP PERFUME/BOXED GIFT SETS THAT ARE OVERPRICED FOR THE CONTENTS.
3 PERSONALISED HANKIES. FOR HYGIENE REASONS PEOPLE RARELY USE THESE NOW.
4 EXECUTIVE STRESS TOYS....YES THERE REALLY WAS A BANANA SHAPED STRESS SPONGE!!!
5 HOUSEHOLD GADGETS....THOSE TIME SAVING THINGS THAT NEVER REALLY DO AND JUST FILL UP YOUR KITCHEN CUPBOARDS GATHERING DUST!
ALONG WITH.... XMAS TREE EARRINGS (ACTUALLY THEY ARE USEFUL ONE DAY A YEAR)...AND THE ANNUAL DANIEL O DONNELL CD!
ITS A REAL SHAME THAT SO MUCH MONEY IS WASTED ...BUT AT LEAST E BAY DOES SOME ROARING TRADE ON BOXING DAY!!
ANYWAY..TO MAKING YOUR OWN CHRISTMAS PRESENTS......
ITS NOT ONLY A GOOD WAY OF SAVING MONEY..ITS ALSO A GOOD WAY OF MAKING SOMETHING TO SUIT THE PERSON THAT YOU ARE GIVING IT TO YOU.
LAST YEAR, HERE IN FRANCE, OUR NEIGHBOURS CALLED ON CHRISTMAS EVE BRINGING GIFTS OF HOME MADE SWEETS AND HOME GROWN PLANTS. IT WAS REALLY LOVELY THAT THEY HAD TAKEN TIME AND EFFORT TO MAKE SOMETHING FOR US. WE IN TURN MADE SHORTBREAD AND CHOCOLATE FUDGE FOR OUR NEIGHBOURS, THE MAIRIES OFFICE AND MARTINE WHO WORKS IN THE POST OFFICE.
WE MAY NOT BE ABLE TO MAKE SOMETHING PERFECTLY CRAFTED BUT I DO THINK IT IS MUCH MORE APPRECIATED WHEN YOU HAVE TAKEN THE TIME TO DO IT YOURSELF.
THE FOLLOWING IS MY START OF GIFTS FOR THIS YEAR....
OF COURSE I COULDN'T POSSIBLY REVEAL AT THIS STAGE WHO THEY ARE FOR!!!!!
I HAVE MADE A TRIO OF HEARTS FILLED WITH LAVENDER,(LAVENDER HAND PICKED IN THE SUMMER) COTTON NAPKINS WHICH I DECORATED USING DYLON FABRIC PENS, RASPBERRY RUM, BLACKBERRY VODKA AND LAVENDER MASSAGE OIL.
I ALSO INTEND MAKING SOME IRISH CREAM WHISKY.....A HOME MADE VERSION OF BAILEYS. THIS ONLY KEEPS FOR ABOUT 2 WEEKS IN THE FRIDGE SO IT IS BEST TO MAKE IT JUST BEFORE GIVING.
THE RECIPE IS AS FOLLOWS...
LARGE TIN OF EVAPORATED MILK
LARGE TIN OF CONDENSED MILK
GLASS OF WHISKY...LESS IF YOU DO NOT WANT IT TOO STRONG
TEASPOON OF GLYCERIN
1 TABLESPOON OF INSTANT COFFEE DISSOLVED IN 2 TEASPOONS OF WATER.
MIX ALL IN A JUG THEN TRANSFER INTO BOTTLES.
IT IS BEST TO USE SMALLER BOTTLES BECAUSE IT WILL NEED TO BE USED UP IN THE 2 WEEKS AND NOT MANY PEOPLE WANT TO DRINK IT EVERY NIGHT FOR 2 WEEKS!!!!! ITS GREAT TO GIVE TO PEOPLE WHO YOU KNOW WILL BE ENTERTAINING A LOT OVER CHRISTMAS AND NEW YEAR!
I HOPE YOU ENJOY MAKING AND GIVING YOUR CHRISTMAS GIFTS.
THE BIGGEST JOY FOR ME NOW AT CHRISTMAS IS TO BE ABLE TO GIVE..... NO MATTER HOW BIG OR SMALL THE GIFT..AS LONG AS IT IS SOMETHING GIVEN WITH THOUGHT.
WE ARE AT THE STAGE WHERE WE GIVE OUR CHILDREN MONEY SO THAT THEY CHOOSE WHATEVER IT IS THEY NEED/WANT AND WHEN THEY NEED/WANT IT.
AS FOR OURSELVES WE NO LONGER GIVE EACH OTHER GIFTS JUST BECAUSE ITS CHRISTMAS.....IF WE SEE SOMETHING THAT WE WOULD LIKE OR A TREAT WE MAY LIKE TO HAVE...WELL...WE JUST GET IT AT THE TIME!!!
ITS REALLY NICE TO KNOW SOMEONE WELL ENOUGH TO BE ABLE TO GIVE SOMETHING THAT YOU KNOW WILL BE APPRECIATED. UNFORTUNATELY FOR MOST PEOPLE ITS A CASE OF SEARCHING TO FIND SOMETHING AND USUALLY AT THE LAST MINUTE.
APPARENTLY THE FOLLOWING ARE THE TOP 5 MOST UNWANTED GIFTS.
1 UNATTRACTIVE SOCKS!!!!
2 CHEAP PERFUME/BOXED GIFT SETS THAT ARE OVERPRICED FOR THE CONTENTS.
3 PERSONALISED HANKIES. FOR HYGIENE REASONS PEOPLE RARELY USE THESE NOW.
4 EXECUTIVE STRESS TOYS....YES THERE REALLY WAS A BANANA SHAPED STRESS SPONGE!!!
5 HOUSEHOLD GADGETS....THOSE TIME SAVING THINGS THAT NEVER REALLY DO AND JUST FILL UP YOUR KITCHEN CUPBOARDS GATHERING DUST!
ALONG WITH.... XMAS TREE EARRINGS (ACTUALLY THEY ARE USEFUL ONE DAY A YEAR)...AND THE ANNUAL DANIEL O DONNELL CD!
ITS A REAL SHAME THAT SO MUCH MONEY IS WASTED ...BUT AT LEAST E BAY DOES SOME ROARING TRADE ON BOXING DAY!!
ANYWAY..TO MAKING YOUR OWN CHRISTMAS PRESENTS......
ITS NOT ONLY A GOOD WAY OF SAVING MONEY..ITS ALSO A GOOD WAY OF MAKING SOMETHING TO SUIT THE PERSON THAT YOU ARE GIVING IT TO YOU.
LAST YEAR, HERE IN FRANCE, OUR NEIGHBOURS CALLED ON CHRISTMAS EVE BRINGING GIFTS OF HOME MADE SWEETS AND HOME GROWN PLANTS. IT WAS REALLY LOVELY THAT THEY HAD TAKEN TIME AND EFFORT TO MAKE SOMETHING FOR US. WE IN TURN MADE SHORTBREAD AND CHOCOLATE FUDGE FOR OUR NEIGHBOURS, THE MAIRIES OFFICE AND MARTINE WHO WORKS IN THE POST OFFICE.
WE MAY NOT BE ABLE TO MAKE SOMETHING PERFECTLY CRAFTED BUT I DO THINK IT IS MUCH MORE APPRECIATED WHEN YOU HAVE TAKEN THE TIME TO DO IT YOURSELF.
THE FOLLOWING IS MY START OF GIFTS FOR THIS YEAR....
OF COURSE I COULDN'T POSSIBLY REVEAL AT THIS STAGE WHO THEY ARE FOR!!!!!
I HAVE MADE A TRIO OF HEARTS FILLED WITH LAVENDER,(LAVENDER HAND PICKED IN THE SUMMER) COTTON NAPKINS WHICH I DECORATED USING DYLON FABRIC PENS, RASPBERRY RUM, BLACKBERRY VODKA AND LAVENDER MASSAGE OIL.
I ALSO INTEND MAKING SOME IRISH CREAM WHISKY.....A HOME MADE VERSION OF BAILEYS. THIS ONLY KEEPS FOR ABOUT 2 WEEKS IN THE FRIDGE SO IT IS BEST TO MAKE IT JUST BEFORE GIVING.
THE RECIPE IS AS FOLLOWS...
LARGE TIN OF EVAPORATED MILK
LARGE TIN OF CONDENSED MILK
GLASS OF WHISKY...LESS IF YOU DO NOT WANT IT TOO STRONG
TEASPOON OF GLYCERIN
1 TABLESPOON OF INSTANT COFFEE DISSOLVED IN 2 TEASPOONS OF WATER.
MIX ALL IN A JUG THEN TRANSFER INTO BOTTLES.
IT IS BEST TO USE SMALLER BOTTLES BECAUSE IT WILL NEED TO BE USED UP IN THE 2 WEEKS AND NOT MANY PEOPLE WANT TO DRINK IT EVERY NIGHT FOR 2 WEEKS!!!!! ITS GREAT TO GIVE TO PEOPLE WHO YOU KNOW WILL BE ENTERTAINING A LOT OVER CHRISTMAS AND NEW YEAR!
I HOPE YOU ENJOY MAKING AND GIVING YOUR CHRISTMAS GIFTS.
Saturday, 21 December 2013
MONTBRUN DES CORBIERES - QUIET LIVING IN A SMALL VILLAGE...NOT!!!!!
When we arrived to live in the small village of Montbrun des Corbieres in 2009 we were envisaging a simple rustic lifestyle. We didn't know anyone and the population of the village is only just over 300 people...on a good day!
We left behind the social life involved with friends from work and from more than a decade of living in the same place.
So amongst our belongings we packed hundreds of books and dvds to help fill the quiet winter evenings. Manuals of all the local walks and places of interest, puzzle books and lots of ideas for crafts and hobbies we would have endless time to pursue.
The calm quiet life away from the hustle and bustle of town living.
HOW WRONG COULD WE BE..........
Today I was looking at the calender from last year....and being a bit of a list freak...decided I would note down all the social events/meals etc we had attended in the last year. It was a bit of an eye opener......the list is as follows.......
Aperos (pre dinner snacks and drinks usually for a couple of hours from about 5 or 6pm) 14
Meals prepared for invited guests ...1 guest = 1 meal (not including us) 41
Meals at friends 17
Meals at restaurants with friends 14
Coffee mornings 12
Organised fetes and functions 12
Visitors coming to stay...1 person =1 day 121
The above does not include the times we have just had an impromptu lunch out..or invited neighbours to help us eat produce from the garden......and definitely not the coffees out (of which we are particularly fond ,,sitting in street cafes are what french life is all about). It also doesn't includes neighbours and friends "just calling in".. It also doesn't include the the fete quartier ( street party) which our french neighbours organise once a month in the summer!!!!
It is certainly a social life we were not expecting.....
Summer is particularly busy with the influx of British expats to their holiday homes and well as our Dutch neighbours. I am shamed to admit there have been times we have pulled down the blinds and hidden to avoid the possibility of being invited anywhere!!!!!!!
So if you are genuinely looking for a quiet life watch out when you buy in a house in a village where it looks like everyone is hiding behind closed shutters.
THINGS ARE NOT ALWAYS HOW THEY SEEM!
We are not moaning.......we love everyone that we have met and we are learning to cope with our new found hectic social life. We have such a variety of friends and acquaintances...french, english, dutch, swiss, danish, german.......bringing their variety of ways of life and interests.
It perhaps hasn't been the way of life we were expecting but it has been a fantastic experience.
So...signing off ...as once again we are out tonight for an "apero dinatoire" (oh yes I didn't mention that one....that's a meal between an apero and the full dining experience)
Happy socialising!!!!!
We left behind the social life involved with friends from work and from more than a decade of living in the same place.
So amongst our belongings we packed hundreds of books and dvds to help fill the quiet winter evenings. Manuals of all the local walks and places of interest, puzzle books and lots of ideas for crafts and hobbies we would have endless time to pursue.
The calm quiet life away from the hustle and bustle of town living.
HOW WRONG COULD WE BE..........
Today I was looking at the calender from last year....and being a bit of a list freak...decided I would note down all the social events/meals etc we had attended in the last year. It was a bit of an eye opener......the list is as follows.......
Aperos (pre dinner snacks and drinks usually for a couple of hours from about 5 or 6pm) 14
Meals prepared for invited guests ...1 guest = 1 meal (not including us) 41
Meals at friends 17
Meals at restaurants with friends 14
Coffee mornings 12
Organised fetes and functions 12
Visitors coming to stay...1 person =1 day 121
The above does not include the times we have just had an impromptu lunch out..or invited neighbours to help us eat produce from the garden......and definitely not the coffees out (of which we are particularly fond ,,sitting in street cafes are what french life is all about). It also doesn't includes neighbours and friends "just calling in".. It also doesn't include the the fete quartier ( street party) which our french neighbours organise once a month in the summer!!!!
It is certainly a social life we were not expecting.....
Summer is particularly busy with the influx of British expats to their holiday homes and well as our Dutch neighbours. I am shamed to admit there have been times we have pulled down the blinds and hidden to avoid the possibility of being invited anywhere!!!!!!!
So if you are genuinely looking for a quiet life watch out when you buy in a house in a village where it looks like everyone is hiding behind closed shutters.
THINGS ARE NOT ALWAYS HOW THEY SEEM!
We are not moaning.......we love everyone that we have met and we are learning to cope with our new found hectic social life. We have such a variety of friends and acquaintances...french, english, dutch, swiss, danish, german.......bringing their variety of ways of life and interests.
It perhaps hasn't been the way of life we were expecting but it has been a fantastic experience.
So...signing off ...as once again we are out tonight for an "apero dinatoire" (oh yes I didn't mention that one....that's a meal between an apero and the full dining experience)
Happy socialising!!!!!
Thursday, 19 December 2013
Quick and easy, healthy green soup
I always keep frozen green veg in the freezer for emergencies. It's just as healthy as fresh....and often more so as its picked and frozen immediately.
If you want to have a health blast and make soup ultra quick then here is a good recipe using your frozen veg.
For 2 people...increase as necessary for more people.
A handful each of frozen broccoli,spinach and Brussels sprouts.
Put in a pan with 3/4 of a pint of water and a good vegetable stock.. ( the Maggi or knorr jelly type ones are really good)
Cook until veg softens ....usually only 5 to 10 mins.
Purée/liquidise the soup
There shouldn't be any need to season as there is enough in the stock.....you can add it after if you felt you needed it.
Add 100 mls of creme liquide/single cream and warm through. Do not boil!
Ready to serve with some nice crusty baguette.
SIMPLES!
This is also really good to serve as a puréed vegetable...just add enough water to cover veg when cooking and then enough cream to give the taste but not to make it too sloppy.
Really delicious! Honest....give it a try.
If you want to have a health blast and make soup ultra quick then here is a good recipe using your frozen veg.
For 2 people...increase as necessary for more people.
A handful each of frozen broccoli,spinach and Brussels sprouts.
Put in a pan with 3/4 of a pint of water and a good vegetable stock.. ( the Maggi or knorr jelly type ones are really good)
Cook until veg softens ....usually only 5 to 10 mins.
Purée/liquidise the soup
There shouldn't be any need to season as there is enough in the stock.....you can add it after if you felt you needed it.
Add 100 mls of creme liquide/single cream and warm through. Do not boil!
Ready to serve with some nice crusty baguette.
SIMPLES!
This is also really good to serve as a puréed vegetable...just add enough water to cover veg when cooking and then enough cream to give the taste but not to make it too sloppy.
Really delicious! Honest....give it a try.
Wednesday, 18 December 2013
LETTUCE AND CELERY ...HOW TO KEEP THEM FRESH
I'VE FORGOTTEN THE NUMBER OF TIMES IN THE PAST THAT I HAVE THROWN AWAY LETTUCE THAT HAS GONE SOGGY AND CELERY THAT HAS GONE LIMP...AND THERE'S NOTHING WORSE THAN LIMP CELERY!!!!!
ACCORDING TO A BRITISH SURVEY THESE ARE AMONG THE MOST COMMONLY WASTED FOOD ITEMS PURCHASED BY CONSUMERS. SOMETIMES THIS IS DUE TO OVER PURCHASING BUT MOST OFTEN BECAUSE THEY ARE NOT USED IN TIME OR THE QUALITY IS NO LONGER GOOD ENOUGH TO USE THEM DUE TO POOR STORAGE
YOU THINK YOU ARE REALLY ORGANISED IN PLANNING MENUS TO MAKE THE BEST OF THE FRESH PRODUCE YOU BUY BUT THE INEVITABLE HAPPENS....A SURPRISE MEAL OUT OR YOU SOMETIMES JUST DON'T FANCY WHAT YOU HAVE PLANNED...AND ALSO THERE ARE TIMES THAT PRODUCE JUST DOESN'T LAST AS LONG AS YOU THINK IT WILL!!!
I DISCOVERED THIS YEAR THE BEST WAY TO KEEP LETTUCE AND CELERY FRESH FOR MUCH LONGER.
LETTUCE
WASH AND DRY THE LETTUCE LEAVES
CHOOSE A PLASTIC STORAGE BOX THAT WILL HOLD THE AMOUNT OF LETTUCE YOU HAVE.
START WITH A LAYER OF KITCHEN ROLL IN TH BOTTOM OF THE BOX...THEN LAYER LETTUCE AND KITCHEN ROLL UNTIL THE BOX IS FULL. FINISH OFF WITH A LAYER OF KITCHEN ROLL ON THE TOP THEN SEAL THE BOX WITH ITS LID.
![]()
.THE KITCHEN ROLL WILL ABSORB EXCESS MOISTURE AND PREVENT THE SOGGY "EFFECT". I HAVE KEPT LETTUCE IN THE FRIDGE FOR ALMOST 2 WEEKS IN THIS WAY!!!
I DID TRY THIS WITH THE VERY FINE SALAD LEAVES BUT FOUND IF YOU LEFT THEM TOO LONG THEY WOULD JUST DRY OUT..IT IS BETTER WITH THE CRISPER LETTUCES.
CELERY
UNFORTUNATELY IF NOT STORED CORRECTLY CELERY WILL GO LIMP VERY QUICKLY IN THE FRIDGE. THE FOLLOWING METHOD WILL GUARANTEE THAT THE CELERY WILL STAY CRISP FOR UP TO 2 WEEKS.
FIRSTLY WASH THE CELERY, REMOVE THE LEAVES AND TRIM THE EDGES.
![]()
DAMPEN SOME KITCHEN ROLL AND WRAP IT AROUND THE CELERY STALKS
AND THEN WRAP IN SILVER FOIL...TRES SIMPLE!!!
JUST OPEN AND TAKE OUT AS MUCH AS YOU NEED.... THEN RESEAL!
DON'T FORGET TO USE YOUR CELERY LEAVES AND TRIMMINGS FOR SOUP OR
JUICING!!!!
HERES TO KEEPING YOUR GREENS JUICY AND FRESH!!!!!!!!!
ACCORDING TO A BRITISH SURVEY THESE ARE AMONG THE MOST COMMONLY WASTED FOOD ITEMS PURCHASED BY CONSUMERS. SOMETIMES THIS IS DUE TO OVER PURCHASING BUT MOST OFTEN BECAUSE THEY ARE NOT USED IN TIME OR THE QUALITY IS NO LONGER GOOD ENOUGH TO USE THEM DUE TO POOR STORAGE
YOU THINK YOU ARE REALLY ORGANISED IN PLANNING MENUS TO MAKE THE BEST OF THE FRESH PRODUCE YOU BUY BUT THE INEVITABLE HAPPENS....A SURPRISE MEAL OUT OR YOU SOMETIMES JUST DON'T FANCY WHAT YOU HAVE PLANNED...AND ALSO THERE ARE TIMES THAT PRODUCE JUST DOESN'T LAST AS LONG AS YOU THINK IT WILL!!!
I DISCOVERED THIS YEAR THE BEST WAY TO KEEP LETTUCE AND CELERY FRESH FOR MUCH LONGER.
LETTUCE
WASH AND DRY THE LETTUCE LEAVES
START WITH A LAYER OF KITCHEN ROLL IN TH BOTTOM OF THE BOX...THEN LAYER LETTUCE AND KITCHEN ROLL UNTIL THE BOX IS FULL. FINISH OFF WITH A LAYER OF KITCHEN ROLL ON THE TOP THEN SEAL THE BOX WITH ITS LID.
.THE KITCHEN ROLL WILL ABSORB EXCESS MOISTURE AND PREVENT THE SOGGY "EFFECT". I HAVE KEPT LETTUCE IN THE FRIDGE FOR ALMOST 2 WEEKS IN THIS WAY!!!
I DID TRY THIS WITH THE VERY FINE SALAD LEAVES BUT FOUND IF YOU LEFT THEM TOO LONG THEY WOULD JUST DRY OUT..IT IS BETTER WITH THE CRISPER LETTUCES.
CELERY
UNFORTUNATELY IF NOT STORED CORRECTLY CELERY WILL GO LIMP VERY QUICKLY IN THE FRIDGE. THE FOLLOWING METHOD WILL GUARANTEE THAT THE CELERY WILL STAY CRISP FOR UP TO 2 WEEKS.
FIRSTLY WASH THE CELERY, REMOVE THE LEAVES AND TRIM THE EDGES.
DAMPEN SOME KITCHEN ROLL AND WRAP IT AROUND THE CELERY STALKS
AND THEN WRAP IN SILVER FOIL...TRES SIMPLE!!!
JUST OPEN AND TAKE OUT AS MUCH AS YOU NEED.... THEN RESEAL!
DON'T FORGET TO USE YOUR CELERY LEAVES AND TRIMMINGS FOR SOUP OR
JUICING!!!!
HERES TO KEEPING YOUR GREENS JUICY AND FRESH!!!!!!!!!
Friday, 13 December 2013
HOW TO MAKE FRUIT PULP CRACKERS
BEING THE SORT OF HEALTHY TYPES WE ARE......OK WE HAVE LOTS OF WINE...BUT OTHER THAN THAT....OK WE EATS LOTS OF CHOCOLATE AS WELL....BUT .... OTHER THAN THAT....
WE USUALLY START THE DAY HEALTHILY WITH A FRESHLY MADE JUICE (IT DOES SORT OF GO A BIT DOWNHILL AFTERWARDS BUT WE KEEP TRYING)...EITHER FRUIT OR VEGETABLES OR A COMINATION OF THEM BOTH.
AS ANYONE WHO MAKES THESE JUICES KNOW YOU ARE LEFT WITH A LOT OF PULP. I HAVE LOOKED UP VARIOUS RECIPES BUT THEY HAVE USUALLY BEEN FOR CAKES, DESSERTS AND GENERALLY THINGS THAT I WASN'T INTERESTED IN. I PUT IT INTO SOUPS OR IT IS PUT TO GOOD USE ON THE COMPOST HEAP.... WHICH IS A SHAME TO THROW AWAY ALL THAT GOOD FIBRE THAT YOU COULD BE EATING.
YIPPEE...I HAVE NOW FOUND A GOOD WAY OF USING THE PULP. IT WAS ON AN AMERICAN FITNESS WEBSITE..BUILTLEAN.COM .SO THANKS TO THEM
PULP CRACKERS
3 CUPS PULP
1/4 CUP CHIA SEEDS
1/2 CUP OF CHICKPEA FLOUR
1 CUP OF WATER
PUREE THE PULP TOGETHER WITH THE CHIA SEEDS AND THE FLOUR.
SLOWLY ADD THE WATER AND THEN THINLY SPREAD THE MIXTURE ON A NON STICK BAKING TRAY. IF IT IS TOO THICK IT WILL NOT CRISP UP EASILY AND JUST TASTE LIKE A BREAD MIXTURE.
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BAKE.IN THE OVEN.....ABOUT GAS 5 FOR 30/40 MINS TILL ITS CRISP.
CUT INTO SQUARES..
IT LOOKS THE SAME COOKED AS IT DID RAW..ONLY A LITTLE BROWNER!!
YOU ALSO NEED TO BE CAREFUL AS THE EDGES CAN BROWN TOO MUCH...BUT I THOUGHT THEY WERE THE CRISPIEST AND NICEST.
THE TASTE OF THEM WILL VERY MUCH DEPEND WHAT KIND OF FRUIT OR VEGETABLE YOU WERE JUICING. THE DAY I MADE IT WE HAD APPLE,CELERY AND CARROT.
I HAVE TO ADMIT IT DOESN'T LOOK REALLY APPETISING EITHER BEFORE OR AFTER COOKING BUT THEY DO TASTE REALLY NICE ESPECIALLY WITH CHEESE.
IF I WAS DOING THESE AGAIN I THINK I WOULD BE TEMPTED TO CUT THEM WITH A SCONE CUTTER INTO CIRCLES BEFORE BAKING...JUT LOOKS NICER ON THE PLATE.
I ALSO THINK IT WOULD BE NICE TO ADD SOME SEASONING...DEPENDING ON WHAT YOU LIKE...SUCH AS CHILLI,GINGER OR CURRY FOR VEG PULP OR CINNAMON FOR FRUIT BASED PULP.
ITS NOT SOMETHING I WOULD MAKE EVERY TIME AS I FOUND THEY DID NOT KEEP WELL...WENT SOFT TOO QUICKLY...SO YOU WOULD BE EATING THEM VIRTUALLY EVERY DAY!!!
HOWEVER ITS GREAT TO HAVE ANOTHER IDEA OF WHAT TO DO WITH THE PULP SO IT ISN'T WASTED.
HAPPY JUICING AND PULPING!!!!
WE USUALLY START THE DAY HEALTHILY WITH A FRESHLY MADE JUICE (IT DOES SORT OF GO A BIT DOWNHILL AFTERWARDS BUT WE KEEP TRYING)...EITHER FRUIT OR VEGETABLES OR A COMINATION OF THEM BOTH.
AS ANYONE WHO MAKES THESE JUICES KNOW YOU ARE LEFT WITH A LOT OF PULP. I HAVE LOOKED UP VARIOUS RECIPES BUT THEY HAVE USUALLY BEEN FOR CAKES, DESSERTS AND GENERALLY THINGS THAT I WASN'T INTERESTED IN. I PUT IT INTO SOUPS OR IT IS PUT TO GOOD USE ON THE COMPOST HEAP.... WHICH IS A SHAME TO THROW AWAY ALL THAT GOOD FIBRE THAT YOU COULD BE EATING.
YIPPEE...I HAVE NOW FOUND A GOOD WAY OF USING THE PULP. IT WAS ON AN AMERICAN FITNESS WEBSITE..BUILTLEAN.COM .SO THANKS TO THEM
PULP CRACKERS
3 CUPS PULP
1/4 CUP CHIA SEEDS
1/2 CUP OF CHICKPEA FLOUR
1 CUP OF WATER
PUREE THE PULP TOGETHER WITH THE CHIA SEEDS AND THE FLOUR.
SLOWLY ADD THE WATER AND THEN THINLY SPREAD THE MIXTURE ON A NON STICK BAKING TRAY. IF IT IS TOO THICK IT WILL NOT CRISP UP EASILY AND JUST TASTE LIKE A BREAD MIXTURE.
CUT INTO SQUARES..
IT LOOKS THE SAME COOKED AS IT DID RAW..ONLY A LITTLE BROWNER!!
YOU ALSO NEED TO BE CAREFUL AS THE EDGES CAN BROWN TOO MUCH...BUT I THOUGHT THEY WERE THE CRISPIEST AND NICEST.
THE TASTE OF THEM WILL VERY MUCH DEPEND WHAT KIND OF FRUIT OR VEGETABLE YOU WERE JUICING. THE DAY I MADE IT WE HAD APPLE,CELERY AND CARROT.
I HAVE TO ADMIT IT DOESN'T LOOK REALLY APPETISING EITHER BEFORE OR AFTER COOKING BUT THEY DO TASTE REALLY NICE ESPECIALLY WITH CHEESE.
IF I WAS DOING THESE AGAIN I THINK I WOULD BE TEMPTED TO CUT THEM WITH A SCONE CUTTER INTO CIRCLES BEFORE BAKING...JUT LOOKS NICER ON THE PLATE.
I ALSO THINK IT WOULD BE NICE TO ADD SOME SEASONING...DEPENDING ON WHAT YOU LIKE...SUCH AS CHILLI,GINGER OR CURRY FOR VEG PULP OR CINNAMON FOR FRUIT BASED PULP.
ITS NOT SOMETHING I WOULD MAKE EVERY TIME AS I FOUND THEY DID NOT KEEP WELL...WENT SOFT TOO QUICKLY...SO YOU WOULD BE EATING THEM VIRTUALLY EVERY DAY!!!
HOWEVER ITS GREAT TO HAVE ANOTHER IDEA OF WHAT TO DO WITH THE PULP SO IT ISN'T WASTED.
HAPPY JUICING AND PULPING!!!!
MONTBRUN HOSTS PATRICE JANIA...CHANSONS D'AMOUR
WE ARE BUSY IN THE HAY HOUSEHOLD PREPARING FOR A FETE IN OUR VILLAGE HALL. IT IS BEING ORGANISED BY THE" CLUB DE SENIORS " THE OLDIES TO ME AND YOU...AND FOR MY SINS I HAVE BEEN TREASURER OF THE CLUB FOR THE LAST YEAR.
I KNOW YOU ARE WONDERING HOW A YOUNG SPRING CHICKEN LIKE ME ENDS UP ON THE COMMITTEE OF THE RETIRED FOLK IN OUR VILLAGE.
WELL....ITS SOMETHING TO DO WITH SAYING "OUI" RATHER THAN "NON" DURING A CONVERSATION WITH THE CHAIRMAN WHEN YOU LOST TRACK OF THE FRENCH HALF AN HOUR BEFORE!!!
ANOTHER REASON IS BECAUSE I DONT LIKE TO SEE PEOPLE STRUGGLING TO ORGANISE EVENTS TO KEEP THE COMMUNITY SPIRIT OF THE VILLAGE ALIVE AND WHEN NO ONE FRENCH WANTED TO BE TREASURER I WAS "VOTED" IN. (MUCH TO HUBBYS AMUSEMENT AS HE KNOWS I AM DYSLEXIC WHEN IT COMES TO NUMBERS)
SO TO THE EVENING TOMORROW NIGHT..SAT 14TH DECEMBER
ANYWAY...PATRICE...GOOGLE HIM..PATRICEJANIA.FR
...HE IS WELL KNOWN HERE IN FRANCE...A SORT OF TRADITIONAL GUITARIST AND FOLK SINGER AND ITS A BIT OF A COUP FOR HIM TO COME AND PLAY FOR US. WELL...NOT REALLY...ITS THANKS TO HIS GOOD FRIEND, FRANCOISE, BEING THE PARTNER OF OUR ENGLISH FRIEND LIZ, AND THEY BOTH LIVE HERE IN MONTBRUN.
PREPARATION FOR THE MEAL WE ARE HAVING BEGAN DAYS AGO WITH THE SHOPPING
TODAY...AM BOILING 60 EGGS FOR THE "EGGS MIMOSA" (DEVILLED EGGS TO ME AND YOU)...THAT IS OUR ENTREE.
PLUS BAGUETTE OF COURSE
CHACUTERIE COURSE.....HAS TO BE THERE IN THE MEAL FOR THE FRENCH OTHERWISE ITS A BIT LIKE HAVING JAM AND TOAST WITHOUT THE JAM!
THIS IS BEING PREPARED BY DELIA...ANOTHER ANGLAISE FREIND
PLUS WE ARE HAVING BAGUETTE... OF COURSE.
THE MAIN WILL BE BEEF A LA MONTBRUN.IT IS GOING TO BE LOOSLEY BASED ON BEEF BOURGINON....BUT GIVEN A TITLE SO THAT WE CAN THROW IN OTHER THINGS TO MAKE THE BEEF GO FURTHER. (THOSE THAT LIVE HERE KNOW THAT YOU NEED TO TAKE OUT A MORTGAGE TO BUY DECENT BEEF...NOT A LOT OF COWS LIVING IN THE VINES!!!!) THIS IS BEING PREPARED BY LIZ....WELL YES ...YOU ALREADY KNOW LIZ (ANGLAISE IN CASE YOU HAD FORGOTTEN)...
OH AND PLUS BAGUETTE OF COURSE
I AM MAKING A VEGETABLE LASAGNE AS A VEGETARIAN OPTION........USUALLY UNHEARD OF HERE. I SUGGESTED AT OUR MEETING THAT WE SHOULD OFFER A MEAT FREE ALTERNATIVE..THE RESPONSE WAS...."WHY....YOU MEAN PEOPLE EXIST THAT DO NOT EAT MEAT......MERDE!!!!PAS VRAI!!!!
CHEESE COURSE...TRADITIONAL HERE TO HAVE IT BEFORE THE DESSERT!!! USUALLY SOMETHING VERY SMELLY AND VERY BLUE...BUT DELICIOUS!! PLUS....YES.. WELL YOU KNOW ALREADY.
DESSERT IS ENTITLED PERSIAN DELIGHT . A NAME OUT OF THE BLUE TO DESCRIBE A DESSERT IN A GLASS WHICH LIZ IS PREPARING. THE ONLY SURE THING IS THAT IT WILL HAVE A HOB NOB BISCUIT BASE (OH YES THE FRENCH ARE IN FOR A SURPRISE....WHAT...NO APPLE TART...MERDE), A FRUIT MIDDLE AND CREAM ON THE TOP.
APEROS OF NUTS CRISPS AND MUSCAT, FREE WINE ALL EVENING AND BLANQUETTE(VERSION OF CHAMPAGNE) WITH THE DESSERT.
FINISHING WITH COFFEE OF COURSE.
AN ABSOLUTE BARGAIN FOR 17 EUROS....ABOUT £15
LETS HOPE ITS A GOOD EVENING
THE GOOD THING ABOUT THESE EVENTS IN FRANCE IS THAT EVERYONE BRINGS THEIR OWN PLATES, CUTLERY AND GLASSES...SOOOOO...NO WASHING UP!!!!
NOW THAT IS SOMETHING I LOVE ABOUT FRANCE!!!!
HERES TO EATING, DRINKING, SINGING AND BEING GENERALLY TRES MERRY!!!!
I KNOW YOU ARE WONDERING HOW A YOUNG SPRING CHICKEN LIKE ME ENDS UP ON THE COMMITTEE OF THE RETIRED FOLK IN OUR VILLAGE.
WELL....ITS SOMETHING TO DO WITH SAYING "OUI" RATHER THAN "NON" DURING A CONVERSATION WITH THE CHAIRMAN WHEN YOU LOST TRACK OF THE FRENCH HALF AN HOUR BEFORE!!!
ANOTHER REASON IS BECAUSE I DONT LIKE TO SEE PEOPLE STRUGGLING TO ORGANISE EVENTS TO KEEP THE COMMUNITY SPIRIT OF THE VILLAGE ALIVE AND WHEN NO ONE FRENCH WANTED TO BE TREASURER I WAS "VOTED" IN. (MUCH TO HUBBYS AMUSEMENT AS HE KNOWS I AM DYSLEXIC WHEN IT COMES TO NUMBERS)
SO TO THE EVENING TOMORROW NIGHT..SAT 14TH DECEMBER
ANYWAY...PATRICE...GOOGLE HIM..PATRICEJANIA.FR
...HE IS WELL KNOWN HERE IN FRANCE...A SORT OF TRADITIONAL GUITARIST AND FOLK SINGER AND ITS A BIT OF A COUP FOR HIM TO COME AND PLAY FOR US. WELL...NOT REALLY...ITS THANKS TO HIS GOOD FRIEND, FRANCOISE, BEING THE PARTNER OF OUR ENGLISH FRIEND LIZ, AND THEY BOTH LIVE HERE IN MONTBRUN.
PREPARATION FOR THE MEAL WE ARE HAVING BEGAN DAYS AGO WITH THE SHOPPING
TODAY...AM BOILING 60 EGGS FOR THE "EGGS MIMOSA" (DEVILLED EGGS TO ME AND YOU)...THAT IS OUR ENTREE.
PLUS BAGUETTE OF COURSE
CHACUTERIE COURSE.....HAS TO BE THERE IN THE MEAL FOR THE FRENCH OTHERWISE ITS A BIT LIKE HAVING JAM AND TOAST WITHOUT THE JAM!
THIS IS BEING PREPARED BY DELIA...ANOTHER ANGLAISE FREIND
PLUS WE ARE HAVING BAGUETTE... OF COURSE.
THE MAIN WILL BE BEEF A LA MONTBRUN.IT IS GOING TO BE LOOSLEY BASED ON BEEF BOURGINON....BUT GIVEN A TITLE SO THAT WE CAN THROW IN OTHER THINGS TO MAKE THE BEEF GO FURTHER. (THOSE THAT LIVE HERE KNOW THAT YOU NEED TO TAKE OUT A MORTGAGE TO BUY DECENT BEEF...NOT A LOT OF COWS LIVING IN THE VINES!!!!) THIS IS BEING PREPARED BY LIZ....WELL YES ...YOU ALREADY KNOW LIZ (ANGLAISE IN CASE YOU HAD FORGOTTEN)...
OH AND PLUS BAGUETTE OF COURSE
I AM MAKING A VEGETABLE LASAGNE AS A VEGETARIAN OPTION........USUALLY UNHEARD OF HERE. I SUGGESTED AT OUR MEETING THAT WE SHOULD OFFER A MEAT FREE ALTERNATIVE..THE RESPONSE WAS...."WHY....YOU MEAN PEOPLE EXIST THAT DO NOT EAT MEAT......MERDE!!!!PAS VRAI!!!!
CHEESE COURSE...TRADITIONAL HERE TO HAVE IT BEFORE THE DESSERT!!! USUALLY SOMETHING VERY SMELLY AND VERY BLUE...BUT DELICIOUS!! PLUS....YES.. WELL YOU KNOW ALREADY.
DESSERT IS ENTITLED PERSIAN DELIGHT . A NAME OUT OF THE BLUE TO DESCRIBE A DESSERT IN A GLASS WHICH LIZ IS PREPARING. THE ONLY SURE THING IS THAT IT WILL HAVE A HOB NOB BISCUIT BASE (OH YES THE FRENCH ARE IN FOR A SURPRISE....WHAT...NO APPLE TART...MERDE), A FRUIT MIDDLE AND CREAM ON THE TOP.
APEROS OF NUTS CRISPS AND MUSCAT, FREE WINE ALL EVENING AND BLANQUETTE(VERSION OF CHAMPAGNE) WITH THE DESSERT.
FINISHING WITH COFFEE OF COURSE.
AN ABSOLUTE BARGAIN FOR 17 EUROS....ABOUT £15
LETS HOPE ITS A GOOD EVENING
THE GOOD THING ABOUT THESE EVENTS IN FRANCE IS THAT EVERYONE BRINGS THEIR OWN PLATES, CUTLERY AND GLASSES...SOOOOO...NO WASHING UP!!!!
NOW THAT IS SOMETHING I LOVE ABOUT FRANCE!!!!
HERES TO EATING, DRINKING, SINGING AND BEING GENERALLY TRES MERRY!!!!
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