POOR INTERNET CONNECTION

Hi from sunny France, the weather has been glorious over the last few days,  unfortunately the internet has not.

I will update recipes as soon as internet connection last longer than 2 minutes! bye for now x

Today at Fig Tree Barn the weather is absolutely glorious, the sun is shining, the birds are singing, every now and then we hear the cranes in the distance as they fly back from their winter migration, a sure sign that spring is well and truly on its way. In the field opposite the tiny new born lambs take their first steps, they will soon be running and leaping all over the place, they keep us amused for hours watching their antics.

Down by the river there is a carpet of tiny daffodils, too small to pick, beautiful to look at. Pure bliss!

If you have any recipes that you would like to share please post them here.  Bye for now Nanny x

COCONUT CREAM

COCONUT CREAM
Serves Six
Cooking time 10 - 15 minutes

2 eggs
50cl milk
75g coconut powder
50g castor sugar
30g cornflour
1 sachet vanilla sugar

Method
6 ramekin
1 Mix the cornflour, castor sugar, vanilla sugar and coconut powder in a pan.  Add the eggs on at a time, then gradually add the milk.

2 Heat on a low heat, stirring constantly until the mixture starts to thicken.  Remove from heat, do not let it boil.
3 Divide the mixture into six ramekin dishes, leave to cool in the fridge until ready to serve.

LEEK, HAM AND GOATS CHEESE TART

LEEK, HAM AND GOATS CHEESE TART 

FOR 4 PEOPLE

Preparation time 10 minutes / cooking time 40 minutes

1 roll of puff pastry
3 leeks sliced
1 slice of ham cut into small pieces
2 egg yolks
30g butter
2 small fresh goat cheeses cut into small strips
25cl single cream
Salt and pepper

Method

1 Preheat the oven to gas mark 6/7 Put the pastry into a pie/flan tin. Prick with a fork and bake it for 10 minutes

2 Meanwhile, wash and dry the leeks, then cut them into slices. Fry them in butter, salt and pepper

3 Arrange the leeks on the pastry, add the ham and the goat cheese. Mix the cream and egg yolks together add salt and pepper. pour over the ham and chees in the pie dish. Bake for 30 minutes. Enjoy!

CHICKEN BREASTS WITH HONEY AND ORANGES

for 4 people

4 chicken breasts
3 oranges
40g pistachio nuts (shelled)
1tbs honey
salt and pepper
3tbs olive oil

1.  Wash and dry 2 of the oranges and slice them into very thin pieces

2.  Squeeze the juice from the 3rd orange.

3.  Heat oil in a non stick pan and fry the chicken breasts for 5 minutes until golden on both sides

4.  Sprinkle the chicken with salt and pepper then add the orange slices to the pan.  Try to keep them in a          single layer

5.  Cook for 5 minutes then turn the chicken and the fruit.  Cook for another 5 minutes

6.  Add the honey and the orange juice to the pan and continue cooking to reduce the sauce a little

7.  Garnish with crushed pistachios and serve immediately

PEAR AND ROQUEFORT CAKE

1 pear

2 handfuls of walnuts

3 eggs

5cl. vegetable oil

5cl. walnut oil

10cl. semi skimmed milk

180g flour

100g gruyere grated

150g roquefort crumbled

1 teaspoon baking powder

salt and pepper

1. Preheat the oven to 180c/gas mark 4

2. Peel and cut pear into small pieces and chop the nuts

3. Butter and flour a cake or loaf tin

4. In a bowl beat the eggs with the oil and milk, add the flour, cheeses, pear and nuts, then sprinkle on the baking powder and mix in gently

5. Pour the batter into the tin, smooth the top. Then bake for 50 minutes.

Let the cake cool before removing from the tin.

Serve hot or cold - absolutely delicious x