Rapha Womens 100 training

I have signed up to do a 100km cycle ride in 3 weeks time so I am busy doing a bit of training. Everyone I have mentioned it to has laughed uproariously. Which is a bit concerning, but I think it is going to be ok. I cycled 50 km on 2 separate days this week, was a bit knackered admittedly, but I just have to do on one day (gulp!)

There is a lot of lovely French countryside round here to cycle in.

Chateau de Mauvezin

Church

Bike

Another church

Fried Risotto Cakes

This is a great thing to do with left over risotto.
Form the risotto in to balls and squish them flat in to a circle about 3cm thick.
Coat in flour, then egg, then either breadcrumbs or corn meal (semolina) and fry in shallow oil for about 20 mins a side or until brown on the outside and hot through.

I'm going to be making extra risotto from now on just so we can have these!

Pavlova Recipe

For the meringue
6 egg whites
300g castor sugar
1/2 tsp cream of tartar
1 tbtsp cornflour

For the filling
600g whipping cream
Sugar to taste
Fruit (as much or as little as you like! I think blueberries go very well)

Serves 8-10 people

Whip the egg whites and cream of tartar until stiff and standing in peaks.
Continue whipping on a fast setting and add the sugar spoonful at a time, then add the cornflour. Continue to whip until the grains of sugar dissolve. The mixture should be stiff and glossy and holding its shape.
Put a piece of baking paper on a baking tray and draw a circle on it - round a dinner plate works well.

Pipe (or splodge) about half the mixture to cover the circle. Then make sides. I dotted blobs here, you can also continue with the spiral you used for the base.

Cook in the oven at 170C for about 1hr 30 or until lightly browned and solid to touch. You can leave it at this point until you want to serve it. It should cool quickly.

Whip the cream until it is reasonably firm but not too hard. Add a little sugar (to taste).
Fold in the fruit - save some to sprinkle on top.

Serve straight away.

Before cooking

Fully assembled

Yum!

Honey Bee Helpers

At dinner with friends, we met a lovely French couple who keep bees as a business. They invited us to help put some new queens in to some hives. It was very interesting and we learnt a lot about beekeeping.

We got togged up in some natty outfits

... were very useful holding things, he would have been just find without us!

These are hives at their house. They have various groups of them spread around the local valleys. Beautiful view from here.

https://www.facebook.com/rucherDeSaintRoch/

Cheese Soufflé Recipe

20g butter
20g flour
115ml milk
4 eggs whites
3 egg yolks
1tblsp french mustard
75g cheese or other filling chopped or grated
2 tbsp grated parmesan
salt, pepper to taste

Make a white sauce with butter, flour and milk.
Whip the egg whites until they stand in peaks.
Stir the egg yolks, cheddar (or whatever filling) and mustard in to the white sauce along with salt and pepper.
Fold one spoonful of egg whites in to the sauce mixture (to lighten it)
Then fold the sauce in to the egg white. Gently.
Prepare a 1 liter souffle dish by oiling the sides and then sprinkling the parmisan on so it sticks.
Pour the sourffle mix in to the dish. Gently scrape round the top,of the mixture at the edge of the bowl with a knife to help the souffle rise neatly.
Cook in a preheated oven at 190°C until just wobbly (about 20-25 mins)

Serve immediately.

Too much eating!

Too much yummy homemade food and drink!

Seville Orange gin and tonic with basil

Peach tart tatine

Pork with peas and kale

Peach and filo pastry

Scotch egg katsu curry

Baby cucumber

Brambles

One of many different Bibimbap (peas, kale and char sui pork)

Walk in the rain

Reminded us of our Scottish roots!

The weather has been very variable this summer with both roasting and pretty cold going on plus a good number of storms