Attempting to make it as a writer

Archive for the ‘fromage frais’ Category

Rhubarb Pots

Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family  recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me  the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.


This is terribly easy to make and very cleansing after a large meal. This also is quite a good pudding if you are on a diet with a little tweaking.

Ingredients

Butter
Rhubarb chopped
Sugar 
Fromage Frais 
Vanilla Extract
Raspberry and Mint leaves to decorate



Melt the butter in a hot pan and add the chopped rhubarb with a good sprinkling of sugar.  Turn the heat down slightly.
Keep this on a low heat stirring occasionally till the rhubarb is completely soft.  you could add a touch of water or some of the vanilla extract if it becomes too dry.

Allow to cool slightly.
Put the fromais frais (I use this but you could use whipped cream, or greek style yoghurt) in a separate bowl and stir in the vanilla extract.  Add the remainder of the sugar here.





Once cool, add the rhubarb to the fromage frais and then mix well, using a liquidiser. 

  


This can be as soft as you prefer.  Just pulsing the machine allows texture to the pudding.   Share the pudding out into the individual dishes and decorate as you wish.  I chose the raspberry and mint leaf.

It really is that simple.  Leave the pots in the fridge for a couple of hours before serving.



Enjoy and let me know what you think.  This is a great pudding and is even enjoyed by my boys who do not like rhubarb, so it has to be cleverly disguised and this works.

Tiggy 


Take a look at my writing blog at Tiggy Hayes  and see what I am up to.
Advertisements

Bacon and Leek Bake


This is a very simple bake that we had as a main course but would work equally well as a side dish if you lessened the bacon,  I would probably use small lardons.   Very popular and deliciously rich.

Ingredients
Olive oil
Bacon cut into bite size pieces
Onion – chopped
Leeks – sliced
Garlic – chopped very finely
Cream – single is fine for this



Heat some of the olive oil and fry the bacon till it is well cooked




Remove from the pan into a roasting dish.  Add the onion to the now empty pan with the remainder of the olive oil.




As the onion softens add in the leeks on a low heat, continue to stir them and break up any bits still in rounds.

Sprinkle the garlic over this as you stir



Meanwhile cut the potatoes into chunky slices and add them tIo a pot of already boiling water.  You want them just softening so keep an eye on them, they can become mash very quickly.


When the leeks are cooked add them to the bacon and then drain the potatoes before adding them.  Cover the mixture with cream and stir well.

Pop in a hot oven for half an hour and serve piping hot with warm crunchy bread and a crisp salad or vegetables of your choice.



There is a slimmers version to this; Cook in the oven with chicken or vegetable stock instead of the cream, then just before serving add some fromage frais and stir well to give it that rich creaminess without the calories.

Other additions could be cheese grated over the top for added flavour although these flavours do blend very well together and don’t necessarily need the extra.  


Enjoy and let me know what other combinations you can come up with.

Tiggy

Find out what I am up to in my other blog  Tiggy Hayes



Tag Cloud