Błyskawiczna potrawka w stylu prowansalskim/ courgettes `provencal `

Błyskawiczna potrawka w stylu prowansalskim z cukinii i mielonego mięsa - przepisy - MniamMniam.pl:

'via Blog this'

Błyskawiczna potrawka w stylu prowansalskim z cukinii i mielonego mięsa - przepisy - MniamMniam.pl:

'via Blog this'

   2 medium courgettes

1/2 kg meat mince ( pork, beef etc)

2 onions

4 cloves of garlic

7-10 tomatoes

olive oil

fresh basil

herbs de Provence

salt

black pepper

składniki 2 średnie cukinie (o łącznej wadze około 1/2 kg) 1/2 kg mielonego mięsa (wieprzowego, wieprzowo-wołowego lub drobiowego) 2 cebule 4 ząbki czosnku puszka pomidorów z puszki (400 ml) - można zastąpić świeżymi pomidorami bez skórki i pestek 2 łyżki przecieru pomidorowego 5 łyżek oleju garść świeżych liści bazylii spora szczypta ziół prowansalskich sól świeżo zmielony czarny pieprz

Mini Master Chef :)

Boeuf Bourguignon

source: Delia Online

Ingredients
2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
15 fl oz (425 ml) red Burgundy (or other red wine or dry cider) ( or try using red grape juice)
2 cloves garlic, chopped
2 sprigs fresh thyme
1 bay leaf
12 oz (350 g) shallots
2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
4 oz (110 g) dark-gilled mushrooms, cut into chunks
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).

Optional: carrots, wild garlic

Method

Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.Next add the sliced onion to the casserole and brown that a little too.

Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either way it will take 2 hours.

Then, using a bit more olive oil,fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour. The French accompaniment of potatoes boulangères and green salad would be good with this, or else tiny new potatoes and ratatouill

  

Shabby and French

                                                      One of my very favourite blogs

                                                                   Dreamy Whites 
                                                           French Farmhouse inspired 

Experiencing French

 

                    Pilote ( Mon Ecole) interactive - CD _Rom Based French Course for Young Beginners
                                                                          1  Moi
                                                                      2  mon Ecole
                                                                  3  maVille


                                  French Elementary Book (Scoldo) by Lucy Montgomery  +CDset


                                  ECOLE ALOUETTE-  SCOLDO and the Little French Rabbit

                       Usborne Read French ( a bilingual picture wordbook) By Carol Watson & Colin King

                                        English French ( My Picture Dictionary)Brown Watson
                                                      150 first French Phrases  (DK series)
                                              Methode Boscher ou La journee des Tout Petits
                                           Mes Premiers j`aime lire- La Prisonniere de l`espace
                                                                First French FlashCards

Ground Ivy foraging and recipes

There is  some Ground Ivy growing  happily in our garden, under a rose bush , and occasionally I pick a few leaves and add to salads or soup stock as well as dry some for medicinal use ( it`s said to be great for colds  and congestion and it has many more therapeutic qualities)

Culinary use
In France it`s been used for centuries, usually  added to cheese giving  it a very distinctive  flavour ( something between  mint and rosemary/thyme ) as well as served with meat dishes ( you may want to visit Cooking Fairy website for more details regarding foraging and identification) . It`s said to complement the taste of beef and lamb dishes. Also can be used to make salsa verde added to spring lamb salad.
Also used in confectionery (Cake decorating and sugar craft) dusted with sugar or sprayed with sugarspray)

This particular recipe  comes from  Eat Weeds and it does what it says!



Ground Ivy Tempura

Ingredients

• 2 handfuls of Ground Ivy leaves
• 150g plain flour
• 1 tbsp of cornflour  ( we only used plain flour)
• 1 egg
• 300ml of cold water
• 100g rapeseed oil
• Soya sauce and/or honey
• Salt

Suggested Instructions

1. Separate out the Ground Ivy leaves.
2. In a chilled bowl, mix together the plain flour and cornflour, egg and cold water and a pinch of salt until you have a thin batter.
3. Heat the oil until it is very hot, then fry Ground Ivy leaves until lightly crisped, remove and drain on kitchen paper.
4. Serve with soya sauce or honey

(  this time we served it all sweet, dusted with a little fruit sugar /icing sugar)