A fabulously hectic week, of friends and frolics has left me literally unable to speak…my jaw has gone into painful spasm, maybe the price I’m paying for eating,drinking, laughing and singing too much 😉 So I’m now on soft food and alcohol free tipples, best recover soon.
A few months back I volunteered on a language immersion course by Diverbo, to assit Spanish teachers in their quest to improve their English language skills, us volunteers were known as the ‘Anglos’. This week the Anglos of Southern Spain ( Malaga, Almeria, Murcia and Marbella) had a reunion, we re-grouped for a fabulous evening of wining and dining, laughter and merriment. One of the gentleman known as ‘The Baron’ lives not too far from me at La Rosilla, so were pooled culinary skills and created a menu of french delicacies for our new friends.
Smoked salmon, avocado & goats cheese terrine
Coq au vin
Garlic braised spring greens
Tarte au citron & pot au chocolat
Cafe and cognac
Some of our diners we knew may be a little unsure about steak tartare, so we held back from describing it’s origins or naming the dish, until after they’d tasted it, naughty I know, but we were able to convince most of them and they agreed, they wouldn’t have tried if they’d known, just proving many people pre-decide before trying 😉
For my #cookfromthebooks challenge this week, my sweet treats of Tarte au Citron & pot au chocolat, were taken by the simple and clearly written book ‘FRENCH’ by Raymond Blanc, published by M & S. The book was originally published in 2003 as ‘Foolproof french cookery’
I have very fond memories of my visits to Le Manoir aux quat’saisons in Oxfordshire when I lived in England, reserved for very special treats, a place from the moment you arrived you feel clam, looked after and you know you are going to have an unforgettable experience. Dining, gardens, accommodation, all faultlessly designed. Unpretentious and impeccable service, makes every one feel special and welcome.
My little pots of chocolate I adapted slightly and here is my recipe, rich, decadent and perfect for the chocoholics out there.
POT AU CHOCOLAT
Makes 8 little pots or glasses.
300 g of dark choc, broken up
250 ml double cream
75 g of butter
good glug of cognac
- Put all the ingredients in a heatproof bowl over a pan of simmering water stir gently, until melted.
- Pour into shot glasses or espresso cups.
- Chill until ready to serve.
Our reunion was a great success, all different characters from all walks of life, coming together to re-confirm our new friendships.
Now for me, I’m off to make soup that I can sip through a straw, and hope my jaws gets back to full waggle soon 😉
If you would like to join in this years challenge of #cookfromthebooks I would be delighted Just add the hashtag #cookfromthebooks and add the logo below & link to this site.