COOKERY
"People often say I should run a cookery course - so here it is."
IF YOU
… have no confidence in kitchen but think there could be hope
… never had the time to develop a basic repertoire of dishes
… would like to handle some of the more unusual produce we can buy here in France and particularly the Dordogne
… have wondered “how do they do that?”
Then perhaps our informal, un-intimidating cookery holiday might be for you!
One Day Cookery Course
Together we'll cook a meal to be shared with others as well as your friends.
Four Day Cookery Course
Will follow a similar format with 2 days cookery course and the other two days to rest or visit the Dordogne ...and if these alternatives do not fit in with your plans - contact us to discuss further possibilities.
Six Day Cookery course
For four days the cookery course will involve shopping for ingredients at local markets or small producers in the mornings. In the afternoons - we'll prepare food for the evening meal. Two days will be left open to relax or visit local places of interest - plentiful in this quiet part of the Dordogne.
A glance at sample recipes
In the Summer our neighbour, Michel, gives us the most perfect home-grown tomatoes.
I make this salad often with buffalo mozzarella, basil from the garden and a unique dressing.
Ingredients for 4 people:
- 1 tsp fennel seed lightly toasted
pinch of salt - 2 garlic cloves
- Zest of a lemon and the its juice
- 100ml Sunflower oil
- Bunch of basil leaves
- 500gms tomatoes
- 300gms buffalo mozzarella
- Olive oil (a glug)
- Sea salt and pepper
Preparation Method:
- In a mortar and pestle crush the garlic cloves in salt, add the fennel seeds lightly crush.
- Add sunflower oil and juice of the lemon and torn basil leaves (keep back a few for final decoration).
- Add lemon rind and stir vigorously.
- Cut up tomatoes into bite-sized chunks and pour half of the dressing over the tomatoes and allow to marinade for at least and hour.
- Just before serving, tear the mozzarella into small pieces and place on serving platter. Place tomatoes to one side of the mozzarella and ladle on the rest of the dressing. Tear the remaining basil leaves and sprinkle over the salad.
- Shake some olive oil from the bottle over the salad and sprinkle with sea salt and several grinds of pepper.
Ingredients for 6 people:
- 3 egg whites
- 180gms caster sugar
- 1 tsp maizena (cornstarch)
- 1 tsp vinegar
- 1 tsp vanilla
- +-40cl creme fraiche
- 250gms of strawberries + other berries
Preparation Method:
- Place egg whites in clean bowl – not too big-
- With clean beaters whisk egg whites for 60 secs-
- Add one third of sugar and beat for 2-3 mins.
- Cont adding second third (approx 60gms) and beat again.
- Finally add remaining sugar and give it a good old going over till the meringue peaks and is glossy.
- Add the remaining ingredients and incorporate into the meringue.
- Pile up the meringue on greaseproof paper (parchement) and flatten slightly.
- Place in oven for 1 hr @ 135°C.
- Turn oven off and allow to cool in oven. Meringue should be pale cream, egg shell colour and the outer case should be hard. It will crack as it cools but don’t worry as it’ll be covered by the cream and fruit.
- To serve tip out thick cream onto meringue and the top with the fruits
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