A healthy favorite in our house!
1 bag of spinach leaves.
2 onions
4 shallots
4 medium sized potatoes
Chicken Stock
Feta Cheese
Saute onions and shallots for 20 minutes on a low heat until nicely carmelised. Cooking both for a long time, helps to bring out the sugars and gives a lovely flavour. Add chopped potatoes and saute again for 10 minutes over a low heat. Add stock and make sure there is enough to cover vegetables plus an inch. Bring to boil and simmer until potatoes are soft. Add spinach at the end and let wilt. Blend and serve with crumbled Feta Cheese.
(Feta cheese is made from Sheeps milk and has a lovely tangy flavour). Lidl does a great one for about €1.90.
Monday, April 12, 2010
Olive Oil and Risotto
Good quality Olive Oil is paramount for "finishing off" dishes and Salad, also lovely for dipping contiental breads in! When I was in Lidl last week, I noticed they had a new type of Extra Virgin Olive Oil on offer for €4.99. It is called "Deluxe,
Italian Monocultivar Extra Virgin Olive Oil" from Biancolilla Olives.
On the back label it says that the Extra Virgin Olive Oil is made predominately from Biancolilla Olives, harvested in the 2008/2009 vintage. We went straight on to the web and found that these Olives are mainly found in Sicily. The oil is very good and for €4.99 a STEAL!
Sicily is known for producing very nice oils. A lot of hot blood competition with the Tuscans!
Has anyone being able to find a Puglian Olive Oil, I keep coming across recipees that call for it?
We have tried Fallon and Byrne, Sheridans and M&S and no Luck!
On the same shelf, again by "Deluxe", was a packet of Risotto Carnaroli con Tartufo, I believe "Tartfuo" is a type of truffle/mushroom. Well. we had the risotto with the left over Easter Pork, cooked with Chicken stock and it was soo good!! €1.99 from Lidl.
Italian Monocultivar Extra Virgin Olive Oil" from Biancolilla Olives.
On the back label it says that the Extra Virgin Olive Oil is made predominately from Biancolilla Olives, harvested in the 2008/2009 vintage. We went straight on to the web and found that these Olives are mainly found in Sicily. The oil is very good and for €4.99 a STEAL!
Sicily is known for producing very nice oils. A lot of hot blood competition with the Tuscans!
Has anyone being able to find a Puglian Olive Oil, I keep coming across recipees that call for it?
We have tried Fallon and Byrne, Sheridans and M&S and no Luck!
On the same shelf, again by "Deluxe", was a packet of Risotto Carnaroli con Tartufo, I believe "Tartfuo" is a type of truffle/mushroom. Well. we had the risotto with the left over Easter Pork, cooked with Chicken stock and it was soo good!! €1.99 from Lidl.
Super Valu
We love Super Valu and wish there was a store close to our home in Dublin 8.
Over Easter we were down with our families; there is an excellent Super Valu nearby, mind you they are all excellent and all support Irish and Local. The bread section is fantastic, lots of batch and old fashioned types of breads. We bought some Pork which was fantastic, it was roasted on a high heat with garlic and rosemary and served with some asapargus and roast potatoes. Washed down with a Verling Pinot Noir from Australia! We finished off the evening with a Gortnamona Soft Goats Cheese from Thurles, Co.Tippeary. Also available in all Super Valu's.
There was also some bacon on offer, half price!
We soaked it over night in cider with a lid on. The following morning, we removed the cider and opened a fresh can and then simmered it for an hour. They say 25 mintues per Iib.
I am now going to cover it generously with Dijon Mustard and brown sugar and some cloves.
Then bake on 160 C for 1 hour. My Grandmothers recipee passed down!
Over Easter we were down with our families; there is an excellent Super Valu nearby, mind you they are all excellent and all support Irish and Local. The bread section is fantastic, lots of batch and old fashioned types of breads. We bought some Pork which was fantastic, it was roasted on a high heat with garlic and rosemary and served with some asapargus and roast potatoes. Washed down with a Verling Pinot Noir from Australia! We finished off the evening with a Gortnamona Soft Goats Cheese from Thurles, Co.Tippeary. Also available in all Super Valu's.
There was also some bacon on offer, half price!
We soaked it over night in cider with a lid on. The following morning, we removed the cider and opened a fresh can and then simmered it for an hour. They say 25 mintues per Iib.
I am now going to cover it generously with Dijon Mustard and brown sugar and some cloves.
Then bake on 160 C for 1 hour. My Grandmothers recipee passed down!
Gems from Lidl and Aldi
In our household we are great fans of Lidl and Aldi; we are very lucky to have both within striking distance of each other (longmile road). Their quality of vegetables are excellent and when in season they support Irish. One can always pick up fun and interesting fruit and vegetables at both stores.
Last Month Passion Fruit were in season and we made a "passion fruit fool", with brown sugar and creme fraiche.
Their Smoked Mackerel is excellent as well, from Norway, very nice blended with creme fraiche and a squeeze of fresh lime with black pepper, a nice nibble!
Aldi currently have Fresh Asparagus on sale from Peru, Irish will follow at the end of this month.
Here is a lovely recipe from a Canadian Cookbook of ours; it calls for shallots which Aldi also carry, very hard to find here and an excellent tool for good quality french home cooking!!
Spring Asapargus Soup with Goat's Cheese Croutons
Serves Four
4 bunches of Asparagus
4 medium sized potatoes
2 onions
4 shallots
Spoon of Creme fraiche per serving
Black pepper
2 pints of chicken stock
Saute onions and shallots for about 10 minutes on medium heat until transparent to lightly browned. Add, peeled and chopped potatoes. Saute again for 10 minutes, keep turning, as they will stick. Then add asaparagus and saute for 5 minutes. Add stock, bring to boil and simmer until potatoes and asaparagus are cooked. Blend.
Serve with a blob of creme fraiche and black pepper.
Season with salt were necessary.
Goat's Cheese Croutons
Aldi Goats Cheese Log
French baguette
Slice french baguette
Slice Goat's cheese (an inch thickness)
Place on baguette and bake in preheated oven (200C) for 10 minutes or until done.
Delice!!
Last Month Passion Fruit were in season and we made a "passion fruit fool", with brown sugar and creme fraiche.
Their Smoked Mackerel is excellent as well, from Norway, very nice blended with creme fraiche and a squeeze of fresh lime with black pepper, a nice nibble!
Aldi currently have Fresh Asparagus on sale from Peru, Irish will follow at the end of this month.
Here is a lovely recipe from a Canadian Cookbook of ours; it calls for shallots which Aldi also carry, very hard to find here and an excellent tool for good quality french home cooking!!
Spring Asapargus Soup with Goat's Cheese Croutons
Serves Four
4 bunches of Asparagus
4 medium sized potatoes
2 onions
4 shallots
Spoon of Creme fraiche per serving
Black pepper
2 pints of chicken stock
Saute onions and shallots for about 10 minutes on medium heat until transparent to lightly browned. Add, peeled and chopped potatoes. Saute again for 10 minutes, keep turning, as they will stick. Then add asaparagus and saute for 5 minutes. Add stock, bring to boil and simmer until potatoes and asaparagus are cooked. Blend.
Serve with a blob of creme fraiche and black pepper.
Season with salt were necessary.
Goat's Cheese Croutons
Aldi Goats Cheese Log
French baguette
Slice french baguette
Slice Goat's cheese (an inch thickness)
Place on baguette and bake in preheated oven (200C) for 10 minutes or until done.
Delice!!
Saturday, March 27, 2010
Fine Wine in an Irish Recession
To cheer us up, my husband and I, have cracked open a few gems in the last few weeks.
They say, "save in the good times, and spend in the tough times". This is what we have done with our wine collection. During the noughties, we loaded up the cellar under our stairs, too busy to drink, trying to cash in on the madness, now thankfully times have taken a turn, and some of our vintages are coming to fruition. God it was a crazy time!!!
Corton Grand Cru 2005 Chandon De Brialles
I was fortunate enough to visit this wonderful Domaine in the Spring of 2007.
It was a fresh, sunny day, the owners' grandchildren were playing in the small formal gardens behind the Chateau.
Chandon De Brialles farms using biodynamic methods. Interestingly enough, so do a lot wine producers in Burgundy. It is something that isn't discussed due to its slight wackiness, nevertheless, many vignerons assert the discipline. In this particular Domaine, they only use carthorses to plough the soil between the vines to minimise stress on the soil. This also encourages grass to grow well and freely, inviting insects and life into the vines. Planting, bottling, picking the grapes, placing manure and so on are carried out according to the different phases of the moon. Its how all wine viticulture should be carried out.
"Deep straw colour, slight orange tinge; cleam rim, moderate legs. closed on the nose, notes of caramel and hints of toast.
Rich and powerful on the palate, lots of ripe fruit giving a dense texture. well integrated acidity.
Pleasant finish with a slight alcoholic highlight"
Brunello di Montalcino
Il Marroneto 2001
afA few years ago, we made a spring visit, to Montalcino and Montepulciano in Southern Tuscany.
It was the middle of March, Sunday lunchtime,when we arrived in the hilltop town of Montalciono. It was chilly and there was a cold wine whistling through the narrow streets.
Dapper locals were drinking coffee and walking their dogs wrapped up in fur coats.
We sought solace in a small restaurant and proceeded to have a delectable but simple lunch. wild Boar ragu with parpardelle washed down with a half bottle of 2001 Il Marroneto.
We were so impressed by our wine choice, We promptly went to the local Enoteca and bought a few bottles for consumption on our return.
"Light ruby with a browning rim. Sediment, with moderate legs.
Intense brown nose of burnt amber, orange peel, licorice and hints of toffee and cinnamon.
Full bodied on the palate, powerful yet returns to silky and elegant mouthfeel. Very long length. Tannins are evident but integrated. Beautifully balanced. Superb wine, excellent with spring lamb."
Pesquera, Ribero Del Duero 2003
" Deep ruby clear rim, opaque. Smokey, strong hints of bramble and notes of spice.
Full bodied, prominent tannin and acidity. Good underlying fruit which is powerful.
long length and fruit dry finish. A most enjoyable wine, this vintage will benefit from a few more years in the cellar! Delicious with pheasant casserole.
1983 Hermitage
J Chave
An extremely generous wedding present from my brother!
"Light, browning rim. Bramble and spice, christmas cake and raisins. Notes of coffee and cherries. Quite supple, still lots of summer fruit, an extremely fresh wine depspite its age.
Dry, fading tannin with lots of oranage peel. What can we say, 27 years old and tasting fantastic. A memorable treat."
They say, "save in the good times, and spend in the tough times". This is what we have done with our wine collection. During the noughties, we loaded up the cellar under our stairs, too busy to drink, trying to cash in on the madness, now thankfully times have taken a turn, and some of our vintages are coming to fruition. God it was a crazy time!!!
Corton Grand Cru 2005 Chandon De Brialles
I was fortunate enough to visit this wonderful Domaine in the Spring of 2007.
It was a fresh, sunny day, the owners' grandchildren were playing in the small formal gardens behind the Chateau.
Chandon De Brialles farms using biodynamic methods. Interestingly enough, so do a lot wine producers in Burgundy. It is something that isn't discussed due to its slight wackiness, nevertheless, many vignerons assert the discipline. In this particular Domaine, they only use carthorses to plough the soil between the vines to minimise stress on the soil. This also encourages grass to grow well and freely, inviting insects and life into the vines. Planting, bottling, picking the grapes, placing manure and so on are carried out according to the different phases of the moon. Its how all wine viticulture should be carried out.
"Deep straw colour, slight orange tinge; cleam rim, moderate legs. closed on the nose, notes of caramel and hints of toast.
Rich and powerful on the palate, lots of ripe fruit giving a dense texture. well integrated acidity.
Pleasant finish with a slight alcoholic highlight"
Brunello di Montalcino
Il Marroneto 2001
afA few years ago, we made a spring visit, to Montalcino and Montepulciano in Southern Tuscany.
It was the middle of March, Sunday lunchtime,when we arrived in the hilltop town of Montalciono. It was chilly and there was a cold wine whistling through the narrow streets.
Dapper locals were drinking coffee and walking their dogs wrapped up in fur coats.
We sought solace in a small restaurant and proceeded to have a delectable but simple lunch. wild Boar ragu with parpardelle washed down with a half bottle of 2001 Il Marroneto.
We were so impressed by our wine choice, We promptly went to the local Enoteca and bought a few bottles for consumption on our return.
"Light ruby with a browning rim. Sediment, with moderate legs.
Intense brown nose of burnt amber, orange peel, licorice and hints of toffee and cinnamon.
Full bodied on the palate, powerful yet returns to silky and elegant mouthfeel. Very long length. Tannins are evident but integrated. Beautifully balanced. Superb wine, excellent with spring lamb."
Pesquera, Ribero Del Duero 2003
" Deep ruby clear rim, opaque. Smokey, strong hints of bramble and notes of spice.
Full bodied, prominent tannin and acidity. Good underlying fruit which is powerful.
long length and fruit dry finish. A most enjoyable wine, this vintage will benefit from a few more years in the cellar! Delicious with pheasant casserole.
1983 Hermitage
J Chave
An extremely generous wedding present from my brother!
"Light, browning rim. Bramble and spice, christmas cake and raisins. Notes of coffee and cherries. Quite supple, still lots of summer fruit, an extremely fresh wine depspite its age.
Dry, fading tannin with lots of oranage peel. What can we say, 27 years old and tasting fantastic. A memorable treat."
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