A Canoe Trip in Well's Grey National Park

It's the best feeling, when you pack up the car, leave your mobile phone behind and head upstream for a week into the unknown, two days by paddle canoe away from civilisation.
We rented a canoe for seven nights and packed it full of provisions for the week and set off.
We were in the Clearwater National Park, British Colombia, six hours drive from Vancouver  on the way to Banff,Alberta. The Clearwater lakes are each about 20 miles long and example of pristine wilderness.
 The quiet and stillness was unbelievable after the buzzing city life of Vancouver.
 The brilliant sun shone down upon us as we moved up the lake, just the noise of our paddles hitting the water in tandem, surrounded by miles upon miles of wilderness - incredible, enlightening, almost frightening. Most of the day was spent in the canoe and we would stop off on the shore and have a bite to eat for lunch. Around 5pm we would arrive at our evening destination and set up camp for the night. Our behaviour was  primordial, I would always gravitate to the cooking, whilst my husband would light the fire and set up the tent. After a campfire cooked meal, we would sit around the fire, chatting  and trying not to worry about the Grisely bears which resided nearby!  When darkness set in, we climbed into our cosy sleeping bags and fell into deep slumber, listening to the sounds of the deep forest.
 Quite the best holidaying experience I have had, calming and reflective. You are so far removed from modern day life and just a little closer to our nomadic ancestors.

Menus for June`- Eat like kings for €100 per week

 Menus for this week are inspired by a recent and most enjoyable trip to Liguria.
The diet of northwestern Italy  is focused on vegetables and seafood and is very good for the waistline!
They tend to cook one "treat" a week, such as a Tirmasu for a Sunday gathering.
As always, the budget is €100 per week for a family of four.
Strawberries are in season right now. Research shows if you eat berries regularly
throughout the "berry season" , it will provide you with enough vitamin c for the rest of the year.

Enjoy!

Saturday

Lunch
Baguette with  Proscuitto from both Aldi or Lidl (both are very good).
Green butter leaf salad.

To do.Make Pizza base for dough for later and carmelize onions

Evening Meal.
Artichoke, spinach and carmelised onion pizza with ricotta.
Margherita for the children!

N.B Both Aldi and Lidl are selling artichokes for €1.39 and €1.79 a jar.
Lidl's are soaked in vinegar and Aldi's which would be my preference are in sunflower oil.

Sunday

Lunch
Mallorquin stuffed aubergines (see details on Mallorcan posting)
Tirmasu

Evening Meal
Herby potato soup with baguette, proscuitto and salad


To do
Prepare and make for lunches, puy lentil salad  with feta cheese, walnuts, shallots, sundried tomatoes.
Make pasta dough for Pansotti, filling, and foccaccia dough
http://lacucinaitalianamagazine.com/recipe/pansotti--
http://lacucinaitalianamagazine.com/recipe/ligurian_focaccia
http://lacucinaitalianamagazine.com/recipe/genovese-basil-pesto_2
Make Pesto

Monday

Lunch - children - Left over stuffed aubergines. Berries and plain yoghurt
            office - Puy lentil, feta and walnut salad with sandwiches

Evening Meal
Pansotti ravioli with pesto and foccaccia

 To do
Make Bolognese and assemble lasagne
Make quiche filling and bake
Prepare Spinach and Rosemary soup
 http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach_and_rosemary_soup.html

Tuesday

Lunch for children - Quiche lorraine (buy premade pastry)/ Spinach and Rosemary soup.
Berries and yogurt
Office - Puy lentil salad and sandwhiches

Evening Meal - Lasagne al Forno with green leaf  salad

To do  - Make tomato and garlic soup
carmelise onions for tart

Wednesday

Lunch
Children - leftover Lasagne , berries and yoghurt
tomato and garlic soup with pitta bread and tahini.
 Office - sandwhiches and pasta salad with spinach and pesto.


Evening Meal - French Onion tart with green leaf salad

Thursday

Lunch
Tomato and garlic soup with oatbiscuits and cheese. Berriesand yoghurt
Pasta salad with pesto and spinach

Evening Meal
Roast chicken with oregano and rosemary, roasted vegetables and couscous.

To do
Make chicken stock

Friday 

 Lunch
Children - Roast chicken sandwhiches, fruit and yoghurt
Office - Pesto salad and chicken sandwhiches

Evening Meal
Artichoke and mushroom risotto
http://www.beautiful-liguria.org/2011/03/risotto-artichokes-mushrooms.html

A taste of Liguria

Liguria, often referred to as the "Italian Rivieria" is a region which is  very much of its own unique character and quite different to its french neighbour. Liguria is a wonderful region to visit, there are many things to do for all tastes and budgets, as well relax by the sea and enjoy a rich cuisine washed back with very tasty local wines..Ligurians are charming people who are warm and friendly and love to chat, whether it be halting the traffic on a country lane or building a wall, there is always plenty of time for discussion!

Ligure (Liguuree as the locals say!) is "Sea to Sky" country; and on some parts of the coastline, the mountains come right down to the sea - the landscape is quite dramatic to say the least. Arriving by
train from France is a must, and quite literally at the border you can really sense that you have
just left behind France and have arrived in a completely different country. Many of the "Grand Dames" dressed in coutier with Chanel handbags and miniature poodles will have descended at Monaco, Villefranche sur Mer and Roquebrune Cap Martin. Onto the train at Ventimiglia will arrive a dashing ticket inspector,  dressed in a well fitted suit made in Milan no doubt, with polished shoes and  a dazzling white smile, the remaining ladies will swoon.

As your regional train rattles along,  you will  see  the coastline has not benefited from the more stringent french planning laws, but more of  a "free for all". However, there are plenty of towns which have survived the growth and exude piles of local charm, where their medieval feel with large Piazzas and  well kept narrow cobbled side streets  which are still as exuberant in their historical feel.

Alassio
The chic seaside town of Alassio really made a name for itself in the 19th Century; when  it was discovered by the English, who built splendid villas and gardens which still remain today. Writers were also taken by it and Elgar composed his overture, "In the South" whilst on holiday here. It is quite unique as the train does not run right through the town on the coastal side which is typical of  most Ligurian towns and this really adds to its allure. Houses stand  right upon the seafront, the beach is lovely, long and sweeping, shallow and calm and allowing for very enjoyable swimming. Visitors tend to be from Milan and Turin, very well dressed,  and will return faithfully to the same "Bagni" each summer. "Bagni's" are private bathing establishments along the beach, where a huge amount of posing is carried out (many even have their own websites!) For a small fortune you can rent deck chairs for the day,  avail of the bathroom and eat a delicious light Alassian lunch.  The Italian "Grand Dames" can be found here during the summer, surveying the crowds and will arrive looking incredibly glamorous in printed swimsuits from Rome and laden with lots of gold jewellery. Tourists aren't the norm
and so interest will no doubt occur, as the "Italian Grand Dames" ask plenty of questions in mixture of Italian, broken french and Engish. The streets of Alassio are filled with smart boutiques well stocked with mouthwatering Italian lines, buzzy restaurants and a Gelataria - Alberto Marchetti which must not be missed. All you can hear is "bellissimo".
Very Italian!

Pietra Ligure is a town you could quite easily miss, whilst driving along the coastal road. The road winds around the poorly developed outskirts not doing it any justice whatsoever.. However, if  a little bit of effort is made, a very welcome and pleasant suprise is in store. The old town and seafront is something of gem and absoloutely charming. The stunning Piazza San Nicola holds the centre stage. Many evenings, mornings and afternoons can be spent in this wonderful square, watching perhaps a wedding party congregate on a Saturday morning, or the pigeons being playfully  chased by small children into every nook and cranny, or simply sitting in the shade of one of the many bay trees with a glass of Prosecco. Pietre is a great place for young families, restaurants are very obliging, well priced and children are always served first. Nobody minds as well if little people spend  the entire evening stand looking mesmerised at the lobsters in the fishtank! On side streets you may strike lucky and the owners will have children of the same age, " Mama" will stand by the door as they play outside - complimentary  babysitting service!

Varigotti and Noli are just along the coast from Pietre Ligure. Charming small old fishing ports and now lovely holiday destinations. Both towns are small and very well looked after, with wonderful beachside swimming and an array of excellent restaurants to choose from. Many of the houses of Vargotti are built right on the seafront, where fisherman would have lived with their families. Seafront houses have steep steep steps up to the living quarters, to fend off waves and water during the winter time. Noli attacts a well heeled glitzy "Riviera" crowd, and is lovely to walk around, with narrow cobbled streets and a lot of charm. Both are good places to spend a couple of days.

Food
Liguria like the rest of Italy is a food heavan.  Their a great connection with produce. Markets are abundant with mouthwatering local  fruit and vegetables. If you like to cook  and you would like to extend your culinary repetoire, you  are in the right part of the world ! Make sure your holiday revolves around  local food markets and shops. In Pietra Ligure,  local growers host vegetable stands and assemble  in the Piazza San Niccola  from 3.30pm,  for several hours passionately  selling their daily bounty. Most are well into their late sixties, looking  fit and healthy. They will proudly tell you how they manage their farm.  Baskets are laden with  trompetta courgettes, chard, spinach, aubergine, basil, and much much more. Locals also  like to support their local "maccheria" (butcher) or "pescheria" (fishmonger) and off course the "pasticerria" (bakery). Be warned, waiting in shops to be served is "the norm", as most people have extended conversations with shopkeepers which can test a northern european's patience !  Beef is more than likely to bought direct from a proud farmer in neighbouring Piedmont. The star bread is  focaccia which can be bought everywhere. Around Ligure Ponente, locals enjoy ,focaccia Cipolle,(onion) and focaccia formaggio. Focaccia is the best picnic bread and young children love it too.
Pansoti is the star local pasta; a triangular shaped ravioli stuffed with ricotta, chard, borage and herbs and often dressed with pesto - delicious! Delicatessans always have their own take on "pansoti" and so trying different ones is a vital part of  ligurian culinary exploration.
 Pesto , now a world famous sauce, pesto orginiates from Genova and again depending on where you are shopping or with whom you are dining with , this too has different variations.  The beautiful village of Noli
has a wonderful variation; a blend of  basil grown in Noli and blended with pinenuts, olive oil and plenty of garlic (no cheese) and of course hand ground - no electric blenders allowed here! Other  pesto recipes would have grana padona  or pecorino cheese added as well.. Pesto di Noci , referred to as a "white pesto"  is enjoyed just as much , walnuts are bleneded with  ricotta cheese and olive oil, making for a most enjoyable meal.
Taggiasca olives are grown abundantly and best tried as a "Pate di Olive", spread on bruschetta or grissini.
Gelati is a Ligurian regional  past time; 8.30pm until 9.15 is "rush hour", when what feels like the majority of a town will descend upon icecream parlours for half an hour. Many people will then sit outside on benches, pavements and will become totally absorbed in their icecream, not talking until every mouthful is finished -  Nocciola (hazelnut) and Sicilian pistachio are excellent!

Wine
Ligurian wine is good, and pairs particularly well with the local food, especially fish dishes. There are three main grape varietals widely grown; vermentino and pigato, and rosseo a red. Viticultural conditions are challeging, terraced winegrowing is the norm, and due to its very labour intensive methods, wines are a little more expensive, but well worth trying!

Food, wine and travel in Mallorca

The charming and very pretty Balearic island of Mallorca, has quietly become a significant quality wine producer over the last few years.  Mallorquin wine producers are working hard to put their wines on the “map” and are aiming high, striving to become, considered as one of the most predominant quality wine producing regions in Spain.

Historically, vine cultivation started as early as 121 BC. Pliny often compared them to the best Italian wines at the time. However, when phylloxera ravaged European vineyards in 1862, Mallorca was not immune. Instead of replanting vines, farmers where encouraged to diversify into agricultural production, in particular almonds.  It was not until the 1990’s that significant replanting and cultivation began to take place again.

Mallorca is a wonderful island to visit, full of suprises, with plenty to do and see.

Indigneous Mallorcan grape varietals
 
Callet

Callet is a dark skinned red varietal which produces delicious wines, that are structured, full bodied and with plenty of ageing ability.

Manto Negro

Manto Negro was cultivated as early as the 14^th Century and remains the most widely grown on the island. Its plantings are concentrated mainly in the region of Binnisalem, protected from cold northern winds by the Tramuntana Mountains. Manto Negro produces wines which are medium flavoured and light with cherry notes. It is often blended with Callet.

Moll/Premsal Blanc

This indigenous varietal produces wines with a marked fruity character, a pale yellow colour, with a very good structure, which are intense with very pleasant sensations.

Wine producing areas

DO Binissalem

The region is characterized by a hot, dry summer and a short winter. The vineyards are located at altitudes ranging from 75m to 200 m, and the area experiences approximately 450mm of rain a year.  Manto Negro, Callet, and nonindigenous varietals are permitted in this area.  Tempranillo, Monastrell, Cabernet Sauvignon, Syrah, and Merlot are culitivated widely. White varietals include Moll, Parellada, Macabeo, Moscatel, and Chardonnay.  DO Binissalem is a wonderful place to visit in September, when the locals from this traditional village celebrate their wines.

DO Plaillevant

 This is one of the most traditional wine-producing areas and covers almost half of the island. Covering the central and eastern parts of Mallorca, DO Plaillevant experiences cool winters and hot, dry summers. Rainfall here reaches about 400mm to 450 mm annually. The region grows similar varietals to Binissalem.

Both regions, produce wines of high quality, with their own individual styles. Up and coming winemakers love to experiment and innovate. This is a region to watch, we will hearing more about the wines as they become more readily available with progress.

Exploring the island

Palma

Palma takes its name from Palmeria; the town that was founded by the Romans in 120 BC as part of their expansion across the Mediterranean. With the arrival of the Moors the development of the city continued. However when James 1 of Aragon captured Mallorca from the Moors in 1229, he laid the foundation stone of the famous Gothic cathedral, Sa Seu.  Palma is a city that needs a couple of days to get to know. The old town is filled with spacious leafy squares, great for people watching and enjoying a coffee. The quiet and narrow side streets which are very well preserved, giving a good impression of what town life hundreds of years ago would have being like.  The local stone is honeyed in colour and shutters are painted a deep green. A leisurely walk along the Rambla del s Ducs is most enjoyable under the mature lime trees which line the Boulevard, bringing you to the Botanical gardens.  The daily flower market is located here and is a hub of local trading, along with the many tapas and wine bars, serving local wines and foods. During the week this area is a meeting place for Palma locals – a good location to observe daily life!

Ferrocarril De Soller.

A wonderful hour long train journey which has been running for 100 years! The train heads out of Palma and into the countryside, passing right through homesteads and small farms, laden with orange, lemon, olive and almond groves, where hens, ducks and geese happily forage , watched over by sleepy horses taking shade. The journey rattles through steep sided valley’s and stops occasionally in tiny hamlets, to pick up local  residents heading into the Soller, Saturday Market.

Soller is a charming market town with a port. There is a very attractive central square; which in April, is pungent with the aromas of orange and lemon blossom who are long time square residents. At the tram station which takes you down to the Port of Soller, there is the Railway Museum, featuring a permanent exhibition, “Picasso’s Ceramics” and graphic works by Miro.  A most enjoyable way to pass time as you wait for the next tram!

Deia

Deia is a stunning, mountain coastal village which is extremely well preserved, lying high on the Serra de Tramuntana range over looking, the shimmering Mediterranean, not far from Soller. The surrounding landscape with its immaculate “Villa” planning, is flanked by cedar and pine trees; orange and olive groves, perched high on steep cliffs. It is a must visit. Deia is well known for its literary and musical residents.  English poet Robert Graves put the area on the map. Present day it attracts many celebrities and Rock Stars looking for a low key getaway. Richard Branson has been a long time visitor and opened the world famous La Residencia hotel or “La Res” for returning guests, with its 30 acres of gardens, dating back to the 16^th ,17^th, 18^th century. Mick Jagger has been known to spend his evenings jamming with the locals in Deia bars – what fun!

A taste of the Balearic Islands

Mallorquin Aubergines stuffed with sautéed minced pork (Claudia Roden)

2 Aubergines

150 ml water

3-4 tablespoons of Olive oil

Salt and pepper

4 tablespoons fresh white breadcrumbs

4 tablespoons whole milk

1 medium onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 ripe medium tomato, peeled and chopped

250g minced pork

½ teaspoon ground cinnamon

¾ teaspoon ground cumin

1 egg, lightly beaten

50g gated Manchego or Mature Cheddar

1. Trim the stem ends of the Aubergine and cut them in half lengthways

2. Pour the water and 1 tablespoon of the oil into a wide casserole or

    Frying pan and put in the aubergine havles, cut side up.

3. Season with salt and pepper, cover with a tight-fitting lid and place over a  medium heat.

4. When water begins to boil, lower the heat. The aubergines should cook in the steam in      

     About 5 minutes.

5. In a small bowl, mix the breadcrumbs with the milk.

6. Hollow out the aubergines with a large pointed spoon, leaving just a little pulp to form a chin wall with the skins. Chop up the pulp coarsely.

7. Fry the onion in the remaining oil over a medium heat, stirring until it begins to colour.

8. Add the garlic, stir for 30 seconds, then add the tomato, and cook for 3 -5 minutes.

9.Add the minced pork with salt and pepper, the cinnamon and cumin.

10. Stir, turning over the meat and breaking it up, for 5 – 8 minutes.

11. Add chopped aubergine pulp and the breadcrumbs soaked in milk.

12. Cook, stirring, until any liquid has evaporated.

13. Add the milk and mix very well.

14. Spoon mixture into Aubergine shells.

15.Sprinkle with grated cheese and bake in an over preheated to 180C for 20 minutes.

May Menus

Each week, as the weather becomes milder; thankfully! The more summery our meals will become.
Salads with tasty dressings will become a prominent feature and summer soups.
Eating in season is excellent for general health, and also for the sustainability of our land and environment.

Perhaps start thinking about growing your own vegetables,  in your own garden if you can or at an allotment. It can save up to €30 per week  (€120 per month) which is significant.  As well as protecting you and your family against the volatilty of global commodity prices and inflation.
Its great fun too, small children love it!

As always on a budget of €100 per week.

Saturday 
 Breakfast
Homemade Croissants (started on the previous thursday)
served with homemade jams
http://www.youtube.com/watch?v=2OAUM0MRgQw - this is demonstration we have used each time with great success!

Lunch
Hot smoked salmon salad with baguette (Lidl has a great hot smoked salmon from Norway and french baguette)

Evening Meal
Homemade Pizza - to get great pizza base results, use a "strong flour".
Toppings - Ricotta, broccoli with a pesto drizzle,
                 Sauteed aubergine, with shallots, sundried tomatoes and mozzarella
                 Salami, a very garlicky tomato paste with grated mozzarella.

Sunday 
 Breakfast
Lidl's "Great Taste" award winning bacon.
Brannigans 80% sausages
Leftover homemade Croissants.

lunch
Pea and lettuce soup with french baguette and French Torchon ham (Aldi)

Evening Meal
Spanish Paella

To do
Prepare puy lentil, rocket and feta salad for Monday's packed lunch
Make a jar or two of homemade Rhubarb jam

Monday
Breakfast
Porridge with dried fruit
Cereal
toast with homemade jams

Lunch
Puy lentils with rocket and feta
At home - Pea and lettuce soup with toast, oatbiscuits and cheese
Children - humous with pitta bread, carrots, fruit and yoghurt

Evening Meal
Roast Lemon, herb and garlic Chicken with couscous, roasted vegetables

To do 
Start tuesday's evening meal " Mallorcan style, Aubergines stuffed with sauted pork mince"
Cook off pork mince with garlic, onions, and herbs etc.
Make Chicken Stock
Make Butternut squash soup.

Tuesday
Breakfast

Lunch
Butternut squash soup with  baguette and  grilled goat's cheese
Office -Puy Lentils with rocket and feta
Children - Roast chicken sandwiches, fruit and yoghurt

Evening Meal
Mallorcan style Aubergines stuffed with sauted pork mince

To do 
Prepare 3 bean salad for office lunch
Make homemade pesto 
Prepare homemade Rosemary Foccacia bread

Wednesday 
Breakfast

Lunch
Butternut squash soup
3 Bean salad
Roast chicken sandwiches, raisins, yoghurt and fruit bar
  
Evening Meal
Ligurian style; linguine with homemade pesto and percoino cheese with foccacia bread
Green salad.

To do
Prepare Broccoli and Almond soup

Thursday

Breakfast

Lunch
Broccoli and Almond soup with Tahini on pitta bread
3 Bean salad
Children - Pitta bread filled with Tahini, fruit and nut bar,fruit

Evening Meal
Florentine Roast Pork with roasted potatoes and grilled  aubergine, peppers and fennel.

Friday
 
Breakfast

Lunch
Broccoli and toasted almond soup with cheese and oatbiscuits
3 Bean salad
Children - Aged vintage cheddar sandwhiches with relish, yoghurt and fruit

Evening Meal
Spinach and Ricotta Ravioli's finished in a sage butter sauce with Pecorino shavings.
Green salad.

Enjoy!

Spring Menus - Feed a Family of 4 for €100 per week

Below are delicious and healthy Spring Menu ideas to nourish a family of four for a week. All menus are tried and tested by a busy family of four!

Monday
Breakfast
Buckwheat Flakes with Fruit (on sale at Supervalu)
Porridge
Toast with homemade jams
(Irish rhubarb is now is season, each week buy an extra bunch and make a pot of jam, 1 bunch
will generally make a one pot).

Lunch
 Working from home
Carrot and Orange soup with Pitta bread and tahini/Olive paste
 To take to office
Onion and Pecorino Tart (Lidl is now selling a great Pecorino!)
Children
sliced kiwi, with pittabread and cheese, yoghurt.

Snacks - fruit and nuts are great (Aldi and Lidl do mixed nut ranges)
Both also have  great coffee!

Evening Meal
Herby Roast Chicken with roasted fennel, peppers and potatoes

To do: Prepare Tomato, garlic and Fennel Sauce for Tuesday Meal and as soup for lunch.
Make stock and freeze

Tuesday
Breakfast
Buckwheat/branflakes with fruit
Porridge
Toast

Lunch
Carrot and Orange Soup with Oatbiscuits and cheese
Onion and Pecorino Tart
Children
 Ham and brownbread sandwiches,banana,  yoghurt

Evening Meal
Fresh filled Tortellini Pasta with tomato and fennel sauce with Pecorino shavings
Fresh salad
Fresh fruit and yoghurt

To do: Cook quiche base for Wednesday evening meal. Carmelise onions, leeks and bacon lardons for filling.
 
Wednesday
Breakfast
Brankflakes/Buckwheat flakes
Porridge/Toast and homemade jam

Lunch
Tomato and Fennel Soup with toast and olive tapenade
Onion and Pecorino Tart
Children
Roast chicken sandwiches, fruit, yoghurt

Evening Meal
Quiche Lorraine with green salad, and grated carrot and seasme seed salad (make salad before eating)
Passion fruit with plain yoghurt


 Thursday
Breakfast
Cereal and Toast

Lunch
Tomato and roasted fennel soup with cheese and oatbiscuits
Leftover quiche lorraine for children and packed lunch to work

Evening Meal
Mexican Mince Fajitas, with homemade tomato salsa and corriander leaf,  homemade guacamole,
grated cheese, and sour cream.

Make Soup for Friday - Celery and Blue cheese soup.
Make Panini sandwiches for lunch for friday
Start Croissants for Saturday Morning!

Friday
 Breakfast
Cereal and toast

Lunch
At home
Celery and blue cheese with toast
 To office
 Roasted aubergine and percorino panin'is
 Children
Humous and carrots and pitta bread, fruit and yoghurt

Evening Meal
 Mushroom Risotto with homemade garlic bread.
(use chicken stock)
Left over mince from fajitas, make some mashed potato and serve as a Cottage pie for children.

Food, wine and travel in the Southern Rhone valley and Langeudoc Roussillon

Southern Rhone and Languedoc  Roussillon

The Southern Rhone throughout its history has always been the gateway to the South of France.  The Romans planted many vineyards and were big producers of wine.  However with the fall of the Roman Empire, the interest in growing vines disappeared, and wine was not produced until the 13^th Century when the Pope moved to Avignon.

The landscape of the Southern Rhone is rugged, which acts a preventative from the Mistral wind .Vineyards give way to pine and almond trees, and then to olive groves in the far south. Red wine is the core of wine production, with Grenache, Carignan, Syrah and Mourvedre being dominant varietals. Key wine producing appellations are Chateauneuf-du-Pape, Gigondas, Vacqueyras, Rasteau and cotes du Ventoux.

"Galets roulés”, otherwise known as pudding stones are a dominant feature in many vineyards. These are large round stones, natural to their landscape which lie at the base of the vines, absorbing the heat of the sun during the day, and releasing the warmth at night thus keeping the vines warm. Due to the cloudless skies, there is often a significant drop in temperature.

Lanugedoc Roussillon is essentially two regions with separate histories. Roussillon formed the Kingdom of Majorca and Languedoc to the east was a province of France. These differing cultural influences have helped to evolve the food and wine which is present today.  It is also the single biggest wine-producing region in the world! Wine producing appellations are Coteaux du Languedoc, Corbieres, Faugeres, Minervois, Saint Chinian and Limoux.

Grenache

Grenache is a late ripener, and requires hot and dry climatic conditions, typically found in the Southern Rhone. It produces wines which are soft with flavours of berries and spice. It performs better when blended with other Rhone varietals.

Syrah

Wines made from Syrah are powerful and full bodied, often with notes of red berries, chocolate and black pepper. The differences in the soil quality as well as the changes in the slope of the terrain tend to produce different styles of wine.

Mourvedre

Mourvedre produces wines which are dense,with structure, tannins and good ageing potential. Andrew Jefford, world renowned wine writer wrote recently “Mourvèdre will, I believe, one day be seen as the grape variety of choice for the finest, warmest red wine sites in the south of France”.

Carignan

Carignan is a late ripener and a challenging grape to grow. It is susceptible to different forms of mildew and needs constant warmth during the growing season. Old-vine carginan vines fully ripened on infertile soils in a warm summer, produce by far the best Carignan wines.

Exploring  Languedoc Roussillon

The trick to exploring this region is to come off the motorway and spend your days driving along country roads admiring the picturesque medieval villages and landscape of vineyards, olive groves, lavender, sunflower fields, and  cypress trees . Take a picnic or have lunch in a village Auberge. If you are feeling energetic cycling is a wonderful way to tour the region and for the more adventurous, on horseback!

Limoux

Limoux is a very pretty and ancient market town 20 miles south of Carcassone at the foot of the Pyrenees and only one hour from the Mediterranean.  A town known for celebrating carnivals throughout the year, it has a reputation as a lively one, for its small size. Limoux even hosts the world’s longest running carnival from January 30^th until April 11^th each year! The Carnival takes place every Saturday and Sunday and is considered to be a “real folklore celebration”. The surrounding countryside is very pretty with rolling hills laden with vineyards, beautiful houses and castles.

Montpellier

Montpellier is the capital of Languedoc Roussillon. Described as the most “seductive” city in France; loaded with culture, elegance and stunning medieval architecture. September and October is a enjoyable time to visit, when the sun is cooler and Montpellier orchestral season has started.  There is something for all ages from babies to Grandparents. It is quite typical to  to see families of all ages out well towards midnight enjoying the Southern ambience. A visit to nearby Chateau Flaugergues is a must, where one can see the family’s stunning art collection, including Flemish tapestries and 10 acres of magnificently designed and well kept gardens.

Carcassonne

Carcassonne is France’s iconic medieval walled city and the largest walled city in Europe still intact. A day getting lost along , slowly walking along cobbled streets, stopping for coffee and lunch. Al Fresco dining is “de rigeur” Close to the Carcassone lies the breath takingly beautiful Gellone Valley, where you will find the ancient village of Saint- Guilhem-le-Désert, which is classified as one of the most beautiful villages in France. The abbey church which was built between the 9^th and 11^th century is a masterpiece of Languedocian Romanesque art.

Recipe

Aubergine Mousse

2 cloves of garlic

4 Aubergines

75 ml Olive Oil

3 egg yolks

3 eggs

250ml Milk

250ml Double cream

6 Tomatoes

1 lemon

10 leaves of Basil

Peel the garlic and cut into thin slivers. Make several small incisions in the aubergines and fill with the garlic. Wipe the aubergines with a little olive oil and bake on a tray scattered with sea salt in a hot oven (200C) for 30 minutes or until completely soft. Allow to cool.

• Halve the cooled aubergines, scoop out the flesh and discard the skins. Place the pulp in a blender, season with salt and pepper, and blend to a smooth purée. Add the egg yolks, eggs, milk and cream and blend again.

• Brush the interiors of ramekins with olive oil and fill with the mixture. Place in a deep tray and pour boiling water around. Cover with a buttered paper and bake in a medium oven (150C) for 30 minutes or until set.

• Blanch the tomatoes in boiling water for 20 seconds, then refresh in cold. Remove the skins, cut in half and scoop out the pulp. Chop the remaining flesh into neat little dice. Season with salt, pepper and a pinch of sugar, and the juice of half the lemon. Chop the  basil leaves into a  into very fine ribbons. Warm the tomatoes on a gentle heat then add the basil and the oil. Do not allow to get too hot.

Serve with warm crusty bread and a glass of Rose de l’Engarran or J Gaillard Roussanne.