This recipe does contain a little flour in the the Bechamel but apart from that its very low carb, Paul says its the best Lasagne he has ever eaten and who am I to argue with that.
Rosie’s Home Kitchen in Brittany, France
May 25, 2015
Here we go again,
Another year of growing under way, we have a new addition to Half Acre Farm, Sussie the pig.
February 19, 2015
Nutty Apple Compot Cake
Apple compots are fairly high in carbs, but in a 10 – 12 portion cake this is a low carb cake in by books. Lots of nuts, no flour but does have a lot of eggs in it.This cake is so simple to make.
February 15, 2015
No Flour, Nutty Cake
This food is perfect for people trying to lose weight or for diabetics controlling there blood sugars while still enjoying tasty food. But this shouldn’t be classed as diet food, its a tasty nutricious cake for anyone to enjoy, No flour, no sugar and no butter (you will need a little butter to grease the tin). yet tasty and nutricious. I used Hazelnuts, Walnuts and Almonds in my 340gms mixed nuts.
February 5, 2015
Sugar free Chocolate Brownies with Cranberries
I’m looking for Diabetic friendly desert recipes and have come up with this sugar free brownie recipe, I’ve included a tablespoon of honey in this, I think it benifits from it, you can increase or omit the honey as you wish.
September 7, 2014
Rick Stein’s French Odyssey
Inspired by his gastronomic journey through the idyllic waterways of Southern France, Rick Stein’s French Odyssey explores French culinary tradition – perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick’s culinary tour on an ancient barge takes him along the Canal du Midi from the Atlantic to the Mediterranean. A Bargain at £10.90 an even bigger bargain is that there are used copies of this book from £3.22 I’m buying a copy.
September 7, 2014
Rick Stein’s French Odyssey
Inspired by his gastronomic journey through the idyllic waterways of Southern France, Rick Stein’s French Odyssey explores French culinary tradition – perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick’s culinary tour on an ancient barge takes him along the Canal du Midi from the Atlantic to the Mediterranean. His final destination is a little restaurant near Marseilles where several years ago he had the best seafood lunch imaginable. Along the way he samples regional foods from country stew in Castelsarrasin to the Montaine Noire hams of Castelnaudary. Further south he stops over in the Languedoc wine region and samples local delicacies before heading towards Marseilles via the Canal du Rhone. With over 100 recipes, Rick’s gastro-tour will motivate every reader to try French cooking again and again.
August 6, 2014
Moussaka
No one knows what the origin of moussaka is but a recipe from a thirteenth-century Arabic cookbook known as the Baghdad cookery book was proposed by one food historian as the ancestor of moussaka. The layered version that is more popular in the west was devised by Greek chef Nikos Tselementes (in the 1920′s) who wanted to “clear” Greek food from Turkish flavors, By adding a Bechamel he made the dish more French. Now this is not the classic moussaka devised by Nikos, a classic moussaka is made from lamb but my adding potato doesn’t change the idea of the dish as it is accepted that it can be made using available fresh ingredients, if you wanted to add courgettes or anything else, feel free to do so.
July 30, 2014
Banana, Walnut and Nutella Cake
Its got Nutella in, therefore it has to be good.
July 18, 2014
Ciabatta Pizza
Pizza doesn’t always have to go on a pizza dough, if you look through my recipes you will find different ways to serve a pizza. This was uses a whole Ciabatta which is a lovely soft white Italian bread. Don’t get to hung up on my recipe, like all pizzas there’s no limit to what you can do, but maybe this will give you a couple of ideas, The recipe below is to make two different pizzas.
June 3, 2014
Hot Water Pastry
The perfect pastry for pies, any type, great for hot pies and cold pork pies. Simple to make, easiest pastry to make. Step by step instructions, photo and video.
March 25, 2014
Yoghurt and Nutella Rose Cake
I have had a Rose mould for a long time and hadn’t got round to using it so with my One pot yoghurt cake recipe I decided to make this chocolate version.
March 20, 2014
Strawberry Pavlova
A lovely sweet delicious Meringue topped with cream and fresh strawberries
March 19, 2014
Savoury Prawn Pancakes, with Pastis White sauce
A simple and tasty dish, I really wasn’t sure about adding Pastis to the Bechamel sauce but it worked perfectly.
March 11, 2014
Ham, Feta and yellow pepper savoury bread
Lovely Savoury cake, So easy and open so many changes.
March 9, 2014
A Girl Called Jack: 100 delicious budget recipes
100 easy and delicious meals on a tight budget with Jack Monroe’s A Girl Called Jack.
Jack is a cash-strapped single mum living in Southend. When she found herself with a shopping budget of just £10 a week to feed herself and her young son, she addressed the situation with immense resourcefulness, creativity and by embracing her local supermarket’s ‘basics’ range. She created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap. Learn with Jack Monroe’s A Girl Called Jack how to save money on your weekly shop whilst being less wasteful and creating inexpensive, tasty food.
Recipes include Vegetable Masala Curry for 30p a portion, Pasta alla Genovese for 19p a portion, Fig, Rosemary and Lemon Bread for 26p and a Jam Sponge reminiscent of school days for 23p a portion.
February 22, 2014
Easy Apple Pie
A hint for making great shortcrust pastry, keep it cold, its important not to let it get to warm, after stirring with the cold knife (below) you may need to finish the mixing by hand, just try to minimize the ammount of handling.
February 18, 2014
New Video up, Pancakes.
Making pancakes on my pancake machine.
click “continue reading” or go to my video page
February 16, 2014
Chicken and Chive Soup
When having a roast chicken don’t throw the bones away,
February 15, 2014
Valentines Dinner
What did you have for Valentines day dinner, stay at home? Dinner out? Love to hear from you.
February 9, 2014
Iced Buns
Delicious Diet destroying Iced Buns
January 31, 2014
Buttery Yoghurt Scones
Buttery Yoghurt Scones
January 25, 2014
Pasta bake (so simple)
A lot of my recipes are so simple and heres another
January 19, 2014
Yoghurt, Apple, Cranberry and Oat Muffins
I often see recipes on the internet, low fat, low calorie then when I look at the recipe I see so many ways to make the recipe even more healthier and lower calorie.
January 16, 2014
Cauliflower and Sweet Potato Curry
After the delay caused by my phone line blowing down I’ve started my diet, eating less meat, lower calories and so far I havn’t had alcohol for two weeks. I’ve tested a couple of recipes, got lots of great ideas, now to cook photograph and present them to you.
I’ve started with a low calorie, meat free curry and chapatis
January 14, 2014
New Videos up
Take a few minutes to check out my cooking videos on my video page
January 13, 2014
Easy Yoghurt Cake
Cakes don’t get easier than this
January 12, 2014
Yvonnes Strawberry sponge cake
Recipe from my sister, strawberry sponge cake.
January 12, 2014
Eggs
I watched Tom Kitchen explaining how to make a rich glaze for his bread, use an egg and an extra egg yolk.
I think my way is easier
January 10, 2014
Black Cherry Cheesecake
This recipe is for two individual cheese cakes, it takes about 5 minutes to make, for a larger cheesecake for a family you will need a pack of digestives and 500gm of Mascarponi and more suga
January 5, 2014
Not really a Paella Paella
I made this, well, I suppose its a bit like a Paella, In my freezer I had sardines and prawns and in the fridge an open tin of tuna in brine
January 4, 2014
Tom Kerridge, Proper Pub Food
December 29, 2013
Technical problems…
Hello everyone
I hope that you’re all having a wonderful Christmas.
As you may or may not know…
There have been some severe storms in Brittany over the Christmas period (Yahoo news article) and, as a result, our phone line is down!
This means that I’m finding very hard to get online and update the site.
However, as soon as I can get back online, I’ll be adding new posts, new pictures and new videos.
December 17, 2013
Smoothie Maker For Great Tasting Yoghurts
I’ve been making Yoghurts and used my Smoothie Maker for making drinking yohurts, A Much healthier option than buying the shop bought ones
December 16, 2013
Rich Christmas Log
December 4, 2013
Confit De Canard
Confit de Canard is very expensive in the shops and many people don’t buy it because of that, but its so easy to cook.
November 18, 2013
A Little Kitchen Fun…
Cheesy Penguins
Required ingredients…
1 carrot sliced
Soft cheese such as Brie
Black Olives some with some cut in half and de-pipped
Cocktail sticks
November 12, 2013
Welcome to Rosie’s Home Kitchen!
Hi… I’m Rosie. Welcome to Rosie’s Home Kitchen.
For a long time now celebrity chefs have shown us how they can create amazing food that we mere mortals can only dream of being able to cook. These chefs have impressed us with there skills so that we say “I’d love to be able to cook that” what I’m trying to do here at Rosies Kitchen is create food that will make you say “I can cook that”, the recipes you see on Rosies Kitchen are made in my kitchen preparing my food for my husband (Paul) and myself to eat. Many of the recipes you see are first attempts no practice sessions just using locally bought ingredients taking advatage of foods on promo and preparing food to suit the seasons. The products that are promoted here are products that I use from knives through to ovens, kitchen kit that I own and use. So enjoy Rosies Kitchen, I hope you find my website usefull, I value your input you can submit recipes to me to be posted in my guest spot. Or just send messages questions or opinions all are welcome.