Rosie’s Home Kitchen in Brittany, France

May 25, 2015

Low Carb Lasagne

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.
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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.

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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.
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September 7, 2014

Rick Stein’s French Odyssey

hd_100034004_01 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.

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September 7, 2014

Rick Stein’s French Odyssey

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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.

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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.
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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.

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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.
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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.

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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.
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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
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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

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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

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January 4, 2014

Tom Kerridge, Proper Pub Food

Coming Tuesday, From Tom Kerridge’s book, Proper Pub Food, My Baked Bean Video Recipe

This fantastic feel-good cookbook is the official accompaniment to Tom Kerridge’s Proper Pub Food TV show,
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December 29, 2013

Technical problems…

phones-downHello 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.

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November 12, 2013

Welcome to Rosie’s Home Kitchen!

Rosie at Rosie's Home KitchenHi… 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.

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