As I start my new diet I’m looking at food I enjoy cooking and love eating and seeing how I can reduce the fat, sugar and therefore the calories in my food. Perfect served with a salad or baked potato one of these delicious quiches is the perfect weight watchers lunch.
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
Take a few minutes to check out my cooking videos on my video page
Su Dobson sent me photographs of her Christmas lunch, looks great Su. Amuse bouches: butternut squash soup, prawn cocktail and egg mayo with smoked salmon. Beef Wellington Thanks for the photo’s Su looks lovely.
France Telecom are pretty awful but possibly the best of a bad lot,
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.
Each year we take it in turn to host the Christmas lunch, this year its the turn of my youngest son Michael. Mikes got a hectic time ahead, he moves into his new house on the 18th of December and then has lunch to prepare for 11 on Christmas day.
For the pastry
rub together then add
Roll out the pastry to fit your pie case
Who runs the incredible ScratchingCanvas.com was kind enough to allow me to publish one of her great recipes here.
I just started my baking session with veggies and I’m in love with it already; ‘Truly Deeply Madly’. Though I’m still stuck with the pumpkin but honestly I’m loving every bit of it.
I’ve never cooked in my Tagine before, but I was inspired by a post from my friend Barbara Munro Donnelly – see here.
3 lge Potatoes,
I lge Onion,
2 cloves garlicGarlic
2 tins chopped tomatoes
Half glass of red wine for the food (and a Large glass of red wine for me.)
The one piece of kit that is used everyday.
Indeed the day can’t start without it,
My Senseo Coffee machine which, unlike other makes of coffee machine, you can buy different coffees from different producers.
Because they are a coffee bag they are a lot more economical as you can take advantage of coffee promotions and not have to stick with the a machine makers expensive product.
100 gms flour
90 gms cold diced butter
pinch mustard pwder
A little ground chilli
150 gms Roquefort, 100gms for the recipe and the other 50gms to go on top before baking.
1 Tbsp Sesame seeds.
Put all the ingredients (except the saved 50gms of cheese) in a bowl, using your hands knead the ingredients together, where it forms a dough roll out on a floured surface into a sausage shape, wrap in cling film and place in the fridge for an hour.
As much as I would love to claim ownership of this recipe a search on Google shows there are plenty of people who have beat me to it, I just adapted it to use what I had to hand;
1 pork hock (Jarret)
2 roughly chopped onions
Put all of the above in your slow cooker, the meat needs to be covered so don’t use all the cola if not needed.
My friend Cathy Mc sent me this message…
Ros, After you got me hooked on Baked Camembert again watching your video.
I made this one last night, had mates round to sample some of the local french wine, that we had brought over to the UK.
it turned out really nice so wanted to share with you all..
Apparently, for me, it’s time to think about my winter food.
In the winter its not about light, attractive food, its the time for hearty hot meals that leave you feeling warm inside.
Even on the coldest winter evening you can have real pleasure from eating for the season.
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.