Category Archives: Pumpkin

What’s up?

Standard

9

What do you mean ” what’s up”? It’s C H R I S T M A S!

Merry Christmas!

This slideshow requires JavaScript.

 

7

Advertisements

Autumn…Or is it?

Standard

The whole summer long my pumkin plant was blooming with empty flowers and suddenly in the end of September it decided to produce two fruits. How strange… The pumking got confused!

Well , I guess, we have just wait and see what is going to happen to this pair.

PUMKIN PUMKIN1

 

Let’s cook together!

Standard
Rum baba

Rum Baba

Travel with us to our “foodie” destinations in Limousin, the still little known region of France. We offer you a hands-on cooking experience as part of your adventure in rural France .

We are happy to create personalized menus and themes for your cooking adventure in Galya’s kitchen. To see what we do visit our  website or our Facebook page

Suitable for all: stay with us for 2, 3 or more nights and have fun!

How it works:

You will stay  at La Croix du Reh full board with breakfast, lunch and dinner included.

Every morning we will visit some exciting places, meet interesting people and taste some wonderful produce.

Every afternoon you will create your own three course dinner menu and then cook the meal with Galya. Alternatively, you can cook only one of the courses or have a themed afternoon cooking like: “3 easy desserts”, “Macaroons made easy”, “Simply bread” (or more sophisticated gateaux), “I used to hate beetroot, but now I love it!”, “Chocolate, chocolate, chocolate”, “Russian cuisine”, ” Cupcakes ” , ” Posh pic-nique” , ” Jam making” , “Stock up your ladder with Preserves” setc…

You will leave with a Little Book of Galya’s kitchen recipes which will be a reminder of your adventure in Limousin.

245€ per day ( 2 nights) per person ( beverages and transport are not included).

if staying 3 or more nights – 175€ per day per person

Please enquire for prices for shared room or family.

Here are a few photos of what we cook in Galya’s kitchen and what fun we have at La Croix du Reh. Enjoy!

To make a reservation for B&B and evening meal ( or and Galya’s kitchen “Cook with me”) please contact us by email: lacroixdureh3@aol.com

or telephone:+33 555697537   +33 661734211

Not to miss: Vegetarian Three course cooking class

Standard

Three course vegetarian cooking class on the 24 th of February, followed by the dinner at 59€ per person all inclusive ( wine as well)

You will take away the recipes of your creations

Start at 14.00 hrs.

Reservations limited!

What’s on the menu:

Cherry tomatoes  and asparagus clafoutis 6

Mushrooms 3 way with potato roasties

Mushroom Fete on the plate

Chocolate fondant

Chocolate fondant

Chocolate fondant

It’s beginning to look like Christmas…

Standard

It’s beginning to look like Christmas…

IMG_6336

The Christmas lights are sparkling on the streets, the Christmas tree is up, the Cristmas decorations , the Holly and the Mistletoe have found their place in the house , the TELLY is spoiling us with the magical movies, that we watch every Christmas and are never tired to watch them again and again at every Christmas to come , and magic is happening in Galya’s kitchen.

This slideshow requires JavaScript.

The Christmas treats platter will be full of traditional things like Mince pies and chocolates , and traditional Russian treats like, chocolate salami ( yes, very much loved and made in Russia since donkey years) , Zefir and some new easy to make Chocolate brandy balls.

To join me in making all these treats and many more at any time of the year contact:

tel +33555697537 +33661734211

Email: lacroixdureh3@aol.com

What’s for dinner?

Standard

photo_3-13

 

Seasonal cooking is very much what we do here in rural France. A simple pumpkin soup can be a star of the dinner. Here is how it’s done in Galya’s kitchen:

 

you need large deep casserole dish, 2 baking trays, hand blender.

Ingredients:

pumpkin 1/2 of large or 1 small

Carrots 5-6 large

Onions 3-4 large or 5-6 medium

Garlic 5-6 cloves

Coconut milk 1 litre

Ginger fresh finely chopped – 1tbs

Juice of 1 large lemon or 2 limes

Spices:

cumin seeds – 1 tbs, ground turmeric – 1tbs , paprika – 1tsp, fennel seeds – 1 tbs ( or ground fennel seeds 1 tsp), ground cardamom 1/2 tsp, coriander seeds 1 tbs ( or ground coriander 1tsp), salt , pepper

The spices can be substituted with green or red Curry paste, but be careful and add it gradually, starting from 1 teaspoon.

Preparation:

Preheat oven for 200C°

Cut pumpkin into large slices and arrange on the baking tray.

Peel carrots and onions. Cut onions in quarters and chop carrots in halves. Arrange prepared vegetables on the second tray.

No oil required.

Put both trays into the oven and bake for about 30 minutes.

Check the tray with the pumpkin slices for juice which will come out while baking and pour it into the casserole , putting the pumpkin back into the oven.

Add whole cloves of garlic onto the carrots and onion tray and bake for 15 minutes more.

Take carrots and onions tray out , leaving pumpkin to bake for 20-30 minutes more, until the pumpkin slices start caramelizing.

Peel roasted garlic cloves and put all roasted vegetables ( carrots, onions and garlic) into the casserole .

Add finely chopped ginger.

Roast cumin seeds, coriander seeds and fennel seeds ( if using) for a 2-3 minutes on a dry pan, then ground them with a pestle in a mortar. If you don’t have mortar and pestle, use a chopping board and a rolling-pin,  crashing the seeds by slowly rolling the pin over and putting as much weight on the rolling-pin as possible.

Take the roasted pumpkin out of the oven, peel the skin off and put pumpkin into the casserole with the rest of the vegetables. Deglaze the tray with some hot water and pour it into the casserole. ( Our dog Max loves the roasted pumpkin skin, so nothing goes wasted 🙂  )

Add ground spices , 2 glasses of water,  coconut milk , bay leave , salt and pepper and simmer for 30 to 40  min .

Turn off , blend with a hand blender until smooth and add lemon juice.

Serve with cream or cream frache.

Bon appetite!

photo_3-13