Chezlemoulin Food

Posting ideas and photographs for menus. Responding to idea requests. Getting ready to cook for our guests at ChezLeMoulin in Samouillan France next year!

We have lots of apple trees and they are now in bloom....here are just five of the different flowers, so I'm hoping for a bumper crop and some new interesting apple recipes and juices!

Baps for burger buns, and lots of honey .....three frames all different from the two hives. The first honey of the year ....and I’ve been making trifle ...with our own fruit, peaches, lemon and orange, the cake and custard made with our own eggs and a wine jelly...mmmm.

Oh dear... lockdown is not good for the hips ... chocolate chip cookies with ice cream and chocolate sauce....

Veggie day! Moroccan chickpea and spinach in puff pastry served with minted yogurt and an apple and almond salad..... mmmmm and today’s loaf is a buckwheat bread.

Pie and chips, Proper puff pastry lots of buttery layers, filled with boeuf Bourgogne twice cooked fat chips and peas. ....

Preparing for the third week of confinement... a day in the kitchen, so I can have a day in the garden after... getting me baps out😂 baps for burgers and smoked salmon and cream cheese, and everyone’s favorite chocolate digestives...

It’s Mother’s Day in the uk, so I decided to treat myself to chocolate cake... here is my chocolate cake with florentine topping.... today’s loaf ready for bacon sandwiches... we may be in lock down here but we can manage a celebration ! Thanks to my mum who started my love of cooking ...

Under lock down, but we are still preparing for summer in the hope that some of our guests still make it. A glorious day in the sunshine....

Having fun in my new kitchen. Cheese thins, almond and orange biscotti, hot cross buns and bread..... and if that’s not enough I’m making a whole chicken coconut curry and a spinach and potato curry, possibly some flat breads of some sort...but before I do more off to chop some wood... or stack some 😍🍷

Christmas croissants .... almond 🤗

Full of inspiration for a healthy new year, the potager is still producing amazing veg even in January! The carrots still going, the cauliflower green thing ... yes I’ll make something lovely to eat with that! Broccoli growing nicely, celeriac, and of course herbs to add a special bouquet .... lemons and oranges too!🍊🍋🥦🥬🥕and all those things I preserved from the summer!
The Christmas naughtiness is over... ginuary has begun, well we all need a little something for the weekend 🍸

Happy New Year! Breakfast of cheese scones and Pyrenean smoked trout, afternoon walk followed by sloe gin and shortbread. Always good to get the new year started with a lovely buttery treat. Note the lemon, picked this morning from our lemon tree...

Happy Christmas everyone!

Getting ready for next summers menus! Figs from the garden in lemon and honey and chilli jam made with our home grown fiery chilies 🌶 and red peppers. Goats cheese, charcuterie , and foie gras all produced very locally.....fresh salad from the garden and homemade bread. Preparation is everything. My sour dough starter 'Billy' is going well.... time to feed him 🤗

I love guys balanced views and logic...

Guy's news: Contemplating cows

I wake most summer mornings to see a herd of South Devon cattle, our local breed, grazing on the slopes opposite; the land is too steep for veg, so I rent it to my neighbour.

Two years ago, influenced by reports that livestock contribute more to climate change than all ships, trains, planes and cars combined, I planted 1,000 trees on the steepest part of the field. I also made myself pretty unpopular in this livestock-farming area by publicly concluding that meat eaters should try to reduce our consumption from around 1,500g per week to 600g, to give us a chance of feeding ourselves without destroying the planet.

I acknowledge the strong environmental arguments for going further – but as I don’t know how we would grow organic veg without grass-clover leys and manure from grazing animals to fertilise our soil, it seems hypocritical to advocate veganism. I’m also reluctant to condemn something that feels so right even if the numbers say it is wrong.

The numbers aren’t all they seem, either. It turns out that the methodology used to assess the climate change potential of methane produced by ruminant livestock (grazers: cattle, sheep and goats) has over-estimated methane’s impact relative to CO2. It has also become more widely accepted that pasture, managed to increase root and mycorrhizal biomass, can sequester large amounts of carbon (not yet convincingly quantified), protect soils, and enhance biodiversity.

Feeding ruminants any substantial quantity of grain or soya remains environmental madness, and there are other good reasons for reducing consumption of meat, dairy and eggs (especially intensively produced), but I am persuaded that there is also a strong argument for a limited number of grass-fed livestock as part of a sustainable agricultural system. As Patrick Holden of the Sustainable Food Trust argues, a sustainable diet should be defined regionally. With so much of the UK’s land unsuitable for growing crops, there is a place for grazing livestock.

For a fuller, more convincing version of the argument, see ‘A Convenient Untruth’ by Simon Fairlie. I highly recommend subscribing to The Land, ‘an occasional magazine about land rights’. It’s a radical read with its roots somewhere near the 17th century Diggers or the 19th century Tolpuddle Martyrs, but always original, well researched, and a refreshing counterbalance to Farmers Weekly.

Guy Singh-Watson

I think I need to go back and do another course....

Sneak peak at a stunning new creation on our Patisserie Diploma...

Caramel Entremets, with gold florentine layer, Tia Maria caramel mousse, tonka bean caramel and a gold chocolate mirror glaze.

Absolutely delicious!


#ashburton #Ashburtoncookeryschool #devon #cheflife #cooking #learntocook #cookerycourse #cookery #cookingschool #cook #cheftraining #cookeryschool #cookingfromscratch #culinary arts #graduates #culinarytraining #chef #patisserie #mirrorglaze #pastrychef #finedining #chefsacademy #cake

At this time of year it’s all about preserves. Glut of tomatoes, ripe peaches and enormous quince.... chutney, jam and jelly. Frozen tomato and pepper sauces...and the last of the rhubarb

Another ChezLeMoulin first. We had our hives inspection this week and the bees are in great shape. This was the honey we had to remove to inspect the hives! I now have two large jars of honey and some bees wax .... it's the most delicious honey I have ever had!

This weeks lovely guests were here and got a first taste with their breakfast!

That’s summer time! Who wants a cucumber? I’ve been cooking for our guests, old favorites...chocolate velvet cake with red berries....and lots of salads using our own veg. Gearing up for family meals and jam making over the next couple of weeks....plums are ripe! And I feel a lot of tomato sauces coming on....some sun dried tomatoes maybe? And peppers roast and stored in olive oil....there are lots of peppers on the plants 🤗

Cucumbers and courgettes, coriander and radishes, tomatoes and beans....it’s all growing fast in the new raised beds. Dinner under the pergola! This weekends menu: Goats cheese and figues, home made sourdough bread, coronation chicken and an aromatic salad of fresh herbs and bulgar wheat with pomegranate, and a pickled cucumber salad, followed by chocolate brownie and vanilla ice-cream.

Recipe time!
North African style salad
Couscous, bulgar wheat or quinoa
Large bunch of each, mint, parsley and if you fancy it coriander
Cucumber
Red onion
Pomegranate

For the dressing lemon juice, olive oil, garlic, pomegranate juice

Salt and pepper.

Make the dressing in advance leaving the garlic in large pieces, take it out before mixing into the salad. I make it to tasted. It should be slightly sweet and slightly sharp.

Chop the onion and cucumber brunoise ie very small cubes
Finely chop the herbs

Cook your chosen base grain with salt and a little olive oil. Rince when cooked with cold water in a sieve. Leave to drain give it a shake and get out as much water as possible before mixing in the herbs dressing and veg.

Dinner last night on the terrace with our B&B guests and some friends ....
Recipe time

Pea hummus
Frozen petit pois
Tahini
Garlic
Lemon juice
Olive oil
Salt and black pepper

I make this just like my regular hummus, but swap out for peas...bring through the boil and rincé with cold water. Quantités are all on taste. I use about a third of a 500g bag of peas to 2tbl spoons of tahini. Olive oil to blend. All I n the food processor and blend. Keeps well in the fridge for about four days.

Smoked aubergine dip
Large aubergine
Red pepper
Red onion
Garlic
Lemon juice
Olive oil
Salt and pepper

Put the aubergine under the grill and char the skin, it should go black. Turning it to make sure it is black all over. Leave to cool, peel the skin and place in the blender with all the other ingredients. Blend, taste and season.
Keeps about 4days in the fridge.

American style, baked cheese cake. I use the bbc food recipe on line. Changes made for available ingredients...ie a squeeze of lemon juice in cream for the topping, and a few other changes to achieve the right flavour with what I have in the fridge...

ChezLeMoulin breakfast, trying a few things other than croissants this week as the butter gets to soft to roll,? Danish pastries from brioche dough and muffins and a selection of sour dough breads

Chezlemoulin Food's cover photo

Chezlemoulin Food's cover photo

Bakewell tarts Moulin style. Made with lemon and almond pastry, homemade cherry jam, and frangipane with raspberry liquor. Served with homemade vanilla ice cream. Decorated with sugar flowers that are all in our garden now, roses, Daisy’s and Lily’s . The desert for last nights guest dinner. Breakfast....the usual favorites croissants and fruit...

The ducks are on patrol. No more duck eggs for a while, two of our ducks appear to be nesting!

We now have bees, our friends are teaching us how to care for them. They seem to be settling into our orchard very well. They have a quiet corner well away from people.

And my sour dough spent a weekend in the fridge while we were away. It’s bubbling away nicely . I made wholemeal bread....

I started a starter.....yep sourdough is back on the ChezLeMoulin menu! I hate to discard, and so I’ve used the discard to make bread. So my four day old starter has already made bread today. Tomorrow’s loaves are in the fridge ready to bake in the morning.

Sourdough starter is easy to start! It really is just flour and water. I use a mix of Organic rye flour and organic white bread flour. It just needs to be a sort of runny porridge consistency. I don’t worry about exact measurements or timing for feeding. Many recipes are very precise. Mix it together and leave it somewhere warmish, not hot. Top of the fridge is ideal. For about 12 hours. Take a look at it, day one is in my photo. Should start to bubble . Then add a couple of scoops of rye flour and water. I check it now and again through the day and about 12 hours later feed it again with rye flour. On day two throw away about half and feed again with flour and water....keep this up for about a week. Then you can feed it every few days. I used the discard to make bread adding about 5g of live yeast....you have to discard some every couple of days to keep it active. Too little fresh flour to starter means the bacteria don’t have enough food to sty active. If it starts to look like it’s separating then it needs feeding.

It’s like having a new pet!

Chezlemoulin Food

This week it’s all about the cheese. I’ve been on a cheese making course with Louisa. A great time, and I’ve made a few things, so here are a selection , some cream cheeses and homemade bread, New York cheese cake, with fig and orange syrup....or strawberries, and fried cheese salad. There could be more cheese making this summer!

This week was scones.....savoury, herb scone with pea hummus and sun dried tomato and cheese scones with smoked salmon mousse. Some canapés for an evening with friends

Sometimes it’s necessary to make a wee plate of french deliciousness....
Hazelnut and lemon Madeleines

I’ve been neglecting my food....so here’s a selection from this month....the new tartiflette dish in use, naan bread for all those lovely curries.. using some of the lovely eggs for omelette with two types of chips and veg for a green green soup. Then apple crumble cake...... mmmm

Bees, this honey producer is going to teach us bee keeping and provide the bees and hives...as well as making organic honey they sell and make lots of other organic honey based products. Now trying to provide a bring your own container, waste reduction service too....🐝🐝🐝

Sur le marché bio à Auch, nous avons eu la visite de "ZeroWaste Gers" (zéro déchets), qui nous a remis ce bel autocollant: il permet de nous identifier comme vendeurs de produits en vrac, une démarche que nous avons adoptée il y a quelques mois pour la vente des granolas et riz soufflé.
Et bientôt, nous l'espérons, pour le miel! (nous le faisons déjà pour le magasin Day by Day à Toulouse, mais pas encore sur les marchés)
Alors, n'oubliez pas: venez avec votre contenant!

Christmas food and Presents at LeMoulin. Chocolate roulade, sausage rolls made with delicious ruff puff pastry. Spiced biscuits iced to take to friends and some orange flavoured marzipan bees and really Scottish shortbread as a gift for friends. Now it’s January there may be less rich food but there will still be delightful things to eat. I’m off for a run....more exercise may be the answer 🤣🍾🥂 happy new year. Time to work out some exercise themed food, in preparation for a cycling frenzy as the Tour de France is coming almost past our door! 18th of July...roll on. In the mean time there could be skiing ⛷ and winter wonderful food....

The cake is done, anyone popping by after christmas day will be offered a slice, and maybe a glass of something; Sloe Gin, Cherry Brandy.....
The cake is a basic Christmas Cake recipe, but the fruit is more of a mix with Saltanas, Cranberries, apricots, fig (I think...) and almonds and hazel nuts. Lots of Brandy. Then my new idea because I don't like marzipan . An almond and orange paste. Decorated with royal icing.

I made mincemeat last year, again my own recipe full of apple from the garden, brandy, suet, apricot, saltans....My lovely husband said it was much better than shop bought and asked what was in it..hmmm normally I record my recipe, either in a special book my youngest son gave me many years ago or written in the recipe book beside the original....This time oops.
Anyway I made Stary Mince Pies...

Watch this space for more sweet and savoury treats over Christmas

Pork bellie and crackling......and this weeks cake and icecream...

Oooh what a lovely cake......honey and chocolate, gooooey and delicious. This is a Nigella recipe, which I adapted to my french ingredients, it works well even though it seems a bit odd, a very runny mixture. Even the little bees came from the recipe.
Then homemade peanut butter! This will put you off the bought stuff forever, another little addition to my Moulin breakfasts I think. Thanks to Nikki at kingdom Vegetal for the recipe, I made it today.

This weekend we had an auberge espagnol in the village. I made a poppy and cornflower, cake flavoured with stem ginger and white chocolate and ginger syrup icing.
The great success of the weekend was my new invention, cheese and potato muffins. Great with soup and our french friends loved them so now I have to write the recipe in french 🍷

1 large potato cooked . Baked or boiled then mashed.
1 large onion, diced small and fried in a little oil until soft. Leave both these to cool completely
100g hard cheese grated
190g plain flour (t45)
2 tsp baking powder
Good pinch salt
1 egg
1 egg made up to 120ml with milk (that’s two eggs in total)
60ml oil ( olive if fine)
1 tsp mustard

Oven at 180. Makes six large muffins.

Mix the potato and flour to make breadcrumb consistency
Add the onion cheese baking powder salt and mustardmix thoroughly, add the first egg, then the milk and egg and oil. Spoon into large muffin cases and bake until golden.

I reserved a little of the chees to sprinkle on the top before putting them in the oven.

Best eaten slightly warm, but they keep well for a couple of days.

Chezlemoulin Food

Chezlemoulin Food's cover photo

Fun in the Moulin kitchen this weekend, salmon with aromatic vegetables and jewelled rice, tartiflette with charcuterie and apple and walnut chutney, petite four - brownies, chocolate coated brandy cherries and hazelnut shortcake and iced Bakewell tarts. Lots of mushrooms growing in the garden too!

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Le Moulin, Samouillan, D96
Samouillan
31420
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B&B near Aurignac, Haute-Garonne. Follow our progress here, and the food I am working on at ChezLeMoulin.Food