For those of you who know me, you will know that food is an important part of my life! Whilst in the Dordogne a few weeks back I had the absolute pleasure of spending a day at Cook Dordogne, an English run cookery school that is dedicated to the French way of life and celebrating the cooking of the Dordogne, the proclaimed gastronomic center of French cuisine.

Cooking for some is a challenge and for others like me an essential part of life, however cooking in an Eriba is always interesting as there are some very limiting facilities, as well as lack of space and of course some serious time constraints, who wants to be slaving over a hot stove when on holiday or out socialising with friends!

I will be honest and upfront here, though at home I spend the most time in the kitchen, however when we are away it seems that Blueyonder excels in the confined space of the Eriba and produces truly excellent food from her Remoska.

So the point of my post. I had taken the time yesterday to prepare the food ready for our trip to the Summer Bash. Thought has gone into producing simple to put on the table meals, with all the prep done so it is ready to finish and serve, and no it is not all cold! I would like to share the meals and invite you to share your views on cooking in the Eriba.

All my meals are in fact vegetarian, apart from the fact Blueyonder is a pescatarian I find none meat and none dairy food is far better and safer to store in the fridge. So what will we be eating:

Vegetarian Chili and Rice. This is a simple chili made with Quorn.
Moroccan Mushrooms and Couscous.
Gnocchi with a lemon and chive pesto
Red Pepper Linguine

If I remember I will photograph and put the pictures up as we go.

What are you planning to eat at the meet?

Anybody wishing to discuss Eriba cooking at the meet come and find me on pitch H2

Here to a good Summer Bash

Clippie

Funny, I had wondered about making a similar posting. I'm also a keen (amateur!) cook and am always looking for the sort of meals that one can produce in the confines of the Eriba, yet be interesting and tasty food. For instance, I have recently bought myself a Cadac and would be interested to learn from others who have had this bit of kit for a while. I think it can be more than a simple BBQ...

I'll certainly visit H2 - can you suggest a day and time that would suit?

Hi Hugh.

We are there from this afternoon, wobble over whenever, if you see Boris you know were are there.

Funny enough, I have a cadac, but it the one thing that now appears to be redundant, however, we used to use it to make risotto and pasta dishes.

See you at the meet,

Clippie

I thought we were having Meat and Greet?

Quote: Clippie wrote in post #1

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For those of you who know me, you will know that food is an important part of my life! Whilst in the Dordogne a few weeks back I had the absolute pleasure of spending a day at Cook Dordogne, an English run cookery school that is dedicated to the French way of life and celebrating the cooking of the Dordogne, the proclaimed gastronomic center of French cuisine.

Cooking for some is a challenge and for others like me an essential part of life, however cooking in an Eriba is always interesting as there are some very limiting facilities, as well as lack of space and of course some serious time constraints, who wants to be slaving over a hot stove when on holiday or out socialising with friends!

I will be honest and upfront here, though at home I spend the most time in the kitchen, however when we are away it seems that Blueyonder excels in the confined space of the Eriba and produces truly excellent food from her Remoska.















































































So the point of my post. I had taken the time yesterday to prepare the food ready for our trip to the Summer Bash. Thought has gone into producing simple to put on the table meals, with all the prep done so it is ready to finish and serve, and no it is not all cold! I would like to share the meals and invite you to share your views on cooking in the Eriba.

All my meals are in fact vegetarian, apart from the fact Blueyonder is a pescatarian I find none meat and none dairy food is far better and safer to store in the fridge. So what will we be eating:

Vegetarian Chili and Rice. This is a simple chili made with Quorn.
Moroccan Mushrooms and Couscous.
Gnocchi with a lemon and chive pesto
Red Pepper Linguine

If I remember I will photograph and put the pictures up as we go.

What are you planning to eat at the meet?

Anybody wishing to discuss Eriba cooking at the meet come and find me on pitch H2

Here to a good Summer Bash

Clippie

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I'm not at the summer meet, but generally, I prepare meat in advance by cooking it sous vide so it keeps well in the fridge and only needs searing to finish. Veggies cooked this way at a higher temp than meat or fish are pasteurised so keep a long time. I use an induction cooker outside for most cooking and then trusty and wonderful remoska.

Tonight I’m having lamb shank with roasted vegetables.

Having not been at home since the beginning of April, we have nothing prepared in advance. I'm no good at organising that anyway! Respect to those that do. We rely on our little freezer with meal sized portions of meat that I cook from scratch on our induction hob. Mixed frozen veg are an essential and a bag of onions. While we were away we got a little lost with translation and bought a shin of beef, hence a very British stew in scorching hot weather,cooked in our slow cooker that lurks in a locker, closely guarded by a large spider.
Anyway, I'm now quite practised at producing meals on one hob with a small frying pan that would usually require two hobs and at least two pans. You can even boil eggs successfully if you remember to turn them over half way!

Tonight I will have Hunters chicken breast, smoked streaky bacon, Jersey Royals, roasted pepper, cherry tomatoes, petits peas and baby carrots all drizzled with smoky BBQ sauce.

Lamb stuffed aubergines in our brand new, never uesd before, not sure if this is going to work Remoska. Turned out really tasty.

We ate a LOT of cheese.

More Cheese Gromit?

The Wensleydale was crackin'