Retro Days

This long weekend was a reflection on retro times in many more ways than one. In a small, sleepy coastal town in a bright aubergine holiday house with dear friends, after riding around in the afternoon haze on old Malvern Star bicycles I found it fitting to re-visit an old retro classic after an abundant feast, poached pears.

Yes, poached pears have made it back in vogue and I am so glad they have as this is the perfect dessert on an autumn evening. I like to keep my pears on a window sill where they will get some sun for a couple of days after picking them up from the grocer. This helps to ripen them slightly which I think adds to the softer texture after poaching.

Red-Wine Poached Pears

You'll Need:

750ml/1 pint 7fl oz red wine
250g/9oz caster sugar
2 sprigs fresh thyme
1 cinnamon stick
1 vanilla pod, split
2 cloves
2 star anise
1 tsp freshly grated nutmeg
6 firm pears, peeled, but stalk on

1. Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil.
2. Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)
3. Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.

4. To serve, place a pear into the centre of each dish of six dishes. Serve with a dollop of crème fraîche or vanilla bean ice-cream. Dust with cinnamon powder.

The old Malvern Star bicycle at the local corner store;

Frills for the Fillies

It is the peak of autumn racing carnival and I am big believer in DIY 'On the Field Fashions'. Sometimes the simplest bits and bobs you have lying around can make the most precious accessories.

I have started making these headbands with odd buttons I have and left over cuts of lace. They work really well worn across the forehead for a 20's style or just a casual headband....and who would ever know it was homemade??

You'll need:

Ribbon (measure the length to the circumference of your head less 2 inches for elastic)

2.5 inches of elastic

Old buttons and any materials you desire

Needle and thread

Craft glue

Simply measure the ribbon to the circumference of your head and minus 2.5+ inches for elastic. Turn the ribbon instead out and either use a sewing machine or needle and thread and sew each end of the elastic to the ribbon together until you get a band.

Take your materials and either glue or sewing on your chosen fabrics and buttons to your style. It is that easy....

French for Thought

After a long Easter break and more than my fair share of indulgences along the way I took it upon myself to turn to a light french meal this Sunday (....and yes there is such a thing).

I consider myself more belonging to the Mireille Guilliano school of french cooking (author of why french woman don't get fat) rather than Miss Julia Child's the butter extraordinaire! However this recipe is one from Julia's classic cookbook, Mastering the Art of French Cooking v2, with some artery saving adaptions along the way. I love this soup cold with a few drops of creme fraiche as a starter or warm with a sourdough roll.

Potage Celestine

(celery soup with potatoes, leeks and rice)

You'll Need:

2 medium sized leeks

1 1/4 cups of diced onion

3 cups of diced celery

4 potatoes

1 litre of good quality chicken stock

1/4 tsp salt

1/3 cup of white/wholemeal rice

Olive Oil

Butter (optional)

Milk (optional)

In a heavy bottomed 3-quart stainless or enameled saucepan saute the all the vegetables except the potatoes with the salt and olive oil (substitute for Julia's 3tsps of butter!) uncovered for 10mins until translucent, not browned. Add the chicken stock and bring to the boil, stir in rice and simmer uncovered for 25mins.

Meanwhile, boil the potatoes with the water and salt in a separate saucepan. When tender, drain the cooking water in with the simmering vegetable stock with the leeks and celery. Take a potato masher and add a tsp of butter and 3 tsps of milk to the drained potatoes, mashing until smooth (if you don't wish to use butter and milk mash the potatoes dry).

Now place the mashed potatoes into the vegetable stock and take a hand held food processor and puree the soup mixture until silky and smooth. Either refrigerate and eat chilled or serve hot with chopped parsley.