Frozen Blood Orange Creamy Sorbet

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Creamy blood orange sorbet

Well, it didn’t fail to come, to the joy of small and big kids ( like me), we got a full week full of snow. Not that little fluffy dandruff , no, no, I mean knees deep stuff, blizzard and drifts, enough to be marooned in my little cottage, with 12 cats, a dog and plenty of food and water. This Breton takes no chances; I knew what was coming and “be careful what you are wishing for” kept on ringing in my head… My, my, this was a first for me, full of drama and wasn’t it just beautiful?

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Breton Cranberry Cookies

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Breton Cake Cookies with Cranberries

I traveled a bit today, while staying in the comfort of the cottage; that said, it wasn’t that far either. I rang my friend Gráinne, a girl from Connemara; some call it Furbo, I call it Na Forbacha as it should be, and I don’t say Connemara either, just Conamara, the folks of the sea… Rebel from a battered land, a beacon of love when all you have left is a phone number you can call at anytime, when all is lost, when all seems dark. She would give everything to you, before herself; I felt ashamed to share or even compare my hardship and problems to hers, but it was good; good to hear that western accent, the humour smiling at the face of destiny. I feel quite blessed to know her and having shared those precious moments that makes our special selves “philanthropists”  … This one is for you mo chara…

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Beluga lentils Warm Salad

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Beluga Lentils Warm Salad

I live in a very interesting place, far enough from my Breton homeland full of Menhirs (standing stones) and Tumulus (cairns), another 800 kms apart. Humbling and interesting thought one might say; descendant of Neolithic tribes, this Breton found himself a comforting home among other far fetched cousins. I guess a lot can happen in 5000 years, but still, it sometimes makes me smile when I contemplate the irony. Not far from where I am writing these words, and in full view – if I was to stand on the roof of my 100 years old cottage that is – proud and time defying are the hills of Loughcrew, better known as “Sliabh na Cailleach” or “Slieve na Caillaigh”, the Hill of the Witch… Full of legends, Loch Craobh named after a hidden lake snugged somewhere in its footstep; the home of St Oliver the martyr, so much blood spilled on a land wrongly taken and yet [ also wrongly] given by Cromwell to some of his Lieutenant… Funny word “Lieutenant”; meaning in French “the keeper of a place” or something like that. But let’s not dwell about this head case. Folks around here call the area “The Stones”, in a walking distance of the house – if you are brave enough- a passage grave, gateway from one world to another; the inside chamber gets illuminated by the sun twice a year, during the autumnal and spring equinoxes, revealing amazing petroglyphs of sun cycles  … Like I said, a magical place, a portal to the “Hereafter”…

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Beet, Blood and Halloumi

Halloumi is like walking on snow in your mouth

Fanch Ar Moenner

Choice 11
Beetroot, Blood orange and Halloumi

I have been selling cheese for over 15 years… Yes, 15 years, pretty sure. As I have escalated and passed to the “Super Wise Man’s” gap of forty ( I am cool with that) and I am still getting to grips with what life is throwing at me. Bring it on, you old bitch, you have given me so many challenges before my worrisome nature turned into a “whatever” attitude… Saying that, the older I get, and apart from the ecological impact on our Blue Home, I am growing less and less attracted to meat and fish. I have always had a huge sense of philanthropy, I love people in general and see the best in them.

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Homemade Bread Avocado Breakie

I often make that bread; focaccia like, it works really well with a full Irish or a healthier breakfast like this one. I also serve it when I make a curry or even Couscous, you know, for the sauce. So Hungry “B”’s bread? Here we go.

  • 200g pasta/ pizza flour
  • 10cl of warm water
  • 2 tsp of dried yeast (if you can get fresh one, by all means… Ask your local baker or pizzeria for a bit).
  • 1 tsp of sugar
  • 1 tbsp of organic Greek style yoghurt
  • 1 tbsp of rapeseed or olive oil
  • Coarse sea salt

Put the flour in a bowl, I prefer organic in general; throw in a pinch of salt. In a bowl, pour in 10cl of warm water, 2 tsp of dried yeast and 2 tsp of sugar. Give it a stir and put in a dark place (the press or “cupboard” or even the oven ( yes, leave it off). After 10 minutes, you should get a cappuccino like foam. Pour the lot with the flour; add the yoghurt and the oil. Start with a spoon or a fork, then my friends, use your hands. I like to keep the dough relatively wet. Cover the bowl with cling film and back in its dark place it goes for thirty minutes. Put the dough on a floured baking tray, just like that, roughly flatten with the palm of your hand but don’t fuss too much. Pour a bit of olive oil on top and some coarse sea salt. Bake at 200c for 15 to 20 minutes. Allow to cool for a bit. You will find that the bread has an amazing soft texture.Choice 2

To dress your breakfast, spread the bread with soft goat’s cheese ( nothing too strong in this case), thinly slice a ripe avocado and squeeze a drizzle of blood orange. Fry an organic free range egg gently for 5 minutes (I cover the pan with a bowl so the yolk can remain soft but not runny).
Serve with a glass of freshly squeezed blood orange juice, a great healthy and tasty way to start the day!

Choice 1