Cherry Flan Tart

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Cherry Tart

As promised, here is the recipe for my Cherry Flan Tart( or is it Cherries Flan tart?), featured in one of my previous post a couple of days ago in “The Cherry Picker”.We are right on cherry season, so many memories, especially in my Grandparents’ house, climbing the tree by the terrace and gorging ourselves with this wonderful summer treat! Before you ever start to do this dish, make sure you taste the cherries first. If they lack zing or a bit of body, you can soak them in some Kirsch or even lime juice for a couple of hours. It will give your tart an extra dimension when it comes to the final taste. Just dry them well before putting them in the cast, that’s all. But hey… First things first, the secret to a great tart, is a great homemade shortcrust pastry. And this is how I do mine…

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Left Overs Irish Bacon Fusion

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Bacon Pasta Fusion

Well, to be fair, there is so much Bacon and Cabbage one can eat, and those of you who read my Bacon and Cabbage post will understand. I am a busy guy, and Friday is a big day for me and my lovely colleagues as we have to get the place ready for a busy Saturday; once home, I normally go for something quick, but tasty. I had some of my lovely roast bacon left and I decided to go “fusion” with the left overs. Was I inspired by the fact England is about to “sign off” from the European Community? Maybe or “surely” like they say in “The North”( my Belfast friends get very upset when I call it “Northern Ireland”, keep that in mind). Saying that, we all need a bit of comfort and humour, especially when things are about to hit the fan… My God!!! I am becoming way too Irish!

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Bacon and Cabbage

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Bacon and Cabbage

Well I don’t know what took me, I mean the weather was beautiful and all, maybe it was the long walk in Mullaghmeen forest with Doggie Woggie that gave me the Munchies, or the fact that Ireland was playing Italy, for an ultimate football showdown in France that evening, but I started to develop some serious cravings for a good auld bacon and cabbage… I know, I know, it is one of them self satirical and self derision thing the Irish enjoy so much. The funny part is, Brittany has very similar dishes; not one, but several! ( some are frankly gross, like that one rolled in bread dough and then boiled in a cloth, from an Island where I used to work). Some of France’s most famous traditional dishes, like Choucroute, Potée or even Garbure are just different versions of Bacon and Cabbage… Here is the way I make mine…

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Beet, Blood and Halloumi

Halloumi is like walking on snow in your mouth

Fanch Ar Moenner

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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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Roast Chicken Pie

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Tuck in

Hey, we’ve all been there. Roast chicken on Sunday can last a few days; I like to recycle the dish into a curry or a “Blanquette” ( https://hungrybreton.wordpress.com/2015/03/24/blanquette/) but this time, I wanted to do something new, like a pie. I love the idea of using whatever is in the fridge and this time, I was in luck; no trip to the local shop, this is pure survival stuff that will see our wee cottage fed for another couple of days… I had 1/2 a savoy cabbage, a leek, an onion, few peas and a carrot. I thinly sliced the lot of them and sautéed them with a bit of cubed pancetta I had bought at the end of December… Once every ingredients sweated with a bit of salt, I made a cheesy white wine béchamel sauce… Here is the wee story of how it went…

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Loin of Lamb with Red wine sauce and Sloe jelly

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It goes to show, a simple Sunday dinner can become personal… Oh well. Here is the step by step of this tasty recipe, I didn’t plan it, it just happened… It all started at the market, on Saturday morning, when I stumbled upon a fine looking butternut squash…

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Leeks Vinaigrette

Leeks and poached egg vinaigrette
Leeks and poached egg vinaigrette

Well apart from our National anthems, Bro Gozh ma Zadoù (Old Land of My Fathers) and Hen Wlad fy Nhadau (Land of my Fathers), Breton and Welsh also share a love for the auld leek. My rare Breton name, meaning “The Lanky” appears for the first time in 1641 in Ergué-Armel near Quimper… Some say that we might have come from “The land of song”, like a lot of other aborigines from Ireland and England who made their way across to Brittany for a new life since the 5th century.

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