Pork and Pistachio Terrine with Poached Pears....

On my side of the world
 Autumn well and truly has us in her grasp!
Immediately my thoughts turn to delicious
heart-warming food.

It was our embroidery groups fortnightly meeting
on Tuesday and the venue was my home!

I decided to serve a long time family favorite
Pork and Veal Pistachio terrine.
Pears are in plentiful supply now, so I poached
some in lemon juice, water and brown sugar.

I served both the terrine and pears warm
with salad on the side
and some crusty french bread... very yummy!

PORK & VEAL PISTACHIO TERRINE


1lb Lean pork and Veal minced
4oz Cooked ham - thick pieces diced
1 heaped Tbsp Fresh chopped herbs
2oz Red Onion - grated

½ - 1 Clove Garlic - crushed

1 level tsp freshly grated Nutmeg

1 tsp Salt & freshly ground Black Pepper

1 Egg to bind all together

10oz Frozen Spinach - thawed

(squeeze all water out - I do this with my hands

or you can press it over a sieve)

Pistachio Nuts - halved
 Streaky Bacon

Mix the first 8 ingredients together in a bowl.

Then add spinach and pistachios - mix through.

 Grease a meat loaf tin

Line with long strips of streaky bacon

on bottom and up sides of tin.

Add terrine mixture to tin

fold the bacon from the sides over top of loaf.

Bake in oven @ 160º for 1 hour.

 

  

The autumn crops of tomatoes are so tasty
kissed by the sun and full of juicy goodness.

I'm joining Penny for Tasty Tuesday
please pop over to Penny's blog
to find some very special food inspiration!

 Wishing you all a very happy week
and welcome to May 2014!

Take care and 

be kind to one another

  Merci à bientôt

Shane x

 

 

 

ANZAC DAY APRIL 25

Australian and New Zealand Army Corps

Anzac Day - 25 April

is a national day of remembrance

when we commemorate all

New Zealanders and Australians

"who served and died in all wars, 

conflicts, and peacekeeping operations."

It is a national holiday in both our countries.

Our soldiers have fought alongside

and supported each other in all

the wars we have taken part in.

This has created a strong bond between

our two countries.

There are rememberance services held in

every city and small town throughout

New Zealand

starting with the first service at dawn

and another at 11am in the main centres.

It is a tradition in most families

to make Anzac biscuits on this day.

Originally these rolled oats biscuits were

made and sold at fetes and galas

to raise funds for the war effort.

I made a batch of these biscuits today

as I do every Anzac Day and here is the recipe!

Please excuse the tatty page - it is from my

well used and much loved copy of the Edmonds Cook Book

a staple cooking bible found in every Kiwi home!

I hope you are able to buy Golden Syrup.

There is an english one called Lyall's Golden Syrup.

My daughter can buy this at her

Carrefour supermarket in France.

I would love to hear from you if you make these biscuits.

They are a favorite in our family

and with my French granddaughters too!

Thank you for visiting my blog

and leaving me such lovely comments

on my last post!

Take care and be kind to each other

  Merci à bientôt

 

Shane x

Chicken and Olives... the recipe!

Sorry girls I know I promised to post this recipe

a couple of days ago but...

I've had the dreaded flu

in the middle of Summer - how does that happen?

...and I'm feeling suitably

sorry for myself..sniff. cough!!! 

I've been dosing myself up with

all manner of weird and wonderful potions!

My advice to family and friends for sore throats

is to swallow a peeled clove of garlic

wrapped in a spoon of the best honey...

(last thing at night) 

then magically come morning

your sore throat has gone!

Did I take my own advice?

unfortunately no...

I was feeling so miserable I couldn't think

of anything, so I've let it ride it's course

in between popping panadol and 

sipping "Gee's Linctus".

An old remedy for coughs

that the pharmacist will make up!

Enough of my ailments....!!!

CHICKEN AND OLIVES - THE RECIPE

 click on the picture to enlarge so you can print it off!

When you do this you'll see the page is splattered

with bits of this and that,

which tells you it's a very well used recipe!

It's a one dish recipe which is what I

love about it.

I often add a lemon cut into ⅛ ths

(leave skin on).

I serve it with a simple green salad.

The recipe is from this book.

Julie is a well known New Zealand cook

with many stimulating books published.

You may be able to order it from your

local library if you're interested!

On my kitchen bench today is a new pot

of herbs, basil chives and coriander.

Behind it is a plate I bought at a market years ago

it's a copy of an Italian design I think.

Sitting in front of my recipe book holder

are two large cups

we have our first coffee of the morning

from these!!

They are from Provence and the

mark on the back is "Terre Provence"!

I haven't used one recipe from this book

but I love the beautiful images

of French life

my daily reminder of where

my family live!

ONLY THREE DAYS TO GO TO

I just checked Vicki's blog and 331

bloggers have joined now.

Go here

to join us and have some fun

meeting new bloggers and

learning more about the world we live in!

THANK YOU

dear friends for popping in to see me

and leaving your lovely comments!

WELCOME

to me new followers - I'm so glad you're here!

TAKE CARE and

be kind to one another

hugs and love

Shane ♥

Wish I was here - would you like to join me?!