#winter menu

[beaucereza]

the most wonderful time of the year ⋆⁺₊✧

[oldfarmhouse]

winter menu

http://Instagram.com.yankeemagazine

[imperial-everything]

Seared Scallops with Winter Squash Purée and Crispy Sage with a Cider Pan Sauce, from FORKSn'ROSES

[an-anchor-for-the-soul]

[trisandrah]

[alpexperience]

Tartiflette

Tartiflette is one of our favourite things to cook and serve to our guests (and, of course, eat ourselves)! It always goes down a treat, and whenever we go home friends and family want us to make it for them! It's a fantastic local Savoyard dish and a staple throughout French ski resorts. Made up of potatoes, lardons and melted cheese, what is there not to love? ...I believe the answer you are looking for here is "nothing!" Although the main ingredients stay the same, the recipe for tartiflette can vary; some add cream, some don't use garlic. Everyone has their own way of cooking tartiflette, and we thought we'd share our recipe with you. The dish uses reblochon cheese, a cheese made from cows milk in the Savoie region of France. If you're struggling to get hold of reblochon in the UK, a mix of Gruyere and brie will work just as well.   This recipe makes one large tartiflette, and serves roughly 6 people.

Tartiflette Ingredients: 1kg large Charlotte potatoes, peeled 200g lardons 2 shallots/1 large onion, finely chopped 1 garlic clove, crushed 100ml white wine 100ml cream 1 whole Reblochon cheese, sliced Black pepper and salt   Method: Pre-heat the oven to 180C (fan oven). Boil the potatoes in salted water until cooked, but still hold their shape (about 10 minutes depending on the size of the potatoes, you can test by pricking with a knife, if the potato slides off easily, it is done). Drain potatoes and leave to cool. Add the lardons to a hot frying pan, then add the chopped shallots and garlic and fry until slightly browned. Season with pepper, then deglaze the pan with white wine and continue to cook until most of the wine has cooked off. Slice the potatoes thinly and then begin to layer into a large oven proof dish (I sue my favourite blue lasagne dish) with the lardons. I usually do a thin layer of potatoes on the bottom followed by half the lardon mixture, another layer of potatoes, the rest of the lardons and then a final layer of potatoes, but really you can layer them however you want! Pour over the cream and season with plenty of black pepper. Slice the Reblochon cheese and cover the layered potatoes with the slices. Bake in the oven for about 30-40mins, or until the cheese is golden and bubbling on top. Serve with a fresh green salad dressed with balsamic vinegar and olive oil, cornichons (mini gherkins), charcuterie (we like a mix of jambon cru, coppa, rossette de lyon, ham and saucission) and plenty of French bread for dipping! Perfect! Now you can cook up a little taste of the Alps at home!           Read the full article

[cherishedcavies]

As the seasons have changed, it is time to switch our herd over to our Winter menu. This is an example of what our guinea pigs receive daily. Each day we give chopped celery, sliced radish, green pepper and chopped or baby carrot. This is given daily. To that we add a green. Some of the favorites for our herd are, Collard Greens, Romaine or Green Leaf Lettuce, Cilantro is a huge favorite, kale and Spinach. Twice a week we give a fruit treat. Apples are great this time of year. A lot of pigs enjoy a blueberry or two. We also give banana and watermelon. Never feed anything from the Rhubarb plant. This time of year you can also feed some Pumpkin. Take the seeds out for the pigs, (roast for yourselves) and prepare as you would a lantern. I would say half my pigs enjoy some pumpkin. I would like to thank everyone that donated veggies from their gardens this year. Also the people that just showed up here with some veggies for the pigs. You are all awesome, and the pigs and I appreciate you thinking of us. It does help me to feed the many fosters and rescues we have through the year. So huge thanks. If any of you would like to share what you feed in the Winter months, please comment and add pictures of your salads. Would love to see some salads and happy pigs. 🥗🥗

[hearth25]

diavolo creminelli calabrese pepperoni, house made fresh mozzarella, diavolo sauce, house pickled peppers.