First, it was the cats and then was the mould, and then it was the maggots!

Haven’t had any of these before, but this time round well young Sam he’s nine years old and he said one morning Nana Nana there is a cat in the kitchen! What I cried, what?

And yes, there was a cat in the kitchen, and Sam decided that the cat going meow was in fact saying hello! Apparently that is cats talk. However we got rid of the cat and then the bread in the bread bin which was maybe a day or two old had the most disgusting mould so that too had to go!

But then the next thing was maggots, normally Himself has a mixture of cereal, yoghurt and berries for breakfast but this day he decided to have some ripe camembert ( he loves smelly cheese, ripe Camembert, Limburg, Stinking Bishop, Epoisses , Reblochon and the like,) but suddenly our Guest said it’s moving and it was; it was heaving with squiggly, squiggly, white maggots!

This made me think about cheese after all many cheeses are made with mould of some kind, and there is one which comes with maggots! It comes from both Sardinian and Corsica, Casa Martu in Sardinia and Casgiu Merzu in Corsica. It actually means Rotten Cheese. It is made with sheep’s milk and the aging time is a mere 3 months. However it goes past the normal fermentation process by the introduction of the larvae of the Cheese fly! ( are you put off already ?) The Larvae are deliberately introduced to help break down the fat in the cheese and can become quite liquid with some of it seeping out. The larvae ( maggots) are translucent.

Nowadays, the cheese is considered to be unsafe for human consumption and is banned in the European Union for sale, but presumably is still made ( and eaten in private homes/ farms). Apparently, some people like the cheese but prefer to eat it without the maggots and are said to place the cheese in a sealed plastic bag, to starve the maggots of oxygen, and then the cheese is eaten ! Umm not for the faint hearted!

In case you haven’t guessed, we are in our usual summer retreat of the French Alps. Sounds a bit like royalty, leaving the city for the summer, but our French home is not that, but I have to say larger than the London one.

However, our French home is almost at the end of a narrow road, almost a track, actually it ends up being just that, a track. The top end of the street seems to have become builders paradise , chalets being built left, right and centre, but at our end, all is calm, most of the permanent residents have been here for at least a couple of generations and then there are a few new comers, like us.

This Sunday, was the day of the Festiplan, normally a yearly get together in May, but apparently July is the new date and we were duly invited. At noon sharp, it was Apero chez Martine, nibbles galore and then at one we all decamped to Babette’s Barn, what a Glory Hole it is, with STUFF stacked into every nook and cranny and beyond, and yet, it had been cleared and cleaned sufficiently for them to erect tables for 30, young and old were there, the youngest being about 10 and the oldest 80 +. It was Bonkers but in the nicest way, everyone brought along something, wine, water, salads, quiches bread, cold meats, cheeses, champagne and a birthday cake ( someone was 15) but not just one cake but two, and everyone was given slices of both. Jean-Claude played his accordion and Martine made the coffee. We left exhausted after 6 hours of French Bonhomie !

I have already mentioned Sam, our 9 year old grandson, he came to stay for a week and then as well friends from Texas. She has been over many times and is a big friend of Sam, but him is new to travelling and so it is all new to him. He fancied a steak sandwich for lunch ( after all he is from Texas) and assumed he had ordered one but it turned out to be basically a double Hamburg’s patty in half a banquette.

Consequently I’ve not been in the kitchen much for the last couple of weeks, but before we decamped, we ate at Côte, the slightly upmarket group of restaurants run by Richard Caring. Côte is an affordable small chain, theoretically specialising in Pseudo French food. I say pseudo as the last couple of times, it really has been just that. Poulet Breton, is a chicken dish cooked in a sauce with cream, cider, onions and Dijon mustard. The Côte version is a dried sad looking bit of chicken, which comes with optional Diane sauce. Ok a Diane sauce, is made with cream, but does not contain mustard, and the whole point of the Poulet Breton IS that it is cooked in the sauce! Shame on you Côte.

Poulet Breton is easy

• A jointed chicken or some thighs or drumsticks for 4 people
• Splash olive oil for frying along with 40 grams unsalted butter
• A white onion diced
• 250 mls dry cider/ white wine
• 100 mls crème fraiche or cream with a squirt of lemon juice
• 2-3 teaspoons Dijon mustard
• Salt and pepper to taste
• Tablespoon flour
• Parsley to garnish
• Optional, a couple of carrots sliced and a couple of leeks sliced
• A splash of brandy ( optional)
• I also like to add mushrooms just because I like them!

• Method

Heat the oven to (160 fan) 170, or # 3 gas

Using an ovenproof casserole, pour in the olive oil and after seasoning the chicken pieces with salt and pepper, fry them gently until brown all over.

Add the butter and when melted baste the chicken. Remove from pan

Add the onion ( and leeks and carrots if using) and cook gently until soft but not coloured, stir in the flour to make. Roux and slowly add the cider/ wine, stirring well to prevent any lumps forming.

Add the crème fraiche and mustard and bring to the boil to thicken slightly.

Arrange the chicken in the pan, skin side up and cook uncovered for about 30 minutes until cooked throughly.

Garnish with parsley. Serve with potatoes, salad, French bread to mop up the sauce.

Sitting in a bus shelter, just north of Central London, in fact a side street which lies just behind one of the beautiful terraces of Regents Park. Actually one of the stops on the 88 bus is CHESTER GATE! But this street is a far cry from the hustle and bustle, just 2 stops south. I text TFL ( Transport for London) asking the for the schedule of bus 88. Um? 15 minutes!WHAT 15 minutes and there is only the 88. I am used to a plethora of buses rolling by, so I can take my pick, but today, I’m being lazy and wait for the bus! Just as well, I only want to go 2 stops, because that is where the bus decided was the end of its journey. Pity the lady with the shopping trolley, she had to wait a further 15 minutes ! Me I get on and off and risk my life crossing over the Marylebone Road to the next one!

Whilst waiting for the 88 on this very quiet London Street, none of the Nash terraces here, but post war modernist structures, all is quiet, but wait, someone is home as all I can smell is curry . Not the pungent smell from a dubious Indian takeaway, there were none here, but someone was cooking a Curry!

I put my thinking cap on and decided I too would make a curry, well maybe not a curry but something from the Indian sub continent. How about Cauliflower Schwarma? Or wait a Mo, had lunch with my lovely 7 year old grand daughter, she had Chicken Katsu, which is chicken with a mild kind of curry sauce, whilst I tried out the Bang Bang Cauliflower!

Consequently this Sunday, we had Hanger steak cooked on our new BBQ, with Cauliflower Schwarma, Bang Bang Cauliflower and Bang Bang Stem broccoli.

Bang Bang Chicken as it is called here in the UK, has long been a favourite of mine, since living in Houston Texas. It wasn’t called Bang Bang Chicken back then, maybe chicken salad with Peanut sauce, no idea, but we found it, in the Famous, Celebrity Haunt, The Iv, Bang Bang Chicken, can be as mild or as spicy as you like as long as you like peanuts! And therefore the same applies to my new favourite vegetables, Bang Bang Cauliflower and Broccoli.

We weren’t over keen on the Cauliflower Schwarma, but the Bang Bang Cauliflower and Broccoli were a hit. Simply par cook your vegetable of choice, that is steam /microwave/ a quick boil, as the vegetable needs to stay a bit crunchy. I use the Lekué microwave vegetable cooker to par cook mine as it takes a mere 2-3 mins. Put into a strainer or bowl and add some ice cubes to cool it down and to stop further cooking.

Making the sauce is very easy, I use crunchy peanut butter but either smooth or crunchy will do, but do make sure that it is without and additives, just pure Peanut butter.

.

• 2 tablespoons peanut butter
• 2 teaspoons sweet chilli sauce or sriracha ( if you like spicier)
• 2 tablespoons sesame oil
• 5 tablespoons of vegetable oil, ( I use olive)
• Also give a little more “Je ne sais pas quoi!” Umph to you and me a chopped up chilli.

Put the peanut butter into a bowl and stand it in a pan of very hot water, to soften it. ( DO NOT LET ANY WATER NEAR THE PEANUT BUTTER! It will seize up if you do)

Whisk in the chilli sauce and gradually the oils until it pours easily, you might need more or less depending on the type of peanut butter you use.

Put into a container with a lid until ready to use, but DO NOT REFRIGERATE !

Very simply use on cooked chicken or kebabs, with vegetables. Can top with some toasted sesame seeds.

Believe it or not, summer finally arrived , although I will qualify that by adding “ a sunny day does not a summer make!” Nonetheless, the weather has warmed up and golfers are finally wearing shorts, and swimmers are swimming….. outdoors!

As such, one does not want to spend hours in the kitchen. Across the road from us is a Gail’s Bakery, which opened its first bakery in 2005 and now has over 130 outlets mostly in London, and actually there are 2 within a stones throw from me. We visit often and maybe even for breakfast on a weekend. This is where I discovered their Overnight Oats. Overnight Oats is basically a modern twist on Bircher Muesli. Very simple, Oats soaked overnight ( or long enough to absorb water).

I make 2 or three days supply at a time. I also make my own yogurt, this isn’t necessary, but again is easy to make.

• To make a double portion
• 60 grams fine Scottish / Irish Oats
• Enough water to cover them
• One standard jar plain Greek full fat yogurt. I say full fat as lower fat yogurts have additives to thicken them.
• Put the Oats into a container or bowl and pour over enough hot or boiling water, just enough to cover them.
• Leave to stand and for them to cool down. At this point it could be covered and refrigerated overnight ( hence overnight Oats)

When cool, mix well with the yogurt, one jar should be enough to make a thickish sloppy mixture. I then put about 6 dessert spoons of mixture into a plastic pot, cover and refrigerate until the next morning.

In the morning I am ready to concoct my breakfast and it takes no time at all. I add, some defrosted red berries, a splash of maple syrup, a splodge of nutty peanut butter and a sprinkle of Super Seeds! And that is it ! Easy Peasy!

On another note, myself and friends were invited to the country ( anything outside of central London is considered country to me) to have lunch. Dessert was very much a summer one, Pavlova, with lemon cream and mixed berries.

Of course, one could be super lazy and buy the meringues and the Lemon Curd, but on the other hand without going the whole hog and doing everything from Scratch, it is easy to take a short cut or two.

Firstly, nothing quite like home made Lemon Curd, but made very quickly in the microwave.

• 4 large unwaxed lemons, finely grated rind and juiced
• 4 large eggs beaten well
• 8 Oz (225 grams caster sugar
• 4 Oz (100 grams) unsalted butter diced

Method

• Put the eggs, rind and juice into a heatproof bowl
• Mix well and add the sugar and butter. Cook on high for ONE minute intervals, whisking after each minute. Do this until thickened ( +/- 5 minutes).
• Remove from the microwave, and continue to whisk until more or less cool. Lemon Curd does thicken upon cooling.
• Sterilise a some jars and pour in the cooled lemon curd. Cover. Store in the refrigerator for up to3 weeks.

Microwave Meringues are much drier and crunch ie than oven cooked meringues, but they are incredibly easy and quick to make, especially if you want to make Eton Mess!

Ingredients and Method

• 150 grams sifted icing sugar
• 1egg white beaten until stiff
• Add the sugar to the beaten egg white and mix well until totally incorporated. Take a small amount and roll into a ball about the size of a golf ball.
• Put 3 balls onto a plate covered with rice paper, or onto a silicon mat.
• Microwave on High for 90 seconds. Watch them rise up, really amazing! Fun to do with kids.

To make the Pavlovas, simply whip up some double cream, add a couple of dessert spoons of lemon curd, put on top of the meringue and top with summer berries.

If you re English, you might already know about Eton Mess, but its origins might be a bit obscure. Apparently, it was created by the cooks at Eton College around 1893. Eton College being just outside of London, and where Princes William and Harry were educated along with several of our Prime ministers including Boris Johnson. Eton Mess is basically crushed meringues, whipped cream and summer berries.

Lancing college on the other hand ( West Sussex) have their own version, which is made with bananas , probably not as old as the Eton version, am not sure bananas were readily available available back then !