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Hello all!  I'm mindful things are a little strange out there at the moment so I wanted to provide a little light relief update and also let you know how you can keep in touch with us whilst in isolation. 
The year started so well with lots of lovely cookery courses, some great features on BBC Radio Wales with Eleri Sion (you can find the latest clip on the website https://www.lamusechezkate.com/) and also some filming with One Tribe TV  (photos below).  Since mid March, however, Clive, Rosie and I have been observing the social distancing rules and using the time to reflect, exercise (I love the Hot Pod Yoga App!) and perfect some recipes.  Its a great time to experiment in the kitchen and I'd love to hear from you if you are getting creative.  Send me your updates via Twitter, Facebook or Instagram.  
Lasagne with wild garlic pesto and baby tomatoes confite
 
For the pesto:
A large handful of wild garlic (please collect responsibly!)
50g pine nuts
100g parmesan
Grated rind of 1 lemon
Olive oil
seasoning

For the pasta:
100g “00” flour (or plain flour if 00 unavailable)
1 egg
Drizzle olive oil
Salt

For the tomatoes
30 cherry tomatoes (this will be too many, keep in a container for later)
Olive oil
Dried time
½ tsp caster sugar.
 
Extra parmesan to finish
1 small bag of rocket.
  • For the tomato confite. Cut the tomatoes in two and place on a baking sheet lined with parchment.  Season and drizzle with oil, sprinkle with thyme and sugar and cook in the oven at 140 degrees for about an hour until cooked but not coloured.
  • Mix the pasta ingredients in a food processor and whiz until it becomes a nice smooth ball. Leave to rest in the fridge for ½ hour.
  • Cut the pasta into 4 and roll through a pasta machine starting on the widest setting and finishing on the penultimate setting.
  • Bring a large pan of water to the boil and plunge in the pasta sheets, bring to the boil and cook for about 2 minutes until cooked but not too soft. Drain well and dry between 2 clean tea towels. Cut your cooked pasta into 12 equal squares and store in a container mixed with some olive oil to prevent sticking until ready for use.
  • For the pesto; mix the wild garlic, lemon rind in the food processor until broken down. Add the pine nuts, parmesan and drizzle in olive oil while the motor is running until you have a nice paste. Check for seasoning.
  • To serve: Reheat some water in a saucepan.  When boiling, throw in your pasta sheets for a minute or two to heat through. Drain, add the tomatoes to the pan and put back onto the heat.  Add the pesto, maybe half is enough and keep the rest for another day. Add the pasta and give it a good stir.  Pile the pasta in the middle of each plate roughly and top with grated parmesan and a small heap of rocket.
 
We received a lovely update from one of our course participants who has been cooking in the kitchen with her granddaughters - via SKYPE!  They made my delicious cheese and poppy seed biscuits (without the poppy seeds - as they're allergic to nuts/seeds).

Well done folks - keep the photos comings.

Send them in via email or connect with me on social media via Twitter, Facebook or Instagram - just search L'Amuse Chez Kate.  




Our last cookery course was jam packed full of delicious dishes.  If you'd like to recieve one of the recipes on the menu - drop me an email and I'll send you the secrets.

kate@lamusechezkate.com 

 
We currently have two courses scheduled for June - but its likely that we will postpone these until later in the year.  If you would like to book a course - please let us know your preferred month and we'll retain a waiting list.  As soon as we have notification that business can resume as normal - we'll schedule courses and give you first option. 

Don't forget - you can still purchase gift vouchers which we will post out to you.  These vouchers will have an extended expiry date so you have ample time to utilise them in the future.  
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Kate@Lamusechezkate.com 

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L'Amuse Chez Kate · Cefn Bryn Cottage · Penmaen · Swansea, Swansea SA3 2HQ · United Kingdom

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