I hope you're having a wonderful start to the Festive Season.  It's been great to host cookery courses from my home in Penmaen again and I'm looking forward to a more 'normal' 2022.  

In this newsletter, I'll share a festive recipe and also news regarding course dates and gift ideas.  

I welcome any ideas and requests via social media or email - get in touch!

17 sleeps to go.... are you ready?  

I LOVE hosting cookery courses from our cottage in Gower but just over a year ago - I released my cookery book which enables keen cooks to develop their culinary skills from their own home.  If you're looking for a lovely, unique gift this Christmas - visit to order your copy.  I can gift wrap and send to that someone special - and sign it with a personalised message.    
Order your copy of From Mountain to Sea NOW!
'Christmas pudding' frangipane tart with brandy mascarpone topping.
You will need a 36 x 12 cm rectangular tart tin.

For the Christmas pudding filling: 
200g mixed dried fruit
1 teasp treacle
2 tbs brandy or rum
¼ teasp cinnamon
¼ teasp nutmeg
¼ teasp mixed spice
Grated zest of orange

Boil all the ingredients together with a little water then leave to cool and purée in a food processor.

200g plain flour
100g icing sugar
100g cold butter, diced
1 egg
A few drops of lemon juice
Some cold water

Top layer:
100g unsalted butter
100g caster sugar
2 large eggs
100g ground almonds
A drop or two of almond extract
Flaked almonds
Icing sugar for dusting

To make the pastry, mix the flour and icing sugar in a food processor and add the butter.  Mix to fine crumbs and add the egg then the water and lemon juice.  Mix to a smooth ball.  Cover with cling film and chill for 15 mins.  Line the buttered tin with the pastry and line with parchment, fill with baking beans and cook at 200 degrees for about 15 mins.  Remove the paper and beans, trim the excess pastry and cook for a further 5 mins.  Turn oven down to 180 degrees.  To make the frangipane, beat the butter and sugar together until light and fluffy, beat in eggs one at a time. Add almonds and almond extract.  Spread the fruit mixture lightly over the base of the tart, followed by the frangipane and the flaked almonds on the top. Bake for 30-40 minutes.  

Mascarpone cream to dollop on top
Mix 100g mascarpone and 100g crème fraiche with 25g icing sugar and a drop of brandy - dollop a blob on top and add fruit/decoration as required.  
Available dates in 2022!  Taking bookings now...
Friday 21 January 
Saturday 19 February 
Saturday 26 February 
Saturday 12 March
Saturday 19 March
Saturday 26 March
Order your Gift Vouchers in time for Christmas - Click HERE!
I've welcomed some wonderful groups to L'Amuse Chez Kate over the last few months - all exceptionally excited to learn new skills and recipes... as well as taste the delights from the kitchen!  I love hearing from course participants - please do keep in touch and send me your photos/messages. 
...whilst enjoying a cookery course, one creative participant was making notes and writing poems!  She has agreed for me to share these with my foodie friends....  

We met as a crowd in the kitchen
Roast pheasant and stuffing, not chicken
We laughed quite a lot, Clive and Rosie on the spot
A day of joyous food – so bewitching!
One egg, some snails, nutmeg and cheese
Mix batter, butter, bacon, yes please
Which dough are we making
Shake, rattle, keep baking
Kate makes it look all of a breeze! 

My Festive Cocktail recipe 

25ml Gin
25ml Rosso Martini
50ml Extra Dry Martini
…shaken not stirred

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

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