S2, Ep 1: Uncookable Hags

 

Cumquat gin, some photos from Paris and a very good recipe for baked beans

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Cumquat gin

Simply pour a 700 mls bottle of gin over1kg of washed cumquats in a large glass jar and let sit for several months (at least a month). You can then use the gin for a special cumquat G&T for Christmas drinks. Gillian also suggests adding a teaspoon of the gin to a fresh oyster for an aperitif, or in a fruitcake, or to flambe with pancakes.

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Le Marais, Paris

 Parisian apartment life in the Marais, care of  Apartments Actually  which offers a lovely, thoughtful selection of holiday rentals in Paris and Provence. 

Parisian apartment life in the Marais, care of Apartments Actually which offers a lovely, thoughtful selection of holiday rentals in Paris and Provence. 

 Sarah from Apartments Actually showing me around the Marias.

Sarah from Apartments Actually showing me around the Marias.

 One of  Apartment Actually's  apartments in the Marais

One of Apartment Actually's apartments in the Marais

 I adored this restaurant -  Frenchie Bar a Vins  which, as its name suggests, is the more casual wine bar version of  Frenchie  across the lane way. You need to book for Frenchie, but not for the wine bar, so get there early. 

I adored this restaurant - Frenchie Bar a Vins which, as its name suggests, is the more casual wine bar version of Frenchie across the lane way. You need to book for Frenchie, but not for the wine bar, so get there early. 

 The Marais

The Marais

 The Marais

The Marais

 Au Petit Fer a Cheval in the Marais

Au Petit Fer a Cheval in the Marais

 And the charming Didier at the helm of Au Petit Fer a Cheval

And the charming Didier at the helm of Au Petit Fer a Cheval

 The courtyard of the  Merci  concept store in the Marais.

The courtyard of the Merci concept store in the Marais.


A very good recipe for baked beans

I had trouble with my beans - the uncookable hags that they were. I still have no idea why they refused to soften. Michelle Crawford, a brilliant food writer and food stylist from Tasmania, and author of one of my favourite cookery books A Table in the Orchard said perhaps it was because the beans were very old. We are not sure! What I can report, however, is that the second batch of these beans was brilliant. Annabelle xx

Overnight baked beans, a la Michelle Crawford

This is what Michelle had to say about this recipe in her book: For your favourite vegetarian, this is easiest recipe ever.  I make a big pot most weeks and keep them in the fridge for a fast snack or quick meal. Perfect for breakfast topped with an egg, they also make the best ever filling for jaffles cooked over the fire. Find Michelle on Instagram @_michellecrawford

500 grams small dried white beans like cannellini 

1 medium onion, finely chopped

1 spring of rosemary 

1 bay leaf

2 cloves of garlic, finely chopped

100g firmly packed dark brown sugar

3 cups of water

750 ml bottle of tomato passata

60mls cider vinegar

1 tablespoon sweet smoked paprika

freshly ground black pepper

You can add something spicy here too, like ¼ teaspoon of cayenne 

 

Combine all ingredients in a large enamel casserole pot with a lid. Fill the empty

passata bottle with water then pour in all the tomoatoey water in too.

Cook, covered, on low about 100C until the beans are tender and the liquid is syrupy, 12 hours. You might need to check every now and then to make sure beans aren’t drying out, add a little more water if they are.  

Taste for seasoning, you’ll need to add a generous pinch of salt, before serving.