Things to come, with any luck...

The tiniest little carrot seedling!

Bay leaf (and lavender)

Garlic

Rosemary and thyme (and snapdragon)

Back in business

Bonjour bonjour!

I have indeed still been eating these last eighteen months, I was just too lazy to write about it. Many other things were going on and I just never got round to it. However, I'm feeling just about ready to start doing this again, so here goes. Since my last post, I've moved and acquired a rather lovely terrace which I'm absolutely loving. It's only been six months, so I've only just started to plant things. Garlic and carrots are currently growing, as well as rosemary, thyme and bay leaf and several plants and flowers. I'm looking forward to incorporating my home-grown things into recipes so watch this space!

I've got several photos of things I've made over the last year or so and will gradually start putting them up. In the mean time, I decided to start with a simple, cupboard-staple classic which is the only thing I could be bothered to do last night when I was feeling particularly tired. Anyway, taking a photo of it inspired me to get back on here, so I won't knock it too much. Besides, for an English girl living in France, baked beans on toast is a LUXURY not to be sniffed at with cans of beans being a little trickier to come by than back home and about twice the price. What is Sunday-night-what-can-I-feed-these-hungry-mouths or student no-money-until-don't-know-when-so-it's-beans-until-then food has become my equivalent of steak with foie gras.

So here you have it:

Baked Beans on Toast

1 can Heinz Baked Beans
Worcestershire sauce
Coarse black pepper to grind
Coarse salt to grind
Mature Cheddar cheese (optional)
Two wholemeal English muffins (halved) or two slices of wholemeal or granary bread, toasted

While the muffins or bread are toasting, heat the can of beans over a gentle heat. Once they've started to bubble, add a generous splash of Worcester sauce and a quick grind of pepper and salt. Stir continuously, taking care not to burn the beans or let them catch on the bottom of the pan. Once the sauce has started to become slightly cloudy and thick, take the beans off the heat.

Lightly butter the muffins or toast and pour the beans over the top. Grate some Cheddar over the lot, quickly, so it melts in slightly, then add another quick grind of salt and pepper. (I eat more salt than most for medical reasons, weird but true, so feel free to skip any of my salt-adds!)

Delicious, simple, cheap and healthy (especially if you skip on the Cheddar which I actually very rarely add, I generally prefer it without.)

P.S. My brother likes to add a little tabasco or a couple of chili flakes to his beans, (right around the time you add the Worcester sauce) which also makes for a tasty variation with a little bite!