Weekly Newsletter -of Dolphins, Snails and Scorpions – Duck Mousse – Gooey Brie – Saucisson sec with hazelnuts – Recipe 17 -2014 Tourte a l’Agneau et Romarin – Lamb and rosemary pie

Dear French Market shoppers,

The natural life around my area of Cape Town never ceases to amaze me. I opened my front door recently and in raced a small black scorpion, which I dispensed with rather speedily.   I have heard about snails moving slowly, well one decided to travel on the bonnet of my car to work last week, it had reached the middle of the bonnet by Camps Bay, by the time I noticed it and it lifted its little head when I drove into the Gardens centre, I placed it on a nearby wall, I hope it enjoyed its day out shopping .

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dolphins 010 This morning I was driving to work through Oudekraal where the road is right by the sea and saw a shoal of  Dolphins leaping in and out of the water – it was right close to the shore and quite spectacular. I think they must have been chasing fish. Luckily I had my camera and took some photos, see attached – I am sure nothing as beautiful as that happens in other cities during rush hour.

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Last Saturday I enjoyed watching Pieter Dirk Uys in Adapt or Fly. His satirical humour which highlights all the crazy issues around the upcoming election through his different characters gave us plenty of food for thought. I also bought a copy of his latest novel Panorama which is set on Robben Island. I followed that with lunch at the Italian club on the Sunday – if you ever get a chance to go there I can highly recommend it, the food is traditional Italian cuisine and the atmosphere is great with all the families from babies upto grannies.

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I finally will be getting some more Duck and Port mousse, it is currently sitting at Customs so I hope it will be in the shop by Saturday. Also in stock is a beautiful Rosette (large French salami) from Savoie and some saucisson sec made with hazelnuts and wild boar.

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I have a large stock of cheese in the shop, my pasteurised Brie from the Vosges region is perfectly ripe, gently flavoured and deliciously gooey – eating it on a crusty French baguette is heaven. I also have a beautifully ripe Brie de Meaux which is more intense in flavour and is ideal for those who like a strong taste. Apart from the Bries I have Camembert, Petit Livarot and Pont l’Eveque from Normandie, Reblochon and Tomme from Savoie, Cantal from the Auvergne, Comte and Morbier from the Jura, Munster and Emmental from Alsace, Tomme noire from the Pyrenees, Chevre Goats cheese from Perigord and Delice and Epoisses from Burgundy. There is something to suite everyone’s taste. Click here to see the full product and price list

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The Venetian Easter Cakes were so popular last week , some clients came back for more and said they tasted delicious. I have just a few left (they are still good until the end of May) and I have reduced the price to clear space, so let me know if you want one.

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It is Mother’s Day coming up on the 11th May so you need to start thinking about  little treats. There is a “Mother’s Day Gifting Ideas” display at the Gardens centre from the 6th to 10th May. I know that many Mums love my cheeses and a cheese platter is a great gift. I have also  ordered some nougat and other little nibbles this week, which will be in  the shop by Friday afternoon. Nougat is made with egg whites, honey, roast nuts and some of it is coated in chocolate. These are great to give as a little gift, so pop in and see what I have brought in.

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lamb pie 016 (400x245)Easter weekend is a time when many families eat lamb. For this week’s recipe I thought about my favourite accompaniments to lamb which were: rosemary, garlic, red wine, and puff pastry and created a simple and tasty lamb pie. I used a large lamb shank and marinated the meat for 24 hours to get the best flavour. Once cooked, a delicious fragrance escaped, as I cut into the crusty, butter puff pastry. The pie went beautifully with some garlic potatoes and a good bottle of red wine. This is a warming dish to have on a cooler evening and it is easy to make if you use ready-made puff pastry. Click here to see the recipe.

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I look forward to seeing you again soon at La Cremerie shop.

Regards

Suzanne

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