First starta

Foa the next free 'blogs' I fawt I'd offa a starta, one main an one dessert, just to giv you a sampul of mi recipees. There are many moa to come so stay tuned!!! I bet you can't wait just like a lot of mi birds.

Salad de choux rouges aux lardons et aux Roquefort

This is a classic French summer salad very popular in the south. Particularly in Provence they can source awl the freshest vege, mainly becawse it grows naturally down there due to the long springs an’ summers. This dish can be moa than a starta especially durin’ the long boilin’ ‘ot days when anyfink cookt seems somewhat inappropriate. I was once stayin’ wiv a mate of mine in his nooly renovated ‘Mas’ durin’ the summer of the ‘canacule’. It was fackin’ boilin’ but this daft norvern bird who was awlso stayin’ insisted on usin’ the oven evri night makin’ meals from sausages, fish cakes, burgers an’ smily fackin’ chips. The kitchen remained at 100 degrees evri bleedin’ night. Since then I nevva eat anyfink ‘ot in July oa August. That fick norvern bint ‘as put mi off foa life. So that’s anuvva bloody good reason foa recomendin’ this dish.

Ingredienz

Imperial                                                         Metric

A smoall ‘ead of red cabbige                          A small head of red cabbage

Foa tablespoonz of vinigga                             60mls of vinegar

Eight ounzes of uncooked bacon, diced         250gms of uncooked bacon diced

One tablespoon of oil                                      15ml of virgin olive oil

Sixteen to twenty lettice leaves                       16 to 20 lettuce leaves

Free ounzes of Roquefort cheese                     90grms of Roquefort cheese

Foa the croutes

One long French bread stick                            1 baguette

Foa to six tablespoonz of oil foa fryin’            60ml of oil for frying

Foa the vinaigrette dressin’

One tablespoon of Dijon mustard                     1x15ml of Dijon mustard

Free tablespoonz of vinigga                              3x 15ml of vinegar

One bruised clove of garlic                               1 bruised clove of garlic

Sawlt an’ freshly grand peppa                           Salt and freshly milled black pepper

Quawtta the cabbige, remove the core an’ finely shred the leaves in long strips. Place them in a bowl. Bring the foa tablespoonz of vinigga to boil an’ poa ovva the shredded leaves. They will turn bright red awlmost immediately, stoa them in the fridge, they will stay crisp foa at least one ‘our.

Blanch the diced bacon by puttin’ it I a pan of wautta an’ bring it to the boil. Drain the wautta away and refresh wiv cold wautta. In a fryin’ pan ‘eat the oil and add the bacon until its sauted an’ crisp. Place the bits on kitchen roll to absorb any of the extra oil.

Foa the croutes, ‘eat foa to six tablespoonz of oil in the fryin’ pan that you have just used foa the bacon an’ fry slices of the baguette on bowf sides until they is goldin braan. Place them on some paper to absorb the extra oil: you needs about twenty foa slices.

To make the dressin’ whisk the mustard, vinigga, sawlt an’ peppa an’ garlic. Gradually add the oil until the mixture emulsifies. Season to taste.

Just befoa serving’, mix the vinigraite in the cabbige to moisten an’ flavva. To serve: arrange the washed an’ dried lettice leaves on six large plates an’ pile the cabbige in a mound on top. Place the croutes on the lettice leaves at regular intervals. Sprinkul the bacon on the cabbige an’ laastly scrape on the Roquefort cheese with a fawk so that each portion ‘as white an’ green parts of the cheese. Serve straight away to appreciate awl of the flavvas.