I am always looking for new recipe’s which I think would go down well on our chalet style French Alps walking holiday. As its an area which is popular for cheese, sometimes its nice to make something light as a pudding instead of serving ice cream.
My Strawberry and White chocolate parfait seems to the hit the spot each time, its great after a heavy meal and can be made ahead and frozen.
Strawberry & White Chocolate Parfait
8 large egg yolks.
300ml double cream.
125 grams of white chocolate grated.
200 grams of sugar.
375 grams of strawberries + extra for decoration.
125 ml single cream.
2 tablespoons of lemon juice.
Line a loaf tin with cling film, leaving a 2inch overhang. Beat the egg yolks until creamy. Put 60ml of the double cream in a saucepan and gently bring to the boil, place the chocolate in a small heatproof bowl and pour the hot cream over the top stirring until smooth. Put the sugar, strawberries and lemon juice in a saucepan and simmer until the strawberries are soft and the liquid is syrupy, transfer to a food processor and blend until pureed, pass through a fine mesh sieve.
Gradually pour the syrup into the egg yolks beating until thick, allow to cool, add the chocolate mixture and stir to combine. Place remaining double and single cream in a bowl and whisk until soft peaks form, stir half into the strawberry mixture and gently fold in the rest. Pour into tin and cover with clingfilm and freeze overnight.
Remove from freezer, invert onto a plate and remove clingfilm, slice into portions using a hot knife and decorate with strawberries.Delicious.
Living in Leyburn allowed us to treat ourselves at The Walking Shop, its run by two brothers Olly and Alex and there product knowledge is excellent. They stock some great ranges such as Patagonia, Haglofs, Mountain Equipment to name but a few. Over the years we had bought our waterproofs and down jackets from there and on our recent visit to climb Pen y Ghent we could not resist a trip to Wensleydale to purchase some Keen approach shoes for Mike.
When buying technical gear it’s really important to choose the right shop, many years ago I bought some boots locally before we went on our hiking holiday to the Dolomites and after several months of blisters and sore heels I wrote to the company who made them, after many emails they agreed to change them, I was so sorry I never made the journey to see the boys at the Walking Shop as Mike has always bought his boots from there trying Scarpa and Meindl, both excellent boots.
It’s good to support small shops and we highly recommend a trip to see the boys, it also gives you the opportunity to visit this beautiful part of Yorkshire.
No serious Three Peaks training this weekend, it’s just party party party. Our friends who we met whilst running a ski chalet in La Tania in the French Alps have been together for 25 years and one of them is 50 so we are off to the Peak District for 25-50-25 party.
Mike in La Tania
They have taken over the Crewe and Harper pub in Longnor which is now let on a self-catered basis, so tonight is curry and beer night, tomorrow is a horserace meeting via a DVD, followed by the cup final. In the evening its formal dress and caterers are coming to wine and dine us. Come Sunday I feel Mikes organised EASY walk with be needed, but it doesn’t end there because it’s Pizza and Pop Quiz night. We are really looking forward to three fun nights and days.
Janet and Andrew joined Alpine Action in the same season as us, it was a pretty full on five months but from it came some great friendships and over many a beer or five we all agree we would not have missed it for the world, Janet is a great help to us with our website, what she does not know about optimisation is not worth knowing, Andrew is the ski daredevil and has his own website on recommended ski resorts” The Best Ski Resorts in the World” he would love to spend every winter just bashing down the pistes.
They are hopefully going to buy an apartment in Austria and spend most of the year there which should make there next party an even better trip.
Our photo of the month is very special to us, it was taken on our four day Peak District walking holiday last week and included some of the nicest guests we could ask for, it was like spending time with old friends.
Steve and Dianne Mansfield are coming on our Dolomite trekking break in September; they will be getting to Val Gardena on their Harley Davidson bikes which I have to say are pretty awesome, we got to see them when they stayed with us in Yorkshire.
Lovely group of guests.
Tom and Caroline and Graham and Barbara are coming on our French Alps walking tour, Tom is 78 and a real gentleman and his girlfriend yes I did say girlfriend Caroline is in her early sixties, they are really strong walkers. Graham and Barbara have been on several breaks; Graham retired late last year and joined the Ramblers Association so it’s pretty hard to slow him down.
This photo was taken just under the viaduct at Monsal Head, it’s lovely around that area and the walk was a great success, everyone enjoyed sharing their lunch with the ducks at Ashford in the Water, such a pretty village.
It was a fun four days and the weather was great.
Salmon tray bake
As promised my recipe of the month is savoury, it’s also healthy and delicious.
When planning meals for our French Alps walking breaks I try to think what can be adapted for veggies and in this dish the Salmon can be replaced by slices of Halloumi.
- 2 red onions cut into wedges.
- 2 red and yellow peppers, cut into strips.
- 1 courgette sliced thickly.
- 3 cloves of garlic.
- 1 box of cherry tomatoes.
- 4 salmon fillets (skinless & boneless).
- 1 pack of halloumi (veggie option).
- Handful of basil leaves.
- Olive oil & lemon juice.
Preheat oven to 200°C or gas 6 and tumble all the vegetables except the tomatoes on a shallow roasting tray, pour over 3 tablespoons of olive oil, season and gently toss to coat everything. Roast for 20 minutes. Add the tomatoes and salmon or halloumi and drizzle oil and lemon juice over the top, return to the oven for another 15 minutes checking everything is cooked through.
Scatter basil leaves over the top and serve with new potatoes.
Serves 4. A big favourite on our French Alps trekking break.