This is my local boulangerie, and so far have been there every day to buy my daily bread.
It has rather crazy opening times.
It closes on Mondays, otherwise it’s open
06.45 – 12.45
15.15 – 19.00 (14.00 on Saturday)
and it also closes at about 12 noon on Sunday (but that’s not mentioned anywhere !
Local Wine
Salasar – A VERY local sparkling white wine
And while you wait for me to update this page, here is some sage cookery preparation advice from Guy …
A weekly cook – I do it on a Saturday or Sunday so I always have food ready to go through the week. This weekend I did:
Large pot of carrot, lentil & parsnip mulligatawny soup
In a stock pot saute a couple of onions (I use ghee but you could use coconut oil or some other oil) chop the carrots (6-8) and parsnips (4), add to the onions, saute for another few minutes, add boullion, water, 250g of lentils, teaspoon of cumin, teaspoon of turmeric (or whatever spices you want). Simmer for 25 minutes then blend with a hand blender (or use a potato masher if you haven’t got a hand blender).
Great for lunches, just heat up a small pan, or pre dinner
Vegetable frittata
In a frying pan Saute couple of peppers (one yellow as they have different nutrients), some broccoli and some mushrooms, can add a few chili flakes. Once veg softened add in 6-9 eggs that you’ve whisked up. Leave on medium head for few minutes to allow the bottom of the eggs to cook then put pan under the grill for 4 minutes to cook the top of the eggs.
Cut into four pieces – great for breakfasts or lunches with a salad. Just reheat in over for 20 minutes.
Sweet potatoes
Cut into pieces put in a dish and coat in olive oil, put on a baking tray, add salt and pepper and bake in the over for 45 minutes
Great for dinners – just reheat the amount you want for 20 minutes
Carrots & cauliflower
Cut carrots lengthways and then half (so look like chips), cut cauliflower into florets, put in a dish, coat with olive oil, transfer to a baking tray and bake for 25-30 minutes (I put them in after the sweet potatoes have been in for 15 mins). 5 minutes before they are done drizzle over some balsamic vinegar and bake for the remaining 5 minutes.
For dinners – reheat for 20 mins with the sweet potatoes. Serve with salmon stake (bake in over covered in foil for 20 mins) or a chicken breast (bake in over for 25 minutes), or some fried eggs, or a steak etc etc
That should give you food for 5-6 days and you just have to bake/reheat for 20 minutes each day and add the protein for dinner (which also just requires 25 minutes in the over.
I like coming home and knowing I have food each day. Sometime I’ll add a salad or bake (slice and bake for 25 minutes on parchment paper) some plantains.
The Good Aude Days 