Chezlemoulin Food

Accueil
France
Samouillan
Chezlemoulin Food

Appeler Itinéraire Site Web

Posting ideas and photographs for menus. Responding to idea requests. Getting ready to cook for our guests at ChezLeMoulin in Samouillan France next year!

26/08/2026

Three tiers of meringue with a filling of raspberry coulis, fresh berries and a cream made with white chocolate mascarpone and whipped cream ( no additional sugar in the cream , white chocolate is sweet enough and mostly used to keep the cream stiff enough to hold up the layers of meringue and fruit.

Bannoffie pie- spéculos biscutes base a layer of home made caramel sauce, sliced bananas and a vanilla whipped cream with mascarpone. I used three sheets of gelatine to stiffen the cream. Decorated with a swirl or two of caramel sauce on top.

Chocolate cream pie- biscuit base with a drizzle of caramel sauce on top, then a similar quantity of chocolate ganache made with quality patisserie milk chocolate. Topped with a cream made with whipped cream and mascarpone with 3 leaves of gelatine and some of the chocolate ganache mixed through. The rest of the ganache then drizzled on top and swirled through the cake. Served with raspberry coulis and fresh raspberries from the garden

08/08/2026

2026 honey! Not enough to sell this year due to the heat and therefore low levels of nectar. But it’s good and our gîte guests will still get some in their paniers next year. Today I tested my new icream maker ☺️ vanilla &honey and the same with a raspberry ripple

02/08/2026

For last night entrecôte frites… banoffee was the order of the day, Lola made spéculos banoffee pice which was delicious a I made banoffee muffins 🤣

02/08/2026

Cucumbers 🤣🤣🤣 and have made salads I have donated them to friend who didn’t plant them and now I’m onto soup! In hot weather what’s not to love

A liquidiser or food processor filled with

2 chopped cucumbers skin on
A few basil leaves
A couple of mint leaves
200g good cream cheese
1 clove of garlic
A squeeze of lime juice
Salt and freshly hound pepper to taste.

And of course a little drizzle of olive oil to finish … 🥰
A nice hunk of home made bread to scoo it up!

13/04/2026

You can’t see the lovely wobble on the gin and lime pana cotta, and the peanut butter cookies disappeared…the buns of the day are made with spelt flour and walnut oil…

Pana cotte

500 ml Greek yoghurt
300 ml 30 % cream
10g leaf gelatine soaked in cold water
150g of honey ( proper honey … yep from the garden)
50 ml gin
Zest of a whole lime
Juice of lime+ milk to make220ml

Heat the cream and milk to almost scalding and take off the heat

Put everything else in a big bowl and mix thoroughly.

Squeeze the gelatine and add to the warm cream/milk, stir to make sure it is dissolved .

Add the warm milk to the rest , by straining through a fine mesh sieve and stir until you have a smooth milky sauce.

Put into ramekins and let cool. Cover a place in the fridge. Turn out before serving. It’s cheating to serve in the pots.

Chef tip, grease you ramekins with oil ( rapeseed is good) I just put a little on some kitchen paper and wipe it round, just a tiny amount it helps them slide out.

Peanut butter cookies ( I’ve change to a new recipe)

185g home made smooth peanut butter
170g t45 flour
113g butter at room temp
50g white sugar
100g brown sugar
1 large egg
1/2 tsp baking powder
1/4 tsp fine salt
Vanilla extract

Mix very thoroughly, make into a sausage and chill in the fridge. When you are ready to bake, make small balls of dough and flatten slightly, 185º c for about 20minutes until golden and crispy.

31/03/2026

It’s a gardening in Easter week time so coffee is on and hot cross buns ready, thanks for the recipe Nic 😍

31/03/2026

It’s a gardening day ! I need something to look forward too with my coffee … lovely fluffy hot cross buns should do it!

24/03/2026

And as if pudding wasn’t enough prep for dinner chicken korma and cauliflower pakora just got to add water and mix and deep fry. And I love chips cooked in the curry flavoured oil after 🤣 The batter mix is gramm flour with garam masala , ground Corriander , black pepper and turmeric, a little salt and baking powder . I add onions and cauliflower but any veg it goood. Then I make quinrls with two spoons and drop in the deep fryer …, so good!

24/03/2026

Well of course I’ve still been cooking , so it’s rhubarb season and I’ve made cake of the week. It’s an old favourite cake… I take my standard cake ingredients and make a slightly stiffer mixture, spread in a lined tin and cover in rhubarb then crumble on the top. Cook at 189 for about an hour. Cool in the tin.

Adresse

Le Moulin, D96
Samouillan
31420

Téléphone

+33561973794

Site Web

http://ChezLeMoulin.com/

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque Chezlemoulin Food publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.