Christmas Opening
added 22nd December 2009
The office will close for Chrismtas at 5pm on Wednesday 23rd December and will re-open at 10am on Monday 4th January 2010. All orders for goods placed after 5pm on 22 December will be despatched when we re-open in the new year. All emails and telephone messages will be responded to as soon as we re-open.
Do remember that bookings and orders can be placed online at anytime and all gift vouchers and class vouchers are always despatched immediately by email. All gift vouchers (with a 13 digit code) purchased from The Bertinet Kitchen can also be redeemed online for classes or goods. Vouchers from Buy a Gift, Into the Blue and Red Letter Days may only be redeemed by telephone.
The kitchen & bakery are now closed for Christmas. The kitchen re-opens for our first class on Thursday 7th January and the Bakery re-opens on Saturday 9th January at 8.30am.
Wishing all our customers a very Merry Christmas and a happy New Year.
Richard & Jo Bertinet
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Sourdough Suggestions - Mushroom Tartine
added 4th December 2009
A tartine is a slice of bread. However these days it is more usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough or other good rustic bread, topped with whatever you like – in this case, creamy mushrooms.
Serves 4
2 tablespoons olive oil
1 large shallot, finely chopped
1 clove garlic, crushed
500g field or wild mushrooms, sliced unless small
A small glass of brandy (or red wine)
4 heaped tablespoons of crème fraiche
Small bunch of parsley finely chopped
4 slices of sourdough or other good rustic bread, a few days old
Heat the oil in a frying pan, add the shallots and garlic and saute over a high heat until lightly browned. Add the mushrooms and stir well. Add the brandy or wine and flame – be very careful when you do this. Cook for 30 seconds and then remove the pan from the heat and stir in the crème fraiche. Put the pan back onto a low heat and cook gently for 5 minutes.
Meanwhile lightly toast your slices of bread.
Add the chopped parsley to the pan, and stir it through. To serve, spoon the mushroom mixture over the slices of toasted bread.
Recipe from CRUST by Richard Bertinet, photo by Jean Cazals (Kyle Cathie)
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