Our jungle experience in Honduras

It’s been a while since I’ve written a blog so I can only apologise to those friends and family members we don’t get to see often - I’ve realised my blogging was far easier when I wasn’t required to spend a minimum of 7.5 hours each day in a cubicle! :)

I also have to apologise as the blog of late has been less about pretend farming and more a diary of our adventures away from the farm - growing as much as we can in our limited concrete jungle that is our home in Cayman and enjoying the experience of spending the winter away from the much colder temperatures of the “sunny Dordogne” that we’ve become so fond of (I’m not sure the blog will be as “sunny” if and when we have to spend our winters in France!).

And on the subject of adventures, I can report that Tony and I have safely returned from a long weekend in Honduras (www.lascascadaslodge.com) - the first time either of us have been there and we’ve both returned with great memories of a wonderful time spent in relative luxury in a little corner of the jungle.

The property is Las Cascadas (found at www.lascascadaslodge.com), a property of 100 acres with 4 waterfalls, and a couple of beautiful cabins nestled amongst lush greenery, although only an hour by plane from Cayman, seriously a world away.  The photo above is of our “living room” area in our private cabin - the “Bejucco cabin” on the property, which boasts a stone bath, an outdoor shower and a canopy bed with a view of one of the waterfalls (photos below).

Whilst there, we made the most of our time without feeling as though we were always on the go (we both read a couple of books during our 4 day stay - an absolute treat) and went horseriding and also enjoyed a ziplining canopy tour which involves swinging through the jungle and across rivers (photos below).

This was a spectacular weekend away from our cubicles and although we’re both still so grateful for the opportunity to have cubicles to be gainfully employed in during these trying times, we also thoroughly enjoyed the opportunity to sit back and soak up the atmosphere of the jungle whilst being waited on hand and foot by an excellent staff who really were on hand to ensure we wanted for nothing from pina coladas made from fresh pineapples grown locally to local food specialities such as smoked pork, huevos rancheros and phenomenal chicken curry nicely spiced with the chefs local blend of scotch bonnet with carrots and goodness knows what else (photo of our first lunch served by the waterfall on day one of our trip - this is where we also had breakfast served daily).

So we’re back to our cubicles staying thankful for everything and still hankering after the day when we might return to our more rural existence in France to explore all that has to offer.

Tony is still keen on becoming a world class pastry chef and I couldn’t sign off without including  details of his latest pie (photos to follow) - made for a dinner party shortly before we left for Honduras - the most delicious lemon pie known to man and I do believe our guests left with the knowledge they’d been fortunate enough to sample a delicacy made by a world class pastry chef!

We’ll be back with more garden tales - although I’m sad to say all our “sexing” of the aubergines hasn’t made a difference and we’re still waiting for our first aubergine.....soon come as they say in the Caribbean!

Good bye January - Hello tomatoes on the vine!

Dad has been and gone (photo above of Dad with Tony’s bike - no, he wasn’t allowed to ride it!) and the time just seems to be flying - it seems like only yesterday we were planting tomato seeds and celebrating Christmas and just this evening, we enjoyed our first tomato of the season, fresh off the vine!  Reminiscent of our summer in France.  That said, having half a dozen tomato plants in pots isn’t quite the same as having a few dozen in the ground - not something we took for granted but something we do miss.

We are enjoying life out here though, and, much as we miss life in France, we do realise how fortunate we are to have the opportunity to be gainfully employed especially in the Caribbean (and especially in the winter!) which as I’m sure everyone will agree, is really no bad thing!

Between our jobs and our garden in pots, we’re keeping ourselves fairly busy - in addition, Tony has just bought himself a cookery book by a famous french pastry chef and has now decided that he’s going to be a world class pastry chef - although excited (and I have to say the creations I’ve already tried are quite spectacular), I am concerned that I’m going to have to join the gym in order to keep my job as chief taster and still fit into my work clothes!  The latest creation was a lemon pie - the pastry was divine - ingredients included ground blanched almonds and vanilla essence amongst other things - this phenomenal pastry shell was then filled with a lemon cream that can only be described as buttery lemon velvet - I’d share the recipe but it did take almost all day and so I think we’ll keep that one to ourselves and simply commit to making it for anyone and everyone who visits with us either in France or Cayman - a special dessert by a world class pastry chef (when he’s not pretending to be a farmer).

I will however share a Blue Cheese souffle recipe that I just tried on the weekend - the first souffle I’ve ever made and my only regret is that I didn’t take a photo to accompany the recipe - that said, you do have to be quick - I’ve discovered when serving souffle you really want your guests to already be seated at the table - if they’re not there is a danger of the souffle deflating quite substantially by the time everyone is seated!

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the ramekins

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all purpose flour

1 cup scalded milk

Kosher salt and freshly ground black pepper

Pinch of nutmeg
Pinch of paprika

4 large egg yolks, at room temperature

3 ounces Roquefort cheese, chopped/crumbled

5 large egg whites, at room temperature

1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees.  Butter the inside of 6 individual serving size ramekins OR an 8-cup souffle dish, and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat.  With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.  Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the paprika, and nutmeg.  Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time.  Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.  Beat until they form firm, glossy peaks.

Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.  Pour into the souffle dish, then smooth the top.

Place in the middle of the oven.  Turn down to 375 degrees.  Bake for 25 minutes if using individual ramekins or 35 minutes if using a larger dish, until puffed and brown - DON’T PEEK!

Serve immediately.....BON APETIT!