“A Taste for Art” Summer Art Workshops 2014!

Jocelyn Bridge is back folks! Every month this summer Jocelyn will be our artist-in-residence at UTLT!


Following her hugely successful workshops last year, Jocelyn will be at UTLT again to assist and guide you through a range of painting techniques so that you can develop your skills and leap to your next level of accomplishment!

From Friday to Monday, in any month, choose any combination of days to suit you! Great price incentives when you sign up for more than 1 day!

May 16, 17, 18, 19

June 13, 14, 15, 17

July 11, 12, 13, 14

August 15, 16, 17, 18

Rates ~ including a delicious UTLT lunch & refreshments

1 day: €45 per person

2 days: €80 per person (€10 off!)

3 days: €115 per person (€20 off!)

4 days: €140 per person (€40 off!)

Bring your own favourite materials, or dust off that birthday present you’ve been meaning to finally use, or hire direct from Jocelyn on the day (5€pp per day).  You can even buy materials from Jocelyn who maintains a wee stock and has a competitive price list. All mediums will be covered.


Understand technique, watch a demo, then apply your own ideas and creativity to a particular task under the expert and friendly guidance of Jocelyn.


There’s no excuse any more ~ get your overalls on and a canvas painted! You know you’ll love you for it!


For further details please contact

Workshop content ~ Jocelyn Bridge   jocelyn.bridge@lefayard.com

UTLT~ Nikki Emmerton  nikki@underthelimtree.com

Meat Free Mondays!

COLESLAW or Kool Salade, as it was once known!

Endlessly variable, enviously easy and enormously good-for-you! Go raw and add this salad to your main meal at any time of the week!

The term “coleslaw” arose in the 18th century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. Here’s one of my versions of a kool salad…

coleslaw_goji berries_underthelimetree

for the Dressing ~
3 table spoons mayonaise
1 table spoon dijon mustard
1/2 tea spoon salt
a dash of raspberry vinegar (its the best, but you can use balsamic)
juice of 1/2 a lemon
blitz or hand mix until all the ingredients are well incorporated. adjust seasoning
for the raw salad ~ any combination and amount of
finely sliced green cabbage, grated carrot, grated celeriac. I tend to grate the cabbage first then sprinkle a little sugar & salt over to help soften it, then add the other ingredients
mix the sauce into your grated/sliced veg salad
top with pumpkin seeds, linseeds, dried cranberries, and goji berries


Variations:  coleslaw_goji berries_underthelimetree1

For the salad ~ finely sliced red cabbage,

grated apple, grated or cubed cheese.

For the topping ~ pine nuts, walnuts,

sunflower seeds, chopped dates…


…as I said, the variations are endless!

Get some goodness into today!


Bon Appétit!

Copies of Nikki’s recipe book

are available from Amazon or signed from Under The Lime Tree






Painting Furniture workshops!

painting_furniture_underthelimetree4 PAINTING FURNITURE Workshops! with Danielle Jackson at Under The Lime Tree

Painting Furniture ~ Tuesday May 13th

Marbeling Furniture ~ Thursday June 12th

From Shabby to Chic in one day! Arrive with something brown or old or shabby that needs a touch of magic and using the skills and techniques you’ll learnfromexperienced designer Danielle, leave with something colourful, new and chic! It’s that simple!painting_furniture_underthelimetree6


€60 including a delicious UTLT lunch & refreshments. Booking essential.

Book both Workshops at the same time to get a 10% discount!

These are very popular workshops so please book early.

Transform a favourite piece of furniture and give it a new lease of life in these practical and informative workshops!



For further details please contact

Workshop content ~ Danielle Jackson  05 17 30 13 04

UTLT~ Nikki Emmerton  nikki@underthelimtree.com

Under The Lime Tree  Fontfaix Le Haut 16260 Cellefrouin  05 45 84 91 79


Open day at UTLT! 2pm – 6pm Sunday may 4th

Natural Facelift Rejuvenation Massage ~ product launch & introductory offer!

Come along on Sunday May 4th (may the fourth be with you!) and join Nikki & Friends for an afternoon of fun and discovery! Sign up for workshops and courses running at Under The Lime Tree and enjoy a delicious cake or two while you browse the stalls and chat with your family & friends.

We have a great line up for you! Teas & bakes & scrummy cakes by Mary Cadogan; unusual accessories & gifts from Namaskaar Accessories; a variety of good-for-you and safe-for-the-environment products from Sophie Stokes at Neal’s Yard Organics; gorgeous, colourful and outrageously soft fairly-traded banana yarn from Shakti Creations; as well as demonstrations and talks about Qi Gong and Yoga, and the benefits of including them in your daily life.

Nikki will be launching her new Natural Facelift Rejuvenation massage treatment! facelift_graphic2 - Version 2Experience a 10 minute taster session and see for yourself how deeply relaxing and effective it is at making us look and feel younger naturally! Take advantage of a 20% discount Introductory Offer available on the day!

“Just thought I’d let you know that Mick noticed a change in my face as soon as I got home and he was seriously impressed! I also noticed a real difference in my skin texture and colour. It’s given me a real boost!” Mary

Under The Lime Tree is very pleased to be collaborating with the best artisans in the area! Improve your craft skills, add strings to your bow, and sign up for any one of a number of courses and workshops being held at UTLT. Sean will be available to talk you through the format of his Digital Photography and Knife Making courses available all year round; Danielle Jackson will be running a demo of her Painting Furniture workshop in May and showing you how easy it is to turn shabby into chic; Sue Hackney will share her knowledge of Native American Culture with 3 workshops set for the summer and a group Mandala to get involved in; Jocelyn Bridge will carry on running her immensely successful “A Taste for Art” painting workshops and she’ll be sketching on site and available to advise you which of her courses would suit you best.

Don’t miss out on this opportunity to ‘meet the team’ and hang out with like-mined people! We hope that you will join us on Sunday 4th May (may the fourth be with you still!) as we share our passions and ideas with you and encourage you to do the same. Why not fill your diary with great things to do this summer and learn a skill that will last a life time!

For information and enquiries please contact Nikki at http://www.underthelimetree.com



Meat Free Mondays!

Mushroom & artichoke paté with blue cheese & black olives


This is one of my favourite and most popular recipes. Did you know that mushrooms are incredibly good for you? Even the non-magical types are magical! Ancient civilizations believed that mushrooms had super powers and now modern science is coming to the same conclusion. Mushrooms are very high in anti-oxidants and are the only non-animal source of vitamin D. High in minerals such as potassium, they are also a source of riboflavin, niacin & selenium ~ an essential trace element shown to help protect against prostate and breast cancers, as well as heart disease. Mushrooms contain a high amount of vitamin B12.

So make room for mushrooms today!

You can use any type of mushroom for this recipe, although we’ve got into the habit of using shiitakes, simply because Sean is in the habit of growing them off our own oak logs! It’s quite mad really, but also incredibly exciting.

shiitake_mushroom_logs_under_the_lime_tree mushroom_pate1 shiitake_mushroom_harvest_under_the_lime_tree

50g butter; 1 onion, peeled & chopped; 1 heaped teaspoon ground black pepper; 5 large mushrooms, wiped, destalked & coarsely chopped; 3 artichoke hearts, drained & chopped; 1 handful pitted black olives, chopped; 1 cup breadcrumbs; 1/2 lemon, juiced; 1 tspn black olive tapenade (optional); 50 gms blue cheese, crumbled; handful fresh parsley, chopped. A final crack of black pepper & a twist of lemon slice.

Gently heat the butter in a large saucepan and add the onion. Sauté until translucent, then add the black pepper. Stir, then tip in the mushrooms, artichoke, and olives. Mix through then toss in the breadcrumbs, lemon juice and tapenade (if using). It should be a sticky mix at this stage. Throw in the cheese and parsley and mix through. Serve in individual ramekins warm or chilled, with a final crack of black pepper and the lemon slice. Or stuff into a grilled Portobello mushroom, or warmed pittas, or just heap onto hot toast. Freezes well.


Variations & Vegan version: Add some pine nuts for a bit of crunch or a few mashed chestnuts for a protein fix. You can make this recipe completely animal free by switching butter with margarine and omitting the cheese. Simples!

Bon Appétit!

Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree


Meat Free Mondays!

Veggi Wellington ~ recipe by Andy Waters

One to try if the kids are around and fancy helping, or you can wrap it all up on our own in no time!

I’m going to try this one tonight, and knowing me, I’ll probably adapt it in some way! Would you make any changes?

Veggie-WellingtonVeggie Wellington

Preheat the oven to 200°C/gas mark 6.

Add the sweet potato to a large roasting tray with a good splash of olive oil. Using a pestle and mortar, bash the rosemary and thyme lightly for 1-2 minutes to release the flavour. Scatter over the sweet potato. Cover the tray with tin foil and place in the oven for approximately 45 minutes until soft. Remove and allow to cool. Meanwhile, place a saucepan over a medium heat and add a dash of olive oil. Once hot, add the onions along with a pinch of salt and pepper. Gently cook the onions, stirring occasionally until softened and lightly browned. Add the crumbled chestnuts to the pan and cook for further 2 minutes. Toast the bread until dark and golden and drizzle with a small dash of olive oil. Tear into small chunks and set aside.  Add the torn toast to the pan with the onions, stir to combine. Stir in the lemon zest and remove the pan from the heat. For the mushrooms, melt the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until all the liquid from the mushrooms has cooked off and they are soft. Squeeze in a little lemon juice. Remove the pan from the heat, pour the contents into a blender and blitz into a paste. Bring a large pan of salted water to the boil. Tear the kale into small pieces and cook for 2 minutes, then add the spinach and cook for another 30 seconds. Drain and set aside. In a bowl, mix the kale and spinach with the pine nuts, a dash of olive oil and a pinch of salt and pepper.

Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until approximately 30cm x 40cm, then spread the mushroom mixture on top. Toss together the spinach, squash and onion-bread mixture. Spoon it in a thick line down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington. Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered. Peel the baking parchment back, leaving the pastry in place, then repeat with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix. Bake for 45 minutes until puffed up, golden brown and hot through the middle.

Bon Appétit!

vegetarian_recipe_book_utltCopies of Nikki’s recipe book are available fromAmazon or signed fromUnder The Lime Tree

Meat Free Mondays!


This is a classic vegetable dish from the Provence region of France. It’s a lot easier to make than it is to say! The first half of its name is believed to be slang for chunky stew, while the second half is from the french ‘touillir’ – to stir. So there you go! You can stew it or sauté it or pop it in the oven and you can use a variety of seasonal veg either from your garden or your local market. Its a very versatile dish and I keep changing it depending on what’s available.


seasonal veg from our garden make up the basics of a ratatouille

The basics are always onions, aubergine, courgettes and tomatoes, and the flavouring is always marvelously Mediterranean with fresh basil and thyme and olives too if you fancy. You can serve it stuffed into round courgettes or massive marrows or just plain and simple accompanied with fluffy couscous or rice.

4 table spoons olive oil; 1 large onion, peeled & sliced; 1 aubergine, chopped; 1 courgette, sliced into rounds or half moons; 2 large tomatoes, cut into wedges; 400ml jar of good quality tomato sauce; fresh basil, thyme and parsley. Optional extras include black or green olives; fresh fennel; red or green pepper; broccoli; peas; artichoke hearts; red or green cabbage; carrots and even chilli if you want to add a lot of kick.

Heat the olive oil then toss in the onion and aubergine. The aubergine will soak up most of the oil so stir thoroughly to coat well. Season with salt and pepper. After 5 minutes add the courgettes, tomatoes, tomato sauce and fresh herbs. Simmer very slowly and gently for 30 minutes. Add a little water if necessary. Before simmering, add any of the above optional extras that have taken your fancy. Blanch & drain broccoli or carrots or frozen peas before adding, drain artichoke hearts, chop peppers and slice fennel or cabbage. It’s that easy!

Serve with some chevre chaud sliced on top with a side dish of couscous, rice, or potatoes…

Bon Appétit!

vegetarian_recipe_book_utltCopies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree

Meat Free Mondays!

Sizzling Veg Chilli

chillies_utltThere’s nothing like a hot chilli to spice up your life! Considered the “king” of spices, all chillies – even dried and powdered varieties – are packed with nutrients and minerals. They are known to act as a natural pain killer, reduce joint inflammation, lower blood sugar levels, inhibit prostate cancer cell growth, prevent stomach ulcers, and, as we’ve all experienced from time to time, relieve congestion. The heat of the chilli is mostly in the fleshy white membrane and in the seeds, so be careful how you handle fresh chillies.

2 cups green lentils; 1 onion peeled & chopped; 2 red chillies, chopped; 2 tablespoons olive oil; 1 carrot, grated; 125g cooked red kidney beans; 125g sweet corn, drained; 400ml of good quality tomato sauce; 1 packet fajita spice mix; handful of fresh parsley


Cook the lentils according to instructions, drain and set aside. While the lentils are cooking, sauté the onions & chilli in the olive oil for 5 minutes on  a medium heat. Toss in the carrot, kidney beans, sweet corn and tomato sauce. Stir in the fajita spice mix, cover and simmer gently. When the lentils are ready, add to the veg chilli along with the parsley. Mix together and serve hot from the pan or transfer to a serving dish.


Great rolled into tortillas along side other mexican style dishes such as guacamole, tomato salsa, sour cream and grated cheese, or piled high into baked potatoes, or used as a base to make veg chilli lasagne. Add breadcrumbs or rice to any leftover chilli to make patties or burgers.


Bon appétit!

Meat Free Mondays!

Tangy Thai Pumpkin Soup

Ridiculously easy, velvety smooth, delightfully delicious, this tangy thai style pumpkin soup is great to scoop into mugs and warm your hands around on dark winter evenings gathered round a cracking camp fire as you wait your turn to take a glimpse through our telescope, or, as we did just recently, snuggled up together on these still chilly but tantalizing early spring nights.


We always grow lots and lots of pumpkins as they’re power-packed with antioxidants and they’re very versatile in a number of savoury dishes. And, they can even be baked into cakes! What’s not to like?


Well, actually, cutting and scooping out all those seeds is not one of my favourite vegetable preps, but I have to say, the amount of flesh you get for all that hard work is certainly worth it and goes a long way. I roasted and froze batches of it that wasn’t ear-marked for other recipes through the winter. Seasoning, sprinkling with dried herbs then roasting cubes or ‘boats’ of pumpkin adds aroma and deepens its natural nutty flavour.


750g roasted pumpkin, cubed; 1 red onion, chopped; 1 inch fresh ginger, grated; 1 red chilli (or more for a hotter taste!), chopped; 1 tbs vegetable oil; 400ml coconut milk; 400ml vegetable stock; zest & juice of 1 lime; 2 more limes for garnish, quartered; 2 generous handfuls of fresh coriander; 2 tbs desiccated coconut.


In a large pan, gently sauté the onion, chilli and ginger in the oil until the onion is transparent. And the pumpkin, mix in and turn off the heat. Stir in the coconut milk and leave to cool. When cooled, add the zest and lime juice and a handful of coriander. Blend in batches until velvety smooth and return to the pan. Gently heat through, stirring in as much vegetable stock as desired to get the right consistency for you. Check seasoning. Scoop into mugs or bowls, squeeze a lime wedge over and garnish with a sprinkle of desiccated coconut and chopped coriander. Serve hot! Also good with a scattering of smashed pistachios!

So wherever you are and whatever you’re doing, try this easy recipe to warm you through from top to toe! Bon Appétit!

Meat Free Mondays!



I haven’t made this in a while, so my guests this week are in for a treat! It’s like a cake, but comes up dense enough to be a paté – it’s the perfect starter to get the palette going, but also substantial enough to serve as a main with side salads and wonderfully warmed bread.

Did you know? Cumin, with its exceptionally high iron, vitamin and mineral content, is one of nature’s best body tonics! Coconut too is highly nutritious and valued as both food & medicine around the world – in fact, the coconut palm is also known as the Tree of Life! It’s high in the right fats, and is a natural antioxidant, antiviral & antibacterial. Virgin coconut oil is an excellent massage oil for hair, scalp and skin.

400g cauliflower florets (keep the stalks – see below); 75g creme fraîche; 1 red onion roughly chopped; 1 tsp cumin; 1 dspn desiccated coconut; 200g feta cheese; 50g blue cheese; 2 eggs; freshly ground black pepper.

Heat the oven to 200C/gas 6. Grease & line a loaf tin. Cook the florets in unsalted water until tender, drain & cool. When cooled, blend with the other ingredients, adding the eggs last. Keep some texture in the mix, but it needs to pour like a cake mix. Feta is naturally salty, so check seasoning, but add heroic amounts of black pepper. The red onion will turn the mixture slightly pink, but this is lost in the cooking. Sort of! Pour into the prepared loaf tine and bake for about 40 minutes, or until cooked. Test with a knife – it should come out clean, just like a cake. Keeps well in the fridge (if there’s any left over that is!) and can be frozen too.

served with beetroot & mango chutney salad and homemade pesto

served with beetroot & mango chutney salad and homemade pesto

Don’t know what to do with the rest of the cauli? Chop into chunks and make into a soup by adding another chopped red onion, a chopped apple (cored but not necessarily peeled) and sauté the lot lightly with a little butter. Cool, add a tsp of cumin once again and 200ml of coconut milk. Blend and bring back to the heat when ready to serve. It’s also lovely served chilled in the summer, with fresh hot croutons.

Bon appétit!