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Vegetable Samosas

This recipe comes from Sue Brewer who is lucky enough to live in Brittany where she has her own gites to rent - have a look for yourself <click here>

I asked Sue to do her own introduction . . . . .

"Originally from London my better half and I have lived in a little hamlet called Le Millet near Ploeuc sur Lie in France for the past three years. Although life in the Cotes d'Armor region of Brittany is quite idyllic there are some downsides, notably the price and strength of tea bags, unavailability of sliced back bacon (who can live without bacon sarnies) and finally the lack of Indian cuisine.

The first two things we must stock up on during our infrequent visits to England, but curries and bhajis - pas du problem!

I realised that the only way I was ever going to have an 'Indian takeaway' in France was to make it myself. Now this isn't as silly as it sounds; I always make the curries or whatever in large quantities and then freeze them in meal-sized portions. So Saturday night is still takeaway night, either sharing the meal with friends or to eat whilst watching some rubbish on the television - you know the sort of thing that's on TV on a Saturday night.

OK I do bring back the spices from dear old blighty as here in France they are rare and, if found, expensive (except for that awful pale yellow curry powder) but the rest is down to moi."

"I hope that you enjoy this recipe which I created to make use of the bricks that you can buy in France. These are very, very thin pancake-like things, rather similar to filo pastry, and used in North African cuisine. The addition of birds eye chillies makes this a pretty hot starter, but if you like a milder dish you can remove the seeds before finely chopping the chillies".

This was a recipe of the month on Sue's web site so be sure to pay regular visits
<click here>


10 bricks
1 large onion, finely chopped
1 rounded tbsp ghee or 2 tbsp oil
1 lb / 450 g firm potatoes, cut into small cubes
2 birds eye chillies, finely chopped with seeds
1/4 tsp turmeric
1/2 tsp ground roasted cumin
1/2 tsp salt
6 oz / 170 g peas (if using fresh this is shelled weight)
4 tbsp water
Sunflower oil for shallow frying


  • In a large lidded frying pan heat the ghee or oil and fry the chopped onion until transparent.
  • Add the cubed potatoes, finely chopped chillies, turmeric, cumin, salt, peas and water.
  • Simmer gently for 6 - 10 minutes or until the potatoes are only just cooked.
  • Fold a brick in half so that you have a semi-circle and brush the edges with water. Place a good rounded tbsp of the vegetable curry in the centre (nearer to the straight edge), fold over the brick so that you have a triangle with one rounded side, brush with water and then fold over the rounded edge so that it is all sealed. I hope that makes sense, but it's a bit difficult to describe!
  • Then fry in about an inch and a half of oil until lightly browned, then turn over and repeat on the other side.

Makes 10

Sue Brewer

If you would like to stay in one of Sue's cottages at Le Millet or learn more about Brittany visit her website - or send her an email to