November 2018 Newsletter; Recipes, Resort News and More

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November 2018 Newsletter

This month we’re introducing you to Emily, our amazing new chalet host, and updating you on the latest from AMR, our recommended ski hire company. We’re also getting in to the festive spirit after putting the Christmas tree up in the chalet and have included two fantastic recipes for your Christmas Dinner. Tom has even signed up for the Santa run next Saturday. I think he wants to get some practice in before the big day, Ho Ho Ho!

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Morzine is getting a serious battering of rain at the moment. While it's much needed after a hot summer and a dry autumn, we can’t wait to see what the weekend brings!

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The Village has suddenly come back to life, all the shops and restaurants are open again and the Christmas lights are twinkling away. We even went to our guiltiest pleasure at the weekend - Ô Chalet for one of their burgers. So good.

Emily

She’s served in the army, crewed for British Airways, managed a hospitality floor and even ran the Ugandan International Marathon. Now Emily is on her way to Morzine for her first winter season working with us at The Des!

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AMR Ski and Board Rental – Delivery service

Ski hire is an important factor in everyone’s ski trip. We all spend hours on our skis and even longer in our boots. We thought we would explain why we recommend All Mountain Rental in Morzine for ski and board hire.

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Now in their 14th season they have built a solid reputation for providing quality equipment along with hassle free delivery to your accommodation.

You can reserve equipment online and only pay for it when it is delivered and you are happy.

Everything is prepared before you arrive and double checked, so you get the right equipment safely set up for you. Spare boots are available at the fitting. All adult boots have “Superfeet” insoles, like orthotics, which make a big improvement to comfort and performance. All Mountain Rental are the only shop in the area and one of only a few in France to include these so we are confident they have the most comfortable boots in town.

Other benefits include:

 
  • Wide range of the latest skis and boards.

  • Always fully serviced skis ready for the slopes.

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  • Helmets and boots are treated with antibacterial spray after each rental.

  • Touring skis and avalanche kit available to rent for off-piste safety.

 
  • If you have your own equipment and need it servicing they can do this for you.

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All Mountain Rental offer premium quality equipment and service. We believe their prices are great value for money. You will likely be on the slopes for around 6 hours a day so quality equipment is important. They offer a price match service for the same standard of skis and boards and the same level of service.

For advanced skiers on a tighter budget they also have skis from last year’s Gold (advanced) range in this year’s Silver range. This will give you better performance than most of the cheaper/lower quality providers' offerings. Just ask them for an “Advanced Silver ski” in the comments box when ordering.

Booking online gives you a 20% discount against resort prices and will ensure a speedy service when you arrive. Sounds perfect! AMR also has a ski shop with an incredible boot fitter called Tomas, so if you want to buy your own skis or boots they are the people to talk to in Morzine


Recipes

As promised, here are two great recipes for your Christmas Dinner.

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Christmas Sprouts

Preservation: 2 days 

Yield: 10 portions 

 Ingredients

  • 200g x                         Smoked Bacon Lardons

  • 50g x                           Unsalted Butter

  • 1 x                               Onion

  • 1 x                               Carrot 

  • 1 x                               Garlic Clove    

  • 1kg x                            Brussel Sprouts

  • 2 x                               Fresh Sage, Sprigs

  • 2 x                               Fresh Rosemary, Sprigs

  • 4 x                               Tbsp Worcestershire Sauce

Method

  1. Fry the bacon lardons in a large hot pan with a little olive oil until golden brown, add the butter and remove from the heat.

  2. Meanwhile, peel the onion and carrot and dice finely.

  3. Add to the pan with the lardons on a low heat with a lid on, cook gently until soft.

  4. Meanwhile, wash and trim the Brussels sprouts, clicking off any tatty outer leaves. Slice with a Japanese mandolin or in batches, push them through a blender with a fine slicing attachment

  5. Add them to the pan, turn the heat up, cover, and fry for 10 minutes, or until soft, adding a splash of water, if needed.

  6. Pick, finely slice and add the sage and Rosemary leaves, then cook for a minute, or until soft, stirring occasionally.

Tom’s notes

This is great way to turn up the heat on the old sprouts. If you have a blender with a slicing attachment get it out! This will save you a lot of time. You can make this recipe a day in advance so just have to warm it through before serving. Just make sure you use a BIG enough pan!

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Baked Apples

Preservation: 1 day

Amount: 10 portions              

  • 10                    Reinettes, Russet or Cox’s apples

  • 120gm              Butter (melted)

  • 120gm              Caster sugar

 

Garnish

  • 25g                  Icing sugar

  •             25g                  Pistachios

  •             25g                  Flaked almonds

  •             25g                  Blanched hazelnuts

Stuffing

  •             25g                  Pistachios

  •             25g                  Almonds

  •             25g                  Hazelnuts

  •             25g                  Demerara sugar

  •             25g                  Dried apples

  •             25g                  Butter

  •             25g                  Raisins

  •             2.5g                 Cinnamon ground

  •             2.5g                 Nutmeg ground

  •             2                      Cloves ground

Method

  1. For the stuffing roughly chop all the inclusions, combine all the ingredients in a heavy based pan and cook for 1-2 minutes, allow to cool

  2. Prepare the apples by removing the core with a Parisian scoop (Melon Baller), leaving the stem intact.

  3. Fill the apples with the stuffing and place in the fridge for 5 minutes, brush the outside with the melted butter. Then sprinkle with sugar.

  4. Cook the apples for service at 170⁰c low fan for 30-40 minutes.

  5. For the garnish, toss the nuts in the icing sugar then toast lightly in a moderate oven.

Tom’s Notes

Perfect dessert for a Christmas dinner. Serve it with a little of the caramel from the tray the apples were cooked in and some custard (the Waitrose one with Madagascan vanilla in is the best!)  

Make the most of quiet pistes, and great conditions. Book one of our last remaining slots in January

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Offers and Availability 

We have a few rooms left for the 5th – 9th January 2019 short break at €295 per person. Easyjet flights from Luton are less than £65 return at the moment.

The first part of our season is now booked up; however, we have availability for the first UK half term week 10th-17th February and the EasyJet flight (London Luton/London Gatwick to Geneva) are less than £60 return. Book the entire chalet before Christmas and we’ll give you 20% off. 

We have four rooms available for the week from the 3rd February at €900, contact us directly and receive 15% off the advertised price!]

To see all our availability, follow this link Prices and Availability

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Woodlands Chalets
381 Route des Ardoisières
74110 Morzine
France

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thomas falkner