I decided to make a walnut tart, even though it is actually an autumn dish which we make when our walnuts are harvested after summer. But here, we eat it throughout the year, because we love it. Tout simple. That’s it.
Coming home from the marché aux plantes in Curemonte last week, with my confiture de noix and my chutneys and oils and vinegars and dandelion syrup under my arm, I thought it would be appropriate to make a walnut tart to accompany this reportage on the plant day at Curemonte. I’ve never made a walnut tart myself and it is only recently that I started eating it. I never thought it could be something special, until that one day that I took a slice at a friend’s house. It was delicious and it still is. It tastes like autumn. It is a rather heavy tart (which makes sense for fall and winter comfort), so I make it in a small tart tin, to have small slices…a good idea in any case for all tarts and cakes and goodies!
Our walnut trees are always late off the mark. They start off late in spring with these nice “flowers”, which are then rapidly followed by the leaves. With 4 huge trees, we always have a large supply of walnuts, perfect for Noël.
..tarte aux noix (walnut tart)..
*Pastry base: Recipe here. Bake the pastry shell blind( without filling, but filled with dry baking beans to weigh down the pastry). Bake at 200 ° C for about 10 minutes. Remove the beans.
- Crush 200 g walnuts, but not completely into powder. Keep some whole for decoration.
- Whisk 2 eggs and 70 g brown sugar until light and fluffy.
- Add 1 tsp vanilla essence, 50 ml TBSP strong black coffee, 2 TBSP flour and 150 créme fraîche ( or thick cream). Mix gently together.
- Pour into the baked pastry shell and bake for 20-25 minutes. Test with skewer and the tart is done when the skewer is removed clean when piercing the tart.
- Remove from the oven and sprinkle with 1 TBSP of walnut liqueur.
- Leave to cool, decorate with dusted icing sugar and some whole walnuts and serve with some créme fraîche or whipped cream.
Serves 6 people
Une pincée de sel:
- The brown sugar and coffee gives a nice dark colour to the filling; but the coffee can be omitted if desired.
- For a winter tart, try adding some spices like cinnamon and nutmeg, or cacao instead of coffee.
- Pecan nuts can be used instead.
- Keep the portions small as it is a rich and heavy tart.
- Make extra pasty for the base and keep in the freezer for another tart.
…defrosting the pastry for the base..
...spring walnut branches..
Marché aux plantes à Curemonte
Curemonte is a quaint little village, 10 minutes drive from us. This past week saw the annual marché aux plantes (plant market) at Curemonte, an occasion I look forward to every year. Not only do they have plants, but also food, artwork and some bric a brac..a vide grenier. Everything sold and presented, is local. The bread is made locally, the beer is from the local brasserie, the plants and vegetables are local, the bees and honey, the walnut delicacies and walnut tarts are made locally , the wine is local and the vide grenier and brocante are from les Curemontais themselves.
I love the country side, whether it is a French one or an American one or and English one. I prefer the ambiance and laid back ambiance of les campagnards, country folk..of which I am one of course. Strolling the small streets, peeking around each corner, stroking the dilapidated doors and windows, enjoying the laisser faire gardens( gardens just seem to happen by themselves, relaxed..). the world just comes to a standstill in the countryside where chatting to your neighbour is still a pleasure, almost an obligation and something that can even happen on the road, simply expecting traffic behind to wait..everybody waits. Beauty is all around you, simple, nothing is ostentatious. Glamor has no place in the countryside. Nature isn’t glamorous. It is simple. Honest. sometimes hard and challenging. Always beautiful. I thus hope I pass a bit of the beauty of Curemonte and its marché aux plantes on to you by these images.
..and plenty of food for hungry visitors; 8 euros for a plateau repas, which consisted of a glass of rosé wine, rillettes with bread for a starter, steak frites and cheese to finish..so simple, but so delicious in the atmosphere of camaraderie with people joining in at the long tables..
..I found my bonheur(happiness)..
..fascination comes in the form of dilapidated doors and shutters, railings, gates-my fettish..
..à l’année prochaine..salut!(until next year, cheerio!)
I hope you enjoyed this day with me in the French country side! I of course loved every minute of it and I relived it all by sharing it here with you.
until very soon( à trés bientôt!)
..biscuit de Savoie..
My hens, tiny as they are, provide us with a plenitude of eggs. As if that is not enough, the two geese, Sidonie et Aglaé, add their daily quota as well. I donate eggs left and right and we still end up with a surplus! I don’t complain..an old Paysanne told me that laying hens are happy hens. So how can I deprive a happy poule from laying a happy egg?
The goose eggs are perfect for baking. They are far too rich for eating on their own, too rich even for an omelette or mixed with chicken eggs. Seeing that I have these basket fulls of goose eggs, I found this delicious Biscuit de Savoie that asks for 14 eggs. Yes, you read right – FOURTEEN eggs. It may seem expensive to you, but the cake is worth it. To me of course, it is a bargain, because I only dig into my basket for 7 goose eggs and I have a perfect cake. Mon chéri, who is not a cake lover, now asks for the 14- eggs-cake, as he calls it. I hope you try it…you will like it!
- Preheat the oven to 170 °C.
- Separate the yolks and whites of 14 eggs into 2 bowls.
- Add 500g castor sugar and the seeds of 1 scraped vanilla pod to the egg yolks. Beat until the mixture is light and fluffy.
- Add a pinch of salt to the egg whites and whisk/beat until stiff peak stage.
- Sift together 185 g Flour and 185 G Maizena(cornflour/cornstarch).
- Add 1/3 of the stiff egg whites to the creamed yolk and sugar mixture and mix well. Gently fold in the rest of the egg whites into the mixture, alternating with the sifted dry ingredients. Don’t over mix! Always stir/fold in by going in the same direction.
- Pour the batter into 2 buttered and flour dusted cake tins of 26cm in diam. each. Fill the cake tins only 2/3 with batter, as the cake rises high while baking.
- Bake for 45 minutes or until a skewer is removed clean when piercing the cake.
- Leave to cool and dust with sifted icing sugar or top with a vanilla butter icing.
- Serves about 8 people or more.
Une pincée de sel:
- Remember that 2 large chicken eggs = 1 goose egg.
- The lightness of the cake is due to the 14 beaten egg whites.
- Fill the cake tins only 2/3 with the cake mixture..the cake rises high in the oven.
- The cake is baked when a knife blade is retracted clean when piercing the cake.
- From this recipe I get 2 cakes (26cm diam. and 24 diam.). Half the recipe to get only 1 cake of about 26 diam.
- Use eggs at room temperature.
- Flavour with almond essence instead of vanilla.
- Dust only with sifted icing sugar, or top with a butter icing, or drizzle with a runny milk icing.
- Replace the vanilla pod with a packet of vanilla sugar (7.5g) or a tsp of vanilla essence.
- Serve (without the topping of butter icing) as dessert with strawberries, whipped cream and a strawberry coulis.
I am still old school. I love my metal cake tins. I have succumbed to the silicone stuff, but now I’m handing them all out as gifts and I am reverting back to my old tins, some of which still come from my mother. Maybe it is what happens when one gets older..you revert back to the things that once gave you joy, in spite of new trends and “fashionability”. By oiling my tins with butter and giving it a dusting of flour, sticking to the pan is not a problem. But of course..freedom of choice is what makes the world go round, so by all means use whatever you fancy!
The biscuit de Savoie was adapted from the book Pâtissier, Petit Larousse.
…a handful of spring lilacs..
Spring is awakening very slowly this year, causing the garden to be in a slow rising too. but nonetheless, colour is everywhere. The glycine (wisteria) is absolutely gorgeous in the gardens and of course, we all have lilas..of all colours. I only have the light lilac, of which the colour fades beautifully as it ages. And they fit into all pots and vases and tittles and cups. For tables and bathrooms and shelves and corners to enjoy to the full. They don’t last too long once picked, but for the day or two they provide me with such satisfaction and my barn house smells like spring, even on a cool rainy day! It is true. The biggest happiness comes in small doses.
*Our little poulain (faul) is a week old today and getting just more cute by the day. If you would like to see some pics of her and her equally adorable maman, make a stop at A spring poulain! on my blog Coin Perdu, to read and see how things went last Friday night with the birth! Very exciting, it was!
*Have a great Sunday tomorrow..I will be off to a brocante, make a stop at the jardinerie for some tomato plants and do some weeding at home…
So, as always..
à la prochaine!..
Easter is spring time. Or spring is Eastertime.Whichever way, that is of course for us here in the Northern Hemisphere. Down south everybody is preparing for winter with their days beautiful and lazy with fall colors entering the scene.
Because I am so busy in the garden(every minute the skies give me a chance!) I don’t get to the stove much, and when I pass the stove per chance, I am too tired to the bone to cook and bake….so….. I am re-posting this delicious little cake from a past post; Lemon cake and writing our stories. I might just make a stop with my tired bones next to the oven and put it together for us too on Sunday afternoon to enjoy with English tea! I have never come across someone who didn’t fall in love with it right after that first bite..and just look at the recipe down below.. really….this is as easy(yet delicious) as it gets!
Pincée de sel:
- Use freshly squeezed orange juice instead of lemon juice.
- Add some grated lemon/orange rind to the mixture.
- Top with some icing sugar of your choice, or serve without. I prefer without, since icing sugar makes it too sweet for me.
- Decorate with fresh edible flowers.
- The cake is even more flavorful the next day.
- Use for dessert: break into pieces and serve, topped with strawberries, whipped cream and a berry coulis, OR serve with warm caramelized peaches and crème frâiche.
Here at Coin Perdu, I am fervently planting and digging and dividing, as much as my arm allows, that is. It is just wonderful to be back in the garden. The rains are still coming down very regularly, but the moment it stops, I charge outside to do a little something. A new garden is such hard work, especially in the preparation thereof, because planting in bad soil makes for even harder work the next season! It might look like nothing at the moment, BUT in a few weeks…!
..passion fruit juice for our break…
..mon cheri preparing the potager for me..along with his very willing assistants..
..early morning by the potager and the mist slowly lifting..while I slowly sip my coffee…oh, that first morning coffee..sooo good..mince!
..when taking a pause the chickens are there to “pause” along – this day I had un fraisier(strawberry cake) which I shared with them(of course!) and they loved every morsel! for the rest of the time, they scuffle around my feet in the soil, just coming up for some air every now and then..!
..still a lot to be done: the dalles(paving stones) must be laid on the terrace and partly into the lawn at the bottom, the wrought iron pergola must be constructed for the white glycine(wisteria), a stone bench under the small window. To the right I have planted kitchen herbs which I hope will grow under the walnut tree, since not many things grow under a walnut…
..eh bah voila..there you are, mon café..!
..my tulips are slow in the rising, but they are coming on steady..pretty soon they will be spectacular in their show off! I am so chuffed, because all my bulbs I brought back from Amsterdam, (see post here) is pushing through, except for 3 Allium bulbs I lost to mischievous rabbits..
..a lot of planting still awaits me – 60 lavenders, (lavande angustifolia, lavande intermedia, white lavenders) 20 santolinas, agapanthus, cistes, 4 olive trees, 6 Cypres de Provence, buddleias, kniphofias, ceaonothe de Versailles, 100 Siberian irises, then a lot of Iberis, Eryngiums, ficoides…
..In between all the pathways and staircases and dry hot corners, I stick in some thym serpolet and succulents like the ever popular sedums, sempervivums and jovibarbas, which grow beautifully in all those sunny spots…
* I am working on a series on tartes, tourtes, quiches et cakes, which I will combine with some table setting in white with silver, yellow with pottery, red with vintage and blue with rustic.
*So stick around..if I can just get my act togehter and organise my organising better..i will be back soon with the series on tartes, tourtes, quiches et cakes,
et à bientôt!
I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe comes from “things” of everyday life. At the moment I am inspired by colour. Every day as I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time - A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!
Une Pincée de fleur de sel:
- I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
- Other dried fruits I used: Dried figs cut in slices and dried cranberries.
- Nuts I used: Freshly shelled walnuts and pistachios.
- I didn’t use a sweet pastry, because the chocolate is sweet enough.
- This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
- Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also richer.
- Leave the tart/tartlets to stand for a day to develop flavor.
- It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!
..an old dilapidated, but charming door contrast beautifully with white stone walls..
..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..
green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..
..happy, creamy white sheep roaming the green hills..
..two friends, a familiar Corrézien sight..
..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..
..the stacks of wood ready for the fast approaching winter..
Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!
***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”
Une pincée de sel:
- Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
- Use wholewheat flour instead of plain flour.
- Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
- Make individual servings of tartlets instead of one large tart.
- Use leeks instead of red onion.
..and autumn gives us umber and sienna..
When I think of winter think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows, that come to mind… Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.
I wish you a lovely artist’s season!
Today, 2 February is la Chandeleur( a commemoration of the presentation of the baby Jesus in the temple of Jerusalem and the purification process: (Luke 2:22 – When the time came for the purification rites required by the Law of Moses, Joseph and Mary took him to Jerusalem to present him to the Lord 23 (as it is written in the Law of the Lord, “Every firstborn male is to be consecrated to the Lord”[a]), 24 and to offer a sacrifice in keeping with what is said in the Law of the Lord: “a pair of doves or two young pigeons.”) . But mostly this day in France is devoted to eating crêpes. I’m sharing a traditional Breton recipe, a favorite of our daughter’s friend, who is Bretonne.
…crêpes de Sophie…
I feel a little like Paula Deen advocating this butter and sugar, so maybe I should warn...DANGER! One can’t have too many of these and in any case, we French only eat one or at the most, two crêpes(if they are small) at a time! Hope you enjoy your one crêpe.
…exploding sugar crystals”..(pumping candies)…
The basic recipe for the crêpes can be found here: A classice crêpe recipe and feasting the Mardi Gras way.
Suggestions for Sophie’s Bretonne crêpes.
- When serving your crêpes, heat a pan with a small knob of butter.
- Add one crêpe at a time, turn and warm/fry the other side.
- Add a little sugar to the crêpe in the pan, allow it to melt, fold the crêpe in half and fold again so you end up with a small envelope.
- Slide onto a plate and serve hot.
- For fun I added some “exploding sugar crystals” just before serving. They will “explode” in your mouth, adding a surprise to each bite. I see they are called “pumping candies”…?Her is one address in France where they can be ordered from: Meilleur du chef.com
When we hear the word château, we immediately dream up an image of Le Roi Louis XIV, the sun king of France. And yes, it is spot on. It is those beautiful country residences of royalties like le château de Versailles, or Fontainebleau, or those found in La vallee de la Loire, like the majestic Chambord and Chenenonceau, or Villandry and Uzé and others, more or less known.
…Chaumont sur Loire…
But then we also have the smaller French country house, also called un château which might be inhabited by a noble Frenchman or not. Lately many châteaux here in France are bought up and restored by foreigners and run as bed and breakfasts or luxury hotels. And yes, stories rich in deception, love and intrigue still abound in all these châteaux, even the luxury château hotels…how can you silence the voice of a place?
…a locked up country château…
…no entry, only mystery…
There is a third kind of château…my chickens are of noble heritage…owing not only one, but two châteaux of which I am the butler and the maid and housekeeper. Their fancy heated one in Tours is at the moment up for sale, and they are living in an old dilapidated château here at Coin Perdu which we inherited when we bought the property. But, as royalty runs deep in the veins and isn’t determined by surroundings, my chickens reign with dignity and class from their ruins.
…the entrance to the chateau de Plumes…
…a dilapidated château de Plumes..
As soon as my vegetable patch is finished, the château de Plumes will move to the potager. I have the plans all set up for a cute and regal château de Plumes with turrets and all, still rustic, but worthy to be home to Their Royal Hignesses. As it is very cold here at night, I bring them into the barn at night, in their baskets, where they sleep next to my bed and we all snore in sync and cozy warmth. At 5:30, when Camembert announces the day(how does he know it is day, when all is still spitting dark??), I turn on my other side and cover my ears.
Enjoy your ONE crêpe!!!
and until next time..
from your devoted servant, Ronelle
It is epiphany weekend and here in France we have “les galettes des rois” tempting us around every corner! I almost gave in, but I held my ground firmly and walked past.
Safely here at home, I can now proudly boast about my steadfast self discipline! After a season of nibbling on all the festive foods, I want to get back on track with healthy eating. Doesn’t that sound quite boring? NOTE TO SELF: Keep the healthy eating exciting! Tall order, since I have become a bit lazy in the cooking department. Proof…I haven’t even baked a galette this this year! But that is no problem. I have links up this lazy sleeve!
First: My own galette des rois from last year…oops…not last year, but 2010!
How did a year pass without me knowing about it?
Ronelle’s (that’s me..)galette des rois
And here is Monique’s galette des rois:
So this is what dictionary.com has to say about epiphany:
noun, plural -nies.
- 1. ( initial capital letter ) a Christian festival, observed on January 6, commemorating the manifestation of Christ to the gentiles in the persons of the Magi; Twelfth-day.
- 2. an appearance or manifestation, especially of a deity.
- 3. a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.
- 4. a literary work or section of a work presenting, usually symbolically, such a moment of revelation and insight.”
I hope your weekend will be filled with all the meanings of the word epiphany; eat a galette on 6 January, experience a pleasant appearance, receive that sudden insight we all need so desperately, and present your epiphany by means of a piece of work…maybe by baking a galette, even if only this once in your life?
Enjoy the weekend, stay warm in the north, stay out of the sun in the south, eat “healthy”, and enjoy your epiphany.
“Epiphany”. I have to say it again.
Such a nice word.
Our youngest daughter loves apple-anything and she started baking this cake when she was only knee high. It is from The Australian woman’s weekly home librabry – Cakes and slices. We’ve changed it only a little . The recipe directs to cut apples in quarters and then cut 3/4 trhough in slices and then press into the dough. It gives a beautiful cake, but makes the slices too big(to include apples in each slice) so we cut the apples in slices and spread them through out the cake, which gives a less attractive cake, BUT much more moist and of course delicious!
PS: forgive the bad photo..I was being pushed on with the photo, because my daughter didn’t want the cake cold…and after all, she DID bake the cake..!
- Pears could be used instead of apples.
- Instead of inserting the apples slices all over the top of the cake, the apples can be cut into courters and then sliced only 3/4 way through. Press into the cake at the edges. I gives a prettier cake, but the slices won’t be spread through out the cake.
- Gelatin powder can be used…1 tsp.
- Best when served slightly warm with a spoonful of whipped cream on the side…or my ever trusting naughty crème fraîche!
- It can be stored for two to three days.
Last weekend, Montlouis held its yearly, autumn “marché des douceurs. A lot of eating and drinking, socializing and selling marks the day and if one arrives home hungry you have only yourself to blame!
Le week-end dernier etait le marché des douceurs en centre ville de notre petit village si sympa, avec des rencontres de Montlouisiens si sympa. C’est la fête automnale annuelle et on y mange et on y boire. On discute dans les rues, on vends et on achète . Si, après tout ca, on rentre à la maison sans un sourire ou encore affamé… eh bien, c’est pas à cause d’un manque de la nourriture ou un manque de divertissement!
…à la prochaine…
Tomatoes can be used in so many forms and a small tartlet is one of them. Combined with some goats cheese, a few chopped olives, some torn basil leaves and a drizzle of olive oil, served in a pastry cup and voila, you have a starter, or amuse bouche, or even a main meal served with a green salad.
VF: Avec une tomate on peut toujours s’amuser dans l’esprit estival – mettre ensembles dans une coupe de pâtisserie, les tomates avec un morceau de fromage de chèvre, des olives, des feuilles de basiliques, un filet d’huile d’olive et on sert pour une amuse bouche ou une entrée ou même un plat principal, accompagné d’une salade verte.
- Use any other cheese, like mozzarella or a piece of camembert or brie.
- Use a puff pastry instead of Phyllo pastry. Adapt the baking time(longer).
- Instead of marinated tomatoes, cherry tomatoes or grape tomatoes can be used in which case the tomatoes should be halved, the seeds removed and slightly sautèed before hand to soften them.
- Add some chives or finely sliced spring onions to the tartlets.
- Taste for seasoning, before adding any. The goats cheese and marinated tomatoes add enough flavor and salt.
- Adapt the size of the tartlet for a starter. for an amuse bouche, a 5 cm size is good, for a starter, move to a 7 cm size and for a meal with a green salad make it even a little bigger, depending on the size of muffin pan/tart pan available.
- To make a lighter version for health/diet…use a thin phyllo pastry, spread lightly with melted butter, use fresh cherry tomatoes and substitute mozzarella cheese.
If I say that I love white in the kitchen I know there will be quite a few readers out there who will eagerly say the same.
Je sais qu’il y a plein de gens qui, comme moi, adorent utiliser le blanc dans la cuisine.
White in the kitchen is, apart from being practical, also beautiful, economical and fun. A white plate is a showcase for all foods, from a simple sandwich ton elaborate cooked leg of lamb. Combine different whites with different textures on the same table.
Utiliser le blanc dans la cuisine est pratique, beau, économique et n’oubliez pas..amusant! Une assiette blanche est une façon parfaite de faire une ravissante présentation.
…don’t overlook a little humor(un peu de gaieté dans l’assiette)…
My mother had the most beautiful complete tea sets; the teapot, sugar bowl, milk jug, cups and saucers, the cake stand and dessert plates. They were white tiny pink flowers, white with blue forget-me-nots, white with colored musical notes, pretty and feminine. She used a whole set at a time, especially on Sunday afternoons for tea; serving a tart on the cake stand, sprinkling colored sugar in the sugar bowl and warm tea leaves in the teapot with a tea strainer on the side. That is how it was in those days.
Today we mix and match. In our clothing and on our tables. I sometimes wonder whether I’m disturbing he3r peace in her hereafter life with my massacring her tea sets by mixing and matching; the teapot for flowers, the cake stand for soaps in the bathroom or the cups for mints by the side table…or maybe she is watching me with a smile, shaking her head and thinking…”how much my little girl loves my tea sets!’…
Je me souviens des sets à thé complètes de ma mère…très féminines, très belles. Les théières, les bols de sucre, les assiettes de dessert, les tasses et ses soucoupes. Elles était blanches avec des petites fleurs en roses, des petites fleurs du myosites. Elle servais du thé et une tarte les dimanches après-midis à l’heure de goûter..comme d’habitude a l’époque.
Aujourd’hui ça change. On fait un mélange de styles et de couleurs, il n’y a pas de règles. Je me demande parfois si ma mère me regarde de si lointaine avec l’horreur quand j’emploie sa théière pour une vase de fleurs, ou l’assiette de gâteau pour les savons dans la salle de bain, ou les tasses de thé pour les menthes dans la chambre…ou peut-être elle me regarde souriante, surprise par ma créativité, et contente de voir que j’aime ses sets à thé..!
…”the hare and the tortoise”(le lièvre et la tortue) – jean de la fontaine…
…every day (quotidien)…
…fish days(les jours du poisson)…
…and mixed days(mélangé)…
…à la prochaine..!
Summer delivers an abundance of wonderful moments. One such a moment is enjoying a cake or tart with tea late afternoon. Outside, under the walnut tree. There was a time that I baked a cake or tart every Friday afternoon for the weekend. Everybody was very impressed with this tradition, believing it would never end, but as the girls grew older and finally left home, so did the cake and tarts on Friday leave too. A pity. Change isn’t always a good thing, I say. Now everybody has to wait for a whim on my side to have a cake on Friday. Yesterday was a whim day. Unfortunately I’m alone at home and me alone with cake is bad news for the hips. So I called a friend this morning. “Come pick up a whim cake“, I said… “You may never get this lucky again“..
- Use freshly squeezed orange juice instead of lemon juice.
- Add some grated lemon/orange rind to the mixture.
- Top with some icing sugar of your choice, or serve without. I prefer without, since icing sugar makes it too sweet for me.
- Decorate with fresh edible flowers.
- The cake is even more flavorful the next day.
- Use for dessert: break into pieces and serve, topped with strawberries, whipped cream and a berry coulis, OR serve with warm caramelized peaches and crème frâiche.
We all have stories to tell. Our own stories. The ones we are living each day. Stories with all the seasonings that make for a good read. It has sadness and happiness, heroes and villains. It has drama and suspense and it unfolds into unforeseen endings. We write “The end”, sign our name and start a new story.
We write on instinct, improvise while waiting for life to dictate the next chapter, to channel our decisions and choices. Sometimes we plan ahead and witness as it changes and adapts on the page, perhaps taking a direction better than we originally envisioned. Sometimes writers’ block gets in the way – we stop and get trapped in I- don’t- know- how-to-live. Those are the times we need to let go and allow life to formulate its own phrases. And every so often we get mixed up and confused with which story we are living and the past and future become the present.
Our life manuscripts are raw, unedited, original. Often unfinished, with no ending. In a time where authors don’t write “The End“ anymore, the door is always open to the sequel. We chew over our own lives. We brood over the last page which leaves only questions and an uncertainty about where the story is heading…can it continue to an end which all mankind is looking for; happiness…. contentment…a reassurance that all is well…that all will be well with our lives tomorrow…?
And so we continue writing because we exist. In search of recognition. Because we want to live a bestseller. And our bookshelves become filled with rows and rows of drafts and manuscripts, fresh starts and sequels…completed works; our stories…and somewhere in one of them will be an ending that assures us that all will be well. It will be our bestseller.
Here we are. Easter.
It is actually not about Easter bunnies and eggs and chickens. But to lighten the heaviness of “La Passion” a bit, we bring some pastel blues and pinks and yellows into our house, letting our children search for eggs behind trees and prop a chocolate egg ourselves into our cheeks.
So I also spent some playful time around the house and in the kitchen, using my good friend Karin’s microwave carrot cake to bake individual carrot loaves. It is SO moist and quick…I don’t know why I don’t bake it more often. Maybe because I’ll eat more often..?
I baked it in mini loaf pans(brown carton and silicone) and it took only about 8-10 minutes to bake. I also didn’t have cream cheese, so I used a soft goats cheese, which was as delicious, of not more delicious than cream cheese!
- Use the recipe and bake mini individual loaves or cakes.
- Add some dried currants for variation.
- Add a tsp of mixed spice along with the cinnamon.
- Use soft goats cheese instead of cream cheese.
- Bake in a glass pyrex bowl or in a microwave ring pan.
…bunnies in chocolate, young Prunus trees in blossom just before they go off to Coin Perdu next week to be planted in the garden. They are simply decorated in their black plant containers with old lace and some chocolate eggs and tiny glass vases with an Easter chicken feather…
.. a white wooden basket filled with anything and everything – an ostrich egg, some fresh moss from the garden, tulips, cute bunnies crawling all over, old lace, fresh eggs from the farm, a big heart and time that runs out quick…
…”will this work never end”…?
…peeping in the kitchen, or perhaps smelling the tulips?…
…”I knew I was good, but I never thought I was THIS good?”…
…a full tummy…
…le livre des mères parfaites by Alison Maloney…
(Fun extracts from what mothers tell their children…)
Mother: “If you swallow your chewing-gum, it will stay in your stomach for seven years!”
Fact: Chewing-gum, like any other food, will be in the digestive system for round about 20 hours.
I was in Paris the past week and unfortunately couldn’t get around to “les cupcakes de Chloe“. So on arriving home, I couldn’t wait to bake a cupcake to satisfy that lust for a sweet, icing topped helping. Of course mine isn’t even close to Chloe’s, but it is still delicious. I am done now. For quite some time.
While taking the metro to and fro(urgh) I made use of the time, staring at people, thinking and wondering about them. Making up stories about them. Scribbling notes and drawings in my notebook. Who they are, what they do, where they come from, their life stories. How they look. First impressions. Based on what we see and hear and feel.
A recipe from Cupcakes, cookies and macarons by Marabout chef.
- I prefer baking mini cupcakes, since the big ones are too much for one helping. And if you like a second, it still doesn’t make one full cupcake…leaving you with no guilt for this indulgement!
- OR bake different sizes of cupcakes for an interest on the cake platter. In which case you will bake the different sizes at different times..the smaller the cupcake the quicker the baking time.
- The cranberries can be left out.
- Use lemon or lime juice and lemon zest instead of orange juice and zest.
- Add a tablespoon of ricotta or mascarpone in the butter icing sugar
- For lighter cupcakes, omit the butter icing sugar and simply sprinkle the cupcake with some sifted icing sugar.
- Serve with fresh fruits like strawberries and a coulis, or caramelized orange slices and an orange coulis.
First impressions. That instinctive first thought or opinion about something or someone. How many times have you said just after meeting someone…”I like him, he seems nice”, or I don’t think I like her, there is just something about her…” A house, a school, a country, new neighbours, a restaurant… That first impression is something a “con artist” relies on to entrap his victims. It is that “thing” that makes you stare at a person walking into a room with a certain presence…that makes you keep quiet when a deep voice speaks on the other side of the room.
I have had an occasion where the vegetable man at the market asked me whether I’m a historian. On my surprised: “why?”, he pointed at my handbag and the pencil holding my hair up. To him, I had the look and manner of an historian, with my Indiana Jones leather bag and pencil in my hair(which I used to keep my hair from falling into my painting back at home..).
Another time we lived in SC and I used to visit Books a million close by early some mornings to get some drawing and writing done in a corner with a coffee. One day a woman approached me, sat down next to me and started chatting. I’ve seen her often as well as many other regulars, but they never approached me, thinking I was working with all the books and paper around me. It turned out that they all had their impression too…wondering who I was, where I was from, wondering about my foreign accent, my keeping to myself in a corner, my soft-spokennnes, ( I have a voice that just doesn’t carry!) Along with my dark hair and dark complexion, not fogetting the hereditary dark circles under my eyes, they decided I had to be Arabic.
Once I was reading a book in a coffee shop while waiting for Hartman to arrive at the station. At some stage I burst out laughing for some funniness in the book. A while later, a man sitting opposite me started speaking to me, fascinated by my laughing out loud all by myself, and asked me if I was a teacher revising a novel… I read with a pencil in hand, my reading glasses low on my nose and a little notebook on the side.
Hartman, in his university years, somewhat resembled a young Mick Jagger – very tall, very slender, sinewy, with thick long disorderly hair, constantly wearing his favourite thick old army coat, his grandfather’s hat and his guitar slung around his shouders. My mother trusted him nothing!! Today, much older and wearing black woolen coats and hats, Mick Jagger made way for a Francois Mitterrand strictness and formality, leaving some people with a slight apprehension to approach him.
First impressions. Truth…or deception…or a little bit of both…?
Truc et astuces de nos grands-méres:
To make raw onions esier digestable, cut in slices and leave to marinate a week in olive oil.
When thinking of mothers and daughters, I think of oranges and coffee. Oranges recall childhood days with my mother and coffee recalls intimate talks with my daughters. SO. Let’s first pour ourselves a coffee with a snack while we ready ourselves for stepping into the relationships of mothers and their daughters.
As young girl, my mother regularly peeled an orange and then broke it in half, one half for me, the other for her…and another orange…peel…one half for me…one half for her…It continued this way even after I have become a mother myself. So I decided these sugared orange strips would be a fitting accompaniment to the endless cups of coffee and girl talk I have had(and still have) with my daughters over the years.
- Let the peel strips cool down in the syrup before dipping them in the sugar.
- They can be dipped in melted chocolate instead(or as well)
- Store them in a cool and dry place.
- Use as decorations on cakes or desserts.
- Use also lemon and grape fruit peel
- Try and use biological fruit.
- Always wash and dry the fruit before using.
I came across a lovely book which was the trigger for these pondering thoughts: Histoire des mères et filles, by Gabrielle Houbre. (The history of mothers and daughters) (Editions de la Martinière). It covers social paradoxes, intimate journals, choosing husbands, the role of the grandmother, motherhood judged by the law and the public, and beautiful images, paintings and drawings. I enjoyed the history of this special relationship through the decades, comparing it with what we have today in our contemporary world, seeing how much it had changed, yet how much it is still the same..
Histoires des mères et filles.
…alice in wonderland, 1879, (george dunlop leslie)…
“…God, You who can do everything, give me the strength to make my family happy, You can do with me as You wish, I belong to You. You know how hard I work: keep me from evil, and save me from mine. Mother! Mother! Please come to me. Speak to me! I am suffering!…” Laure Frémont, 17 years old, Journal, Besancon.
- left: edith kingdon gould et sa fille marjorie, 1903(Théodore mace)…
- right: mme collas et sa fille gisélle, 1903 (théobald chartran)…
- left: “c’est ma fille monsieur”(it is my daughter, sir)…
- right: chagrin d’amour, 1908 (ferdinand von reznicek) – “don’t be so unhappy from love, my child, it will ruin your complexion!!”
…“Je t’embrasse ma chérie, de tout mon coeur. Mais ne perds pas ton temps! Les consignes, les punitions, les réprimandes, les bouderies, les rancunes, tout ca c’est du temps gâché. La vie est si courte…De tout mon coeur je suis Ta Maman et ton amie, Colette”. (I embrace you my darling, with all my heart. Don’t waste your time! all the instructions, the punishments, the reprimands, moods and resentments are a waste of time. Life is so short…With all my heart I am your mother and your friend, Colette.) Letters from Colette to her daughter, 1916-1953)
- left: Mme Vigée-Lebrun et sa fille Jeanne Lucie Louise dite Julie, 1789(Elizabeht Vigée-Lebrun)…
- right: Soins tyranniques, 1840 (Frédéric Bouchot) ” – ” Chère enfant, tu es en âge de te marier, l’agitation de ton esprit, tes émotions inquètes et vagues; tout m’annonce que ton coeur s’éanouit…J’ai fait pour toi le choix d’un èpoux qui te rendras[sic] heureuse”(dear child, you are of age to be married, your agitation, your nervousness, your emotional spirit; all tells me that your heart is blooming…I made a choice of husband for you who will make [sic]you happy).
As for my own two daughters …each phase was wonderful. Sometimes hard and sometimes tiring, difficult and challenging. But still wonderful. I think I learnt more from them than I taught them in these past 22 and 24 years. I learnt acceptance, patience(a lot!). I learnt about honesty, humility, I learnt that hope is a neccessary part of each day. I learnt that you can’t have daughters without a sense of humour. I learnt to understand, or at least to make an affort to understand. I learnt to be strong when I wanted to be weak. I learnt to move on when I wanted to rest. I learnt about history and chemistry and architecture and tennis and biology and sex education. I learnt about broken hearts and tantrums and slammed doors and locked away journals. I learnt that gentlesness goes a far way. I learn that too much kindness can lead to disappointment. I learnt that discipline gives security. I learnt that giving love is more rewarding than receiving. I learnt that no sadness or hurt or disappointment can break this love.
…mère et filles…
Now, as they have become young women, I look onto them with pride and love. I can’t do it any other way. Is it perfect…our mother/daughter relationship? Far from! I irritate them. They work on my nerves. They mess up my kitchen. Thjey find me”high maintenance”. They make pasta this way. I make mine that way. I ask too many questions, they tell me too little. They don’t make their beds. I make mine too perfect. I yell at them. They ignore me. They get angry with me. I get upset with them…..is it perfect? This relationship of ours? Of course it is! It is as it should be! They have become individuals. They have grown into human beings…funny, witty(sometimes too much!), intelligent(every now and then!) , caring, wise(sometimes?), cute, understanding, accepting…Time has forced us all to grow into human beings. We are friends. But first and foremost, we are mère et fille.
Today is Mardi gras. 16 Fevrier. According to Catholic tradition, it is the last day of indulging in the “fat of the land” before taking on the fasting of the 40 days to Pacques(Easter). It is celebrated by crazy feasting, carnivals…so, in the fun spirit of Mardi gras…let’s feast and carnival today, for tomorrow the world ends!
And the way to do it…crêpes of course. Every which way you want it. Stacked, rolled, folded in parcels, folded in triangles, aumoniéres, flambéed, caked, salty, sweet, natural…you name it.
My husband’s favourite crêpe is sprinkled with softly flavoured cinnamon sugar, drizzled with lemon juice and rolled. He folds it double and whops it into his mouth, crunching on the still crackling sugar, while he starts sprinkling and rolling the next one.
We have a good friend who spreads his crêpe with butter, sprinkles liberally with sugar, folds it into a little parcel to entrap the butter and there you go…warm, melted butter and sugar…. every bite.
Then there are those individuals more deliberate. I am one. Open up the crêpe on a plate, very warm, spread a loaded knife with nutella over one half, fold over and then again to form a triangle, pick it up ever so dainty with your hands and then with closed eyes, dig those teeth into the crêpe, all the while feeling the warm chocolate trickling down your fingers. Pure heaven.
- I always use 2 eggs for 1 cup of flour and 1 cup of water and 20g of butter. It makes it easy to multiply for big batches of crêpes.
- I use water instead of milk for lighter crêpes, that way I can eat one extra!
- The baking soda adds to a ligher crêpe.
- Leave the batter to stand and “develop” a while…like a good relationship.
- Don’t keep the crêpes warm over hot water or on astove, it dries out with heat. Keep the crêpes close by your baking process and turn the stack often to keep warm. If necessary they can be quickly reheated in small batches if too cold.
- Don’t sprinkle with sugar just after baking, unless you want syrupy crêpes. Sprinkle with lemon juice and sugar individually when eating for crunch.
- DO make some oopsedaisies…and enjoy them while baking!!
- When using Nutella, warm a little in the microwave to soften for easier spreading.
Of course there are many ways to indulge when feasting on a crêpe: drizzlings of canadian maple syrup and sprinkled with chopped nuts; mountain honey; a scoop of vanilla ice cream with dark decadent chocolate sauce…
Or how about some caramelized fruit – crêpe Suzette with flambéed oranges; apples and currants with a hint of cinnamon, lemon juice and oven roasted almonds, drizzled with a trickle of thick balsamic syrup, red berries with créme frâiche; tropical caramelized mango with passionfruit; banana with caramel sauce and fleur de sel… endless possibilities!
Don’t forget the salty fillings; smoked salmon, drizzled with lemon juice and mixed with capers and some chopped spring onions or chioves, parsley or dill, and served with a greek tzatziki made from fromage blanc, lemon juice and cucumber and finshed off with a sprinkling of lump eggs.
Or my favourite…spinach sauteed with onion and thyme, sprinkled with freshly grated nutmeg, s touch of lemon juice and a generous helping of créme frâiche and lastly sprinkled with crumbled goats cheese…
But crépes are not only about the filling and eating. On days like Mardi gras, when the world is a little crazy, baking crêpes should be a little crazy too. A little flopping and flipping, whirling and twirling and of course, countless oopsedaisies!!
And so, as this day ends… and our tummies call to a halt… and the craziness turns to mellowness… only one thing remains…..
Trucs & astuces de nos grands-méres:
May the following forty days be light and healthy and when we eat again at Easter, may it not be Mardi Gras crêpes…
A deliciously moist and quick cake to satisfy some desire for sweetness. Mix all together and put into the oven and by the time you’ve wiped the counter and made a fresh pot of coffee, your cake will be ready. Dust swaggeringly with icing sugar, put onto a fancy platter and voila…an appealing and flirtatious invitation on a plate… a Valentine one…
- Don’t overwork the batter! It is a light mixing of all the ingredients together…NO creaming of the sugar and butter etc beforehand.
- The amount of flour is CORRECT! The amount IS enough to bind the cake…It doesn’t have much flour, therefore the moistness of the cake. It is not a light, fluffy cake.
- See to it that your butter is very soft.
- Be careful of too much lemon juice, for the passion fruit already has some sourness.
- One medium passionfruit gives about 30 ml (1,015 fl ounces) of juice.
- Any other exotic fruit can used instead of passion fruit…pineapple coulis, mango coulis…
- Use about 180 ml (6.09 fl ounces)of mango(or pineapple) puree/coulis for the equivalent of 6 passionfruit.
- Don’t skip the dusting of icing sugar, it rounds off the cake and adds a little zing to the taste.
- The cake can be served as a dessert as well, along with some fresh strawberries or a glass of fruit salad.
- It is even tastier the next day.
- It can be served slightly warm with a dollop of whipped cream…if the hips allow!
- If the hips are struggling, lock the rest of the cake away and go leave the keys with your strictest neighbour.
This is a recipe from Meilleurs desserts from Marabout chef.
In a previous post I talked about my love for fabric napkins. A while ago Madame Brocante held these beautiful napkin holders aside for me at our local Sunday brocante. They were used for everyday fabric napkins. Every member of the family gets a napkin and a holder/pocket which belongs to him/her. Usually each family member’s name was embroidered on the holder to distinguish it from the other napking holders. With each meal you would get your same napkin and you would use it again until it is dirty enough to be washed. In ancient times, washing was a difficult and tiresome, not to mention long and elbow grease process, so it didn’t happen daily or even weekly like we are so used to today.These poches are still very much in use for everyday family meals at home here in France. Unless you are really a pig, you don’t smear a napkin so dirty in one meal, so keeping your own napkin for a next meal is economic on washing and wear and tear and easier on the environment. So each napkin pocket stores its individual napkin, reused for a meal or two or three, before being filled with a clean one for the next few meals. The table is set with a napkin in its napkin holder beside each plate. Handy and beautiful at the same time.
To make these little napkin/holders/pockets, are SO easy and the decoration can be played around with to your heart’s content. Use colourful fabrics, embroider your family members’ name on each , use lace or ribbons or do some cross stitching to give each owner his/her own pocket/holder. Make a double set of holders…one on the table and one in the wash. They make for good gifts as well, along with a set of napkins, signed with your own little logo!
From the scribblings in my notebook you can get an idea of how they fold and stitch together. But go and sit and work it out yourself and make it according to your size napkins and your desires!
If you have a meal consisiting of food to be eaten with your hands, especially seafood, or maybe ribs, or chicken wings…then stay away from your lovely napkins! And definitely from paper napkins! Ususally your host or yourself will place a small bowl of water with a lemon slice or even a flower or mint next to each plate. But I have found that men with big hands tend to struggle with the little bowl of water and I am always afraid of splashing my water all over the table…. I prefer to serve a warm face cloth or dish cloth, wrapped in foil alongside each plate.
Wet your cloths with hot water, wring, place a lemon slice with mint or another fresh herb, or a flower decoration on the cloth , wrap them warm in foil and keep in a warm oven until the meal is on hand. Decorate each parcel with a sprig of herb or flower or slice of lemon, depending on your season. Place each warm parcel in little bowls by each plate and thus providing each guest his/her own warm foil parcel. By the time they use it, the foil will have cooled down, but the cloth inside will still be warm. Guests, usually enjoy the little attention and detail and especially the warm cloth/napkin.
For entertaining outdoors, a good and fun idea can be to provide a stand or table or even chair with a bowl or any other interesting container of fresh water, filled with lemon, mint, flowers. Make a tap/faucet from a small watering can…..hang small towels close by…, some hand cream for the ladies….be creative and make it inviting and fun to rinse those hands after digging into a good al fresco meal!
Trucs et astuces de nos grands-mères.
- To get your hortensias/hydrangeas blue, bury some rusted nails close by the roots. Do it early in the spring season.
In France, as I suppose everywhere else in the North, January is a quiet month. Many businesses are closed up to take their annual congé, now that they have quiet days. The days are long and grey and cold. A highlight of January is la galette des rois(cake of the kings). Epiphany. On the twelfth day. 6 January. Although we start eating la galette already on 1 January and the boulangeries are happy to provide les galettes right through the month of January.
…a home baked galette des rois…
A recipe from the book Pâtisseries maison, by Florence Edelmann.
Traditionally a galette was shared around the table, with the youngest sitting under the table calling the name of each recipient of a slice. That would make the game fair in hoping for the féve(fava bean, but nowadays a trinket). The person finding the féve in his slice, would be king, wear the paper crown and provide the next galette on the table.
The boulangeries bake extraordinary galettes, much better than I could do. So I am happy to buy my galette at the corner up in Montlouis at Aux pains gourmands. The traditoinal galette was a filling of crème d’amande, which is a mixture of ground almonds , sugar, butter and egg. Modern day finds the galette with a variety of fillings, from frangipane(sort of crème pâtissière with creamed butter and sugar and added almonds, flour and eggs), raspberry to apple to chocolate and more.
- Work with cold pastry to have it rise high and flaky.
- Be careful not to cover with egg on the sides or else the pastry won’t flake.
- Add a traditinal fava bean instead of a trinket for a real traditional touch.
- Warm in the oven and not the microwave, to get the pastry crispy.
- Leave the galette in the fridge for at least 30 minutes to have it very cold, before putting in the oven.
♪..J’aime la galette
Savez vous comment
Quand elle est bien faite
avec du beurre dedans…
tra la la la la la la la lére…♪
Along with the galette des rois come the thoughts and reflections of what to do with this new year. Personal goals and dreams. As for myself, I always feel a bit lost in early January.
With December and family gone and the days cold and grey, I fiddle around, searching for the start-off to take on my goals . It takes me a while to really get going and start moving in a definite direction. But I know time will push me out of the starting blocks soon…hopefully…
So in the meantime, while trusting in patient old Mr. Time, let’s put on our boots and stroll the garden(and the Loire)to find some January greenery for the house. A dried branch. A twig. A branch of bayleaf .
Maybe some rearranging of paintings and prints…moving those upstairs, down and others upstairs. A change is good for inspiration.
The bookshelves can do with some organising too and don’t forget the cleaning closet. I pride myself on a neat and organized cleaning cupboard, but after a houseful of people, even the most tidiest corner can be turned upside down.
Let’s not forget the rearranging and sorting of clothes, linen and adding fresh sachets to the linen cupboards, cleaning out read and unused magazines, freshen up the pantry, oil the wooden cutboards, remove containers with left overs from the fridge and stock with fresh vegetables , clean out your desk, find a place for all those Christmas cards, reflect on the finances, put a lock on your purse….in short, a lot can be done whilst waiting for inspiration or rather, for Time to push you off the starting blocks.
Les trucs et astuce de nos grands- méres:
When you start getting all kinds of cravings, you must either be very pregnant OR very depressed OR very much on a road back to good health. I’ve been candidate in all three categories at some stages in my life, but thankfully I fall in the last one now!
I have been absent for some time, due to some health hiccups. Thank you for the caring support and encouragement I’ve received from friends out there. Slowly but surely I’m starting to dance to the rhythms of everyday living again and what better way than to tag along some indulgence. Chocolate. The cooler evenings ask for more drama at the end of a meal; something comforting, rich and lasting. Not that I have made that many meals these last few months! I have a wonderful husband who happily took over the role of chef. And he did such a great job that I probably would’ve assigned him permanently to this position, were I not quite stingy with sharing my reign as maestro in the kitchen! I think I can safely say I’ve claimed back my apron with this decadent, gooey chocolate dessert.
I’m sure everybody has his/her own unique recipe for this dessert and they’re all good. Some tips I could pass on for those who make it for the first time:
- Be sure to keep the portions very small, because it is extremely rich and 5 spoon fulls of satisfaction can keep you going for the whole week.
- Play around with presentation to suit your meal – something more elegant in an interesting ramekin, served with some whipped cream or créme fraiche on the side, decorated with a mint leaf or some red berries. Or finish off a light meal by the fireside in a rustic fashion, by serving your chocolate desserts in tiny “cocottes“(pots), directly from oven to plate, with some cold ice cream as accompaniment.
- This dessert is best eaten warm. Not directly hot from the oven as you don’t want to scorch your palate into kingdom come, but certainly warmer than room temperature. Let it cool for about 15 to 20 minutes before serving.
…decadence in a “cocotte”…
- 150g dark chocolate
- 125g butter
- 3 eggs
- 100g castor sugar
- 3 Tbsp flour
- 1 tsp natural vanilla extract
- pinch of salt
- Preheat the oven to 200 degrees C.
- Butter 6-8 ramekins(depending on size) and sift lightly with flour.
- Break the chocolate into pieces and melt with butter over boiling water, or in the microwave(stir frequently).
- Add the eggs to the chocolate mixture, one at a time while continuing whisking.
- Add the sugar, pinch of salt and lastly stir in the flour.
- Fill the ramekins 3/4 with the chocolate mixture.
- Bake in the oven for about 12-15 minutes, until the top starts to crack and the pudding starts pulling away from the sides, but still feels soft when pressed down on the top. The core should be thick and runny….gooey is the right word. Remove from the oven and leave to cool slightly.
- Serve warm with créme frâiche or cream or even a dollop of vanilla ice cream.
Serves 6-8 people
A big THANK YOU! to TASTEmagazine in South Africa, who named Myfrenchkitchen in their August issue as the Best blogger from abroad. I feel very honoured. Read more about the magazine and its impressive list of awards here.
I was sharing company with four very accomplished artists in the kitchen who were mentioned for…Sophia from Capetable for Best local living, Nina from My easy cooking for Best make-me-now-pics, Jeanne from Cooksister for Best veteran site and Inge from Vanielje kitchen for Best leisurely read. A belated congratulations to you all!
…OK, let’s eat!…