Monthly Archives: December 2009

>A very British classic

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Yorkshire puddings

Ingredients list:

Flour100gr

salt

2 eggs

Milk 225 ml (plus a little beer if possible)

Butter for the pans

1 spoonful of olive

cheddar grated and origan or thyme

Smear the pudding pans with a generous amount of butter: it is best to use a proper Yorkshire pudding tray with lots of half pans or any small cast iron or metal shape. Then put in the warming oven to wait (250°C).

Shape your flour like a well in a mixing bowl and add all the ingredients while whisking vigorously – no need to use anything electric, hand is good!

You should end up with a runny crepe type mix.

Get the pans out and pour your batter in each with a ladle.

Bake 15 to 20 mn and serve as soon as they have raised and taken a golden colour.


Serve for an English Christmas with a roast and lots of freshly steamed vegetable.

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Pintade à l’orange, anis et hydromel – or guinea fowl with orange and mead!

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I love
game and specially guinea fowl which is luckily in season at the moment! So tonight I made a guinea-fowl pot roast: I am a big fan of pot roasting for any bird because it keeps it juicy and tender and there is nothing worse than dry poultry… This one was certainly not dry as I cooked it in chicken stock laced with the rest of Mead (from a few posts ago) and lots of herbs. The young carrots and the turnips came from the organic farmers’ market and they were the inspiration for the recipe because I wanted them whole and fragrant and they make a really nice looking dish. The turnips came out moist and tender having soaked the fragrance of the fennel seeds and star-anis and tasted better than I ever thought turnips could taste.

 
Ingredients:
1 plump guinea fowl (ask your butcher to chop it up in eight portions)
3 big shallots
1 orange, zest and juice
6 young turnips (peeled and chopped in halves)
8 to 10 young carrots (scrubbed and whole)
500ml chicken stock
1 glass of Mead or any sweet pudding wine
pepper and salt
crushed fennel seeds
3 star-anis
2 bay leaves
Handful of chopped parsley and chopped coriander
A few sprigs of fresh thyme
Rapeseed oil
 
Fry the chopped shallots with the rapeseed oil in a thick-bottomed pan with a lid. Then brown the meat and season well each of the morsels.
Add the stock, a glass of sweet wine and bring to a boil. Chuck in the herbs and seeds.
Add the turnips and the carrots – the younger and smaller the better so they can be kept whole and dainty. Add the juice of half an orange and its zest.
 
Bring back to a boil then put in a warm oven and leave covered for 45 min.
Go for a run, admire the sunset or do whatever you fancy while dinner is gently simmering – another reason to LOVE pot-roast!
 
 

>Pomegranate spoons: A quick and healthy pudding presented in classic chinese spoons

Pomegranate have a short season so enjoy them quickly! I bought mine in Portobello market and served them with a spoonful of “faisselle” (but a fromage blanc or even greek yogurt will do) and a drizzle of agave syrup. It’s good for the body and the soul and makes a splendidly refreshing and picture-perfect pudding.
Try also some pomegranate seeds served in champagne cups with a sweet red wine like the spanish “Mataro” I discovered last week. If you prefer, just add a spoonful of sugar to any nice shiraz, chuck in the seeds and enjoy! It reminds me of the peach in wine my mother used to serve to us as kids : This remains my first ever memory of tasting wine.

>Noel

>Another easy cake decorating idea for Benedicte!

>"J’ai décidé d’être heureux parce que c’est bon pour la santé."Voltaire

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“I have decided to be happy because it is good for the health!” Voltaire

The thought of the day! A quotation I’ve had in red lipstick on my bathroom mirror for the past weeks – where it keeps me smiling. For more in French from Voltaire or others, go to my favorite bookish site: http://www.evene.fr/citations/