Tag Archives: buckwheat

Tapas from the sea

Belle ile en mer

A long week end in Belle Ile, off the coast of Brittany, provided some inspiration for a kind of sea-born tapas.

Chez Loulou, on the tiny island of Houat, we were served a trio of delicious fish pastes with small but perfectly formed blinis. It was a windy and invigorating day on the Catamaran and this lunch solace in Houat remains a cherished moment!

Ingredients for the blinis (this is my old own trusted recipe):

  • Buckwheat flour 100g
  • Wholemeal flour 100g
  • sea salt to taste
  • Baking powder or bicarbonate of soda 1tsp
  • Olive oil 1 Tbsp
  • Eggs 2
  • Water 300ml

Mix the flours, salt and baking powder together with a large drop of olive oil.

Blend in the whole eggs, bit by bit and add enough water to make a thin runny batter.

Heat a little oil in a frying pan or use a cast iron plate if you have one. I love mine, found in a market in the Cevennes last year. It is light and super useful.

Drop the batter in ladle-ful and turn each blinis once, as soon as they come off the pan.

The best pancakes are to be tasted in Brittany and so blinis seemed a natural guest on the menu. We followed this with more savoury pancakes and then a wonderful crepe stuffed with melting chocolate and Salidou, this divine toffee with sea salt that is a Breton delicacy…

Serve with a choice of 3 fish pastes as below.

  1. Ingredients for the Mackerel and caper paste:
    • Smoked mackerel
    • capers
    • lemon juice
    • parsley and dill
    • Little cream cheese or mascarpone
    • Horseradish cream, a little (or “raifort”)
  2. Ingredients for the Tuna and tomatoes paste:
    • Fresh or tinned tuna
    • olive oil
    • passata or crushed tomatoes
    • salt and pepper
    • Sweet paprika
    • Dash of vinegar
  3. Ingredients for the Taramosalata:

I will not insult your sense of taste by giving out any measurements on these ones! The best results are very much how you will like it. There is no right and wrong when mixing dips and it is all up to taste. Hope your enjoy those as much as we did, by the sea or in town- they taste of holiday and you certainly can’t beat that …

A blossoming entrance door on Houat

>Lemon skinny muffins with poppy seeds

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It’s in the air, I think, but I have recently been experimenting with gluten-free recipes to see if I can get a good enough taste versus the health promise. 
Hence, I created by chance this light and delicious muffins recipe and I am so chuffed about this one that I will delay no more and give you THE LIGHTEST AND TASTIEST MUFFINS ever… See for yourself!
Ingredients list:
This makes 15 muffins.
Buckwheat flour 90g
Brown rice flour 45g
Cornflour 45g
Potato flour 50g
Fine oatmeal 50g
Almond powder 50g
Baking powder 1 Tbsp
Bicarbonate of soda 1 Tbsp
Xantham gum 1/2 tsp
Rapeseed oil 100ml
Sugar 180g
Eggs 2
Buttermilk 200ml
Grated lemon zest  and lemon juice of one lemon
Lemon extract 1/2 tsp
Poppy seeds 1 tsp
Mix the flours and raising agents together with the xantham gum.
Add 100ml of oil and mix in the sugar, eggs beaten as for an omelette and the lemon extract, lemon juice, seeds and buttermilk.
Whisk it all in a food processor until you get a light and creamy mix.
For best results, leave the dough to rest 15 min at room temperature.
Bake at 180〫for 20 or 25 min.
These muffins are amazingly light and cloud like!
I took them for tea to my friend’s Lala’s place and we had them as a Mad Hatter’s tea party in her wonderland basement flat, surrounded by lovely antiques and the smell of pot-pourri.
Nutrition notes:
This is a gluten-free and diet friendly recipe and there is no trade off on the taste front because they taste so yummy I still can’t believe they are good for you…