tag:blogger.com,1999:blog-7378367425684536462024-03-20T09:57:44.070+01:00Mediterranean food / la cuisine méditerranéennechaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-737836742568453646.post-72108160873560525682011-05-25T22:11:00.001+02:002011-05-25T22:11:33.668+02:00New blog<p> </p> <p>This blog has now moved to : <a href="http://foodfromthemediterranean.wordpress.com/">Food from the Mediterranean</a></p> <p>All past recipes are now on the new blog and all future recipes will be posted there.</p> <p>See you there!</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0tag:blogger.com,1999:blog-737836742568453646.post-70330746950168949412011-04-19T22:56:00.001+02:002011-04-19T22:56:47.432+02:00Cuttlefish stew / La rouille de seiche<p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/Ta329FaA8rI/AAAAAAAAI5M/0fjVUHwFFGw/s1600-h/IMGP8724%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP8724" border="0" alt="IMGP8724" src="http://lh5.ggpht.com/_NAhZ01w_pXw/Ta329hvpX-I/AAAAAAAAI5Q/78mNlN5cMFM/IMGP8724_thumb%5B3%5D.jpg?imgmax=800" width="717" height="179" /></a> </p> <p>For 4 people, pour 4 personnes</p> <p>1.5 kg cuttlefish / seiche</p> <p>2 onions, finely chopped / oignons, finement hachés</p> <p>4 cloves garlic, chopped / gousses d’ail, hachées</p> <p>2 tablespoons tomato purée / cuillerées de purée de tomates</p> <p>2 glasses white wine / verres de vin blanc</p> <p>3 bay leaves and 3 sprig of thyme / 3 feuilles de laurier sauce et 3 brins de thym</p> <p>a few sprigs of parsley, chopped / quelques brins de persil, hachés</p> <p>salt, pepper / sel, poivre</p> <p>olive oil</p> <p>2 tablespoons aïoli (garlic mayonnaise) / cuillerées d’aïoli</p> <p>Cut the cuttlefish into 2 cm cubes and heat in a pan until the water has run out from them. / Couper la seiche en morceaux de 2 cm et faire chauffer dans une poêle jusqu’à ce que l’eau sorte des morceaux.</p> <p>Sauté the onions in the olive oil in a cast iron cocotte until softened. / Faire sauter les oignons dans l’huile d’olive dans une cocotte jusqu’à ce qu’ils soient doux.</p> <table border="1" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/Ta32-ZuflqI/AAAAAAAAI5U/sxFK8gF4H_o/s1600-h/IMGP8712%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP8712" border="0" alt="IMGP8712" src="http://lh5.ggpht.com/_NAhZ01w_pXw/Ta32-6LE1QI/AAAAAAAAI5Y/vjyNepZ2nw0/IMGP8712_thumb%5B4%5D.jpg?imgmax=800" width="314" height="247" /></a> </td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/Ta32_gXcuOI/AAAAAAAAI5c/qHDXAB6cEYM/s1600-h/IMGP8716%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP8716" border="0" alt="IMGP8716" src="http://lh5.ggpht.com/_NAhZ01w_pXw/Ta33AFBPpxI/AAAAAAAAI5g/c_ayugYunz4/IMGP8716_thumb%5B2%5D.jpg?imgmax=800" width="346" height="251" /></a> </td> </tr> </tbody></table> <p></p> <p>Add the pieces of cuttlefish, the garlic, tomato purée, wine, herbs, salt and pepper and bring to the boil / Ajouter les morceaux de seiche, l’ail, la purée de tomates, le vin, les herbes, le sel et le poivre et faire bouiller.  </p> <p>Simmer for 45 minutes. / Faire cuire à feu doux pour 45 minutes.</p> <table border="1" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/Ta33AhAdzKI/AAAAAAAAI5k/iiBYI2mIHeg/s1600-h/IMGP8718%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP8718" border="0" alt="IMGP8718" src="http://lh3.ggpht.com/_NAhZ01w_pXw/Ta33BFYxKHI/AAAAAAAAI5o/R-hulvwjLIU/IMGP8718_thumb%5B3%5D.jpg?imgmax=800" width="299" height="265" /></a> </td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/Ta33B6ELbvI/AAAAAAAAI5s/1W3MFLGAfG0/s1600-h/IMGP8721%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP8721" border="0" alt="IMGP8721" src="http://lh6.ggpht.com/_NAhZ01w_pXw/Ta33CexnibI/AAAAAAAAI5w/oOnOtCiFe3M/IMGP8721_thumb%5B2%5D.jpg?imgmax=800" width="385" height="258" /></a> </td> </tr> </tbody></table> <p></p> <p>Turn out the heat and add the garlic mayonnaise, mixing it well into the sauce. Garnish with chopped parsley. / Eteindre le feu et ajouter l’aïoli, en le mélangeant bien avec la sauce. Ajouter une garniture de persil.</p> <p>Serve with rice and a glass of white wine.  /  Servir accompagné du riz et d’un verre de vin blanc.</p> <p align="center"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/Ta33C2Md2KI/AAAAAAAAI50/zyz_bWcwDHM/s1600-h/IMGP8723%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP8723" border="0" alt="IMGP8723" src="http://lh4.ggpht.com/_NAhZ01w_pXw/Ta33DjXouLI/AAAAAAAAI54/8bjGf5Zibk8/IMGP8723_thumb%5B1%5D.jpg?imgmax=800" width="461" height="309" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-15995365400467977612011-03-23T23:11:00.001+01:002011-03-23T23:11:38.047+01:00Sardines with grilled red pepper / Sardines et poivron rouge grillé<p> </p> <p><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TYpwBL6NaJI/AAAAAAAAIwc/dbe0caTC5KI/s1600-h/IMGP7652%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP7652" border="0" alt="IMGP7652" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TYpwCNwwQaI/AAAAAAAAIwg/Gz_sThwHJuc/IMGP7652_thumb%5B4%5D.jpg?imgmax=800" width="703" height="257" /></a> </p> <p>Serves 2 as an entrée or light lunch / pour 2 personnes comme entrée ou déjeuner léger</p> <p>6 sardines</p> <p>1 red pepper / poivron rouge</p> <p>chopped garlic, lemon and green salad leaves to garnish / ail haché, citron et des feuilles de salade verte pour la garniture</p> <p>flour for coating sardines, salt and pepper / farine de blé pour l’enrobage des sardines, sel, poivre</p> <p>olive oil</p> <p>Cut the red pepper into strips about 1 cm wide, brush with olive oil and grill. / Couper le poivron rouge en bandes de 1 cm, badigeoner-les d’huile d’olive et les faire griller.</p> <p>Gut the sardines and remove the heads, backbones and larger bones.  / Vider les sardines et enlever les têtes et les grandes arêtes.  </p> <p align="center"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TYpwCwa8smI/AAAAAAAAIwk/DZeRJPX3Do8/s1600-h/IMGP7643%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP7643" border="0" alt="IMGP7643" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TYpwDcy5T4I/AAAAAAAAIwo/SSB_GvgwyoQ/IMGP7643_thumb%5B4%5D.jpg?imgmax=800" width="308" height="207" /></a> </p> <p align="left">Coat the fish with flour with a little salt and pepper added. / Enrober les sardines de la farine en ajoutant un peu de sel et de poivre.  Fry the sardines in a little olive oil.  /  Faire frire les sardines à l’huile d’olive.</p> <p align="center"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TYpwEL6A4NI/AAAAAAAAIws/Nolm1Cg7AnA/s1600-h/IMGP7646%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP7646" border="0" alt="IMGP7646" src="http://lh6.ggpht.com/_NAhZ01w_pXw/TYpwEwL4LKI/AAAAAAAAIww/PHwMMOb1FSM/IMGP7646_thumb%5B3%5D.jpg?imgmax=800" width="307" height="196" /></a> </p> <p></p> <p></p> <p>Serve the sardines and red pepper garnished with a slice of lemon and some green leaves. / Servir les sardines et le poivron rouge garnis d’une tranche de citron et de la salade verte.</p> <p align="center"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TYpwFWkg_HI/AAAAAAAAIw0/I7POVDpf0c4/s1600-h/IMGP7650%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP7650" border="0" alt="IMGP7650" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TYpwGb5sJjI/AAAAAAAAIw4/RiMQyUUYfLo/IMGP7650_thumb%5B4%5D.jpg?imgmax=800" width="475" height="318" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0tag:blogger.com,1999:blog-737836742568453646.post-27565822945588675362011-01-23T15:26:00.002+01:002011-01-23T15:29:12.496+01:00Chicken escalopes stuffed with olives and capers / Escalopes de poulet farcies aux olives et aux câpres<p> </p> <p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TTw6gga7KHI/AAAAAAAAImM/9CrVgGDFXI0/s1600-h/IMGP5835%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5835" border="0" alt="IMGP5835" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TTw6hte-iqI/AAAAAAAAImQ/-ao7GHlwg5s/IMGP5835_thumb%5B3%5D.jpg?imgmax=800" width="700" height="274" /></a> </p> <p>For 2 / pour 2 personnes</p> <p>2 chicken breasts or escalopes / escalopes de poulet</p> <p>100 gm black olives, chopped / olives noires, hâchées</p> <p>2 cloves garlic, chopped / gousses d’ail hâchées</p> <p>1 small bunch of parsley, chopped / poignée de persil, hâchée</p> <p>1 tablespoon capers, chopped / cuillère de câpres, hâchées</p> <p>2 tablespoons breadcrumbs / cuillères de chapelure</p> <p>salt, pepper / sel, poivre</p> <p>olive oil / huile d’olive</p> <p>250 ml tomato sauce / sauce de tomate</p> <table border="1" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="133"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TTw6iAm9I9I/AAAAAAAAImU/gfqpyg57o1g/s1600-h/IMGP5823%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5823" border="0" alt="IMGP5823" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TTw6ip4pTmI/AAAAAAAAImY/_jh_coc6VYU/IMGP5823_thumb%5B2%5D.jpg?imgmax=800" width="244" height="164" /></a> </td> <td valign="top" width="133"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TTw6jXLsrlI/AAAAAAAAImc/HopPeW1MaxQ/s1600-h/IMGP5824%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5824" border="0" alt="IMGP5824" src="http://lh6.ggpht.com/_NAhZ01w_pXw/TTw6j7j6LWI/AAAAAAAAImg/MS5nuSeVSkk/IMGP5824_thumb%5B2%5D.jpg?imgmax=800" width="244" height="164" /></a> </td> <td valign="top" width="133"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TTw6kl4bpSI/AAAAAAAAImk/KLJ6YoUBYBY/s1600-h/IMGP5830%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5830" border="0" alt="IMGP5830" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TTw6lK6kW9I/AAAAAAAAImo/xgRyf0HssnM/IMGP5830_thumb%5B3%5D.jpg?imgmax=800" width="213" height="166" /></a> </td> </tr> </tbody></table> <p>Cut a slit in each of the escalopes and open out. / Couper une fente dans chaque escalope et les ouvrir.</p> <p>Mix the other ingredients with a little olive oil and use to stuff the escalopes. / Mélanger les autres ingrédients avec un peu d’huile d’olive et faire farcir les escalopes.</p> <p>Close, using cocktail sticks to hold the edges together. Fermer, en utilisant des piques à apéritif pour tenir les bords ensemble.</p> <p>Oil an oven proof dish and put the escalopes in it with the tomato sauce. Cover with aluminium foil and bake in the oven at 180 degrees C for an hour. / Mettre de l’huile dans un plat à four, mettre les escalopes dans le plat et ajouter la sauce de tomate. Couvrir du papier d'aluminium et les faire cuire au four pour une heure à 180 degrés C.</p> <p>Serve with rice. / Servir accompagné du riz.</p> <p></p> <p></p> <p align="center"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/TTw6ltJ6qyI/AAAAAAAAIms/4TVWB9ikiCs/s1600-h/IMGP5837%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5837" border="0" alt="IMGP5837" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TTw6mg0lXVI/AAAAAAAAImw/mE35HeY3Neg/IMGP5837_thumb%5B3%5D.jpg?imgmax=800" width="516" height="346" /></a></p>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com2tag:blogger.com,1999:blog-737836742568453646.post-10984666373290118322011-01-20T14:44:00.002+01:002011-01-23T12:33:55.205+01:00Spicy pumpkin soup / Soupe de courge aux épices<p><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TTg8ImMoQWI/AAAAAAAAIkI/1d8kzBPh9Vo/s1600-h/IMGP5724%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5724" border="0" alt="IMGP5724" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TTg8JWVmPhI/AAAAAAAAIkM/eIW1YxqdwbQ/IMGP5724_thumb%5B3%5D.jpg?imgmax=800" width="643" height="222" /></a> </p> <p>For six / pour six personnes</p> <p>2 onions, sliced / oignons, coupés en tranches</p> <p>1.5 kilo pumpkin, chopped in large pieces / courge, coupée en gros morceaux</p> <p>3 cloves garlic, chopped / gousses d’ail, hâchées</p> <p>2 teaspoon ground coriander / càc de coriandre moulu</p> <p>1 teaspoon ground cumin / càc de cumin moulu</p> <p>1/2 teaspoon ground nutmeg / càc de muscade moulue</p> <p>olive oil, salt, pepper / huile d’olive, sel, poivre</p> <p>About 75 cl water or stock to cover / vers 75 cl d’eau ou bouillon à couvrir</p> <p>To garnish: cream, parsley and garlic / Pour garnir: crème fraiche et persillade</p> <p> </p> <p>Sauté the onion in a little olive oil until soft and transparent. / Faire revenir l’oignon dans l’huile d’olive jusqu’à ce qu’ils soient doux et transparents.</p> <p>Add the garlic and spices and sauté for a minute. / Ajouter l’ail et les épices et sauter pour une minute.</p> <p>Add the pieces of pumpkin, stir and cover with water or stock. Add salt and pepper. / Ajouter les morceaux de courge, mélanger avec les épices et couvrir de l’eau ou du bouillon.</p> <p>Simmer for half an hour and liquidise. Mijoter pour une demie heure et mélanger dans un mixeur.</p> <p>Serve with a swirl of cream and chopped parsley (and chopped garlic if you wish). / Servir garnie de crème fraiche et de persillade.</p> <p align="center"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TTg8KMP5J_I/AAAAAAAAIkQ/ejBccXQx2g0/s1600-h/IMGP5726%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP5726" border="0" alt="IMGP5726" src="http://lh6.ggpht.com/_NAhZ01w_pXw/TTg8KyAC3tI/AAAAAAAAIkU/VysXkRRV-ro/IMGP5726_thumb%5B1%5D.jpg?imgmax=800" width="363" height="356" /></a></p>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-26899798595126050662010-12-12T19:03:00.001+01:002010-12-12T19:03:44.301+01:00Duck legs with apricots / Cuisses de canard aux abricots<p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TQUOZQ-LWHI/AAAAAAAAIaU/Ufek0NSYa4E/s1600-h/IMGP4164%5B8%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP4164" border="0" alt="IMGP4164" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TQUOaagIYOI/AAAAAAAAIaY/RdNthvRYqwQ/IMGP4164_thumb%5B6%5D.jpg?imgmax=800" width="644" height="314" /></a> </p> <p><strong>For 2 / pour 2 personnes</strong></p> <p>2 duck legs / cuisses de canard</p> <p>50 gm dried apricots / abricots secs</p> <p>1 glass white wine / verre de vin blanc</p> <p>1 glass dry white vermouth, eg. Noilly Prat / verre de vermouth blanc sec, comme Noilly Prat</p> <p>4 cloves garlic / gousses d’ail</p> <p>sage leaves / feuilles de sauge</p> <p>salt, pepper / sel, poivre</p> <table border="0" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TQUObDIokNI/AAAAAAAAIac/pdcbfxm6LDo/s1600-h/IMGP4148%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP4148" border="0" alt="IMGP4148" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TQUObjBg_3I/AAAAAAAAIag/_FEcSFw_1hI/IMGP4148_thumb%5B3%5D.jpg?imgmax=800" width="301" height="280" /></a> </td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TQUOcoFoiEI/AAAAAAAAIak/CPjYklduH4k/s1600-h/IMGP4150%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP4150" border="0" alt="IMGP4150" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TQUOdfVKP2I/AAAAAAAAIao/N7AnIPORTaI/IMGP4150_thumb%5B2%5D.jpg?imgmax=800" width="396" height="274" /></a> </td> </tr> </tbody></table> <p>Brown the duck legs in a heavy cast iron casserole. / Faire dorer les cuisses de canard dans une casserole en fonte.</p> <p>Add the other ingredients to the casserole, cover and bring to the boil.  / Ajouter les autres ingrédients, couvrir et faire bouiller.</p> <p>Leave it to simmer for 45-50 minutes.  /  Laisser-le mijoter pour 45=50 minutes.</p> <p>Heat the oven to 180 degrees C.  Remove the duck legs from the sauce and put them to brown in an oven-proof dish in the oven for 10 minutes. / Faire chauffer le four à 180 dégrées.  Enlever les cuisses de canard de la sauce et les mettre au four dans un plat à four pour 10 minutes.</p> <p>Serve the duck legs with the sauce and some rice or potatoes.  /  Servir les cuisses de canard accompagnées de la sauce et du riz ou des pommes de terres.</p> <p></p> <p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TQUOeKucExI/AAAAAAAAIas/LVdY1F3_nVI/s1600-h/IMGP4164-1%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMGP4164-1" border="0" alt="IMGP4164-1" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TQUOfh9IFzI/AAAAAAAAIaw/DdZuuZ8372A/IMGP4164-1_thumb%5B2%5D.jpg?imgmax=800" width="402" height="307" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0tag:blogger.com,1999:blog-737836742568453646.post-8781722024742709732010-10-28T14:20:00.001+02:002010-10-28T14:20:25.470+02:00Pumpkin / courge au gratin<p> </p> <p>A simple first course or light lunch.</p> <p><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TMlqeDmeQHI/AAAAAAAAIQY/RTF7qA746qk/s1600-h/IMGP23253.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMGP2325" border="0" alt="IMGP2325" src="http://lh6.ggpht.com/_NAhZ01w_pXw/TMlqe2ipOdI/AAAAAAAAIQc/tIIBt6A7mAQ/IMGP2325_thumb1.jpg?imgmax=800" width="637" height="265" /></a> </p> <p>2 servings as a main dish, 4 as a first course / pour 2 personnes, ou une entrée pour 2</p> <p>750 gm pumpkin, peeled and cut into chunks / courge, épluché et coupé en morceaux</p> <p>4 cloves garlic / gousses d’ail</p> <p>100 gm blue cheese / fromage bleu</p> <p>olive oil, salt, pepper / huile d’olive, sel, poivre</p> <p>Roast the pieces of pumpkin, sprinkled with salt, with the olive oil and garlic cloves, in an oven dish in the oven for an hour at 180 degrees C.  Purée them in a liquidiser or food processer.  /  Faire cuire les morceaux de courge, saupoudré de sel, avec les gousses d’ail et l’huile d’olive, dans un plat à four au four pour une heure à 180 C.  Faire une purée des morceaux dans un mixeur.</p> <p align="center"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/TMlqf8GI9iI/AAAAAAAAIQg/eeVYjDCbEGY/s1600-h/IMGP2321%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP2321" border="0" alt="IMGP2321" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TMlqgdXF4TI/AAAAAAAAIQk/7kPd2SxEB8Q/IMGP2321_thumb%5B1%5D.jpg?imgmax=800" width="373" height="278" /></a> </p> <p>Put the pumpkin purée in greased individual dishes or an oven-proof serving dish, and cover with pieces of cheese.  Sprinkle with freshly ground black pepper.  Return to the oven until the cheese has melted.  /  Mettre la purée de courge dans des plats individuels ou un plat à four et mettre des morceaux de fromage audessus.  Saupoudrer du poivre noir moulu.  Mettre au four jusqu’à les morceaux de fromage soient fondus.</p> <p>Serve with bread.  /  Servir accompagné du pain.</p> <p align="center"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TMlqhA19Q8I/AAAAAAAAIQo/YAlXo27mLK8/s1600-h/IMGP2323%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP2323" border="0" alt="IMGP2323" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TMlqh31Ez5I/AAAAAAAAIQs/HGbsWnoIEqo/IMGP2323_thumb%5B2%5D.jpg?imgmax=800" width="570" height="348" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com2tag:blogger.com,1999:blog-737836742568453646.post-42714796529061084452010-09-12T22:37:00.001+02:002010-09-12T22:37:15.399+02:00Pot-roasted duck legs with figs / Cuisse de canard aux figues<p> </p> <p>for 2 people / pour 2 personnes</p> <p>2 duck legs / cuisses de canard</p> <p>2 small sweet onions / petits oignons doux</p> <p>4 garlic cloves / gousses d’ail</p> <p>6 figs / figues</p> <p>a sprig of thyme / brin de thym</p> <p>1 small glass Cartagène or sweet Muscat wine / petit verre de Cartagène ou Muscat doux</p> <p>salt, pepper / sel, poivre</p> <p>Brown the duck legs in a heavy cast iron casserole. / Faire dorer les cuisses de canard dans une casserole en fonte.</p> <p>Add the other ingredients to the casserole, cover and bring to the boil.  / Ajouter les autres ingrédients, couvrir et faire bouiller.</p> <table border="0" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TI057A4Q63I/AAAAAAAAIGQ/zRGNnkfSxoY/s1600-h/IMGP0587%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0587" border="0" alt="IMGP0587" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TI057wM3EoI/AAAAAAAAIGU/Q0p-JLOBWrI/IMGP0587_thumb%5B3%5D.jpg?imgmax=800" width="305" height="205" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TI058vDDfGI/AAAAAAAAIGY/TYDf91x2GHo/s1600-h/IMGP0591%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0591" border="0" alt="IMGP0591" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TI059WVm4BI/AAAAAAAAIGc/IhCLopO_wiU/IMGP0591_thumb%5B2%5D.jpg?imgmax=800" width="305" height="205" /></a> </td> </tr> </tbody></table> <p></p> <p>Leave it to simmer for 45 minutes.  /  Laisser-le mijoter pour 45 minutes.</p> <p>Heat the oven to 180 degrees C.  Remove the duck legs from the sauce and put them to brown in an oven-proof dish in the oven for 10 minutes. / Faire chauffer le four à 180 dégrées.  Enlever les cuisses de canard de la sauce et les mettre au four dans un plat à four pour 10 minutes.</p> <p>Serve the duck legs with the sauce and some rice or potatoes.  /  Servir les cuisses de canard accompagnées de la sauce et du riz ou des pommes de terres.</p> <p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TI05-DZEF-I/AAAAAAAAIGg/NUw-kpyYCKc/s1600-h/IMGP0594%5B8%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMGP0594" border="0" alt="IMGP0594" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TI05-s-QFmI/AAAAAAAAIGk/u1uMqgAq_Go/IMGP0594_thumb%5B6%5D.jpg?imgmax=800" width="416" height="279" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com2tag:blogger.com,1999:blog-737836742568453646.post-79532319669369403302010-09-03T23:05:00.001+02:002010-09-03T23:05:37.729+02:00Summer food / Les plats d’été<p> </p> <p>Like last year, our meals this summer have been simple dishes using vegetables from the garden.  /  Comme l’année dernière, nos repas cet été étaient des plats simples en utilisant les légumes du jardin.</p> <p><strong>Peppers / Les poivrons et les piments doux</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="133"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TIFi-UHE71I/AAAAAAAAICY/qbn7prHpC1E/s1600-h/IMGP0236%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0236" border="0" alt="IMGP0236" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TIFi-7t4zMI/AAAAAAAAICc/_CiM7hI1tv0/IMGP0236_thumb%5B4%5D.jpg?imgmax=800" width="244" height="164" /></a> </td> <td valign="top" width="133"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TIFi_tCEkHI/AAAAAAAAICg/XVmUoAJbKbc/s1600-h/IMGP0274%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0274" border="0" alt="IMGP0274" src="http://lh6.ggpht.com/_NAhZ01w_pXw/TIFjAMOcX2I/AAAAAAAAICk/sNXRzpEUd1o/IMGP0274_thumb%5B2%5D.jpg?imgmax=800" width="244" height="164" /></a> </td> <td valign="top" width="133"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TIFjA3iTFXI/AAAAAAAAICo/AgTxazHuzS4/s1600-h/IMGP0280%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0280" border="0" alt="IMGP0280" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TIFjBRymw4I/AAAAAAAAICs/gDb_X0hDBvY/IMGP0280_thumb%5B3%5D.jpg?imgmax=800" width="215" height="190" /></a> </td> </tr> </tbody></table> <p></p> <p></p> <p>left / gauche: smoked trout with Nardello peppers, tomatoes and olive oil / truite fumée accompagnée des poivrons Nardello, des tomates et d’huile d’olive; centre: roast peppers stuffed with sweet onions and herbs / poivrons cuits au four, farcis aux oignons doux et des herbes; right / droite: anchovy fillets with roast Kolaska peppers / filets d’anchois et piments Kolaska cuits au four.</p> <p> </p> <p><strong>Tomatoes, peppers and aubergines / Les tomates, les poivrons et les aubergines</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="428"><tbody> <tr> <td valign="top" width="250"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TIFjCFTtAtI/AAAAAAAAICw/JB7wPvB9Ogg/s1600-h/DSC05726%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05726" border="0" alt="DSC05726" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TIFjClipS7I/AAAAAAAAIC0/Mz3Fe6AJ3bQ/DSC05726_thumb%5B2%5D.jpg?imgmax=800" width="244" height="236" /></a> </td> <td valign="top" width="73"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TIFjDVEFw2I/AAAAAAAAIC4/SUdyqy1QmrE/s1600-h/DSC05168%5B4%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05168" border="0" alt="DSC05168" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TIFjDxPUaGI/AAAAAAAAIC8/5jXqVx62qIQ/DSC05168_thumb%5B2%5D.jpg?imgmax=800" width="244" height="184" /></a> </td> <td valign="top" width="103"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TIFjE4T5q4I/AAAAAAAAIDA/COUuVcTSOPc/s1600-h/DSC05727%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC05727" border="0" alt="DSC05727" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TIFjFcJ0kXI/AAAAAAAAIDE/iHRs_zVwcWY/DSC05727_thumb%5B4%5D.jpg?imgmax=800" width="244" height="184" /></a> </td> </tr> </tbody></table> <p>left / gauche: red Kandil dolma peppers and tomatoes stuffed with rice, oregano, raisins and pine nuts / poivrons Kandil dolmas et tomates rouges farcis au riz, oreganum, raisins secs et pignons de pin; centre: green Kandil dolma peppers stuffed with rice, oreganum, raisins secs et pignons de pin; right / droite: grilled slices of aubergine, red and green pepper – serve with chopped garlic, herbs and olive oil / tranches d’aubergine, de poivrons rouges et verts – servir avec de l’ail haché, des herbes et d’huile d’olive.</p> <p><strong>Figs / les figues</strong></p> <table border="0" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TIFjGDxkHZI/AAAAAAAAIDI/xhh2hTHxCls/s1600-h/IMGP0092%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0092" border="0" alt="IMGP0092" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TIFjGnXEckI/AAAAAAAAIDM/6-V4VAixOHw/IMGP0092_thumb%5B1%5D.jpg?imgmax=800" width="352" height="236" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TIFjHeYQMuI/AAAAAAAAIDQ/5wGXfGmS8bg/s1600-h/IMGP0218%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="IMGP0218" border="0" alt="IMGP0218" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TIFjIGCR4WI/AAAAAAAAIDU/qHcdBDgAps0/IMGP0218_thumb%5B1%5D.jpg?imgmax=800" width="257" height="234" /></a> </td> </tr> </tbody></table> <p></p> <p>Simply, straight from the tree, or baked with butter and honey / Toutes simplements, directe de l’arbre, ou cuites au four avec du beurre et du miel.</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-86162604351914514062010-07-10T14:19:00.001+02:002010-07-10T14:19:16.245+02:00Stuffed courgettes / courgettes farcies<p> </p> <p><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/TDhlOG-IHRI/AAAAAAAAH7A/ONha4VgJFkE/s1600-h/DSC04961-1%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04961-1" border="0" alt="DSC04961-1" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TDhlPD2_y2I/AAAAAAAAH7E/80xVTee0kRw/DSC04961-1_thumb%5B1%5D.jpg?imgmax=800" width="533" height="205" /></a> </p> <p>For 4 / pour 4 personnes</p> <p>2 medium-sized courgettes, cut in two / courgettes moyennes, coupées en deux</p> <p>500 gm sausage meat (100 % pork) / farce, 100 % porc</p> <p>1 sweet onion, chopped / oignon doux, haché</p> <p>1 teaspoon paprika / cuillerée à café piment doux</p> <p>a few sprigs of thyme or savoury, chopped / quelques brins du thym ou de la sariette, hachés</p> <p>2 cloves garlic, chopped / gousses d’ail, hachés</p> <p>salt, olive oil / sel, huile d'olive</p> <p>1 tablespoonful breadcrumbs / grande cuillerée de chapelure</p> <p>Hollow out the courgette halves by removing the seeds in the centre.  Mix the sausage meat with the onion, garlic, paprika, herbs and salt and put into the courgette halves.  /  Creuser les demi-courgettes en enlevant les semence des centre.  Mélanger le farce avec l’oignon, l’ail, le piment, les herbes et le sel et mettre dans les courgettes.</p> <p>Pour some olive oil into an oven-proof dish, put the courgettes on the oil and pour some more over the stuffing.  Sprinkle with breadcrumbs.  Bake at 180 degrees C for 45 minutes.  /  Mettre d’huile d’olive dans un plat à four, mettre les courgettes dans le plat et verser encore d’huile d’olive sur le farce.  Saupoudrer de chapelure. Faire cuire au four à 180 degrées C pour 45 minutes.</p> <p>Serve hot or cold.  In summer it’s best served cold with a salad and a glass of cold rosé.  /  Servir chaud ou frais.  En été c’est mieux les servir frais accompagnées d’une salade et d’un verre de rosé frais.</p> <p align="center"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TDhlQPxnJ0I/AAAAAAAAH7I/ctloDlOhvGs/s1600-h/DSC04961%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04961" border="0" alt="DSC04961" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TDhlQ6_YP-I/AAAAAAAAH7M/2ugmz9gcMEc/DSC04961_thumb%5B1%5D.jpg?imgmax=800" width="376" height="272" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-6317080565296606102010-06-24T14:38:00.003+02:002010-06-25T08:55:56.850+02:00A summer lunch / un déjeuner d’été<p> </p> <p><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/TCNRuZrMeOI/AAAAAAAAH1E/IMGb9U02Eks/s1600-h/DSC04416%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04416" border="0" alt="DSC04416" src="http://lh4.ggpht.com/_NAhZ01w_pXw/TCNRv-KdpGI/AAAAAAAAH1I/9oPBnzshHJo/DSC04416_thumb%5B1%5D.jpg?imgmax=800" width="549" height="308" /></a> </p> <p><strong>Griddled courgettes and sweet onions with hummus / Courgettes et oignons doux grillées au hummus</strong></p> <p><strong>For 4 / pour 4 personnes</strong></p> <p>2 large courgettes, sliced / grosses courgettes, coupées en tranches</p> <p>2 large sweet onions, quartered / gros oignons doux, coupés en quatre</p> <p>olive oil for grilling / huile d’olive pour griller</p> <p>1 250 gm tin chick peas / 250 gm boite de poix chiches</p><p>2 tablespoons tahini (sesame seed paste) / cuiellerées tahini (pate de sesame)</p> <p>2 cloves garlic, crushed / gousses d’ail, écrasées</p> <p>lemon juice / jus de citron</p> <p>olive oil / huile d’olive</p> <p>salt, pepper / sel, poivre</p> <p>First, make the hummus by mixing the chick peas in a food processor, adding tahini, lemon juice, olive oil, salt and pepper to taste. / D’abord, mélanger les pois chiches dans un mixer, en ajoutant du jus de citron, d’huile d’olive, sel et poivre.</p> <p>Brush the courgette slices and onion quarters with oil and cook on a hot griddle. / Couvrir les tranches de courgette et les quarts d’oignon d’huile d’olive et les faire griller sur un plaque chauffante chaude.</p> <p>Serve with crusty bread and a glass of rosé wine. / Servir accompagné du pain et d’un verre de vin rosé.</p> <p align="center"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TCNRxUHSrkI/AAAAAAAAH1M/rgb9r_Nl0eE/s1600-h/DSC04415%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04415" border="0" alt="DSC04415" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TCNRyuO9PnI/AAAAAAAAH1U/PDdEg9ae1ls/DSC04415_thumb%5B1%5D.jpg?imgmax=800" width="361" height="272" /></a> </p> <p> </p> <p><strong>Dessert: Orange and basil salad / Salade d’orange au basilique</strong></p> <p>4 oranges, peeled and thinly sliced / oranges écorcés et coupés en tranches fines</p> <p>1 glass of Muscat (or other sweet) wine / 1 verre de vin doux Muscat </p> <p>A few fresh basil leaves / quelques feuilles de basilique</p> <p>crème fraiche</p> <p>Arrange the orange slices in dishes. Pour over some Muscat wine and sprinkle with basil leaves. Serve with crème fraiche.</p> <p>Arranger les tranches d’orange sur les assiettes. Verser du vin Muscat et garnir de feuilles de basilique. Servir accompagné de la crème fraiche.</p> <p align="center"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/TCNRzjykeqI/AAAAAAAAH1Y/i__QEdPf2kk/s1600-h/DSC04418%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC04418" border="0" alt="DSC04418" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TCNR0qChofI/AAAAAAAAH1c/hE9muuE84Jo/DSC04418_thumb%5B1%5D.jpg?imgmax=800" width="374" height="282" /></a></p>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com2tag:blogger.com,1999:blog-737836742568453646.post-85782654057675391412010-06-05T17:30:00.002+02:002010-06-05T17:35:03.887+02:00Gratin of mussels with sweet onions / Moules gratinées aux oignons doux<p><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/TAptZg8vujI/AAAAAAAAHuA/XSbsEgKD7_Y/s1600-h/DSC03985%5B3%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="DSC03985" border="0" alt="DSC03985" src="http://lh6.ggpht.com/_NAhZ01w_pXw/TAptauoF1JI/AAAAAAAAHuE/6YYNvqa8Qw0/DSC03985_thumb%5B1%5D.jpg?imgmax=800" width="719" height="344" /></a> </p> <p>For 2 as a main dish, 4 as a first course / pour 2 personnes comme plat principal, 4 comme entrée</p> <p>1 kg mussels / moules</p> <p>3 small or 1 large sweet onion, finely chopped / 3 petits ou 1 gros oignons doux, hachés</p> <p>150 gm Cantal (or Cheddar) cheese, grated / fromage Cantal, rapé</p> <p>2 glasses white wine / verres de vin blanc</p> <p>2 or 3 slices of stale bread for breadcrumbs / 2 ou 3 tranches de pain pour chapelure</p> <p>olive oil / huile d’olive</p> <p>Put the mussels in a large pan with a glass of white wine, bring to the boil and simmer until they are all open. / Mettre les moules dans une grande cocotte avec un verre de vin blanc, le faire bouiller et les faire cuire à feu doux jusqu'à ce qu'elles s'ouvrent.</p> <p>Remove one half of each shell, leaving the mussel in the other half, and arrange them in an oven-proof dish. Enlever la moitié de chaque coquille, en laissant l’autre moitié, et les ranger dans un plat à four.</p> <p>Mix the chopped sweet onion with the cheese and add a spoonful of the mixture to each mussel. Add a little white wine to each one, then some olive oil and breadcrumbs. / Mélanger l’oignon doux haché avec le fromage rapé et ajouter un peu du mélange à chaque moule, puis un peu d’huile d’olive et de chapelure.</p> <p>Cook under the grill for 10 minutes, until lightly browned. Serve with a slice of lemon, crusty bread and a glass of white or rosé wine. / Faire griller pour 10 minutes, jusqu’à ce qu’elles soient dorées. Servir accompagnées du pain, d'une tranche de citron et d’un verre de vin blanc ou rosé.</p> <table border="0" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/TAptcUqVCAI/AAAAAAAAHuI/cGGcYfxbCT8/s1600-h/DSC03979%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC03979" border="0" alt="DSC03979" src="http://lh5.ggpht.com/_NAhZ01w_pXw/TAptc0WHNuI/AAAAAAAAHuM/07e2ZD2Y-6o/DSC03979_thumb%5B1%5D.jpg?imgmax=800" width="349" height="260" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/TAptd0ldUGI/AAAAAAAAHuQ/aUU86-kb8KU/s1600-h/DSC03983-1%5B3%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="DSC03983-1" border="0" alt="DSC03983-1" src="http://lh3.ggpht.com/_NAhZ01w_pXw/TApteXGXBqI/AAAAAAAAHuU/sd_JSKBFMOI/DSC03983-1_thumb%5B1%5D.jpg?imgmax=800" width="339" height="255" /></a> </td> </tr> </tbody></table>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0tag:blogger.com,1999:blog-737836742568453646.post-70609316503566379262010-05-11T15:21:00.003+02:002010-05-11T15:27:59.892+02:00Asparagus and goats’ cheese tart / La tarte aux asperges et au fromage de chèvre<p style="text-align: center;"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S-lZ4me9ZiI/AAAAAAAAHeQ/0-NcZebUB6U/s1600-h/DSC03515%5B11%5D.jpg"><img title="DSC03515" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="236" alt="DSC03515" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S-lZ5UqYshI/AAAAAAAAHeU/vmUIzh3srS0/DSC03515_thumb%5B9%5D.jpg?imgmax=800" width="484" border="0" /></a> </p> <p>Short-crust pastry to line a 22-cm flan tin / de la pâte pour un moule à tarte de 22 cm</p> <p>300 gm asparagus / asperges</p> <p>3 eggs, beaten / oeufs, battus</p> <p>15 cl crème fraiche</p> <p>2 small goats’ cheeses / pelardons</p> <p>salt, pepper / sel, poivre</p> <p>Bake blind the pastry case for 10-15 minutes at 200 degrees C. / Faire cuire à blanc la pâte au four à 200 dégrées C pour 10-15 minutes.</p> <p>Cook the asparagus in boiling water for five minutes or until tender. / Faire bouiller les asperges pour 5 minutes ou jusqu’à ce qu’elles soient tendre.</p> <p><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/S-lZ6SNtHkI/AAAAAAAAHeY/kQBi0RAdDfg/s1600-h/DSC03510%5B3%5D.jpg"><img title="DSC03510" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="186" alt="DSC03510" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S-lZ7OCHqoI/AAAAAAAAHec/-uxW6guIvLk/DSC03510_thumb%5B1%5D.jpg?imgmax=800" width="246" border="0" /></a> </p> <p>Cut the asparagus stems into pieces, keeping 6 or 8 spears whole for decoration. Put the cut pieces into the flan case. / Couper les asperges en morceaux, en gardant 6 ou 8 entières pour la garniture. Mettre les morceau d’asperge sur la pâte.</p> <p>Mix the eggs and crème fraiche, salt and pepper, and cover the asparagus with the mixture. / Couvrir les asperges du mélange d’oeufs, crème fraiche, sel, poivre.</p> <p>Slice each goats’ cheese in three and arrange the slices and the spears of asparagus on top of the flan. / Couper en 3 tranches les pelardons et les arranger avec les asperges entières sur la tarte.</p> <p>Bake in the oven at 200 degrees C for 20 minutes or until lightly browned. Serve hot or cold with a green salad. / Faire cuire au four à 200 dégrées C pour 20 minutes ou jusqu’à ce qu’elle soit dorée. Servir chaude ou fraiche accompagnée d’une salade verte.</p> <p align="center"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S-lZ7ld_MOI/AAAAAAAAHeg/b1hzsNjqRMI/s1600-h/DSC03514%5B9%5D.jpg"><img title="DSC03514" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="362" alt="DSC03514" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S-lZ8rFKonI/AAAAAAAAHek/vzyf4RZTui0/DSC03514_thumb%5B7%5D.jpg?imgmax=800" width="396" border="0" /></a></p>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com2tag:blogger.com,1999:blog-737836742568453646.post-62086825251153206112010-04-29T23:14:00.001+02:002010-04-29T23:14:14.174+02:00Escalivada<p>There are many different recipes for this Catalan dish, but this one looks especially attractive, I think.  /  Il y a plusiers recettes pour ce plat catalan, mais celle-ci est jolie, je pense.</p> <p><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S9n2gqR3HVI/AAAAAAAAHQ4/5UIRpvaCsjM/s1600-h/DSC03076-1%5B3%5D.jpg"><img title="DSC03076-1" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC03076-1" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S9n2hJg6u8I/AAAAAAAAHQ8/2Rmj8v-oV3g/DSC03076-1_thumb%5B1%5D.jpg?imgmax=800" width="446" border="0" /></a> </p> <p>For 4 servings / pour 4 personnes</p> <p>2 medium aubergines </p> <p>2 sweet onions, sliced / oignons doux, coupés en tranches</p> <p>2 large tomatoes, chopped (or tomato purée, I used tomatoes from our garden which I preserved last summer) / grandes tomates, concassées, ou de la purée de tomates.</p> <p>I large red pepper, cut in strips / grand poivron rouge, coupé en bandes</p> <p>2 cloves garlic, sliced / gousses d’ail, coupées en tranches</p> <p>1 glass white wine / verre de vin blanc</p> <p>thyme, oregano / thym, oreganum</p> <p>salt, pepper / sel, poivre</p> <p>olive oil / huile d’olive</p> <p>First put a layer of olive oil followed by the tomato, herbs and garlic in an earthenware oven dish.  /  D’abord, mettre de l’huile d’olive, et puis les tomates, les herbes et l’ail, dans un plat à four en terrecuite.</p> <p>Slice the aubergine in a fan (as in the photo below), and put slices of pepper and onion in the gaps between the slices of aubergine.  /  Couper l’aubergine en éventail (voir dessus), et mettre des tranches de poivron et d’oignon entre les tranches d’aubergine.</p> <table cellspacing="2" cellpadding="2" width="507" border="3"><tbody> <tr> <td valign="top" width="244"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S9n2igmNH9I/AAAAAAAAHRA/QWxgVX2rgXg/s1600-h/DSC03071%5B4%5D.jpg"><img title="DSC03071" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="179" alt="DSC03071" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S9n2jpfUgpI/AAAAAAAAHRE/UKTYoQxYovE/DSC03071_thumb%5B2%5D.jpg?imgmax=800" width="237" border="0" /></a> </td> <td valign="top" width="251"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/S9n2kidE7wI/AAAAAAAAHRI/x2NOcRKJwg0/s1600-h/DSC03073%5B2%5D.jpg"><img title="DSC03073" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC03073" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S9n2lceYy8I/AAAAAAAAHRM/pEtq6vSiMY0/DSC03073_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p></p> <p></p> <p>Put the aubergines on the tomato in the dish, pour over the wine, salt and pepper and plenty of olive oil and bake in the oven at 200 degrees C for about 1 1/2 hours.  Cover with foil for the first hour. / Mettre les aubergines sur les tomates dans le plat, ajouter le vin, le sel, le poivre et de l’huile d’olive et faire cuire au four à 200 dégrees C pour 1 1/2 heures, couvert de papier d’aluminium pour une heure.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S9n2m_illhI/AAAAAAAAHRQ/EBLDxujeVh4/s1600-h/DSC03075%5B2%5D.jpg"><img title="DSC03075" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC03075" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S9n2nntRdMI/AAAAAAAAHRU/wqpVUExMYeU/DSC03075_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S9n2og6L0_I/AAAAAAAAHRY/X7BRG_pSxSc/s1600-h/DSC03076%5B2%5D.jpg"><img title="DSC03076" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC03076" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S9n2pS2n3nI/AAAAAAAAHRc/w-JjesY5hp0/DSC03076_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p></p> <p>Serve hot or cold, as a first course or as part of a main course. / Servir chaud ou froid, comme entrée ou comme légume pour accompagner un plat principal.</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com4tag:blogger.com,1999:blog-737836742568453646.post-88277867566701810272010-04-06T23:25:00.001+02:002010-04-06T23:25:37.619+02:00Fideua<p>A paella made with pasta instead of rice, which originates from the Valencia region of Spain.  Une paella faite avec des pâtes au lieu du riz, de l'origine Valencienne.</p> <p><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S7umpbMA7NI/AAAAAAAAG6w/3HGSKeN6k-E/s1600-h/DSC02625%5B3%5D.jpg"><img title="DSC02625" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="219" alt="DSC02625" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S7umqkeOI6I/AAAAAAAAG60/31D0FSuvn0Q/DSC02625_thumb%5B1%5D.jpg?imgmax=800" width="501" border="0" /></a> </p> <p>For 4 people / pour 4 personnes</p> <p>500 gm cuttlefish, cleaned and sliced / seiches, nettoyées et coupées en tranches [you can use fish, such as monkfish, if preferred /  on peut utiliser du poisson, comme la lotte]</p> <p>300 gm prawns / crevettes</p> <p>200 gm clams / tellines ou palourdes</p> <p>1 red pepper, sliced / poivron rouge, coupé en tranches</p> <p>1 green pepper, cut in chunks / poivron vert, coupé en morceaux</p> <p>1 onion, sliced / oignon, coupé en tranches</p> <p>3 cloves garlic, chopped / gousses d’ail, hachées</p> <p>400 gm fideua pasta, or any small noodles / pâtes fines </p> <p>1 sachet paella spices, or paprika and saffron / sachet d’épices espagnoles, ou du piment doux et du saffran</p> <p>1 sprig rosemary / brin du romarin</p> <p>2 bay leaves / feuilles de laurier</p> <p>1 lemon / citron</p> <p>black olives / olives noires</p> <p>250 ml white wine (+ a glassful for cooking the clams) / vin blanc (+ un verre pour cuire les tellines)</p> <p>water / eau</p> <p>salt, olive oil / sel, huile d’olive</p> <p>Cook the clams in a glass of white wine until the shells open.  /  Faire cuire les tellines dans un verre du vin blanc jusqu'à ce qu'elles s'ouvrent.</p> <p>In a paella pan in olive oil, preferably on an open fire, fry the slices of red pepper.  Remove from the pan.  /  Dans une poêle à paella, de preference au feu de bois, faire frire les tranches du poivron rouge.  Les enlever de la poêle.</p> <p>Next, fry the prawns until they are pink and cooked.  Remove them from the pan.  / Prochainement, faire frire les crevettes jusqu'à ce qu'elles soient roses et cuites.  Les enlever de la poêle.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S7umrm3Z95I/AAAAAAAAG64/U3EwNoLK9mg/s1600-h/DSC02609%5B2%5D.jpg"><img title="DSC02609" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC02609" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S7umsLmyBuI/AAAAAAAAG68/QRBqpEviIuQ/DSC02609_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S7umtK3LckI/AAAAAAAAG7A/onqnqNqRtCY/s1600-h/DSC02611%5B2%5D.jpg"><img title="DSC02611" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC02611" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S7umtrbZidI/AAAAAAAAG7E/HFqX0ff997o/DSC02611_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p>Add some more olive oil to the pan and sauter the onion and green pepper until soft.  / Ajouter encore d’huile d’olive à la poêle et faire frire l’oignon et le poivron vert jusqu'à ce qu’ils soient doux.  </p> <p>Add the slices of cuttlefish and fry for a couple of minutes.  Add the spices and garlic and mix with the cuttlefish, onion and green pepper.  /  Ajouter les tranches de seiche et faire frire pour deux minutes.  Ajouter les épices et l’ail et mélanger avec la seiche, l’oignon et le poivron vert.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S7umui1R76I/AAAAAAAAG7I/QNe9xadM8DA/s1600-h/DSC02619%5B4%5D.jpg"><img title="DSC02619" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="208" alt="DSC02619" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S7umva3jOYI/AAAAAAAAG7M/JqxRjS5zVhc/DSC02619_thumb%5B2%5D.jpg?imgmax=800" width="276" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/S7umv4oF6HI/AAAAAAAAG7Q/-ZWwT-MUWrU/s1600-h/DSC02621%5B3%5D.jpg"><img title="DSC02621" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="178" alt="DSC02621" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S7umwRektwI/AAAAAAAAG7U/lXsfz0Xglmk/DSC02621_thumb%5B1%5D.jpg?imgmax=800" width="198" border="0" /></a> </td> </tr> </tbody></table> <p></p> <p></p> <p></p> <p>Add the pasta, herbs, salt, some black olives, the juice of half the lemon, the white wine and water to cover.  Bring to the boil and simmer for 15-20 minutes, adding more water when needed.  When the pasta is nearly cooked arrange the prawns, clams and slices of red pepper on top.  /  Ajouter les pâtes, les herbes, le sel, des olives noires, le jus de la moitié du citron, le vin blanc et de l’eau pour couvrir les pâtes.  Faire bouiller et cuire à feu doux pour 15-20 minutes, en ajoutant encore d’eau si necessaire.  Quand les pâtes soient presque cuites, arranger les crevettes, les tellines et les tranches de poivron rouge au-dessus.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S7umxsKU8tI/AAAAAAAAG7c/gtXDLQ0tln0/s1600-h/DSC02623%5B3%5D.jpg"><img title="DSC02623" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="136" alt="DSC02623" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S7umyXz9vKI/AAAAAAAAG7g/jfJ1pOAdbSE/DSC02623_thumb%5B1%5D.jpg?imgmax=800" width="180" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S7umznnBHEI/AAAAAAAAG7k/L0vlGUE30ko/s1600-h/DSC02631%5B4%5D.jpg"><img title="DSC02631" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="200" alt="DSC02631" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S7um0CkB5EI/AAAAAAAAG7o/cuRdqkOBSfU/DSC02631_thumb%5B2%5D.jpg?imgmax=800" width="301" border="0" /></a> </td> </tr> </tbody></table> <p>Serve with slices of lemon.  /  Servir accompagné des tranches de citron.</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-65624787272041127592010-03-21T19:04:00.001+01:002010-03-21T19:04:58.210+01:00Pigeon with figs and Armagnac / pigeon aux figues en Armagnac<p><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S6ZfrhcMazI/AAAAAAAAGqQ/O3brJGELX1A/s1600-h/DSC02344%5B3%5D.jpg"><img title="DSC02344" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="214" alt="DSC02344" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S6ZfsdplobI/AAAAAAAAGqU/STXM9uFff3A/DSC02344_thumb%5B1%5D.jpg?imgmax=800" width="499" border="0" /></a> </p> <p>For 2 / pour 2 personnes:</p> <p>1 pigeon</p> <p>4 figs, dried or preserved in Armagnac / figues, sechées ou en Armagnac</p> <p>1 glass white wine / verre de vin blanc</p> <p>olive oil, salt, pepper / huile d’olive, sel, poivre</p> <p>1/2 glass Armagnac, from the figs if you have it, to make the gravy / verre d’Armagnac, pour faire la sauce</p> <p>For the stuffing / Pour la farce:</p> <p>150 gm sausage meat / chair de saucisse</p> <p>1 onion, chopped / oignon, haché</p> <p>1 clove garlic, chopped / gousse d’ail, hachée</p> <p>10 gm dried ceps, soaked in warm water for 20 minutes / cèpes, sechés, trempé à l'eau tiède pour 20 minutes</p> <p>leaves from a sprig of thyme / les feuilles d’un brin de thym</p> <p>Put one of the figs inside the pigeon.  Put the pigeon in a little olive oil in a cocotte, add salt and pepper and the white wine and cook gently (pot-roast) for 45 minutes.  About half way through the cooking time add the other figs to the pot.</p> <p>Mettre une des figues dans le pigeon.  Mettre le pigeon dans un peu d’huile d’olive dans une cocotte, ajouter du sel et du poivre et le vin blanc, et faire cuire au feux doux pour 45 minutes.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S6ZftQq9cnI/AAAAAAAAGqY/DTtAa0BRm9A/s1600-h/DSC02325%5B2%5D.jpg"><img title="DSC02325" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC02325" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S6Zft0fE8TI/AAAAAAAAGqc/_Y2h3B50jWU/DSC02325_thumb.jpg?imgmax=800" width="244" border="0" /></a></td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/S6ZfuluHy8I/AAAAAAAAGqg/Uz9qQuLr5Qs/s1600-h/DSC02328%5B2%5D.jpg"><img title="DSC02328" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC02328" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S6ZfvF7APvI/AAAAAAAAGqk/wJfc1JIyAzI/DSC02328_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S6ZfwEvONII/AAAAAAAAGqo/SCsqVlKbgyo/s1600-h/DSC02331%5B2%5D.jpg"><img title="DSC02331" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC02331" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S6ZfwvcwD0I/AAAAAAAAGqs/zuBJFpTiSLM/DSC02331_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S6ZfxijB-LI/AAAAAAAAGqw/vXnEAcce1zQ/s1600-h/DSC02343%5B2%5D.jpg"><img title="DSC02343" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC02343" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S6ZfyOWvw1I/AAAAAAAAGq0/DWO0KykvU8Q/DSC02343_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p>Meanwhile, make the stuffing: fry the dried ceps gently in olive oil. Mix the sausage meat, chopped onion and garlic, thyme, ceps, a little salt and pepper, and put into oven-proof dishes.  Cook in the oven for about 35 minutes.  Pendant ce temps, faire la farce: faire frier les cèpes doucement dans un peu d’huile d’olive.  Mélanger la chair de saucisse, l’oignon et l’ail, le thym, les cèpes, un peu de sel et de poivre.  Mettre dans des petits cocottes ou plats au four.  Faire cuire au four pour 35 minutes.</p> <p>When the pigeon is cooked remove from the cocotte and carve servings of the breast and leg.  Keep hot while you make the gravy. /  Quand le pigeon soit cuit enlever de la cocotte et découper les cuisses et le blanc.  Garder chaud.</p> <p>Add the Armagnac to the juices in the cocotte and reduce.  /  Ajouter l’Armagnac au jus dans la cocotte et faire réduire la sauce.</p> <p>Serve with rice and vegetables.  /  Servir accompagné du riz et des légumes.</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0tag:blogger.com,1999:blog-737836742568453646.post-45130382882461088632010-03-08T01:56:00.003+01:002010-03-08T09:02:21.872+01:00Focaccia or rosemary bread / Fougasse au romarin<p> </p> <p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S5RLMGHpn4I/AAAAAAAAGU0/TbA6xDOtDpA/s1600-h/DSC02113%5B3%5D.jpg"><img title="DSC02113" style="border: 0px none ; display: inline;" alt="DSC02113" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S5RLNGxnA6I/AAAAAAAAGU4/gNkKhBuEGnQ/DSC02113_thumb%5B1%5D.jpg?imgmax=800" border="0" height="222" width="471" /></a> </p> <p>250 gm flour / farine de blé</p> <p>5 gm dried baking yeast / levure sechée</p> <p>1 teaspoon salt / cuillerée à café de sel</p> <p>1 tablespoon olive oil / grande cuillerée d’huile d’olive</p> <p>1 sprig rosemary / brin de romarin</p> <p>Warm water to mix / eau tiède pour mélanger</p> <table border="3" cellpadding="2" cellspacing="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S5RLNyeSHmI/AAAAAAAAGU8/j5hNMNnijNY/s1600-h/DSC02102%5B2%5D.jpg"><img title="DSC02102" style="border: 0px none ; display: inline;" alt="DSC02102" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S5RLObuufNI/AAAAAAAAGVA/Q6SZZ_8do6o/DSC02102_thumb.jpg?imgmax=800" border="0" height="184" width="244" /></a> </td> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S5RLPMas2vI/AAAAAAAAGVE/OPf3a8TcwSc/s1600-h/DSC02104%5B2%5D.jpg"><img title="DSC02104" style="border: 0px none ; display: inline;" alt="DSC02104" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S5RLP6UtMII/AAAAAAAAGVI/Zc4pi_6Wy-w/DSC02104_thumb.jpg?imgmax=800" border="0" height="186" width="244" /></a> </td> </tr> </tbody></table> <p></p> <p>Finely chop half of the rosemary leaves. / Emincer la moitiée des feuilles du romarin.</p> <p>Mix the flour, yeast, salt and chopped rosemary leaves in a large bowl. / Mélanger la farine, la levure, le sel et les feuilles de romarin hachées dans un grand bol. </p> <p>Add warm water and the olive oil slowly and mix to make a soft dough. / Ajouter l’eau tiède et l'huile d'olive lentement et mélanger pour faire une pâte douce.</p> <p>Knead for 1 minute. / Pétrir pour 1 minute. </p> <p>Leave to rise in a warm place for 20 minutes. / Laisser lever dans un endroit chaud pour 20 minutes.</p> <p>Knead for 5 minutes. Leave to rise for 1 hour. / Pétrir pour 5 minutes. Laisser lever pour 1 heure. </p> <p>Form into a round on an oiled baking tin. Make indentations on the surface. Sprinkle the rest of the rosemary leaves and olive oil over and leave to rest for 10 minutes. / Former la pâte en ronde sur un plat à four graissé. Faire des creux sur la surface. Saupoudrer les feuilles de romarin qui restent et verser de l’huile d’olive sur la surface et laisser reposer pour 10 minutes.</p> <table border="3" cellpadding="2" cellspacing="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S5RLQ2p2tXI/AAAAAAAAGVM/1OH3aT2n5DI/s1600-h/DSC02105%5B2%5D.jpg"><img title="DSC02105" style="border: 0px none ; display: inline;" alt="DSC02105" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S5RLRsf3Z6I/AAAAAAAAGVQ/aC8_5PQfhOE/DSC02105_thumb.jpg?imgmax=800" border="0" height="184" width="244" /></a></td> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S5RLSuSSEeI/AAAAAAAAGVU/cPCrgbASNa4/s1600-h/DSC02108%5B2%5D.jpg"><img title="DSC02108" style="border: 0px none ; display: inline;" alt="DSC02108" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S5RLSykdOWI/AAAAAAAAGVY/SYhJkop6qB0/DSC02108_thumb.jpg?imgmax=800" border="0" height="184" width="244" /></a> </td> </tr> </tbody></table> <p>Bake for 25 minutes at 200 degrees C. / Faire cuire au four pour 25 minutes à 200 degrées C.</p> <p><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S5RLT5DD5QI/AAAAAAAAGVc/cTYDMb8Hc9Q/s1600-h/DSC02110%5B4%5D.jpg"><img title="DSC02110" style="border: 0px none ; display: inline;" alt="DSC02110" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S5RLU0-awPI/AAAAAAAAGVg/96-68znqDQE/DSC02110_thumb%5B2%5D.jpg?imgmax=800" border="0" height="403" width="475" /></a></p>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0tag:blogger.com,1999:blog-737836742568453646.post-88197247520633328212010-02-17T22:00:00.001+01:002010-02-17T22:00:24.794+01:00Garlic soup / Soupe à l'ail<p> </p> <p>A slightly different, spicy recipe / une recette un peu différente et relevé</p> <p><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/S3xY2WHSKFI/AAAAAAAAGEc/hCwtX4iy4MU/s1600-h/DSC01724%5B3%5D.jpg"><img title="DSC01724" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="185" alt="DSC01724" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S3xY29OiaLI/AAAAAAAAGEg/6X0nDpY3X2Q/DSC01724_thumb%5B1%5D.jpg?imgmax=800" width="486" border="0" /></a> </p> <p>For 4 / pour 4 personnes</p> <p>24 cloves garlic / gousses d’ail</p> <p>1 large potato, chopped in small chunks / grosse pomme de terre, coupée en petits morceaux</p> <p>1 chorizo pepper or 2 teaspoonfuls paprika / 1 piment doux ou 2 cuillerées de piment doux moulu</p> <p>1 good sprig of thyme / bon brin de thym</p> <p>750 ml water / eau</p> <p>a few lardons or bacon pieces, or a little olive oil / quelques lardons ou un peu d’huile d’olive</p> <p>salt</p> <p>Warm the lardons and sauter the garlic cloves for a few minutes with the chopped or ground pepper.  /  Faire chauffer les lardons et sauter les gousses d’ail pour quelques minutes avec le piment haché ou moulu.</p> <p>Add the water, potato pieces, thyme and salt.  Bring to the boil and simmer for about 20 minutes.  /  Ajouter l’eau, les morceaux de pomme de terre, le thym et le sel.  Faire bouiller et mijoter pour 20 minutes.</p> <p>Liquidise and serve hot, garnished with a swirl of olive oil and a few parsley leaves. / Faire mélanger avec un mixeur.  Servir chaude, garnie d’un fil d’huile d’olive et quelques feuilles de persil.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S3xY39s9AnI/AAAAAAAAGEk/3lok7lKxK34/s1600-h/DSC01717%5B2%5D.jpg"><img title="DSC01717" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="215" alt="DSC01717" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S3xY4ZxPy8I/AAAAAAAAGEo/oRUvjnPPZ_8/DSC01717_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S3xY5TspAjI/AAAAAAAAGEs/E46DHPDNXrU/s1600-h/DSC01722%5B2%5D.jpg"><img title="DSC01722" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC01722" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S3xY57bbMRI/AAAAAAAAGEw/154pEKrxeN8/DSC01722_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p></p> <p>This recipe was inspired by a photo, on the blog <a href="http://sollergirl.blogspot.com/2010/02/leon-tapas.html">With Mountains Like These</a>, of tapas in Leon, Spain, which gave me the idea of making garlic soup with paprika to give it a bit of extra flavour and colour (although not as much colour as the Leon soup).  I’ve no idea whether it tasted anything like the garlic soup in the picture, but for me it was an experiment which worked!  Thanks for the idea, Sollergirl!</p> <p>Cette recette est inspirée d’une photo de tapas en Léon, Espagne, sur le blog <a href="http://sollergirl.blogspot.com/2010/02/leon-tapas.html">With Mountains Like These</a>.  Je ne sais pas si le goût est pareil, mais pour moi c’est une expérience qui a réussit.  Merci, Sollergirl!</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com3tag:blogger.com,1999:blog-737836742568453646.post-83110358266446401742010-02-06T23:14:00.001+01:002010-02-06T23:14:23.016+01:00Mussels stuffed with garlic and paprika / Moules farcies à l'ail et au piment doux<p> </p> <p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S23ppm6CUCI/AAAAAAAAF0M/3zh0i-ht64c/s1600-h/DSC01523%5B3%5D.jpg"><img title="DSC01523" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="222" alt="DSC01523" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S23pqjaroBI/AAAAAAAAF0Q/hDopf8-iDXQ/DSC01523_thumb%5B1%5D.jpg?imgmax=800" width="498" border="0" /></a> </p> <p>A first course for 2 / une entrée pour 2 personnes</p> <p>20 large mussels / grosses moules</p> <p>1 glass white wine / verre de vin blanc</p> <p>1 glass Muscat sec (or any dry white wine) / verre de Muscat sec</p> <p>3 cloves garlic, chopped / gousses d’ail, hachées</p> <p>1 whole chorizo pepper, finely chopped, or 1 tablespoonful ground paprika / piment doux d’Espelette entier, haché, ou 1 cuillerée de piment doux moulu</p> <p>2 tablespoonfuls breadcrumbs / cuillerées de chapelure</p> <p>salt, olive oil / sel, huile d’olive</p> <p>Put the mussels in a large pan with a glass of white wine, bring to the boil and simmer until they are all open.  /  Mettre les moules dans une grande cocotte avec un verre de vin blanc, le faire bouiller et les faire cuire à feu doux jusqu'à ce qu'elles s'ouvrent.</p> <p>Remove one half of each shell, leaving the mussel in the other half, and arrange them in an oven-proof dish.  Enlever la moitié de chaque coquille, en laissant l’autre moitié, et les ranger dans un plat à four.</p> <p>Put a little chopped garlic, paprika, Muscat sec wine and breadcrumbs in each shell.  Pour over a little olive oil.  /  Mettre un peu d’ail haché, du piment doux, du vin Muscat sec et de la chapelure dans chaque coquille.  Ajouter un peu d’huile d’olive.</p> <p>Put in the oven at 180 degrees C for about 10 minutes.  Serve with slices of lemon and a glass of white wine.  /  Les faire cuire au four à 180 dégrées C pour 10 minutes.  Servir accompagnées des morceaux de citron et un verre de vin blanc.</p> <table cellspacing="2" cellpadding="2" width="514" border="3"><tbody> <tr> <td valign="top" width="251"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S23prvKyeUI/AAAAAAAAF0U/3Lh_s6N0yqU/s1600-h/DSC01520%5B3%5D.jpg"><img title="DSC01520" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="185" alt="DSC01520" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S23psWvCbRI/AAAAAAAAF0Y/JJEFXWK6RwM/DSC01520_thumb%5B1%5D.jpg?imgmax=800" width="290" border="0" /></a> </td> <td valign="top" width="251"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/S23ptaxdY4I/AAAAAAAAF0c/yNQ32CaqYkM/s1600-h/DSC01522%5B2%5D.jpg"><img title="DSC01522" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="210" alt="DSC01522" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S23pt_I7LkI/AAAAAAAAF0g/Nzmz7dotp40/DSC01522_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> <tr> <td valign="top" width="251"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S23puynuPKI/AAAAAAAAF0k/WuGbb382OGY/s1600-h/DSC01524%5B3%5D.jpg"><img title="DSC01524" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="264" alt="DSC01524" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S23pvWSCHVI/AAAAAAAAF0o/RE6Re9ntakA/DSC01524_thumb%5B1%5D.jpg?imgmax=800" width="293" border="0" /></a> </td> <td valign="top" width="251"> </td> </tr> </tbody></table> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-24961171271112451312010-01-03T23:01:00.001+01:002010-01-03T23:01:35.904+01:00Guinea fowl supremes stuffed with olives / Suprèmes de pintade farci aux olives<p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S0ETom0CILI/AAAAAAAAFWQ/cEp6Xl7f-lE/s1600-h/DSC00953-1%5B3%5D.jpg"><img title="DSC00953-1" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="226" alt="DSC00953-1" src="http://lh3.ggpht.com/_NAhZ01w_pXw/S0ETpftosUI/AAAAAAAAFWU/bOgF7JB8s2o/DSC00953-1_thumb%5B1%5D.jpg?imgmax=800" width="485" border="0" /></a> </p> <p>For 2 servings / pour 2 personnes</p> <p>2 supremes of guinea fowl (leg plus part of the breast) / suprèmes de pintade</p> <p>1 small sweet onion, chopped / petit oignon doux, haché</p> <p>2 tablespoonfuls chopped black olives / cuillerées olives noires hachées</p> <p>2 tablespoonfuls breadcrumbs / cuillerées chapelure</p> <p>oregano, salt, pepper / oreganum, sel, poivre</p> <p>1 sweet onion, sliced / oignon doux, coupé en tranches</p> <p>1 carrot cut in batons / carrotte, coupée en batons</p> <p>a handful of black olives / une poignée d’olives noires</p> <p>1 glass white wine / verre de vin blanc</p> <p>huile d’olive</p> <p>Mix the breadcrumbs, chopped sweet onion, black olives and oregano together with a little salt and pepper. / Mélanger la chapelure, l’oignon doux haché, les olives et l’oreganum avec un peu du sel et du poivre.</p> <p>Cut a slit in the breast of each supreme and fill with stuffing.  Use cocktail sticks to hold it together.  / Couper une fente dans chaque suprème et y mettre le farce.  Utliser des bâtonnets d'apéritif pour fermer la fente.</p> <p>Put the supremes on the sliced onion and carrot in a terracotta oven dish with a little olive oil, add the wine and olives, cover with foil and bake at 180 degrees C for 45 minutes.  Remove the foil for the last 10 minutes to brown.  / Mettre les suprèmes sur les tranches d’oignon et de carrotte dans un plat à four en terre cuite avec un peu d’huile d’olive, ajouter le vin et les olives, couvrir d’aluminium et faire cuire au four pour 45 minutes.  Enlever l’aliminium pour les dernières 10 minutes pour les faire dorer.</p> <p>Serve with rice and vegetables – roast pumpkin is good with this dish.  /  Servir accompagné du ris et des légumes – le potiron rôti accompagne ce plat très bien.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S0ETqfI7API/AAAAAAAAFWY/gvbOqvrwa-s/s1600-h/DSC00940%5B2%5D.jpg"><img title="DSC00940" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC00940" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S0ETq8WQZJI/AAAAAAAAFWc/OGUgApajHuA/DSC00940_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/S0ETrxeZWrI/AAAAAAAAFWg/Jc8NX5cllD0/s1600-h/DSC00941%5B2%5D.jpg"><img title="DSC00941" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC00941" src="http://lh6.ggpht.com/_NAhZ01w_pXw/S0ETsQzbuwI/AAAAAAAAFWk/Om9LDrWi0S8/DSC00941_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> <tr> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/S0ETtXYssKI/AAAAAAAAFWo/tzgUcIqB_Bo/s1600-h/DSC00945%5B2%5D.jpg"><img title="DSC00945" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC00945" src="http://lh4.ggpht.com/_NAhZ01w_pXw/S0ETuMyaGdI/AAAAAAAAFWs/fz-C_cuoLA0/DSC00945_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/S0ETvNpHWqI/AAAAAAAAFWw/RtMGgmgnjFU/s1600-h/DSC00953%5B2%5D.jpg"><img title="DSC00953" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="DSC00953" src="http://lh5.ggpht.com/_NAhZ01w_pXw/S0ETvsg5xKI/AAAAAAAAFW0/vp3yYHDZYh8/DSC00953_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p></p> <p></p> <p></p> <p>You could use other cuts of guinea fowl for this dish or stuff a whole bird with this olive mix.  Cooking times should be adjusted accordingly.</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-39129128318111903762009-12-28T14:47:00.003+01:002009-12-28T15:03:36.282+01:00Duck breast stuffed with ceps (boletus mushrooms) / Magret de canard farci aux cèpes<p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/Szi27YfYUgI/AAAAAAAAFKQ/bmdy6SiiY5w/s1600-h/DSC0080713.jpg"><img title="DSC00807-1" style="border-width: 0px; display: inline;" alt="DSC00807-1" src="http://lh4.ggpht.com/_NAhZ01w_pXw/Szi28NjrXZI/AAAAAAAAFKU/f5qju3jYz-Q/DSC008071_thumb1.jpg?imgmax=800" border="0" height="201" width="638" /></a> </p> <p>For 2 people / pour 2 personnes</p> <p>1 duck breast / magret de canard</p> <p>20 gm dried ceps / cèpes sechés</p> <p>50 gm white cultivated mushrooms / champignons de Paris</p> <p>25 gm pancetta (or cured ham / ou jambon)</p> <p>1/2 sweet onion, chopped / oignon doux, haché</p> <p>1 tablespoon breadcrumbs / grande cuillerée chapelure</p> <p>salt, pepper / sel, poivre</p> <p>Soak the dried ceps in hot water for 20 minutes. Drain, chop in small pieces and sauté for a few minutes in a little olive oil. / Faire tremper les cèpes à l'eau chaude pour 20 minutes. Egouter-les et couper en petits morceaux. Sauter les morceaux pour quelques minutes dans un peu d'huile d'olive.<br /></p> <p>Chop the cultivated mushrooms, onion and pancetta finely in a food processor. / Émincer les champignons de Paris, la pancetta et l'oignon doux dans un mixeur.</p> <p>Add the breadcrumbs, the pieces of cep, salt and pepper and mix together, keeping the cep pieces whole. Ajouter la chapelure, les morceaux de cèpe, le sel et le poivre, et mélanger en gardant les morceaux de cèpe entièrs.</p> <p>Slice the duck breast almost completely across the middle and put the stuffing between the two layers. Use cocktail sticks to hold the two sides together if necessary. / Couper le magret au centre, en presque séparant les deux moitiés et mettre la farce entre les deux moitiés. On peut utiliser des bâtonnets d'apéritif pour maintenir les deux moitiés ensemble.</p> <p>Cook in the oven at 180 degrees C for about half an hour. / Faire cuire au four à 180 dégrées C pour une demie heure.</p> <p>Slice and serve with a sauce made from red wine reduced with some of the liquid left from soaking the ceps. / Couper en tranches et servir accompagné d’une réduction de vin rouge et un peu de l’eau qui reste après tremper les cèpes.</p> <table border="3" cellpadding="2" cellspacing="2" width="400"><tbody> <tr> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/Szi286lkHjI/AAAAAAAAFKY/bRwM0kj0eUw/s1600-h/DSC008063.jpg"><img title="DSC00806" style="border-width: 0px; display: inline;" alt="DSC00806" src="http://lh5.ggpht.com/_NAhZ01w_pXw/Szi29biXOII/AAAAAAAAFKc/pJdSijAyavE/DSC00806_thumb1.jpg?imgmax=800" border="0" height="181" width="339" /></a> </td> <td valign="top" width="200"><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/Szi2-gDvpqI/AAAAAAAAFKg/8dGvbH7Mpyc/s1600-h/DSC008073.jpg"><img title="DSC00807" style="border-width: 0px; display: inline;" alt="DSC00807" src="http://lh3.ggpht.com/_NAhZ01w_pXw/Szi2_MxmsPI/AAAAAAAAFKk/gQz4kUEyBHE/DSC00807_thumb1.jpg?imgmax=800" border="0" height="219" width="303" /></a> </td> </tr> </tbody></table> <p></p> <p>This is my interpretation of a dish we had when we ate with our Occitan group at <a href="http://www.laboyne.fr/restaurant.html">Le Sanglier in Cabrières</a>. We had duck legs stuffed with ceps there and they were so delicious I had to try to re-create the dish at home. The stuffing was a bit meatier than the one I’ve made here and it may have had a sausage meat base rather than the cultivated mushrooms. Both are good.</p> <p>If there are any leftovers the slices of duck breast can be eaten cold as a salad on a bed of lettuce or other salad leaves.</p>chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-64148094849296709052009-12-12T19:35:00.001+01:002009-12-12T19:35:04.363+01:00Mussels with cream and pastis / Moules à la sauce de crème et pastis<p><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/SyPiSwDiSHI/AAAAAAAAE2c/S-2n3TDb6Tc/s1600-h/DSC00527-1%5B3%5D.jpg"><img title="DSC00527-1" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="206" alt="DSC00527-1" src="http://lh6.ggpht.com/_NAhZ01w_pXw/SyPiTgx8uOI/AAAAAAAAE2g/H7aL3W10ucA/DSC00527-1_thumb%5B1%5D.jpg?imgmax=800" width="505" border="0" /></a> </p> <p>main course for 2, first course for 4 / un plat principal pour 2, une entrée pour 4</p> <p>1 kg mussels / moules</p> <p>1 small glass of pastis / petit verre de pastis</p> <p>100 ml crème fraiche</p> <p>1 onion, sliced / oignon, en tranches</p> <p>3 cloves garlic, chopped / gousses d’ail, hachées</p> <p>2 sprigs thyme / brins du thym</p> <p>salt, pepper, olive oil / sel, poivre, huile d’olive</p> <p>Clean the mussels and cook them with the thyme in a little pastis and some water (a wine glass in total) until they open.  /  Nettoyer les moules et les faire cuire avec le thym dans un peu du pastis et de l’eau (un verre à vin au total) jusqu'à elles s'ouvrent.</p> <p>Meanwhile, sauté the onion slices in a little olive oil and some salt until they are golden brown.  /  Pendant ce temps, faire dorer les tranches d’oignon avec du sel dans un peu d’huile d’olive.</p> <p>Add the crème fraiche,the rest of the pastis and the garlic to the onions.  / Ajouter la crème fraiche, le reste du pastis et l’ail aux oignons.</p> <p>Mix the sauce into the drained mussels.  You can add some of the cooking liquid from the mussels.  /  Mélanger la sauce avec les moules égouttées.  On peut ajouter un peu du bouillon des moules.</p> <p>Serve with a slice of lemon, bread and a glass of dry Muscat wine.  /  Servir accompagné d’une tranche de citron, du pain et un verre de Muscat sec.</p> <p><a href="http://lh6.ggpht.com/_NAhZ01w_pXw/SyPiUk0oZII/AAAAAAAAE2k/7cPLWt3MvIo/s1600-h/DSC00527%5B5%5D.jpg"><img title="DSC00527" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="349" alt="DSC00527" src="http://lh4.ggpht.com/_NAhZ01w_pXw/SyPiVxrBXcI/AAAAAAAAE2o/5VvL67ZssBs/DSC00527_thumb%5B3%5D.jpg?imgmax=800" width="466" border="0" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com2tag:blogger.com,1999:blog-737836742568453646.post-74419944684985141072009-11-24T22:47:00.001+01:002009-11-24T22:47:17.358+01:00Felafel<p> </p> <p><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/SwxUVW1lRhI/AAAAAAAAEco/3m-S3QcjwoU/s1600-h/DSC001223.jpg"><img title="DSC00122" style="border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px" height="203" alt="DSC00122" src="http://lh5.ggpht.com/_NAhZ01w_pXw/SwxUWtByj3I/AAAAAAAAEcs/LifdfVkQTTA/DSC00122_thumb1.jpg?imgmax=800" width="458" border="0" /></a> </p> <p>Serves 4 – 6 as a first course, 8 or more as a tapa / pour 4 – 6 personnes comme entrée, 8 + comme tapa</p> <p>250 gm dried broad beans / fèves sechées</p> <p>1 onion / oignon</p> <p>4 cloves garlic / gousses d’ail</p> <p>1 large bunch of coriander leaves or parsley / grande botte de feuilles de coriandre ou persil</p> <p>juice of 1 lemon / le jus d’un citron</p> <p>1 tablespoonful ground coriander / cuillerée de coriandre en poudre</p> <p>salt, pepper / sel, poivre</p> <p>sunflower oil / huile de tournesol</p> <p>Soak the beans in cold water for 24 hours.  Remove the skins.  /  Faire tremper les fèves à l'eau froide pour 24 heures. Enlever les pelures.</p> <p>In a food processor finely chop the onion, parsley or coriander leaves and the garlic and put in a large bowl.  /  Dans un mixeur, hacher finement l’oignon, les feuilles de persil ou coriandre et l’ail et les mettre dans un grand bol.</p> <p>Process the beans in the food processor until finely chopped but not powdered.  /  Dans le mixeur hacher finement les fèves.</p> <p>Add to the onion and herb mix in the bowl and mix well with the lemon juice, ground coriander, salt and pepper.  /  Ajouter au mélange d’oignon et d’herbes et mélanger bien avec le jus de citron, le coriandre en poudre, le sel et le poivre.</p> <p>Form into balls about the size of a walnut and deep fry in sunflower oil until golden.  /  Faire des boules de la mème taille d’un noix et les faire frire jusqu' à elles soient dorées.</p> <p>Serve warm with slices of lemon, with a green salad or with other mezes or tapas. / Servir tiède accompagné des tranches de citron, une salade verte ou des autres mezes ou tapas.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="400"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/SwxUX6EB-JI/AAAAAAAAEcw/4RTuAy8YxBs/s1600-h/DSC00123%5B4%5D.jpg"><img title="DSC00123" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="395" alt="DSC00123" src="http://lh5.ggpht.com/_NAhZ01w_pXw/SwxUY9Fd0LI/AAAAAAAAEc0/H4feLI3rVIk/DSC00123_thumb%5B2%5D.jpg?imgmax=800" width="428" border="0" /></a> </td> </tr> </tbody></table> <p> </p> <p>Felafel are middle eastern and north African in origin.  They smell really delicious when they are being cooked.  When I was a child in Libya we were returning from a family outing once when my father said ‘I can smell felafel’, remembering them from his years in Egypt before I was born, so he literally followed his nose and led us to the shop near the souk in Benghazi where felafel were being fried in a huge vat of hot oil open to the street.  It was the first time I’d tasted them and I’ve loved them ever since.  They take a little trouble to make, but it’s worth it!  They can also be made with dried chick peas in the same way, but with chick peas there is no need to peel them.</p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com3tag:blogger.com,1999:blog-737836742568453646.post-31602730321047631772009-11-07T15:01:00.001+01:002009-11-07T15:01:40.290+01:00Pumpkin and mussel soup / Soupe de courge et de moules<p> </p> <p><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/SvV9tuZ0xeI/AAAAAAAAEIY/4-cfhmfes84/s1600-h/DSC09951%5B4%5D.jpg"><img title="DSC09951" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="224" alt="DSC09951" src="http://lh6.ggpht.com/_NAhZ01w_pXw/SvV9uCzwoOI/AAAAAAAAEIc/2PBQnx34qnk/DSC09951_thumb%5B2%5D.jpg?imgmax=800" width="496" border="0" /></a> </p> <p>Serves 2 / pour 2 personnes</p> <p>750 gm pumpkin, peeled and chopped / courge, épluchés et coupé en morceaux</p> <p>1 onion, chopped / oignon, haché</p> <p>3 cloves garlic, chopped / gousses d’ail, hachées</p> <p>1 Spanish sweet red chorizo pepper, chopped, or some paprika / piment doux espagnol, haché, ou de piment doux moulu</p> <p>a sprig of thyme / un brin de thym</p> <p>salt, olive oil / sel, huile d’olive</p> <p>500 gms mussels / moules</p> <p>1 glass of white wine / verre de vin blanc</p> <p>Sauté the onion and pumpkin in the olive oil until lightly browned.  Cover with water, add the garlic, thyme, salt and red pepper.  Bring to the boil and simmer for 30 minutes.  Remove the thyme and liquidise the soup.</p> <p>Faire dorer l’oignon et le courge dans un peu d’huile d’olive.  Couvrir de l’eau, ajouter l’ail, le thym, le sel et le piment doux.  Mijoter pour 30 minutes.  Enlever le thym et melanger la soupe dans un mixer.</p> <p>Cook the mussels in the wine.  Drain and add them to the soup.</p> <p>Faire cuire les moules au le vin.  Egoutter les moules et les ajouter à la soupe.</p> <p>Serve hot with crusty bread.  /  Servir chaude accompagnée du pain.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/SvV9u3rMKQI/AAAAAAAAEIg/e9FJAOoc8-Y/s1600-h/DSC09878%5B3%5D.jpg"><img title="DSC09878" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="163" alt="DSC09878" src="http://lh3.ggpht.com/_NAhZ01w_pXw/SvV9vQboBII/AAAAAAAAEIk/swQmXX3x1-Q/DSC09878_thumb%5B1%5D.jpg?imgmax=800" width="181" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/SvV9wcR8XUI/AAAAAAAAEIo/zkq6BiSXJJs/s1600-h/DSC09954%5B3%5D.jpg"><img title="DSC09954" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="226" alt="DSC09954" src="http://lh5.ggpht.com/_NAhZ01w_pXw/SvV9w-eob2I/AAAAAAAAEIs/e1HtyldLXX4/DSC09954_thumb%5B1%5D.jpg?imgmax=800" width="300" border="0" /></a> </td> </tr> </tbody></table> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com1tag:blogger.com,1999:blog-737836742568453646.post-21541726394745937552009-11-02T22:56:00.001+01:002009-11-02T22:56:39.684+01:00Pot-roasted guinea fowl / Cuisses de pintade rôties à la cocotte<p> </p> <p><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/Su9Vf8FYx1I/AAAAAAAAEA8/-CAxzYzcTT0/s1600-h/DSC09893-1%5B3%5D.jpg"><img title="DSC09893-1" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="200" alt="DSC09893-1" src="http://lh6.ggpht.com/_NAhZ01w_pXw/Su9VgXblGqI/AAAAAAAAEBA/qq50119pDy4/DSC09893-1_thumb%5B1%5D.jpg?imgmax=800" width="478" border="0" /></a> </p> <p>Serves 2 / pour 2 personnes</p> <p>2 guinea fowl legs / cuisses de pintade</p> <p>4 cloves garlic, peeled, whole /  gousses d’ail, épluchées, entières</p> <p>50 gm raisins / raisins sultanés</p> <p>3 bay leaves / feuilles de laurier sauce</p> <p>1 sprig of thyme / brin de thym</p> <p>1 glass of white wine, dry or moelleux (slightly sweet) / verre de vin blanc, sec ou moelleux</p> <p>12 juniper berries / baies de genièvre</p> <p>salt, pepper / sel, poivre</p> <p>olive oil / huile d’olive</p> <p>Brown the guinea fowl legs in a little olive oil in a cast iron cocotte.  /  Faire dorer les cuisses de pintade dans un peu d’huile d’olive dans une cocotte.</p> <table cellspacing="2" cellpadding="2" width="400" border="3"><tbody> <tr> <td valign="top" width="200"><a href="http://lh5.ggpht.com/_NAhZ01w_pXw/Su9VhoiPWTI/AAAAAAAAEBE/q_3-AzBfcIE/s1600-h/DSC09885%5B3%5D.jpg"><img title="DSC09885" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="195" alt="DSC09885" src="http://lh5.ggpht.com/_NAhZ01w_pXw/Su9ViNzhGoI/AAAAAAAAEBI/ESs-ieVRQ5I/DSC09885_thumb%5B1%5D.jpg?imgmax=800" width="284" border="0" /></a> </td> <td valign="top" width="200"><a href="http://lh4.ggpht.com/_NAhZ01w_pXw/Su9VjDbA2hI/AAAAAAAAEBM/1uDTRX4Lr78/s1600-h/DSC09886%5B2%5D.jpg"><img title="DSC09886" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="199" alt="DSC09886" src="http://lh5.ggpht.com/_NAhZ01w_pXw/Su9VkAbd52I/AAAAAAAAEBQ/cy_FIgvNQLc/DSC09886_thumb.jpg?imgmax=800" width="244" border="0" /></a> </td> </tr> </tbody></table> <p></p> <p>Add the raisins, garlic, herbs and juniper berries and then the wine, salt and pepper.  Bring to the boil and then simmer gently with the lid on for about 45 minutes.  / Ajouter les raisin sultanés, l’ail, les herbes et les baies de genièvre, et puis le vin, le sel et le poivre.  Faire bouiller et puis faire cuire, couvert, à feu doux pour 45 minutes.</p> <p>Remove the guinea fowl legs and keep hot.   Reduce the sauce a little.  The garlic cloves will be soft by now and can be mixed into the sauce. /  Enlever les cuisses de pintade et les garder chauds.  Reduire la sauce un peu.  Les gousses d’ail seront douces et on peut les mélanger dans la sauce.</p> <p>Serve the guinea fowl with the sauce and roast pumpkin and potatoes.  /  Servir les cuisses de pintade accompagnées de la sauce, du courge rôti et des pommes de terres rôties.</p> <p><a href="http://lh3.ggpht.com/_NAhZ01w_pXw/Su9VlNr_88I/AAAAAAAAEBU/VdVTWCtnPYg/s1600-h/DSC09893%5B3%5D.jpg"><img title="DSC09893" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="286" alt="DSC09893" src="http://lh3.ggpht.com/_NAhZ01w_pXw/Su9VlnxllCI/AAAAAAAAEBY/fHGkpHUAb1s/DSC09893_thumb%5B1%5D.jpg?imgmax=800" width="329" border="0" /></a></p> chaiselonguehttp://www.blogger.com/profile/11372135992072231446noreply@blogger.com0