March 30, 2011

Down Under

Lake Wakatipu, Queenstown, New-Zealand

This is where I am now - so beautiful...

March 20, 2011

Apple, Mango & Kiwi Juice

We had this fruity juice with delicious chocolate and banana muffins, on a sunny afternoon, thinking about our coming travels.

You know how sometimes you plan something for a really long time, and when it finally happens, you do not realise that this is real.

We’re off to see the world, and I will have, I am sure, a lot of pictures, recipes and stories to share with you when we’ll be back.

In the meantime, here is an idea for a tasty juice, packed with vitamins – well needed at the end of winter.

Apple, Mango and Kiwi Juice – serves 2

  • • 1 mango, peeled, stoned and diced
  • • 20cl apple juice
  • • 2 kiwis, peeled and diced

  • 1. Put all the ingredients in a blender and blend until smooth.
  • 2. Pour into glasses and serve straight away.

    Jus de Pomme, Mangue et Kiwi – pour 2 personnes

  • • 1 mangue, pelée, dénoyautée et coupée en dés
  • • 20cl de jus de pomme
  • • 2 kiwis, épluchés et coupés en dés

  • 1. Mettre tous les ingrédients dans le bol d’un mixeur et mixer jusqu’à obtenir une consistance lisse.
  • 2. Verser dans des verres et servir de suite.
  • March 13, 2011

    Roasted Potatoes with Garlic, Lemon and Rosemary

    On Friday at work, I heard my colleague say ‘Japan’ and 'Tsunami’. I turned round and said: ‘what?’, to which she replied ‘Have you seen what has happened in Japan?’. I quickly got onto the news website on the Internet and I was like paralysed when I saw the pictures of the disaster. It just seemed so unreal. One of these events that are hard to imagine can happen. My thoughts go to those who’ve lost relatives or their homes...

    At home as well, we recently had bad news.

    But life keeps going, and sometimes it feels like we need something comforting. We roasted potatoes, with garlic, rosemary, lemon and olives. The delicious fragrances coming out of the oven had something reassuring. Just what we needed...

    Roasted Potatoes with Garlic, Lemon and Rosemary – serves 4 as a side dish

  • • 1kg baking potatoes, peeled and cut into small cubes
  • • 1 ½ lemon, quartered
  • • 8 cloves of garlic, in their skin
  • • 2 tbsp green olives, pitted
  • • Salt and pepper
  • • A few sprigs of rosemary
  • • 3 bay leaves
  • • 3tbsp olive oil

  • 1. Preheat the oven to 200°C.
  • 2. Put all the ingredients in a large oven roasting dish. Drizzle with the olive oil, season with salt and pepper and mix well.
  • 3. Cook in the oven for 45 – 55min until the potatoes are soft and golden.

    Pommes de Terre Rôties à l’Ail, au Citron et au Romarin – pour 4 personnes en accompagnement

  • • 1kg de pommes de terre, pelées et coupées en petits cubes
  • • 1 ½ citron, coupé en quartiers
  • • 8 gousses d’ail, avec leur peau
  • • 2cs d’olives vertes, dénoyautées
  • • Sel et poivre
  • • Quelques brins de romarin
  • • 3 feuilles de laurier
  • • 3cs d’huile d’olive

  • 1. Préchauffer le four à 200°C.
  • 2. Mettre tous les ingrédients dans un grand plat à four. Arroser d’huile d’olive, assaisonner avec du sel et du poivre et bien mélanger.
  • 3. Faire cuire au four pendant 45 – 55min, jusqu’à ce que les pommes de terre soient tendres et dorées.
  • March 07, 2011

    Pancake Day

    Tomorrow is Pancake Day and I couldn’t resist sharing a few ideas. We had crêpes a few days ahead, at the weekend, when we had plenty of time to cook up a storm. Following the French (Breton) tradition, we had ‘galettes’ – savoury crêpes made with buckwheat flour. I tend to love these even more than sweet ones. Here is a nice filling: mozzarella, sun-blushed tomatoes and arugula. But we also had more traditional combinations like gruyere, ham and cheese.

    On the sweet side we went for sugar with lemon juice, jam, apple with toffee sauce and home-made crème de marron.

    Happy Monday everyone!

    Galettes – makes about 10

    From Crêpes, Pancakes, Blinis, Camille Le Foll

  • • 250g buckwheat flour
  • • 1 egg
  • • ½ tsp salt
  • • Water

  • 1. Beat the egg with 1 glass of water.
  • 2. Put the flour and salt in a large bowl and make a well. Gradually pour the egg/water mix in the well and mix. Add as much water as necessary to make the dough fluid.
  • 3. Leave to rest for at least 1 hour. Add a little bit more water before cooking if necessary.
  • 4. To cook your galette, put a large frying pan on a high heat. Add a knob of butter. Make sure your pan is very hot before pouring a ladle of dough into the pan. Lean the pan to allow the dough to spread all over. Cook for 3-4min until the crêpe moves easily if you shake the pan. Flip it over and cook for another minute. Add your filling, dish in a plate and eat straight away.

    Galettes – pour environ 10 galettes

    De Crêpes, Pancakes, Blinis, Camille Le Foll

  • • 250g de farine de sarrasin
  • • 1 œuf
  • • ½ cc de sel
  • • Eau

  • 1. Battre l’œuf avec 1 verre d’eau.
  • 2. Mettre la farine et le sel dans un grand bol et y creuser un puits. Incorporer petit à petit le mélange œuf/eau. Compléter avec autant d’eau que nécessaire jusqu’à l’obtention d’une pâte fluide et souple.
  • 3. Laisser reposer au moins 1h. Rallonger avec un peu d’eau si nécessaire.
  • 4. Pour cuire une galette, mettre une poêle sur le feu. Ajouter une noix de beurre. Bien chauffer votre poêle avant d’y verser une louche de pâte. Incliner la poêle pour bien y répartir la pâte. Cuire 3-4min à feu élevé jusqu’à ce que la crêpe se décolle facilement. Faire sauter la galette. Ajouter la garniture, servir dans une assiette et déguster de suite.