Friday, June 23, 2017

Green Beans with Tomato

Haricot vert á la tomate or green beans are a favourite food in France. Today I bought a package here. "Ancient" tomatoes are sold here too. I am still collecting seeds from Tomatoes for my friend and bought a yellow/orange and a red one.
The yellow/orange one got seeded, I washed the seeds in a fine sieve and dried them on a wooden chopping board for 8 hours on a hot day. With the pic of the tomato whole and cut in half, I give the seeds to my friend for her collection.

To go with the beans I had some pork cutlet and boiled and roasted small potatoes, a very fine meal!

recipe for the beans:
300 g small green beans
2 large spring onions with lots of white onion
3 cloves of garlic
1 medium yellow/orange Tomate Cotelee Aumoniere jaune

2 tbsp olive oil
salt and pepper

Top and tail the beans and in a large pot with boiling salted water cook the beans until they are just cooked- better a little undercooked, because they will need some time in the pan. Drain and put them in ice water to keep their green color, drain again.
Slice onions and garlic in strips, cut the tomato in strips too, but take out the wet seed part.

Heat up the oil in a wide pan, add onions and garlic and saute, add the beans and give them 2 minutes before you add the tomatoes. Season well with salt and pepper.

In the water you cook the beans in, cook the potatoes in their skin.
season and bread the cutlet and bake it until done. Add the cooked potatoes to the pan and roast them.

Thursday, June 22, 2017

A vegetarian Tatar with Avocado and Courgette

I bought the newest issue of my favourite French food magazine and found a whole lot of Tatars. Except 2, all of them contain some kind of fish or seafood. Just one was with beef and one vegetarian.

The combos of avo and salmon or tuna are very famous, combining it with courgette made me curious. And I found a way to get rid of half of the courgette still sitting in my fridge.

It takes a bit, because you have to blanche the courgette pieces in salted boiling water for a minute to softem them a little, I took the opportunity and have thrown the chopped up spring onion pieces in with the courgette.

recipe for 2:
1 avocado
1/2 yellow courgette
1/2 lemon
1 spring onion
1 hardboiled egg
salt and pepper
dried dill
2 tbsp olive oil
1 tbsp Sherry vinegar
1 pinch of sugar
1/2 tsp Dijon mustard
Thai basi leaves

Blanche the courgette pieces and the spring onions, drain and cool down.
Boil an egg and copl it down.
Make the dressing.
Half the avo and get the pit and peel off. Chop into small pieces and cover with lemon juice.
Wash some thai basil.
Bring everything together and eat with some Baguette.

Wednesday, June 21, 2017

A Butcher´s Visit in Pierrefonds

I visited the huge castle of Pierrefonds yesterday. The original one was destroit in early wars and Napoleon III had it rebuilt as an medival castle in the middle of the 19th century.

It is the castle where the BBC TV series Merlin was shot for 5 years during the summer month.
Lots of Brits are visiting here, but it is a pity, you only see and read about the French history. No bits and pieces from the set are to be seen.
But it is wonderful to walk along the stairways and hallways and see all the different rooms.
Outside the castle walls is the small but very nice town of Pierrefonds. Old houses with lots of charm and many places just to sit an enjoy the views.
I read about Pierrefonds in the travel brochure and it recommended to visit the best butcher in town.
That I did!
I bought some fresh spiced pork sausage meat and a banger Mexican style and a banger with French herbs. Buying more without enough space in my small icebox was not a good idea, outside temperatures were at 33 C at 11 AM.

The pork meat went into some Sicilian style Pasta alla Nonna with white eggplant and tomato sauce, the banger made my lunch the next day.

Tuesday, June 20, 2017

Oven roasted Veggies

Beating the summer heat and using everything but the stove.

I wanted to prepare a pan of courgette and eggplant, but using a gas stove makes it even hotter then cooking on an induction hob.
I checked the cupboards and found an ovenproof dish. After some fighting with an temperamental oven, I settled for PIZZA setting and I was getting somewhere. I had a cooked chicken leg leftover, I pulled it apart and reheated it in the microwave.
Job done and a great lunch.

1/2 medium yellow courgette
1/2 white eggplant
1 shallot
4 cloves oc garlic
4 tbsp olive oil
1 tbsp Sherry vinegar
salt and pepper
Rosemary and thyme
1 roasted chicken leg

Monday, June 19, 2017

Cherry and Strawberry jam

When you have this HTML class. Value is http://foodoptionsaan overload of fresh fruit and no chance to eat it before it spoils, cook some jam. At my holiday home a half package of fresh very ripe strawberries and a half bowl of cherries right off the tree was sitting on my kitchencounter.
I solved the problem by driving to the supermaket and getting 1 kilo pectin sugar and some lemons.

250 g strawberries hulled
250 g cherries pitted
1 lemon rind and juice
50 ml white wine
400 g pectin sugar

Chop the fruits roughly and bring them to boil in a sauce pan. When the fruit gets soft add mushy, add lemon and sugar.
Bring to a boil again and cook for 4 minutes.
Use a cold plate and drop a bit on it  check if it gets jamlike.
Fill it in some kind of jar and cool down.

Now you have jam for your holidaybreakfasts.

Sunday, June 18, 2017

Foody vacation in France

I am in the Picardie, north east of Paris. I have rented a lovely old two story house in a village with 6000 inhabitants.  The house has a huge lovely garden. A bowl of fresh picked cherries from the tree here was offered me from the proprietress when I arrived.

I am here to see lots of old castles, cathedrals and WWI battlefields along the river Somme. The area here is called the plateau de Picard, it is a wide and flat plain with fields of potatoes and wheat. Tiny villages and small winding roads makes you slow down automatically.

Since I have a house, I have a kitchen. I just have to get used to cook on gas again, it will take a bit of time and maybe a burned finger.

Breakfast today was just Baguette fried in some butter in a pan, good strong cheese, an egg and a bowl with some cherries still sitting in it.

Lunch was mashed cheesy potatoes- from around here !  Sauteed leek and a piece of chicken leg.

I am looking forward to a bit of sweet stuff I bought in an artisan bakery here, a lime and basilic tarte with fresh strawberries.

Saturday, June 17, 2017

Using up leftovers from the fridge

When you are going on holiday you have to make sure there is no food going to waste in your fridge.
I had some cooked rice, 1 1/2 Bratwurst from a BBQ, some Pecorino cheese and half of a pot of double cream and an egg.

I just sauted some onions and garlic and cut the Bratwurst into slices. Making a sauce is important when you have dry cold rice sitting around.
This is some kind of midweek meal when all things combined make a tasty and fast meal and it is better then throwing food in the trash bin.

To bind everything grated cheese, egg and cream are needed. To spice it a little and bring a nice colour to the dish, I added some Ayvar and a couple of fresh herbs.

100 g cooked rice
2 cooked Bratwurst
2 spring onions
2 cloves of garlic
1 red chili
1 tbsp  olive oil
salt and pepper
1/2 bunch chives
2 stalks of oregano
3 tsp Ayvar
1 egg
100 ml double cream
50 g grates Pecorino

Grate the cheese, peel and chop onions and garlic and chili. Bring together with some oil in a pan and saute until soft. Add the Bratwurst in rings and warm it up again.
Make the sauce and mix it with the rice into the pan.
Preheat the oven to 180 C, use an oven proof dish and fill the mix in. Grate some cheese on top and bake for 6 minutes.