11 avril 2009
full on week
"Not all who wander are aimless. Especially not those who seek truth beyond tradition. Beyond definition."
Indeed it's been a specially tough week- it's been like a wave of bad things & disasters falling over the world, from faraway places (Italy) to close people (friends & family)... In the middle of all that pain, I usually tend to close myself as a way of protection... but I didn't this time; It's actually much more true & loving to allow ourselves to feel the pain. To let compassion fill us. To let our prayers & cries reach heaven, believing & knowing that something is happening. That Hope is on it's way. To let Love fill our heart & even to be just a tiny part of change in this world.
Sans transition, another contribution to my small world (I think you noticed!) is to cook some comfort food & goodies, and to share it with the people I love... Or actually even to cook together!
That's how wednesday went by... I started cooking since the morning; A chicken & banana curry for our lunch with D. & P. Then I baked some small breads, called "fancy rolls", which were quite a success. D. brought a lovely colourful salad made of the most exquisite veggies & grains. This lunch actually turned into a tea'time, then nearly an apéro!
After a quick ordering & shower, arrived my friend V. with a bottle of red wine! We were delighted to bake together those scrumptious poires et roquefort' tartlets, with some special flours made of brown rice & quinoa, which makes such a crunchy & healthy crust! Just served with a side salad, & a glass of red'!
So here's one of the most simple recipe:
Ingrédients pour 4/5 tartelettes:
Pour la pâte (inspirée de la tartine gourmande):
- 150 gr de farine de riz complet
- 40 gr de farine de quinoa
- 40gr de farine bise
- 60 ml d'huile d'olive
- 50 ml d'eau
- 1 oeuf
- 1 c.a s. de graine de lin
- 1 pincée de sel
Pour la garniture:
- 2 poires
- du roquefort (ma balance ne fonctionne plus, donc a voir selon l'âge du roquefort)
- 150 ml de crème (plus ou moins selon le goût)
- sel & poivre
- optionnel: 2 c.a s. cerneaux de noix
Etapes:
- Mélanger les farines, le sel, les graines.
- Faire un puits & y casser l'oeuf; travailler.
- Ajouter l'huile, tout en travaillant.
- Puis l'eau;
- Préchauffer le four a 180 C.
- Etaler la pâte sur des petits moules a tartelette beurrés.
- Repartir en cercle les fines lamelles de poires;
- Casser en morceaux le roquefort dessus;
- Battre a la main la crème, salée & poivrée; La verser sur les tartes;
- Enfourner pour 30 min environ (dépendant du four!)
05 avril 2009
Olive and tomato tear and share bread
... & une petite pour le week-end... euh en fait 2 petites!
A week-end made of cooking, tasting, relaxing, watching TV... & looking after my convalescent man.
This bread recipe is taken from a book but I changed some bits; Tear a wedge and fill it with some speck ham, parmesan, tomato, artichoke heart, olive oil, mustard, grounded pepper and devour!
Ingrédients:
- 275 ml d'eau
- 2 c. a s. d'huile d'olive
- 275 gr de farine blanche
- 200 gr de farine bise
- 1 c. a c. de fleur de sel
- 1 c. a c. de cassonade
- 1 1/2 c.a c. de levure déshydratée
- 60 gr d'olives vertes & noires hachées grossièrement
- 40 gr de tomate séchées hachées grossièrement
- fleur de sel & paprika pour la garniture
Étapes:
- Verser les ingrédients dans l'ordre indiqué dans la cuve de la MAP & lancer le programme de pétrissage.
- Apres qu'il ait double de taille, dégazer la pâte & former une boule de 20 cm de diamètre;
- Transférer sur une plaque couverte de papier sulfurisé fariné; Y couper 8 tranches sans toucher le fond;
- Saupoudrer de fleur de sel & de paprika;
- Le laisser doubler pendant 30 min {je le mets dans mon four avec une légère tiédeur}
- Préchauffer le four a 180 C. Enfourner le pain 25-30 minutes; & Laisser refroidir sur une grille.
And then for the week-end's breakfast or sunday'tea, some pancake/crêpe ideas:
Ingrédients:
-60 gr de farine blanche
-60 gr de farine bise
-1 c.a c. de levure chimique
-1 c.a c. de sucre
-1 c.a s. de beurre
-2 oeufs
-200 ml de lait
-50 ml de bière
-huile
Filling:
-100 gr de chocolat noir
-40 ml de crème
-4 bananes coupées dans la longueur
-beurre
-cassonade
-muscade râpée
-coco
ou:
-sirop d'érable
-citron vert
Étapes:
- Tamiser les farines & la levure; Ajouter le sel & sucre;
- Y faire un puits & casser les oeufs au centre; Puis y verser le lait en filet; Puis le beurre fondu & la bière;
- Faire revenir a la poêle legerement huilee comme d'habitude;
- Pendant ce temps, faire fondre du beurre dans une poêle, & y faire revenir les bananes 1 min de chaque coté;
- Saupoudrer de cassonade & noix de muscade rapee.
- Au bain-marie faire fondre le chocolat & la crème
- Servir la crêpe avec la banane, la sauce chocolat & le coco saupoudré dessus
- ou nappee de sauce d'erable & de jus de citron
19 mars 2009
Boulangere en herbe
The rain's pouring since 3 days & makes this afternoon seem like already dark. Alone in the house, a cupa calling me... & my macbook too, i'm now sitting at the kitchen counter ready to share a few photos & inspiration.
Fondant choco-poire
Actually before each period of productivity, there is one of procrastination. But the fact is, that behind this apparent procrastination there is a pondering, a buzz preparing to emerge that will lead me into creation or just motivation to get things done!
So lately there has been a lot of things on my list done. These last days have been filled with work. So much that my head feels dizzy just thinking of it. Besides the usual cleaning & tidying & cooking, there has been painting floors & bits of walls, gardening & transplanting my growing rocket, learning to use a tiny bit of photoshop, doing the accountancy for B.'s business, filling loads of administrative forms, preparing the guest'bedroom for our friends arriving from Switzerland Monday morning, cuddling Ticoulou the most sweet, gorgeous, funny kitten I ever had...
So not much time & energy left for trying recipes & styling... except for some baking done. Banana & honey bread, focaccia with blue cheese, light farm bread... 
La Boulangere
Banana & honey bread
No recipe today {coming next...}, just photos to drool over!
