When I was in Hawa’i I searched everywhere for a nice tropical dessert with local fruits, but all in vain. Probably because of a lack of fruits in season? Back here at home, I still want a fruit salad, so I made this salad Not completely a tropical one, but with some well known fruits. Next time I’ll make a real tropical salad with lesser know fruits and give my verdict.
- Cut some tropical fruits of your choice into brunoise(small cubes). I used mango, papaya, pineapple, kiwi, kumquat, pomegranate, green Granny smith apple.
- Use fruits that are ripe, but still firm, so that you don’t end up with a soggy fruit salad…awful!
- Cover the apple with lemon juice to prevent coloring.
- Don’t use banana, it is too strong and overpowering for a fruit salad.
- Use a tiny melon ball scoop for the papaya to add some difference in shapes. I also cut the pineapple in little triangles.
- Keep the fruits separate and mix lightly just before serving, OR set in layers in a pretty glass.
- Make a syrup of 4 passion fruit pulp, 1 TSP of sugar and 1/2 cup of water. Let it boil down to a syrupy consistency and pour over the salad just before serving.
- Serve with a small scoop of lemon sorbet. (recipe following in a next issue)
- Decorate with some fresh flowers or a little umbrella for fun, lime strips, or add mint leaves or small basil leaves.
- Serve cold, but NOT so cold that you can’t taste the fruit!
Hawai’i is always a good place to unwind, even if you just do nothing, which is exactly what I did this time around. Reading by the pool, watching people(one of my favorite pastimes) while imagining their stories. On one such a day, this lovely Hawaiian woman gave some Hula lessons and of course I don’t have the same pretty hips for swaying along, but I could at least capture some nice hips!
The Hula is not just pretty hip swaying, but tells a story. With the hands and arms and face, a tale is mimicked with sensuality and sensitivity. One does get involved and captured and can’t help but wish more stories were told this romantic way.
I was too far away to hear this story, but I imagine it could be something like this:
“The goddess Pele, who owns the sea and oceans and the mountains, saw that Hiania who lost a child, was absorbed by sadness. Hiania hid from the world and her tears filled the rivers. Pele cares passionately for her children of the islands and she heaved the winds and stirred the waves with a message to Haina.
“Cry no more“, she said.
“Look up to the sun and see your child in the skies. He is smiling upon you and asking you to set free your sadness and prepare your womb to receive the child the winds will bring you.”
Hiania looked up and saw the smile of her son. She gave her sadness to the mountain who took it deep into the earth to feed its fire and she was set free to wait with anticipation upon her keiki (little one).
Until next time and with swaying hips(in private!),
Welcome to today, Mardi gras 2012!!
A little Mediterranean flavour to celebrate this feasty day…the last day on which we “fatten up” before we start our 40 day fast up to Pâcques. What else do we eat than crêpes…again?! Only, this time a bit different…made with semolina flour and yeast, it is left for an hour to rise before baking in a pan. The yeast may scare you off, but it is not at all difficult…no kneading involved, and while you wait on the raising of the yeast, you can clean up the kitchen. It is traditionally served with soft butter and warm honey in the Middle East….delicious I tell you!
…served with warm panfried clementines and honey and butter…
…served with soft butter and drizzled with warm honey…
- Add 4 tsp dry yeast to 125 ml lukewarm water. Add 3 TBS flour and leave aside in a warm place for about 15 minutes until the mixture begins to foam.
- Sift 250g flour, 250 fine semolina and a pinch of salt in a bowl and shape a hole in the middle of the flour.
- Beat 2 eggs with 125 ml lukewarm milk and add into the hole made in the flour. Add the foamed yeast mixture and another 350 ml lukewarm water. Work the flour gently from the outside towards the centre, mixing it with the yeast/milk mixture in the middle. Whisk briskly until the mixtrue is smooth with the consistency of thick cream. cover with a kitchen towel and leave in a warm place for and hour unil the mixture becomes foamy and doubles in volume.
- Wipe a pan with a little buttered or oiled paper and heat it up on the stove until hot. Drop a small ladle full of mixture into the center of the pan(about 3 TBSP). Bake until the top is dry and makes small holes/bubbles. don’t turn over. Remove from the pan and keep warm on a plate over hot water. Cover with a damp towel.
- Repeat until all the mixture is used up.
- Serve warm on a plate with warmed honey and soft butter OR some clementine slices, slightly caramelized in butter and honey.
- Serve warm.
Makes about 16 crêpes.
- Add a drop of orange flower water to the crêpe mixture OR add it to the clementines.
- Arrange the crêpes after baking each one in overlapping fashion rather that on top of each other.
- Butter the pan between baking if you don’t use a non stick pan.
…eggs, semolina, flour, yeast and a scale..
..acacia honey, fresh seasonal clementines and many books..
* Recipe adapted from “crêpe à la semoule” de Le Meilleur du MAroc, by Tess Maloss, Larousse.
I hope you have a festive Mardi Gras and that your fasting from tomorrow on stays motivated and on the right track… ahem ahem…!
I think the majority of people will never have enough storage space in the kitchen. I am no different. I’m also a firm believer of “out of sight, out of use” which means everything in my kitchen is in plain sight, ready for the taking. You can see some images of our Loire home kitchen here). But it means mean that a lot of stuff can lie around in every nook and corner. And that of course…I hate too! It is always those small “tools” lying around in drawers that work on my nerves. So I prop them in old glass jars that I bought at the brocante, at the same time functional and nice to look at. The same goes for old apothecary jars, which I can unfortunately not show, since they are stored at the Loire house in Motlouis. They are SO beautiful!!you can see one filled with old porcelain pieces I pick up(bottom right image) These are old bonbon jars can now also be bought new, as reproductions from recycled glass, with the words engraved...bonbons, café, chocolats. Imagine how nice they would look on your shelves filled with petits gateaux over Christmas time, chocolats at Valentine or Oeufs de Pâques eggs during Easter? Any other sturdy glass jar can work too, just figure it big enough so you don’t get caught with your hand in the cookie jar!
..old glass bonbon jars and an old apothecary jar(the bottom right picture, left jar on the shelf)..
*Because it is still winter and too cold to hold a book …a movie with which you can cuddle up completely covered by blankets…Rabbit hole with Nicole Kidman and Aaron Eckhart and directed by john Cameron Mitchell (2010). The story of a couple coming to terms with the loss of their son.
..from the bonbon girl..
I’m not a very big potato fan, but with our extremely cold temperatures here in Europe and especially here at Coin Perdu in the barn, I take comfort in a hearty true mountain tartiflette. It does wonders for my cold body…and spirit! It is a favorite in my family and we make it different every time. It is a recipe that can be played around with, except for the cheese..that can NOT be replaced. It won’t be a tartiflette without that strong flavoured creamy cheese.
There aren’t any specific quantities for making a tartiflette…I can only tell you more or less what I do:
- Wash 4 -6 large potatoes and boil until almost tender.
- Rinse, leave to cool aside.
- Fry 2 large onions in a pan, add a handful of sliced champignons de Paris and a packet of bacon pieces. Season to you taste.
- When the potatoes have cooled down, remove the skin and cut into thin slices.
- Heat the oven to 200 degr. C.
- Layer the potatoes in an oven proof dish, alternating the potatoes and the onions.
- Cut a Reblochon cheese(or another soft cheese of your choice) through the middle so you have two thin rounds. I used a Montagnard des Vosges. Place cut side down on the potatoes.
- If your dish looks too dry, add a drizzling of créme fraiche before placing the cheese on top.
- Bake for about 30 minutes or until the cheese has melted and the crust has become dry and brittle. Remove from the oven and remove the crust from the dish. Sprinkle with some paprika or “piment d’Espelette” and bake for another 10 minutes or until the top is nicely caramelized.
- Serve warm with some slices of smoked ham and a large fresh green salad on the side with a pungent vinaigrette.
Serves 4 as a meal.
Europe had been covered in a Siberian snow blanket for the past week or so…freezing cold, hyper dangerous, but spectacular! It is exceptionally cold here at Coin Perdu and I have a rough time keeping warm, seeing to fresh water for the horses with all the plumbing frozen rock solid. Warming up the barn to a comfortable temperature has also been a challenging task as of late and the only solution is to dress Inuit style, shuffling around in multiple layers and moving with less agility than a polar bear. don';t even mention femininity.. We were snowed in without snow chains for the car and couldn’t get up the hill. the small French country roads are not made for snow and tiny cars and evidence of this is seen all around the countryside with cars in ditches off the roads.
..our/my home for now…
..bringing the horses in for the night, feeding them, carrying hay from the e other barn and water from the swimming pool..
…an unfinished home – what would I give to be all snug in my home..
…VERY c..c..c..c0ld visits..!!
…the boxwoods are still standing and showing off their beauty against a white background…
..first time snow for Mimolette…
…discovering this all-white-business…
..a white potager(vegetable garden) with the eiffel tower empty, a garden cloche looking quite pretty and last year’s cherry tomatoes…
Mésanges bleues(blue tits and a mésange charbonniére(Great tits) are all too playful in this cold. Between them and the red robins and the pies and the horses and the chickens and the cats and the rabbits and whoever else…; I just can’t keep up with feeding everybody!…
…just some prettiness…
Last, but not least: THANK YOU to everybody who has sent me emails and messages expressing concern for our staying here in the barn at Coin Perdu during this cold, wondering how we/I’m holding up and whether we/I’m surviving. It is very much appreciated.!! I’m still here, even though I have to admit it is a bit tough lately. Thank you for caring!
the polar bear(ess)!