Ginger and lime tartlet…and crosses and crossroads.

A very popular tart/cake/sweetness in our home is this little lime tart…sometimes made with lemon. It has a tartness without being overwhelming sweet or soury, like lemon tarts can sometimes be. It reminds a little of a cheesecake…just perfect for those particular tastebuds.

Suggestions:

  • Use lemons instead of limes.
  • Use other biscuits of your choice for the base.
  • Serve cream on the side or decorate each tartlet with a whipped cram dollop.

*A recipe adapted from Atelier tartes, salé +sucré by Catherine Kluger.

Doesn’t fascination come in so many forms? One of them is the beautiful old crosses(las crotz) standing at the carrefours (crossroads) in France and especially here in the Limousin. I have to admire them every time I pass them, because somehow they grab my sentiments and transport me back to a time when life was so different from how we live it now. Standing in the heart of the countryside all over the Limousin, I can still feel their eternity, hear their stories, their silence, even despite the fact that I now break that calm of the past with the cruel blare of modern transport.

These beacons served once upon a time as road signs. Sometimes elaborate, but most of the time very simple and very often as plain as one huge exceptional stone. After Christianity la croix de chemin took on the shape of a real cross…in wood or carved from the best stone of the region, elaborate, in wrought iron, on pedestals, or freestanding.

Today these crosses are only reminders  of what was once a landmark for the peasants, roadsigns and parish, places of pilgrimage. They  were also objects of religion and devotion and sometimes commemoration of events, like La croix des femmes, which was created in commemoration on a corner where a blind horse caused the death of two women.

The photos were all taken just around the area, 30 minutes’ drive around our home, Coin Perdu in Correze.

These two crosses stand at the entrance of the village Beaulieu sur Dordogne and the other at the entrance to Puy d’Arnac. It was custom that a cross indicates the beginning and ending of a village.

At the crossroads the crosses also serve during snow periods in winter where the four roads came together. People gathered at these crossroads, mostly for religious ceremonies and blessing of the crop and the land And prayers. They were important landmarks, not only of the land, but also of the lives of the peasants.  It is not a strange thing then when we speak of standing at a crossroad in our lives. We should stop frequently and check if we still see our beacon/landmark. Can we still recognize it? Has our direction changed? Maybe it is necessary to change the course of our pilgrimage from time to time. A next landmark will always be there to guide us. Crossroads will always be there. They are timeless. Create your own las crotz. Let it guide you.  Let it tell your story.

…à bientôt…

Ronelle

All photos: Ronell van Wyk

Bibliography: Mémoires de la Corrèze,  Jean- Pierre Lacombe.

Salmon and spinach koulibiac..and feeling salmoned out!

I’ve been struggling with this koulibiac for two full days. The first one was far too dry, so I took on a second one.  Terrifying colors!  The third tasted complicated..and by that time, I couldn’t trust my judgement any more either! Tasting the same thing for two days…the same salmon, the same spinach, the same onion mix etc, truly numbs the taste buds. Finally I came back to the first effort with a few changes here and there. It is how it works with my painting as well. The first effort is always the most spontaneous, most honest rendering. Writing too. Those first thoughts should never be changed…only polished maybe, but never changed.

Just for interesting sake, here is the last effort..remember…the one with the complicated flavors?

Salmon and spinach koulibiac(pie)recipe

  1. Clean about 700g of fresh salmon fillet and poach for about 10 minutes or until flaky, but not dry and colorless. Leave to cool. Flake, remove all skin and the bones. Add lemon juice and  zest of 1 lemon, season to taste and mix lightly. Add alittle poaching liquid to the flaked salmon to prevent it from being dry.
  2. Sautée 2 small onions in olive oil. Add about 1 cup(250 ml) white arborio risotto rice, add salt, and 500 ml water. Bring to the boil, lower the heat and simmer for about 10-15 minutes or until the rice is creamy. Stir in 1 TBSP of butter. Remove from the heat and leave aside(covered) to cool.
  3. Rinse and dry 2  large handfuls of fresh young spinach leaves. Chop roughly.
  4. Finely chop 2 large bunches fresh dill. Preheat the oven to 210 degrees C.
  5. Grease a bread tin with butter, (12cx24cm).
  6. Roll out 500g puff pastry, (pre ordered from your baker).Cut a rectangle large enough to line the bottom and sides of your bread tin(about 1/3 of the 500g). Keep in the fridge until needed along with the rest of the pastry.
  7. Fill the puff pastry base with some rice, cover with spinach leaves, the chopped dill, the flaked salmon, chopped dill again, some spinach leaves, and end with a layer of rice.
  8. Roll out the rest of the  puff pastry and cut a rectangle a little bigger than the bread mould. Place over the rice topping and wet the fingers to glue the sides of the top neatly together with the pastry base.
  9. Roll out the rest of the pastry into shapes of your desire and decorate the top as you wish. Replace in the fridge for an hour to get cold.
  10. Brush the top with 1 egg and make a hole in the top of the pastry with some baking paper to serve as a “chimney” and let heat and steam escape.
  11.  Bake for abut 40 minutes. Cover with a sheet of baking paper or brown paper if the top browns too dark.
  12. Bake a sauce of Bulgarian yogurt and crème fraiche, season with salt and pepper, a spoonful of mustard and lemon juice.
  13. Serve sliced with a fresh green salad and pungent vinaigrette.

Serves 8 people

Suggestions:

  • When poaching the salmon, add a carrot, an onion, lemon slices, dill and parsley stems to the poaching water to flavor the salmon. Strain afterwards and save the water for a soup.
  • The rice should be slightly sticky which will keep the rice layer together for better cutting of your koulibiac.
  • The success of puff pastry depends on as little handling as possible, working with cool hands, and being put very cold into a hot oven. The temperature can be lowered afterwards.
  • Don’t layer too much rice so you end up having a whole lot of rice and a lot of too little salmon! I tend to add too much rice to my layers..
  • Try whole wheat rice, wild rice or quinoa instead of white rice for a more healthy option.
  • Add a sprinkling of dried yellow/orange flower petals between the rice and spinach layer for a colorful version…zinnia petals, nasturtium, begonia, geraniums, marguerites, sunflowers, nasturtiums…
  • Have fun creating your own versions!

…doesn’t look too bad when goinginto the oven(remember that I’m at coin Perdu, baking in the wood burning stove…I’m sooo good!!)

…and the sortie out of the oven after 40 minutes doens’t look too bad either(except for some bad photography!)…

Why do I prefer the first effort?

*The flavors are clean and simple and along with the sauce it combines into perfect harmony. The biggest challenge of this effort is to make sure your koulibiac isn’t dry. So my tips would be to: add some poaching liquid to the salmon, make sure the rice is moist and sticky, but still white and plump(chicken stock tends to color your rice).

In the next two efforts?

*I added roasted fennel, combined it with the dill and added as an extra layer. The result was that the flavors were just too complicated and overpowering for the whole ensemble. Much like an electrical guitar playing in a symphonic orchestra…

*I also added chopped red onion to the salmon, which ended up with some ugly purply  spots between the delicate pink of the salmon.

*Oh, and don’t forget that wobbly silicone bread pan-business-thing which I’ve tried for the first time…cost me an arm and a leg! It “stretched” in the middle so the bread shape plonked out…you can see it in the first image. I was a very unhappy woman… In the second image I used my ole trusted normal bread tin and just look at the difference…a lovely square shape.

The lesson: Simple ALWAYS works! You may have to adapt a little here and change a  little there, but staying on the simple road is to be on the success road.

No sketch with the recipe today…too tired, too fed up with salmon, too heavy from all the tasting…a good chef alwasy tastes his food, they say. I did that and look where I am now…?

No story from my side either…aren’t you happy!? I have no first thoughts left after these two days.

And now please..

“Please don’t feed me no more salmon…

I could do with a little bit of famine…

My kitchen makes me ill…

for lack of clean… plates and place to chill..

and I am now ready for that thing they call in French…”régime”?

Oh man…how to lose these salubrious omega 3’…sss

So I can again be the lanky woman of my man’s dream…sss!”

a bientôt … from the gleaming omega omnivore!!