And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.
Last year had seen very little of me here on my blog. Even though blogging is mostly n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!
Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.
And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!
You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.
This is what I did:
- Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
- Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
- Spoon the cool apple filling on top of the almond cream.
- Cover with the second circle of pastry and squeeze the ends together.
- Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
- Leave for 30 minutes in the fridge.
- Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.
Serves 6 people
Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.
A few images from my garden from this sudden very cold January. It reminds me how fortunate I am to live in a country which have four spectacular seasons.
I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured two bowls, practically licking them out. A sure winner for this spring and summer.
- Peel and cut 3/4 cucumber and 5 kiwis in cubes. Place in mixer/blender.
- Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems. Add to the blender.
- Blend together until a puree.
- Remove to a bowl.
- Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
- Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
- Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
- Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
- Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.
Serves 3-4 people
Pincée de fleur de sel:
- Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
- Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
- Stick to crispy toppings which contrast beautifully with the gazpacho.
- Don’t serve directly from the fridge…too cold a temperature kills the taste , room temperature or just below is the best.
The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.
In the garden, the tulipes dentelle “Snow valley” are in full bloom, my favorite tulip. The bees are back, the Jack Frost is happy with its little blue flowers and the strawberries are plentiful.
I couldn’t resit playing around with all the greens from the market and the greens from the fields…the greens in April, wild or cultivated, beautiful in their own right.
..asparagus and dandelion seedhead..
..avocado and forest fern..
..cucumber and dandelion seed head..
..peas and forget-me-nots..
..Until next time, enjoy your last week of April..