Marinated red onions

These marinated onions have been around for quite a few years and I haven’t gotten around to posting them. So here they are. If you haven’t made them yet, you are missing out badly. They are delicious with everything and they add a punch to salads, starters, sandwiches, vegetable platters, pastas and snacks. So easy to make, so quick and effortless, it will be a shame not to have them on hand in the fridge, where they will keep for about one month. Now that the festive christmas season is upon us, why not give a bottle/can away as a christmas gift. I promise you it isn’t expensive, it looks pretty and it will be truly appreciated.

Marinated red onions recipe

  1. 4 small red onions or 2 large onions
  2. 300 ml white vinegar, or cider vinegar, or rice vinegar
  3. 4 TBSP white sugar
  4. 1 TBSP salt
  5. peppercorns
  6. 2 peeled garlic cloves
  1. Peel the onions and slice thinly into rings.
  2. Place the sliced onions into two medium mas jars. Add the some peppercorns and one garlic clove to each jar.
  3. Bring to the boil the vinegar, salt and sugar.
  4. Pour the vinegar over the onions and fill to the top. Leave to cool down a bit and cover.
  5. Set aside to cool down completely and store in the fridge for up to one month.

Pinch of salt

  • Use white vinegar or cider vinegar or rice vinegar, or use a mix of your choice of vinegar.
  • Add a little water to the marinade if you don’t want it too pungent.
  • Slice the onion thicker for more crunch.
  • The onions canbe used immediately but will be better after about three days of marinating.
  • Use the marinade for vinaigrettes.

Joyeux Noël!

Toasted country bread with goats cheese, prosciutto and figs.

This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m almost too embaressed to post it, but if you’re like me and prefer simple and quick, but still delicious, this recipe is for you.

Recipe

  • Four slices of crusty country bread.
  • Goats cheese
  • 4 slices of prioscutto ham
  • 12 small figs or 8 large ones
  • honey
  • freshly milled pepper
  • roquette sprouts
  1. Toast the country bread on both sides.
  2. Leave to cool and spread or places slices of goats cheese on the toasts.
  3. Tear the prioscutto ham into pieces so you don’t pull the whole slice of ham off the bread with the first bite.
  4. Break open the figs and place on the prioscutto ham.
  5. Drizzle with honey, sprinkle with freshly milled pper and top off with some roquette sprouts.

Serves 4 people

Pinch of salt

  1. Serve as a lunch with a green salad and pungent vinaigrette.
  2. Use a baguette instead of country bread.
  3. Use ricotta instead of goats cheese.
  4. Use other fruits like peaches or plums or even strawberries instead of figs. See my post, Baguette with red fruit and parma ham
  5. Leave out the sprouts and place under the grill for a few minutes.

The Provencal market

If there is anything that I adore, it is browsing the provencal market with a basket in hand. Even if you go home with an empty basket, the ambiance and joy of a market is already a gift to take home. There is something for everyone, from fresh local produce to meat and cheese, flowers and clothes, leather and pottery, nik-naks and art. I bought some sunflowers from Carpentras, a huge bunch and it is on this high note that I say goodbye to summer !

à bientôt

Ronell