Quick fleur de sel grissinis..and Past Decembers, chronicles 2: tables.

I like to nibble on a grissini with a glass of wine. It prevents the wine making me do stupid things.. Or dunk it in a cup of tomato soup, a gazpacho.. But frankly, the store bought grissini are awful. No matter how expensive or grand they are. They taste like compacted paper. Maybe you agree. Then you might enjoy this recipe which is so easy and so quick and so delicious and has absolutely nothing to do with compacted paper!

The recipe is so easy, I can do it in only two sentences…

  1. Unroll a sheet of puff pastry and cut into strips of about 15mm and divide each strip into two short strips. Brush the flat strips with one beaten egg.
  2. Take each strip at the ends and twist while you stretch a little at the same time . Place on a baking sheet, brush with olive oil and sprinkle with fleur de sel, freshly ground pepper and crushed red pepper berries.
  3. Place under grill for 8 minutes until golden, remove from the oven, turn them over, return and grill for another 8 minutes until golden.
  4. Remove and leave to cool.
  5. Can be stored in an airtight container for a week.

Pincée de fleur de sel:

  • Sprinkle some grated Parmesan cheese on the flat strips, before twisting them. In which case you have to check your addition of salt, because the Parmesan is already very salty.
  • Use other interesting salts..vanilla salt, sea salt, saffron salt(see photo of ingredients), maldon salt…
  • Use some seeds of your choice. I’m not too fond of seeds like poppy seeds, which has no taste whatsoever and only embarrassingly sticks in between your teeth..
  • Take care not to over bake your strips so they too indeed become compacted paper.
  • Serve with a glass of wine or champagne or soup,  in summer with a cold gazpacho.
  • Sprinkle with sugar for something to serve with dessert or a champagne in summer.
  • Bake only with brushed olive oil and when out of the oven, still warm, sprinkle liberally with icing sugar.
  • Brush with melted butter for more flavor instead of olive oil.

..ingredients..

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As is the case all over the globe, December is family time. A time to snuggle in front of fires or laze on beaches and close to Christmas, we get together with families to open tins of cookies and traditional foods and drinks. Of course. It is Christmas. A time to remember. A time to forgive and forget. A time for peace..there is a song that says it all…

Its a time for giving, a time for getting,
A time for forgiving and for forgetting.
Christmas is love, Christmas is peace,
A time for hating and fighting to cease..”

Mistletoe and wine -Cliff Richard

Getting together with families, whether only one or ten, we do it around tables and food than matter to us. After all, food is more than just nourishment for our bodies. It also feeds our senses.  Our  sensitive souls. Yes, a soul is a sensitive thing, we fight and cry and love with our souls.When we sit around a table and taste our apple pie, we remember our parents, our childhood, our children. Sometimes we laugh. Sometimes we cry. It is all good. We are feeding our souls.

Like the Chronicles 1 I have decided to also show our family tables, because it has now changed too…our Christmas table for the last 7 years at home  has seated only  our small family of 4. We have now grown to a wonderful 6 around the table! An exciting new chapter!

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I’ll leave you in peace to browse if you like or skip top the bottom if you don’t.

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  • More photos of Decembers past can be seen in my gallery on the sidebar..Joyeux Noël.
  • Music to add to your December playlist..Une Nuit à Versailles – Vanessa Paradis. I am quite the fan. Sure, there are some songs I skip, but mostly I enjoy them all. this is her  4th live album..hope you enjoy. Here is one of the songs..Il Y A
  • Tomorrow I will see you with the last walk through memory lane… Easy caramel squares..and Chronicles III, backstage.

à plus!

Ronelle

“Sablés” aux graines..et la Touraine pittoresque

A while ago, my daughter bought a packet of  sablés des près from Bonne Maman and it was so good. So I looked at the ingredients and decided to create my own. Et voilà mes sablés aux graines!… if ever I can be allowed to blow my own horn, this would be it! These sablés turned out delicious and I’ve decided it will be my Christmas gift to friends this season. I’ve done half of the quantity with the addition of poppy- white sesamé- and sunflower seeds and the other half with only fennel seeds, which have a more “herb” taste and are as delicious. With a cup of tea or tisane…late night…before bed…pure comfort! The only problem? How to stop at two  sablés..!

Suggestions:

  • Whole wheat flour can be used instead of white flour.
  • When using whole wheat flour, use light brown sugar instead of white sugar for more rustic coloured cookies.
  • Replace 1/2 c flour with 1/2 c rice flour.
  • Replace the three seeds with 3 TBSP of fennel seeds.
  • If you use unsalted butter, add a pinch of salt to the dried ingredients.
  • Use a stencil to flatten the cookies…with a letter of the alphabet, or another design that you like.
…sablés aux graines..la farine de blé, tipe 55…sablés des près de Bonne Maman..

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…la touraine pittoresque…

I’m saying goodbye to a breathtaking autumn…! Our rains have arrive this weekend…pouring down non stop! And so the warm splendor of autumn has now been forced to make way for  the abstract art of stark winter impressions.

With silly excitement, I will now trot along November deeper into winter, all the while  planning our Christmas tree, which will be put up on 1 December, like tradition dictates. (Keep an eye on the watch it you’d like to see..) And to keep the winter blues at bay, I will be planning our outings and visits to chateaux and places of interest for this season….the chateaux have such different ambiance in December…in Chenonceau for example, a huge fire crackles in the massive fireplace…and after such a visit, it will be off to warm ouselves around a chocolat chaud in a cozy brasserie. It is also the time to go to shows and chorals and music concerts in the catedrales. But more about all of this later. For now, a last tribute to la Touraine pittoresque!

...houses on the loire...

..je vous souhaite une bonne semaine!..

Ronelle

Old fashioned jamdrop cookies and an old fashioned wedding.

Some people are cooks. Some people are bakers. Some do a little bit of everything. I’m not a baker at all, but I do try my hand a little at everything…

Suggestions:

  • Add a little water/cream if the dough is too stiff or add a little flour if it is too sticky.
  • The dough needs to be a little sticky to cling to the baking sheet when pressed through the cookie press. It is not as stiff as dough which is rolled out.
  • Use butter at room temperature.
  • Use smooth jam which is fairly thick and sticky, too runny jam will bake out. Don’t overfill!
  • to avoid losing a first batch, always check baking time and temperature beforehand with only a few cookies to determine the right time and temperature, as ovens differ.

Twenty seven years ago a bride tried her hand at everything too. Her own wedding. All of it. From each individual handwritten invitation to the last flower in her hair and on the tables.

Baking her own wedding cake was the biggest challenge of all. With no money in her pocket and a generous friend living on a farm with a huge kitchen, she took it on. A rich and dark  fruit cake, covered with a “tablecloth” made from marzipan and finished off with a simple smaller cake shaping a bible and a bouquet of marguerites. All the while learning and compensating as she went along. The marzipan “tablecloth” turned out to be a bigger nightmare than than the organic chemistry she was obliged to take. Maybe the roots for not loving baking was established while wrestling with that marzipan tablecloth…

…a first and last self baked wedding cake……

Long evenings in between university exams were spent on writing the invitations in calligraphy with a pen and nibbs and golden ink that got thick every 30 minutes.  Making the confetti was an ordeal – many a hand helped  cutting and tying tiny bunches of dried flowers with long thing strips of ribbon which had to fill 4 baskets…

…handwritten invitations…

No hairdresser or make-up artist for this bride – there was no money for such luxury and too much work to be done on the wedding day…like arranging flowers.  An early wedding gift was put to good use as vases for the table flowers –  champagne glasses,  of which five have withstood the test of twenty seven years and are still in use today….! They carried simple bunches of red roses and some white gypse…all romance…

…roses in champagne glasses…

Persistant on designing her dress herself and having it made by a seamstress, she saw her dress show up unfinished and wore it on the day with some  spots carefully held together by pins and quick hand stitching.  But beautiful and dreamy it was and now it is waiting for a daughter or granddaughter or even a next generation who might  someday just like it enough…

…for a daughter or granddaughter perhaps…

The photographer arrived, just to find the  bride  still in working clothes, wrestling to make the wreath for the veil. Time was running short and with the help of a creative and loving sister, the wreath of roses was finally attached to the veil. Her long hair was hastily shaped by many hands in a large chignon to hold the wreath and veil, while quick daub of lipstick had to suffice for some colour on the face. An antique cameo rounded off the picture.

…roses for a wreath…

Time ran out and it was off to church in the red rover, driven by her brother. Flying low, they arrived at the entrance to the church a couple of minutes early. The nerves and emotions in the rover were raw and the throats were dry. So the bride and her brother took off again in the red rover, stopped at the nearest roadhouse, rolled down the windows and ordered two milkshakes. A bride always makes passers-by stop and enjoy,  dream, fantasize…This time was different. Passers-by stopped and anjoyed and giggled at the sight of a bride with a straw in the mouth.

The red rover pulled up 20 minutes later back at the church, the door was flung open and with a few trippling steps, the bride was ready to glide down the aisle. Late but happy.

…an old fashioned wedding…

*Trucs & astuces de grands-méres.

For a successful soufflé(salty or sweet), place the soufflé mold with the prepared soufflé for 15 minutes in the refrigerator before baking.

“Pour reussir un soufflé, placez la preparation pour 15 minutes au refrigerateur avant d’enfourner.

An entry for Eat Christmas cookies by Susan at Foodblogga.

Maybe you would also be interested in :

Coffee cookies.                            

Trudie’s lemon squares

Date and coconut squares

We can choose to do it hard and time consuming over Christmas time, or quick and easy. I choose easy. And of course without sacrificing flavour.  These squares have it all. Coming from a very good friend of my mother, many many years ago, they taste like friendship and memories.

datecoconutsquares2-20-2008-3-33-42-pm-12-20-2008-3-33-42-pm

datecoconutsquares

…winter beauty…

collagewinter08-12-20-2008-6-23-39-pm-12-20-2008-6-23-39-pm

An entry for Susan at Foodblogga’s christmas cookies round 2.