Posted on by Myfrenchkitchen

Pineapple flambéed with cointreau

I love to do this recipe with peaches in summer. But since we’re now at the end of summer, the peaces have finished and we opt for other fruit. Pineapple, with its slightly tangy taste is a good substitute for peaches. See this post for a grape version.

Recipe:

  1. 1 large pineapple
  2. juice of 1 lemon
  3. 1 vanilla pod
  4. 50 ml sugar
  5. 2 TBSP butter
  6. 50 ml Cointreau
  7. 200 ml greek yogurt
  8. 200 ml mascarpone
  • Add the sugar, butter and lemon juice to a saute pan.
  • Cut the pineapple into bitesize pieces.
  • Cut the vanilla pod in half and scrape out the seeds.
  • Add the pineapple and vanilla seeds with the seed pod to the sugar mixture in the pan.
  • Bring to a boil, turn down the heat and let simmer for about 10 minutes until the pineapple starts getting tranlucent and the syrup gets thick.
  • Pour 50 ml of Cointreau over the pineapples and set alight to flambée the mixture.
  • When the flames have died down,remove the vanilla pod and leave the pineapples to cool down slightly.
  • Mix together the greek jogurt and mascarpone until smooth.
  • Serve the pineapple still warm with a dollop of jogurt and mascarpone.

Serves 6

Cut the pineapple into bite size pieces.

Pour some Cointreau or Armagnac over the hot pineapples.

Set alight to flame.

To set food alight, is something everybody always enjoy. With ooh and aahs, mesmerized by the flames licking the food, we stare at the show. It can of course be very dangerous and not at all should children be allowed to do it. For those inexperienced, don’t do it like you see chefs doing it on television with big drama and whooshing  flames up to the ceiling. With 50 ml of alcohol at 40 percent, you already get a spectacular flame. Don’t lean over the casserole you are about to flambé and stand far enough away, but still close enough to have control on what you are doing. You can pour a little alcohol into  stainless steel soup ladle with long handle to heat up directly over a flame and light up, then pour the burning alcohol over the pan for effect. Or you can add the alcohol to the warm grapes and then set alight. In both cases, switch off all other gas flames on the stove, stay away from candles and any other flames. If you feel unsure, skip the flambé step. just pour in the Cointreau alcohol over the grapes and let it cook for about 3-4 minutes for the alcohol to cook off. Enjoy and be safe above all else!

Posted on by Myfrenchkitchen

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