fruit – Page 5 – Myfrenchkitchen

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.

La recette:

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..

Ronelle

Apples and spices…only two words necessary to express winter. And the festive season. The markets groan under the weight of all the apples available and we are used to eating varieties picked recently here in our own region. We don’t even consider buying imported apples and pears when we can pick and choose between many varieties home grown. Which is exactly what I did to make this festive apple, pear and date compote. You can’t get it any easier than this..quick, simple, but so flavorful. It goes to show just once again that you don’t need complicated ingredients to get flavour into your dishes. The golden phrase in cooking is always…keep it simple and use quality ingredients.

La recette: Apple, pear and date compote:

Peel and cut 3 firm pears and 3 firm apples into cubes.
Place in a saucepan and drizzle liberally with the juice of 1 lemon.Add to the fruit mixture: 6 dates halved and seed removed, 1 vanilla pod with its seed scraped into the mixture, the grated peel of 1 lemon, 1 star anise, 1 bark of cinnamon, 1/2 tsp of Szechuan pepper(crushed in mortar and pestle, a tiny pinch of salt, 1 TBSP of maple syrup and 1tsp of cane sugar.
Simmer on gentle heat for about 30 minutes or until the fruit is tender, but NOT PUREED. The fruit must still have a slight bite. Strain the compote and remove the cinnamon and star anise. Keep aside.
Replace the juice on the heat and reduce to syrup.
Serve the compote in bowls and sprinkle with pomegranate seeds for a fresh crunch. Drizzle with the syrup and serve with a dollop of crème fraîche.

Serves 6 people (dessert)

Pincée de fleur de sel:

Instead of serving the compote as a dessert, it can be served as an accompaniment to meat like porc or veal.
As an accompaniment, omit the pomegranate seeds and chop a red onion into small dice. Add some of the meat juices to the onion and compote to make it more suitable for an accompaniment.
the compote can be served at room temperature or warm.
Serve with whipped cream or vanilla ice cream instead of créme fraîche.
It can be prepared a day ahead and reheated at a gentle temperature.

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This year has passed by so quickly, totally without my permission. I have the feeling I wasn’t even present at times. I am definitely present today, the 1st of December 2014…a day I usually enjoy, because it is the day day we put up our Christmas tree, decorate it, drink vin chaud and listen to our first Christmas carols.

Every year, since Myfrenchkitchen’s first December in 2007, I have posted on 1 December showing our Christmas tree for that year. It has just been a delight being able to share it with you these 7 years. Little has changed in these 7 years. From the beginning I had a recipe and then rambled on about some subject with words and images and bored you with my art. the only change is probably that I don’t write from Montlouis any more, but from a barn on a farm in the south west of France.

Some years I wrote a lot and some years my presence was few and far between. there were times I even thought of quitting. But My little blog(s) has become such a part of me, I don’t think I could let it go. I have many friends who gave it up for Facebook and Instagram, but finishing a post on my blog, still gives me such a big kick, every time.

I hope I can be more present in the near future, but if not, then that will be OK too. I am not going anywhere and I won’t desert this baby of 7 years. This is my own little “corner”, where I write for myself and for those readers and friends who have walked alongside me all this time. It is still fun.

And so, our Christmas this year is all in white and silver, my favorite colours for the festive season. the dry branch with moss from the garden, a pot filled with sand, candles and tea lights we burn every night for those gone, far away or just simply those we love. Birds are omnipresent on/in our trees. and there they are again this year, perched high on the branches I chose to hang a large brightly coloured painting behind the tree. I love the contrast of the simple tree in white and silver against the abundant colour of the painting. The painting depicts a scene in a church, which is quite fitting too. I wish you all a wonderful month of December. This is not the last you’ll see of me for the month, so I greet you as usual: