Welcome to today, Mardi gras 2012!!
A little Mediterranean flavour to celebrate this feasty day…the last day on which we “fatten up” before we start our 40 day fast up to Pâcques. What else do we eat than crêpes…again?! Only, this time a bit different…made with semolina flour and yeast, it is left for an hour to rise before baking in a pan. The yeast may scare you off, but it is not at all difficult…no kneading involved, and while you wait on the raising of the yeast, you can clean up the kitchen. It is traditionally served with soft butter and warm honey in the Middle East….delicious I tell you!
…served with warm panfried clementines and honey and butter…
…served with soft butter and drizzled with warm honey…
- Add 4 tsp dry yeast to 125 ml lukewarm water. Add 3 TBS flour and leave aside in a warm place for about 15 minutes until the mixture begins to foam.
- Sift 250g flour, 250 fine semolina and a pinch of salt in a bowl and shape a hole in the middle of the flour.
- Beat 2 eggs with 125 ml lukewarm milk and add into the hole made in the flour. Add the foamed yeast mixture and another 350 ml lukewarm water. Work the flour gently from the outside towards the centre, mixing it with the yeast/milk mixture in the middle. Whisk briskly until the mixtrue is smooth with the consistency of thick cream. cover with a kitchen towel and leave in a warm place for and hour unil the mixture becomes foamy and doubles in volume.
- Wipe a pan with a little buttered or oiled paper and heat it up on the stove until hot. Drop a small ladle full of mixture into the center of the pan(about 3 TBSP). Bake until the top is dry and makes small holes/bubbles. don’t turn over. Remove from the pan and keep warm on a plate over hot water. Cover with a damp towel.
- Repeat until all the mixture is used up.
- Serve warm on a plate with warmed honey and soft butter OR some clementine slices, slightly caramelized in butter and honey.
- Serve warm.
Makes about 16 crêpes.
- Add a drop of orange flower water to the crêpe mixture OR add it to the clementines.
- Arrange the crêpes after baking each one in overlapping fashion rather that on top of each other.
- Butter the pan between baking if you don’t use a non stick pan.
…eggs, semolina, flour, yeast and a scale..
..acacia honey, fresh seasonal clementines and many books..
* Recipe adapted from “crêpe à la semoule” de Le Meilleur du MAroc, by Tess Maloss, Larousse.
I hope you have a festive Mardi Gras and that your fasting from tomorrow on stays motivated and on the right track… ahem ahem…!
I can’t imagine who wants to side step dessert…!
I’m a dessert person, however small it may be. Just don’t heap up my plate with mountainous triangles of cheesecake! A dessert is the ending to a good meal, as a small starter is the beginning… just like a story. A meal is story telling after all. Like any good story, it needs an attention grasping first sentence to create anticipation. And it needs a creative ending to make the reader sit back with a sigh of contentment and contemplate the delight of escaping in dreams and living and being…
A small, light dessert, mostly with some kind of fruit does exactly that for me. With an espresso afterwards. Maybe a chocolate as well. A sensual experience. Then I too can sit back and contemplate the delight of living, breathing and eating….
Papillote with saffron-pineapples and raspberries.
- To prepare one papillote: cut a rectangle of baking paper about 40cm long. Fold the two long lengths over to the middle, overlapping by 3 cm and press folds in the paper. Fold the two short sides over to the middle and press folds in the paper. When you open up your paper, you will clearly see the folds of the little rectangle in the middle of your paper. That is where you filling will go.
- Filling: A handfull of pineapple chunks, cut to your desired size.
- A few raspberries.
- Grated lime rind
- Freshly squeezed lime juice
- Fresh passion fruit pulp
- A few strands of saffron.
- Fold your papillotes and place them, opened up, on a baking sheet.
- Place in the middle of each papillote some pineapple and raspberries. Sprinkle with a strand or two of saffron. Drizzle with some lime juice and honey and top with passion fruit pulp.
- Close the papillote by folding the long ends over the filling, overlapping on top. Take each short end on the side of the filling and twist to opposite sides like a candy wrapper. Fan open up the wrapper ends to make attractive twists.
- Bake in a preheated oven at 210 degrees C for about 15-20 minutes.
- Leave to cool. Place the papillotes on individual plates, pull open the overlapping tops and serve slightly warm with Bulgarian joghurt on the side.
This is an entry for weekend herb blogging, hosted this week by A Scientist in the kitchen.
Sunday was a glorious day and one of only a few since April. We were outside the whole day, absorbing the beauty of this summers day, the warmth, the clear skies. The trail of smoke from our neighbor, preparing lunch on the barbeque, prompted us to change our plans and to have lunch instead of dinner over the open fire.
Butterflied chicken with an orange/honey glaze.
- One organic chicken, butterflied
- The juice of about 3 oranges
- The zest of one orange
- A good teaspoonful of honey
- Some thyme
- Salt and fresh milled pepper
- A Gracious knob of butter
- A few branches of rosemary tied into a glazing brush
- A spoonful of Cointreau for the flambé
- Light a fire, first for good ambiance and then for good heat.
- In a mug that can take the heat, mix the juice of the oranges, zest, honey, thyme and butter. Melt on the side of the grill over gentle heat.
- While the chicken is slowly grilling over the coals, you glaze frequently with your rosemary brush and orange butter. Salt and pepper the chicken right after that first glaze.
- When the chicken looks good, smells good, and the juices run clear when pierced into the thickest part, it is reoved from the heat and placed on a platter.
- Heat the Cointreau in a big spoon, light and pour over the chicken.
- Cut into portions at the table and serve with slices of orange, lightly caramelized for a minute or two on the grill.
- Serves about 4.
Onions in the skin
- About 4 big onions, unpeeled
- Chopped chives, sage and marjoram
- Knob of butter
- Juice of half a lemon
- Salt and pepper
- Cut a cross in each onion at the top without cutting right through. Fill with piece of butter, the chopped herbs, salt and pepper and sprinkel with the lemon juice.
- Place inside a dish which goes inside a big pot/casserole that can go onto the fire. Place the lid on and “bake” inside the pot for until soft. Some new potatoes can be added along with the onions. Another alternative would be to wrap in foil and place in the coals, but we prefer doing it this way.
- Serve, sprinkled with some fresh herbs and a sprinkling of black pepper.
- Serves 4
Grilled melon with caramel sauce
- Two small lemons
- Caramel sauce
- Vanilla ice cream
- Cut each melon in half, remove the seeds
- Place each half upside down on the grill over meduim heat. When the flesh is nicely caramelized, turn over.
- Drizzle some caramel sauce into the cavity. Leave for a minute or two on the heat.
- Remove from the heat and serve immediately with a scoop of vanilla ice cream.
- Alternative: the caramel sauce can be replaced by a lavender honey, and a lavender ice cream, sprinkled with some lavender flowers.
–>hello there, i like to stuff onions (also in their skins) with polenta and parmesan – a lovely side for a steak for example. the melon and caramel sounds divine… i must try this when i am back from holidays and have my weber at my disposal again!
–>Oh, yea. Your idea to use the rosemary as a brush to baste is brilliant. Please, tell the story behind the idea? I love it.