Posted on by Myfrenchkitchen

Gremolata

In the previous post I made chimichurri my way, this time it is gremolata, another favorite sauce using fresh herbs and often used in mediteranean cooking. It can be used with either fish or meat and even on a tomato salad, or sandwich with ham or cheese or tomato, pourquoi pas?

Recipe.

  1. A handful of fresh flatleaf parsley
  2. 2 cloves of fresh garlic
  3. lemon
  4. a squirt of lemon juice to your taste
  5. Fleur de sel salt flakes
  6. A little olive oil
  • Chop the parsley finely.
  • Chop the garlic finely, or push through garlic press or grate finely
  • Grate the peel of one large lemon
  • Mix all ingredients together and add a little fleur de sel to taste

A pinch of salt:

  1. Add a little chopped fresh mint leaves to the chopped parsley, not too much, since the main herb is parsley.
  2. The addition of salt flakes brings out the flavour of the garlic.
  3. Cream the chopped garlic with a little fine salt on a wooden board with the flat side of the knife, in which case you don’t add salt flakes later.
  4. Use a microplane to grate the lemon.
  5. Use grated orange peel orange instead of lemon, especially when used with chicken or duck.
  6. Make the gremolata fresh with your meal.

Posted on by Myfrenchkitchen

Roasted peaches with honey and thyme.

At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the watermelons and melons. All of them my favorite fruits.

If you haven’t had roasted fruit before, you are truly missing out on a great experience. It is so simple so make and brings out the best of a fruit in a different way.

There is no formal recipe for this dessert. I used a mix of peaches and nectarines.

  • Preheat the oven to 200 degrees C.
  • Use 2 peaches per person. Wash and cut each peach in half. You can remove the seed or leave some in.
  • Place the peach halves in a roasting tin.
  • Spoon some honey into the peach hamlves, drizzle liberally with lemon juice, sprinkle some fleur de sel and add lemon slices to the peaches.
  • Add lemon thyme branches to the peaches.
  • Roast at 200 degr C for about 15 minutes. Stick under the grill fora further 3 minutes if they aren’t browned enough to your liking.
  • Serve warm with créme fraîche of vanilla ice cream.

Pincée de sel:

  1. Use plums or figs instead of peaches.
  2. Use brown sugar or maple syrup instead of honey.
  3. Make a vanilla syrup of 1/2 cup water, vanilla pod and 3TBSP sugar . Leave to boil down to a syrupy consistency and add to the peaches along with cream. Omit the herbs.