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