We are slowly settling into our new surroundings and liking it so far. Most of our belongings are still on a container ship somewhere out there making its slow way to this part of the world. So while I wait to be reunited with my kitchenware, I have begun stacking up on ingredients to help with home cooked meals.
Posted in Chicken, Meat | Tagged asian chicken recipe, asian chicken stir fry, asian stir fry recipe, chinese kung pao chicken, easy chicken stir fry, easy kung pao, kung pao chicken, kung pao chicken recipe, kung pao chinese recipe, kung pao recipe | 2 Comments »
The last month or so has brought about many changes. It seems that we’ll now be living and working in the sunny state of California! As we settle into our new lives here, memories of our good times in Ireland and France pop up once in a while.
These financiers for instance were made when we were still in France. Given the hectic days of packing, unpacking and packing again including a short trip to Dublin to sort out our papers, I never got around to putting this recipe up here. And now as I write about it, it brings back sweet memories of the lovely French countryside. I can’t wait to go back there already!
The best memories are made almost always by accident – stumbling upon a quiet beach while on holiday, running into interesting people who have intriguing stories to share and finding surprisingly delicious food in places where you go in with no expectations. That last one has happened to us many a time. One such instance was when we were out in Dublin on a Saturday, found ourselves starving and decided to try out a rather nondescript restaurant called ‘Penang’ located on central O’Connell Street. It was the name and the menu that attracted us. While the interiors won’t blow you away and it is definitely not the place you’d go to for a romantic dinner, the food is simple yet scrumptious and good value for money.
The first time I ever made a tarte tatin was during my one-month cooking course in Dublin. We made it from scratch including the pastry. Flipping the tart out of the pan onto a plate was quite an anxious moment. I remember we did it in turns with everybody standing around the person whose turn it was, cheering them on. We were a small close-knit group of just 7 people so it wasn’t nerve-wracking to have people around you while you were hoping that it didn’t turn out into a major fiasco.
It was simply the best tarte tatin we’d ever tasted – flaky pastry topped with sweet golden caramelised apples, simply heaven! Although I’ve made an upside down cake a couple of times since then, I’ve never tried my hand at a tarte tatin since that very first attempt.
Posted in Baking, Desserts | Tagged classic tarte tatin with pears, how to make tarte tatin, pear tarte tatin, tart with pears, tarte tatin, tarte tatin recipe, tarte tatin with pastry recipe, tarte tatin with pears, upside down pear tart, uses for leftover pears | 2 Comments »
Yep, you read that right. It is indeed a cake that has blue cheese in it and it is not a savoury one either. I came across this recipe in a book I bought recently on Auvergne cuisine. It is a small book full of recipes for dishes you’ll find in any local eatery here. Having lived here for a decent amount of time over the last year, we’re both totally in love with this region of France. As we keep reading more about its history and explore more of the local cuisine, it only keeps getting interesting.
Posted in Baking | Tagged blue cheese blueberry cake, blueberry and cheese cake recipe, blueberry cake, blueberry cake recipe, cake with blue cheese, cake with blueberries, cake with mild blue cheese, easy blueberry cake, easy cake with cheese, recipe for blueberry cake, sweet cake with blue cheese | Leave a Comment »
I’d actually made these tarts to use up some of the rich ripe early summer strawberries from the in-laws’ garden a while ago. It never made it here mainly because I was pretty annoyed with the pastry shells that shrank on baking (again!) and wanted to get it absolutely right the next time. Of course, I never got around to making these tarts again and they did actually taste great with a filling of creamy creme patissiere topped with luscious deep red strawberries.
So as the last few days of summer go by, I found myself reminisicing of the fun we had with all those strawberries and since this one’s quite a handy recipe for a make ahead dessert, I thought why not share it here. To make it even better, the original Michel Roux Jr. recipe calls for the use of a variety of fruits. So you see, you can make these tarts any time of the year with whatever fruit you have handy!
Posted in Baking, Desserts | Tagged creme patissiere filling, creme patissiere tart, fruit tart filling, fruit tartlet filling, fruit tartlets, fruit tarts, how to make creme patissiere, how to make fresh fruit tart, strawberry tartlets, strawberry tarts, tart with creme patissiere, tarts with fresh fruits, tarts with strawberries, uses for extra strawberries | Leave a Comment »
Rabbit or lapin seems to be as commonplace as beef, chicken or lamb in French cuisine. It is commonly available in any local supermarket right beside chicken, duck and other poultry.
Last week, we happened to have a lovely dinner at the local ‘bar tabac’ (the local joint where workers in the area hang out and have their lunch daily or a beer at the end of the day) where Monique, the lady who runs it, cooked up quite a meal. We’ve come to love these rustic meals where you’re fed until you have to be rolled out of your seat – the usual meal consists of at least 4 courses if not more, all for a princely sum of around 11-15 EUR including a carafe of wine. So, when at Monique’s place, we tasted the main course of rabbit, it reminded me of how i’d tried out a rabbit in mustard sauce recipe once before. We’d really enjoyed it and when I spotted some great looking rabbit meat on our last supermarket trip, I knew I had to make it once more and share it here.
Posted in Meat | Tagged easy rabbit dish, easy rabbit recipe, how to cook rabbit, lapin a la moutarde, rabbit in mustard sauce, rabbit mustard sauce, rabbit mustard stew, rabbit stew, rabbit stew recipes, recipes using rabbit | Leave a Comment »