Yvestown in the Kitchen

Yvestown in the kitchen

Do you ever take cookbooks to bed? I do! I just love food — eating it, preparing it, looking at it, and yes, even reading about it.
Yvestown in the Kitchen,  written by Yvonne of the beautiful blog Yvestown, is the kind of cookbook which is just the perfect read. It is the combination of a cookbook, a portfolio of beautiful food styling and photography, and it shows the most gorgeous interiors of some of the writer’s enormously creative friends.


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Yvestown in the Kitchen was first published in Dutch but has recently been translated to English, so if you’re looking for a nice present for a food-loving friend (or for your food-loving self!), you can now pick up a copy on Amazon (UK or US) .

xxx Esther

Quiche on my mind…

Quiche1It’s spring, and my mind is set on quiche. I’m not exactly sure why — is it the combination of the flaky puff pastry crust with the creamy filling and the salty cheese melted on top? Is it the fact that it is so easy to prepare? Or is it just because it’s the perfect dish for these warmer days, when it doesn’t really matter what time you eat, or where you eat…

Quiche can be served hot, luke warm, or cold, and it’s so informal — it’s lunch, it’s dinner, it’s a picnic, it’s a left-over… it’s whatever.

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I always have puff pastry in the freezer, and usually have eggs, cream, cheese and bacon in the fridge as well. A quiche is quickly made. Many different fillings are possible — rucola, spinach, mushrooms, watercress, endive, peas, peppers, asparagus, courgette — you name it! Combine with grated gouda or cheddar or be more creative with goat cheese, ricotta, or camembert. As a basis, for the creamy bit, and depending on the size of your dish, I like to stick to 2 to 4 eggs per quiche, in combination with about 50 to 100 ml crème fraîche or double cream. Actually, the exact amounts can be played with — it’s always a bit different!

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The other day, I preheated the oven to 200°C and buttered three quiche dishes and lined them with puff pastry. Using a fork, I pricked little holes in the bottom of the quiches and set them aside while I made three different fillings.

Quiche one became a ‘quiche lorraine style’ onion/leek quiche. My kids’ favourite. Here’s the how-to:

Gently fry 100 g bacon in it’s own fat. Once brown, add two large onions (diced) and one leek in thin slices. Sauté gently until soft. Divide the mixture over the prepared pastry. Beat eggs with crème fraîche and some freshly ground black pepper. Divide egg mixture over onion mixture, and sprinkle with 100 g of grated cheese. (This is my smaller dish, so I used two eggs and 60 ml of cream.)

Quiche two became a broccoli quiche. Here’s what I did:

Cook the florets of one head of broccoli in salty water for about 5 minutes. Drain well and divide over the prepared pastry. Divide approximately 150 g unsalted cashew nuts over the broccoli. Cut a 250 g camembert cheese in slices and spread over the broccoli. Prepare egg mixture (I mixed 4 eggs and 100 ml of crème fraîche with some salt and pepper) and divide over the quiche.

The third quiche is an old favourite — tuna quiche.

Drain 2 tins of tuna. Prepare egg mixture (4 eggs, 100 ml cream), and mix the tuna and 100 g grated gouda (or cheddar) with the egg mixture. Pour the tuna / egg mixture in the prepared pastry dish. I like to put cherry tomatoes on top — I love the taste of roasted tomatoes and it looks so pretty!

The three quiches bake for about 25 to 35 minutes, or until the cheese is nice and brown on top and the pastry is cooked. Eat hot, warm, or cold, for lunch, dinner, tea, or whatever.

Quiche4Bon appétit!

xxx Esther

PS Tarte à la tomate et à la moutardeis also deliciously easy!

Recipe: Healthy Chocolate Without Sugar!

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Recently I found a passion in creating healthy versions of the not-so-healthy treats. For instance, our whole family loves dark chocolate, even Talan who is not even 1.5 years old loves 85% cocoa chocolate because frankly he never even tried any other kind but I wanted to make an even healthier version of it by substituting sugar with dates.

Dates also contain sugar (fructose) but contrary to plain sugar they are also a great source of many vitamins, minerals and fibers. They contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium. They are also very well known to help with health issues like constipation, anemia, diarrhea and many more. Just like with any other food, overeating is never a good idea but if eaten in normal quantities dates can do you only good.

And there is also cocoa, which is only one of the healthiest foods on the planet – did you know that? Just google Cocoa health benefits.

So this recipe is a definite win-win! My kids love it and I love looking at them while having their faces (an unfortunately also half of our dining room furniture) covered in it.

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Here’s the recipe:

-1 cup cocoa butter
-1 cup raw cocoa
-date paste by taste

First, to get the date paste simply mix whole pitted dates in your food processor until smooth in consistency.

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Then slowly melt the butter in a pan (or a heatproof bowl) by sitting it over another pan of barely simmering water and stir frequently.

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Once melted remove from heat, add cocoa and dates (I used about a table spoon of paste but we like bitter tasting chocolate) and stir well.

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Pour the mixture chocolate into a flat dish lined with parchment paper and sprinkle with roasted nuts, raisins, cranberries… or leave as is.

Put in a refrigerator for a couple hours, brake into pieces and enjoy!

Ps. the chocolate is much sweeter once hard so take that into consideration while tasting the liquid mixture 😉

-Polona

To read more from Polona, go to her cute blog Baby Jungle!

Delicious Cantuccini (or almond biscotti)

cantuccini

My friend Erika from Mikodesign brought me a jar of homemade Cantuccini cookies recently, and they didn’t last longer than a day. They are SO good! She told me they are super easy to make, so I asked her for the recipe which thankfully she was happy to share. Here goes:

350 gram flour
3 eggs
200 gram castor sugar
2 t.sp. vanilla (or two sachets of vanilla sugar)
250 gram nuts and almonds (no peanuts), unsalted and not roasted
1 t.sp. baking powder
1/2 t.sp. salt
1/2 t.sp. baking soda
1 table sp. grated orange peel
2 table sp. liqueur, f.e. Grand Marnier

Pre-heat the oven to 180°C. Line a baking tray with baking parchment.

Sift and mix the flour with baking powder, baking soda and salt in a medium sized bowl. In a large bowl, mix the sugar, vanilla, the grated orange peel and the liqueur together with the eggs until slightly foamy.
Combine the dry and the wet ingredients to a heavy, sticky dough. Knead in the nuts.

Shape the dough into two logs and place them on the baking tray. Bake in preheated oven for 20 to 30 minutes, until lightly browned and still a little soft.
Take the logs of the baking tray and allow to cool (minimal 2 hours — it’s important for the logs to be cold enough in order to be able to slice them well!).

Now preheat the oven to 150°C. Cut the logs with a good bread-knife in 1 cm thick slices. Lay on an oven rack and dry for another 8-10 minutes until golden-brown.

You can (try to) keep these cookies in a closed jar for up to 3 to 4 weeks.

xxx Esther

PS this recipe originates from the Foods and Photos blog (in Dutch).

Blueberry Breakfast Cake

eating cake

After eating delicious American breakfasts in NYC last week (pancakes, huevos rancheros, doughnuts, scones, bagels!) I came back inspired to spruce up our breakfasts a bit. Conveniently, I had pinned this buttermilk-blueberry breakfast cake on Pinterest a couple weeks ago so I already had in mind what I wanted to try first.

Marlow and I spent the morning trying out a couple new breakfast recipes, and this blueberry cake was definitely our favourite.  Here are some very grainy iPhone photos from this morning with my little blueberry snatcher…

blueberry thief
marlow sneaking blueberries
blueberries and lemon zest
buttermilk blueberry cake
blueberry breakfast cake
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The recipe is from a website called Alexandra’s Kitchen which I discovered from Pinterest. The cake is delicious — moist and light at the same time, and I like the combination of the lemon zest and blueberries.

Perhaps something to try over the weekend? Have a good one, everyone! (And happy Mother’s Day to all in the UK.)

Courtney  xx

P.S. Marlow’s dress is from the new collection at Milou & Pilou! x

Instant Apple Crumble

eating

At the moment, mostly governed by the cold, dark nights, we feel like we deserve something nice and warm, and apple crumble is a firm favourite. I have developed a little technique about making a super easy apple crumble. We make a huge batch of crumble and then freeze most of it. Then it is all ready to use! We just cut up an apple or two into some ramekins, sprinkle on the crumble and bake them while we are eating – seriously simple.

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Here is my recipe (if you can even call it that):

300g of plain flour
200g of unsalted butter cut into small pieces
150g of sugar

Put it in a bowl and rub the ingredients together until it resembles bread crumbs (some people use a mixer but I use my children because they love doing this). You can also add 2 teaspoons of cinnamon or replace some of the flour by almond powder. Some people like adding oats to the crumble, though I am not such a big fan of this!
I bake my crumbles at 180° until they are golden brown. Honestly they are mostly golden just when we have finished our main course, it is almost like magic 😉

emilie_crumble

A healthy and yummy start of the year, with brown rice and lentils

healthy kedgeree

This recipe has it all: it’s made from ingredients you can probably find in your pantry. Also, it’s super healthy, it’s extremely yummy (my kids love it!), and it’s super easy to make (albeit not extremely quick, unfortunately). I made this for Courtney & co when they visited us in Amsterdam last month, and she has practically been begging me for the recipe ever since. Instead, I just bought her the cookbook (Gwyneth Paltrow’s ‘It’s All Good ‘) but I thought I’d post the recipe here nevertheless, as it’s the perfect meal to start the new year healthily!

Here are the ingredients:

  • 1 cup of brown rice
  • 3 whole cloves
  • 4 cardamom pods, crushed
  • A cinnamon stick
  • 1/3 cup Puy green lentils
  • 2 yellow onions
  • olive oil, sea salt

Heat about 3 tablespoons of olive oil in a large skillet — add rice and spices and gently cook until the rice grains turn opaque, about 3 minutes. Add a pinch of salt and about 1 ¾ cups of water or vegetable stock. Turn heat low and let cook for about 45 minutes. Check regularly if you need to add more water! (You can also use quinoa, in that case, let cook for 20 minutes. I prefer the rice version though!)

In the meantime, cook the lentils in salted water for around 25 minutes. Drain and set aside. Peel the onion and slice thinly. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add onions and cook, stirring now and then, until totally soft and caramelised. This takes a good half hour. Set the onions aside as well.

When rice has cooked, turn off the heat and let mixture sit for 10 minutes. Uncover, fluff with fork and fold in the lentils and onions.

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I like to prepare a spicy vegetable / tomato dish along the side (this is where Gwyneth is loosing me — she doesn’t eat tomatoes!), for which I generally use:

  • 3 cloves of garlic, finely chopped
  • 1/2 chilli pepper (or according to taste)
  • 5 small carrots, diced
  • 3 celery stalks, diced
  • 1/2 courgette, diced
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 4 to 5 ripe fresh tomatoes, or one can of good plum tomatoes
  • (feel free to add aubergine, mushrooms, beans, leek, fennel, cabbage, etc etc)

Just sauté the onion, and chilli pepper and start adding the veggies one by one. Add the tin of tomatoes, bring to a boil and let simmer for around 20, 25 minutes. Add Maldon salt and freshly ground black pepper to taste.

Bon appetite!

xxx Esther

PS The recipe for the kosheri is taken from Gwyneth Paltrow‘s book It’s All Good, a book I recommend! It’s available through Amazon (UK  or US ).

Fish Cakes, an easy recipe

Fish Cake Recipe

I start the New Year every year with great resolutions, one of them being to always have a kitchen full of prepared, healthy, delicious food, so that I don’t need to think about cooking from scratch in the evening when we walk through the door at 6.30pm on a cold winter night. I manage to stay organised for about 3 weeks and then my enthusiasm starts to wane a little bit, BUT I have to say, for the first part of January, we eat fabulously well and early(ish)!

Fishcakes are something I have always loved and they are so easy to prepare in advance and freeze.  There is no hard and fast rule in making them; you can use any kind of fish (even tinned tuna or salmon at a pinch) and so the recipe is easily adaptable to each family’s taste. I served them with a nice green salad or peas or kale – basically anything nice and green.

Here’s what you’ll need:

-500g floury potatoes
-300g fish (salmon and cod are great, but you can even use a tin of salmon or tuna if that is all you have)
-1 leek or spring onions or chives or even capers (whatever your family likes, I like the little taste of leeks with fish)
-a handful of  chopped parsley
-salt and pepper
-table spoonful of flour (or a wee bit more)
-1 egg

Peel and boil the potatoes until they are soft. While they are boiling, gently fry the thinly sliced leek and let it cook down. Blanch the fish until it is just cooked and let it cool down, then put it in a mixing bowl with the leek and break it up with a fork. Add the egg and the flour, salt and pepper to taste. Once the potatoes are ready, make them into mashed potatoes with a potato masher. Let the mash cool off a little and add to the fish mix. Mix it all together with a wooden spoon. Put some flour on the kitchen surface and into a plate. start forming the fishcakes and once they are formed (you might have to add a bit more flour at this stage, depending on how wet the mixture is), toss them in a bit of flour on the plate until they are coated. (I like to make quite small cakes so this mixture makes about 16 cakes for me).

This is the point you can freeze the cakes (I lay them out on a small baking tray and freeze them like that so that they don’t stick together. Once frozen I then chuck them into a bag, which takes a lot less space in the freezer).

Whenever you need the cakes, defrost them, panfry them in a bit of oil and serve with a nice green salad or whatever you fancy!

– Emilie

Christmas recipes from the archives

We’re going through flour, eggs and butter at an impressive rate here in our house right now. There are just so many yummy treats to make (and lots of little helpers around the house to help lick the spoons clean!). Here are some of our favourite Christmas treats from the archives…

butterhorns
My mom’s Butterhorns (cinnamon rolls). We make these on Christmas morning and eat them while they’re warm, straight off the tray!

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Æbleskivers (Danish pancakes)! We eat these throughout the year, but I think they are traditionally eaten at Christmas time.

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Emilie’s ginger biscuits — spicy, crunchy and perfect to dip into a cup of tea!

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Kristina Kringle — the taste of Christmas!

View More: http://maudfontein.pass.us/tlt2

Esther’s Dutch Pepernoten recipe. So fun to make with the kids!

chocolate mint patties

Chocolate mint patties (or ‘mint patios’ as we call them in our family).

cranberry muffins

Pumpkin Cranberry Bread (or muffins). So good!

cinnamon swirl buns

Cinnamon swirl buns!

sugar cookies

Our favourite sugar cookie recipe! We’re planning on making these today. It’s my family’s Christmas tradition!

Which recipe tempts you the most? My mouth is literally watering as I type… !

Courtney xx

A Bag Full of Goodness, and hearty soups

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It’s the last day of school for the children here in Amsterdam before the holidays! I just took them there, it was still dark, and so stormy and cold and wet. In two days it will be the shortest day of the year here in the Northern hemispheres, and then, we’ll be counting down again to warmth and light.

This Bag Full of Goodness will be transformed in hearty and warm soups over the weekend, and will keep us healthy and happy! I really desire soups this time of year, and I’m always on the lookout for new, delicious recipes. Here are some soup recipes we’ve posted over the years and that have become family favourites, but I would love to get your suggestions for your favourite recipes, so please share!

  • My minestrone — full of veggies, one of my favourite soups and super healthy.
  • Pumpkin soup — my favourite pumpkin soup, the recipe comes from Courtney’s grandmother.
  • Turkish Bulgur and Red Lentil Soup — a recipe from The Guardian, delicious and healthy and I can always find the ingredients in my pantry.
  • Simple Tomato Soup — again, from the cupboard. Great for lunch, or for an easy dinner with good bread or a toasted cheese sandwich.
  • Celeriac Soup — this soup is delicious and healthy and perfect for a cold winter day. And so easy to make!

xxx Esther

PS That perfect Bag Full of Goodness is from Children of the Tribe, a cool Australian based lifestyle shop.

My Minestrone soup recipe

my_minestrone

Minestrone soup is one of my favourite dishes for this time of year. It’s not the fastest thing to make, as it involves lots of cutting, but I always make loads so I have enough to feed two families or I have plenty of leftover for another day. It’s good to freeze portions as well!

I love the fact that it’s so entirely full of goodness (I took the above photo of all of the ingredients yesterday before I started cooking, just to show you how good!), and the little pasta shapes inside make it one of my kids’ favourite meals as well — Sara calls it ‘pasta soup’.

Here’s what you need:

  • 3 to 4 onions
  • 4 large garlic cloves
  • A red chili pepper (you can use only half if you want to make sure it’s not too spicy for the kids)
  • 4 to 6 medium carrots (or a bunch of summer carrots without the green)
  • A bunch of celery
  • One fennel
  • Two medium courgettes (zucchini)
  • One large aubergine
  • A big handful of green beans
  • 3 to 4 peppers in different colours
  • 1 or 2 leeks depending on size
  • Mushrooms
  • One or two potatoes, peeled and diced
  • 1/4 white cabbage
  • Two tins of mixed beans (like kidney beans, boretti beans, I always like chickpeas as well), drained
  • Two tins of tomatoes (you can add some fresh tomatoes as well if you have them)
  • A squeeze of tomato puree
  • A few hands of small paste shapes (I use macaroni)
  • A bunch of (fresh) thyme
  • 3 large bay leaves
  • Olive oil
  • s&p

To serve / for topping:

  • A bunch of fresh basil, finely chopped
  • Fresh parmesan
  • Olive oil, s&p

Wash the celery, carrots, cabbage, leek, fennel. Cut of the ends — the parts you would normally throw away — and put them in a pot with water on the stove. Bring to a boil and let simmer while you’re chopping and slicing all the veggies. (This is part of my newest no-waste policy — I try to minimise waste and to use as much of the vegetables as I possible can. Our rabbit helps as well by eating the green of the carrots!)

Clean and finely chop the onions, garlic and the red chili pepper. Chop celery, slice carrots, slice leek, and chop fennel. Chop tomatoes, aubergine and courgette (zucchini). Clean beans and cut in pieces. Finely slice the cabbage. Peel and chop potatoes. Clean mushrooms and cut in pieces (you can leave the small ones in one piece).

In a (very!) large stock pot, heat a generous amount of olive oil over low heat and gently sauté the onion, garlic and chilipeper. After 10 minutes, turn the heat up to medium low and add the celery and carrots. After a few minutes, start adding the other vegetables one by one: the leek, the fennel and the cabbage, the potato and pepper, the aubergine and courgette and finally the mushrooms, the tomatoes, and the green beans. Each time let the new vegetable sauté for a few minutes before adding the next.

In the meantime, take the pot with the vegetable stock off the stove and remove and discard all off the vegetables with a slotted spoon. Pour the stock through a sieve in a bowl.

Add the tins of tomatoes, the tomato puree and the vegetable stock to the veggies. Add more water if necessary — the liquid has to cover all of the vegetables by a few cm’s (at least an inch). Add the beans and the pasta shapes to the pot, and the thyme and bay leaves. Add salt and pepper.

Bring everything to a boil and let simmer for about 30 minutes, or until the green beans, potatoes and carrots are soft and the pasta is cooked. Stir regularly and add water if necessary. I like it if the veggies still have a bite, but I also like it when it’s cooked a bit longer (or the the next day) when the veggies are all soft and the pasta is slightly overcooked. Yum.

Add more salt and pepper to taste, and to serve, sprinkle with good olive oil, basil and freshly grated parmesan. We always have crusty bread and salty butter on the table as well.

Bon appétit!

xxx Esther

 

Scones!

Scones_1

Last week I was thinking of something new for breakfast (the children had a few days off from school), and suddenly the idea of scones came to mind. Scones are not a traditional Dutch dish, but I’ve learned to appreciate a good scone in the years I lived in London. Here’s the recipe I used (this BBC Good Food recipe but with a few modifications). A grand recipe, we all agreed on! (And it makes your kitchen smell heavenly, if anything!)

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Ingredients:

  • 350g flour, plus more for dusting
  • ¼ tsp salt
  • 2 tsp baking powder
  • 85g butter (cut into cubes — didn’t bother)
  • 3 tbsp caster sugar
  • 175ml buttermilk
  • 1 tsp vanilla extract
  • beaten egg, to glaze

Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, use your fingers to rub the butter in the mix until it looks like fine crumbs.
Put the buttermilk into a jug and heat in the microwave for about 30 secs until warm. Add the vanilla and sugar, stir, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with your hands – it will seem pretty (really!) wet at first. Scatter a royal amount of flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 3 to 4 cm deep.
Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four to six scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 to 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream (or butter).

Bon Appetite!

xxx Esther

 

Peanut butter cookies dipped in chocolate

peanut butter cookies and chocolate
marlow making peanut butter cookies
chocolate covered peanut butter cookies
Remember the super easy peanut butter cookies I blogged about a few months ago? The recipe with only three ingredients?! Well, last week I decided to add one more ingredient… and oh my goodness it was a good decision! I melted down some dark chocolate and dipped the cookies half way in. Yummmm !!

x Courtney

p.s. Marlow’s cute skirt is from Lalé. Available here.

Blackberry season. Time for pie!

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girls eating blackberries

And just like that… it’s blackberry season! In just the past week the blackberries on the island have ripened… and they are abundant! We’ve been picking blackberries daily and eating them for every meal.  Yummm. Last week the girls and I decided to make a blackberry pie. To be honest, Ivy decided she wanted to make a pie and I decided to be a good mama and help her make it. Pies are not my favourite thing to make — I’m always turned off by the trickiness of pie crust (the making, the rolling, the precision of pie crust pinching!). Cakes and cobblers are so much easier for this reason. But, Ivy wanted pie…

I’ve recently discovered the baking blog Bakers Royale, and the few recipes I’ve tried have been really good so we decided to make her Blackberry Lime Pie, despite my worries that it might be too sour for a little girl’s palette.

blackberry lime pie
blackberry lime pie, last piece

The pie turned out really well (despite the not-so-perfect pie crust design!). The blackberry and lime combination is really interesting, and the crust is a bit sweeter than most crusts so it’s the perfect combination of sweet pastry and slightly sour filling. Really yummy! We will definitely make it again.

x Courtney

A yummy salad from green (Puy) lentils

green lentil salad

We’re currently staying in our family house in France, which is located in one of the most beautiful parts of France (if you ask me): the Cantal. Part of the Auvergne, it has a stunning nature, amazing architecture, and wonderful local food. I’ve been coming here for over 25 years, my husband for over 14 years, and now we bring our children here every year as well. We all love this part of the world so much! (I will share some photos of our vacation here soon.)

lentils lentils_1 lentils_3

The Auvergne is also home to the Puy green lentils — they have been produced on the volcanic grounds of this area for over 2000 years. They are very tasty, and super healthy as well. I make them quite often in summer, and always a royal amount as they easily keep for a few days and are super to have around as a side dish, for lunch or picnics. And usually everybody really likes them, including the children!

Here’s how I prepare them (please adjust all quantities to your taste — I never measure them myself!):

  • 250g green or blond (Puy) lentils
  • half an onion or one shallot, finely chopped
  • a royal cup fresh herbs, finely chopped (parsley, coriander, mint, basil, chives, etc — whatever you have handy)
  • 3 tbs. good olive oil
  • juice of half a lemon
  • fresh ground pepper and sea salt

Pick over and rinse the lentils, and cook them in salty water for about 20 to 25 minutes, until tender but still firm. Drain, run cold water over them, drain again and transfer to a large bowl. Mix the lentils with the rest of the ingredients. Stir gently to combine. Taste, and add more olive oil and lemon juice to taste. Eat lukewarm, or chilled from the fridge. They’re arguably even better the next day!

Bon appétit!

xxx Esther

Apple Eve Pudding

Eve Pud

Now I know the French are known for their fancy pastries and cakes, but the English are hard to beat at simple, wholesome, easy-to-make desserts. One of my favourites is Apple Eve Pudding, a variation on Apple Crumble. Instead of crumble you add a sponge batter on top of the apples. I love the way the sponge slightly soaks up some of the juice from the apples. It makes it wonderfully moist.
The funny thing is, Apple Crumble is still being served all around the country, and I think Eve Pudding has almost been forgotten in England (correct me if I am wrong)! Here’s the recipe:

6 apples
200 g of butter
150 g of sugar
4 eggs
200 g of flour
1 teaspoon baking power
1 slug of milk

Peel the apples and cut them into chunks and put them in a oven proof dish. Heat the oven to 180°C.

Beat the butter and sugar until light and fluffy, add eggs one at a time. Fold in the flour with the baking powder to make a batter that can just about be dropped over the apples (it you think it is a bit too stiff and a slug of milk to get the right consistency). Drop over the apples making sure they are all covered and bake in the oven until the top of the pudding is golden. Serve warm – we usually add a good spoonful of vanilla ice cream.

P.S. different recipes call for raisins and cinnamon to be added to the apples, others for vanilla to be added to the batter. We like the simple version of the recipe but I think the variations are endless (blackberries mixed in with the apples? Could be delicious, no?)

– Emilie

P.S. Oh, I forgot to mention: best served with custard, ice cream or a good dose of single cream.

Simple Stone Fruit Tart

stone fruit tart
I stumbled upon this image on Pinterest a couple days ago and knew immediately what I wanted to do with the bowl full of peaches and nectarines on my kitchen counter and the ready-rolled puff pastry in my freezer. So easy! I quickly wrote down the  simple recipe and decided to make it that evening with all my little kitchen helpers. It was really a team effort – Easton helped fold the sides of the pastry and painted on the egg yolk, Quin sprinkled the sugar and helped cut the peaches, Ivy poured the honey and Marlow snuck bites of fruit while we worked. : )

Marlow making fruit tart

peaches, nectarines and apricots

Here’s the recipe:

-1 puff pastry sheet
-3 cups of stone fruit, sliced (we used peaches, nectarines, and apricots)
-3 tablespoons of honey
-1 tablespoon of lemon juice
-1 egg, lightly beaten
-granulated sugar for sprinkling

Heat oven to 190° C (375° F). Place baking sheet in oven to heat up. Place the puff pastry on parchment paper. Fold in edge of puff pastry towards center to create a half inch border; set aside. In a bowl toss fruit, honey and lemon juice. Remove heated baking sheet from oven. Place puff pastry on bake sheet. Pour fruit mixture on top. Brush border with lightly beaten egg and sprinkle sugar over the egg.
Bake for 20 – 25 minutes or until puff pastry is golden brown. Enjoy!

fruit tart, eaten

We ended up eating the tart before dinner because none of us had the willpower to wait!

xx Courtney

p.s. Recipe based on this one found on Bakers Royale.

A recipe for pickled cucumber — so good!

pickled cucumbers by Babyccino KidsMy family has been making these pickled cucumber for as long as I remember. I used to LOVE them as a child, and now my kids (and all of our friends) eat them with relish too. They’re great as a side dish for dinner, but also wonderful to serve at cocktail hour. Plus, a homemade jar of pickles makes a nice present too!

pickled cucumberHere’s the recipe:

  • 3 kilo cucumbers
  • 0.75 l white wine, cider or herb vinegar
  • 0.25 l water
  • 1 kilo sugar
  • 2 sticks cinnamon (about 5 cm each), broken in pieces
  • 6 cloves
  • 1 or 2 cm fresh ginger, peeled and sliced thinly
  • grated zest of a lemon
  • 1 t.sp. white peppercorns
  • 2 t.sp. mustard seeds

Have sterilised jars and lids ready — depending on the size of the jars, I would say you need about 10 of them. (I like to use slightly bigger jars.) Peel and halve the cucumbers lengthwise and scoop out the seeds using a spoon. Cut in chunks of about 2 to 3 cm (1 inch). Pack the raw cucumber tightly into jars (you can really press them in!). Bring the rest of the ingredients to a boil an cook for about 3 minutes. Poor the hot liquid over the cucumbers using a funnel — fill jars to about 1 cm (1/2 inch) of the top. Screw lids on tightly.

pickled cucumbers

Now can your jars your preferred way. You can can by placing them in boiling water for 5 minutes, but I use the oven for canning: I put the jars on a roasting tin and place them in an oven of 150ºC. When the liquid in the jars is boiling (keep an eye on them!), I turn the oven off and let the jars cool down in the oven. There’s a lot of controversy on (oven) canning, but this is what I’ve been doing for ages and I’ve never had a problem with it. I use regular jars, but you can use special canning jars too. After canning, make sure the lids are closed well / popped down. If in doubt — eat those pickles first! You can keep the pickles at least for a year, but once opened you have to keep them in the fridge.

I hope you enjoy this recipe as much as we do — please let me know if you end up making them and if you find them delicious too!

xxx Esther

 

Simple tomato pasta

tomatoes and basil
chopped tomotoes for pasta
One of my favourite things about summer time is how much easier it is to make dinner! I’m not a very good planner, so in the winter time when you need time to make soups and stews, I often fail to get dinner made on time.  In the summer, with fresh produce on hand, it’s so much easier to make simple, delicious meals.

One of the easiest summer meals we make is a simple pasta with fresh tomatoes and basil. The only actual ‘cooking’ required is to boil the pasta. Other than that, it’s a bit of chopping and that’s it. Here’s what you’ll need:

-fresh, ripe tomatoes (preferably vine ripened)
-fresh basil
-garlic (usually 3-4 cloves, and I like to use fresh garlic this time of year)
-olive oil
-sea salt & pepper
-pasta (spaghetti, linguine or something similar)
-parmesan cheese

tomato pasta

Chop the garlic finely. Sprinkle a bit of salt over the garlic and crush garlic a bit to make it more of a paste (the salt helps to do this). Add garlic to bowl. Chop tomatoes and basil and add to bowl. Add a bit of olive oil and stir tomatoes to create a sauce with the tomatoes, garlic and basil.  Boil pasta and drain. Add fresh tomatoes. Sprinkle with fresh parmesan cheese. Enjoy! (So easy, right?!)

x Courtney

 

Tarte à la tomate et à la moutarde

Screen Shot 2014-06-09 at 09.33.57

I recently got back in touch with a friend who I lost sight of for a few years, and in the meantime she divorced her Dutch husband and married a lovely French man, moved to another part of town, and is pregnant with their first (her second) baby. Things can change! Anyway, the reason I’m telling you this is that when we went over to their lovely house for lunch last week, we were served a ‘Tarte à la Tomato et à la Moutarde’, an utterly delicious quiche made with only 4 ingredients: puff pastry, mustard, tomatoes, and herbs. Apparently every self-respecting French housewife knows how to make this tarte, and takes pride in perfecting it to the sublime. Funny I had never heard of it before!

Tarte à la tomate et à la moutarde

Yesterday I was preparing a picnic with my girls, and we decided to try to make the Tarte à la tomato et à la moutarde — and it was indeed so super simple to make and just as delicious as the week before. Here’s the how-to:

  • Puff pastry
  • Mustard (Maille original works great)
  • About 5 ripe tomatoes
  • Herbs Provençal (a mixture of dried thyme, oregano, basil, sage, rosemary, and savory)

Cover a greased quiche bottom with puff pastry and pre-bake about 10 minutes on 175ºC (450ºF). In the meantime, slice your tomatoes thinly. Take crust out of oven and cover royally with mustard (they say you shouldn’t see the puff pastry anymore but I used a bit less, about 2 to 3 tablespoons). Layer the tomatoes over the mustard and sprinkle the herbs on top, together with a bit of sea salt and a sprinkle of olive oil.  Bake in oven for 45 minutes (cover with aluminium foil halfway).

Bon appétit!

xxx Esther

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