28 May 2012

Declinazione di barbabietola ovvero : il budino per MTC

Eccomi qua , all'ultimo minuto con una ricetta che avevo nel cassetto da tre anni e che non ho mai scritto quindi ....benvenuto MTC per avermi "obbligato" a farlo ! Me lo ricordo come fosse oggi : mi trovavo una domenica mattina al mercato di Coustellet e stavo facendo la spesa per la cena , dei clienti belgi adorabili . A corto d'idee ebbi all'improvviso una folgorazione ! Delle barbabietole bellissime , fresche appena raccolte  e con le loro foglie ! Una visione ....vidi la ricetta come in una foto e senza pensarci due volte comprai tre barbabietole e questo é quello che feci quella sera . La padrona di casa alla fine della cena mi confesso di non amare le barbabietole ma che la ricetta che avevo preparato , quella l'aveva adorata ! E pure l'olandese che non ama i budini ha apprezzato !
L'ho chiamato " declinazione di barbabietola perché viene usata tutta la pianta in tre modi diversi .
Ho seguito la ricetta proposta da Francesca Aquolina con una sola  variante nella dose di panna , ho invece aggiunto dell'olio evo per il sapore .


Per il Budino per 2 persone

Preparate la pastella per la frittura :

60 gr di farina O
60 gr di farina di riso
Acqua frizzante ghiacciata q.b.
Setacciate in una ciotola le due farine , aggiungete l'acqua a poco a poco , fino a ottenere una pastella abbastanza fluida ( vi serviranno circa 150 ml ) .Lasciate riposare in frigorifero almeno un'ora per una pastella estremamente croccante e leggera.

Budino 

250 gr di foglie di barbabietola ( o di bieta se non le trovate , fanno parte della stessa famiglia )
1 uovo
25 gr di panna fresca
1 cucchiaio d'olio extavergine d'oliva delicato
1 pizzico di sale
Menta , prezzemolo e basilico

Lavare le foglie di barbatietola e tenere da parte i gambi ( io non son riuscita a trovare barbabietole con le foglie percio ho comprato della bieta da coste , per fortuna ne ho trovata con le coste abbastanza piccole )  e farle sbollentare in acqua salata per 3 minuti , scolarle con un ramaiolo e gettarle in acqua fredda per mantenere il colore e fermare la cottura , strizzarle ma non troppo . Mettere in un bicchiere alto o nel mixer la verdura , la panna ,l'uovo ,il sale e le erbe .Frullare molto bene per avere un composto bello liscio e vellutato , gustare per il sale .
Oliare con un pennello gli stampi , riempirli con il composto e mettere  in forno  a 180° non ventilato a bagnomaria  ( l'acqua deve essere già calda ) per circa 30 minuti . Sono pronti qaundo toccandoli con un dito risultano fermi ma ancora morbidi .

Il finto ketchup di barbabietola

una barbabietola piccola
un pomodoro o due ( deve essere il doppio della barbabietola ,come vedete neella foto) scegliete un pomodoro succoso e maturo perché la barbabietola é "secca"
 1/2 cucchiaio di aceto di lamponi o succo di limone
3/4 foglie di erba luigia o limoncina
Basilico a piacere
1 pizzico di peperoncino
1 pizzico di pepe di sechuan
Sale q.b.
1 cucchiaio di zenzero fresco grattugiato
1 cucchiaio di olio evo



Qui ho usato un pomodoro chiamato "ananas" perché gli altri disponili non erano abbastanza succosi .
Pelate la barbabietola e tagliatela il più finemente possibile , fate un taglio a croce sulla sommità del pomodoro e gettatelo in acqua bollente per 2 minuti quindi scolatelo e  pelatelo.
Mettete tutti gli ingredienti in un mixer e frullate ben bene . Per il sale : mettetene poco all'inizio e gustate poi , dipende molto dalla qualità delle verdure! L'idea era di fare una salsa che assomigliasse al ketchup nella quale intingere le verdure fritte .





Frittura

Ho fatto friggere le coste della bieta ( se trovate le barbabietole con le foglie usate quelle , saranno anche più carine con il loro colore rosso ) e una barbabietola tagliata a fettine sottili .
Mettete a scaldare l'olio , possibilmente d'oliva oppure d'arachide , in una padella larga per fritti .
Immergete le coste di barbatietola e le fette nella pastella ben fredda  e gettatele nell'olio ben caldo un po alla volta . Il segreto di una buona frittura sta nella qualità dell'olio , nella sua temperatura in rapporto al tipo di alimento da friggere , nel mantenere la costanza di calore . In questo caso essendo un tempura l'olio deve esere molto caldo , fate la prova : immergete  un pezzo di verdura , dovrebbe fare delle grose bolle e tornare  a galla quasi subito . Immergete pochi pezzi alla volta , per non far abbassare troppo la temperatura e scolateli quando li sentirete ben croccanti : é una frittura che tiene bene anche da fredda ( non si ammoscia) salate dopo averli scolati .

Il budino dovrebbe essere pronto ! Sformatelo e servotelo con la salsa e le verdure fritte .

Con questa ricetta partecipo all' MTC di maggio

L'emmetichallenge di maggio 2012


 

27 May 2012

Farewell Provence : a cocktail in Goult


I live in Goult ,a small village in the South  of France where I work as a personal chef and I do cooking classes on demande . Last  year Erica & Irwin took a sabbatical period and came to Goult , to try how's life in the countryside and abroad at the same time ( they live in Sidney ) They stayed 9 month here and they're leaving next wednesday so they wanted to organize a cocktail to say goodbye to the friends they made here and asked me if I was available to do it : I was very pleased to accept ! Yesterday morning I went to the market in Apt for shopping : I wanted to prepare a very typical Provençal buffet for this special occasion . I found the first melons and they were simply delicious ,  abricots , lots of vegetables to serve with anchoiade and another sauce with mustard , I prepared a pissaladière , a focaccia with seeds and oregano, a cold tomatoes soup and a choice of  local goat's cheeses and some  amazing Brie . This morning I met them at the ' Café de la Poste' they were so happy for their Party yet a little bit sad for leaving...






Goult

 




25 May 2012

Skinny clafoutis


Do you know clafoutis? It's a traditional French dessert ( on the link you'll find the recipe  by Bea , La Tartine Gourmande) made with eggs ,milk ,cream and fruits .The most well known is with cherries  and as it's cherries's time right now I come to you with a different clafouti  , a skinny one . It was a friend of mine that gave me this recipe ,telling that it was one coming from the North of France : I found it was deliciuos but a little bit sticky and too sweet , so I made some  adjustments and now it comes soft and equilibrated (too much sugar covers the taste ). The particularity of this recipe is that is very very easy to do and absolutely low calories . It doesn't contains eggs nor butter (just a litle bit for the mould) ,milk or cream . Is it real ? Yes !! And you can play mixing with differents kinds of flours .


So...here the ingredients you'll need for 6 servings

1 cup of all purpose flour ( I mixed with 'Petit epeautre' that's a typical ancient cereal of Haute Provence and that belongs to the family of spelt )
1 cup of water
1/2 a cup of sugar ( white or you can use raw cane for a stronger taste)
a pinch of salt
1 vanilla bean
a pinch of cinnamon
a coffee spoon of bicarbonate
500 gr of cherries
butter for the mould

It will take you no more then 10 minutes to prepare it :
Preheat the oven at 180° or 375 , wash the cherries : I kept the core for it gives so much taste , you'll have to prevent people but I find this way is  like eating raw cherries so...amazing! Butter generously an earthenware mould : it's the only butter you'll put so go with it . Sift the flour or combination of flours with the bicarbonate in a bowl , add the sugar ,salt , cinnamon and the grains of vanilla ( you can also find dried vanilla grains in organic shops that works as well but better not to use the artificial one ) mix together then pour little by little the water mixing with a wisk . You'll obtain a rather liquid dough . Place the cherries into the buttered mould , pour the liquid dough and bake for about 35 min till it thickens and gets golden . You can also scatter some cane sugar on the top before baking to have a crunchy texture . It's delicious served warm with some whipped cream flavored with vanilla and cinnamon.





Italian version

23 May 2012

Cherries & Wine Spritzer


Cherries in Provence are simply wonderful ! Now we have the first ones , called " Burlat" : someone offered me a bag of them and as cherries don't last more then two or three days I thought to make some jam . So I rattled them off and put in a jar with sugar, a vanilla bean and left overnight : in this way the sugar makes a sort of "cold cooking" ,then I cook the syrup till almost caramelized and at the point I add the friuts and finish to cook . The jam in this way keeps all the flavour and taste of fresh fruits ,and the color also. Well.....while the cherries where waiting in the jar my partner began to taste them and he found that they were very very good .Then he put some cherries and syrup in a glass , added some rosé wine and ice cubes .....can you imagine the end? We finished half the cherries in one day . Simply addicting . It's the  drink  for June's parties !!






22 May 2012

Strawberries and Nigel's burnt yoghurt

I found this recipe on here , the  beatiful blog of Ashley Rodriguez . A very very simple recipe though...so good  ! I made it with goat's milk yoghurt because here in Provence I can find it from some producers directly and it is far better than any other industrial one and used raw cane sugar instead of white for I love the taste that it gives . You can make the recipe with any berries you like and maybe with rhubarb , in this case you'll have to cook it slightly with a small amount of sugar .
It's perfect for breakfast or as a very light and quick dessert , the crunchiness of caramelized sugar with the cold yoghurt and the fresh berries :a bite of heaven !


Yoghurt brulé e fragole

1 vasetto di yogurt greco o yogurt di capra
1 cucchiaio di zucchero di canna
Fragole a piacere

lavate le fragole , scolatele e tagliatele a pezzi . Mettetele in una ciotola che sopporti il fuoco oppure una formina da creme caramel , ricopritele di yogurt ben freddo e cospargetelo di zucchero di canna .
Fate caramelizzare con il cannello ( io ne ho uno da idraulico...) e gustate  subito . Questa ricetta l'ho trovata qui  é un blog che amo molto e davvero interressante. Nell'originale lo yogurt é quello greco ma qui trovo uno yogurt di latte di capra davvero squisito , e lo zucchero era bianco : a me piace il sapore intenso di quello scuro di canna che inoltre caramellizza molto bene . E una ricetta facile facile e deliziosa per la colazione o quando avete voglia di un dessert leggero da farsi in due minuti .

11 May 2012

Whole rice and peas purée


After a week of cold rain sun is shining all over Provence warm and delightful so we can eat outside again .Yesterday temperatures got higher , 25° in the shadow but when we put the  thermometer under the sun it touched 38° ( yes ,I know it is not the right temperature but just to say sun was very warm . As sudden changes of weather like this tends to make me feel " heavy" I prepared a dish that's nourishing but light and also nice to see , so if you're  vegetarian or even vegan here's a recipe easy to do and elegant in presentation . I added to the rice Sengiri Daikon ,Dried Lotus Roots and alguae Hijiki for a rich complement in vitamins, fibres and minerals wich helps to afford the heat.



Ingredients for 4 servings

250 gr of whole organic rice
Water
A pinch of sea salt
8 pieces of dried lotus root
Two tbsp of dried radish ( sengiri daïkon )
I tbsp of algae hijiki
For the peas purée
400 gr of little peas , the ones you can eat completely as they haven't the pea inside
2 cloves of fresh garlic
1 tsp of sea salt
An handful of tarragon
1 tbsp of double cream or sesame oil if you're vegan

Wash the rice , put in a cup to have the measure ( you'll have to use the double of water) pour it in a pot ,cover with the double quantity of water and bring to boil covered,it should be boil gently.In the meantime soak in water the daikon and the lotus ,like this


Wash the peas, put 1&1/2 liter of water to boil with the salt , then throw in the peas and let cook 2 minutes , drain them with a large slotted spoon in order to keep the broth . Put the peas and the garlic in a pan  and cover with the broth (you'll don't need all) ,let simmer covered till the peas becomes very soft ( the time depends on peas if they are very young and fresh it won't take more than 15 mn ) control and add some broth if it gets too dry. Taste for salt and keep warm.
Now we come back to the rice: whole rice takes about 40 minutes for cooking but as we can keep it in the frigidaire some days I always cook a double portion to make other recipes . After 20 minutes of cooking you can add the alguae , the lotus and daikon drained  and a pinch of sea salt ( keep in mind that alguae are salted already ) mix with the rice , cover and let cook completely. It's ready when water is  consumed and on the surface little holes appears .
Now you can re-warm a little the peas if they got cold , put in a mixer with the double cream or the oil and the bunch of tarragon ( if you don't find it you can use parsley or chervil instead) Mix till very smooth ,add some broth if it's too thick . It's incredible how velvety it comes ! To serve I used a ring of about 9cm of diameter , filled with the rice , put a slice of lotus on top and the purée all around . If you like it you can pour some drops of soy-sauce on the rice .



With this recipe I participate to this Italian contest about healthy food on this blog




May in Provence

The month of May is one of the more beautiful in the South of Europe .In Provence May is simply amazing , there is not still the most famous lavender but we can find  a surprising  variety of flowers .When I go walking in the countryside I always come back with something : today were acacia and elder flowers , I'll do some syrups with them to use on summertime: added to fresh water they do quite a refreshing,healthy and incredibly perfumed drink .

Acacia flowers




Iris & Lilacs

Poppies
Quince tree


6 May 2012

Camargue/Aigues-Mortes and the 'Bac de Sauvage'

Last Weekend my son came from Italy with a friend and we went back to Aigues-Mortes : I wanted to take him to Papy-Moise for a nice lunch . We arrived very late because of an heavy traffic on the roads but the owners where so happy to see us that they served us an amazing lunch . I felt so hungry that I totally forgot to take some photos , next time...
My son

  Rue de la Republique , Hotel "Le Templiers"

 



Then when you leave Aigues-Mortes towards St.Marie de la Mére  at a certain moment there's a small road on the right  with a signal Le bac du Sauvage' : a tiny country road that leads to a small restaurant . Then there's the river and a boat that transports you to the other side for free . Last year we arrived at noon so we stopped and had lunch : fresh fish and a wonderful "crème brulée'" , I can stil remember.
Now we just had a coffee or a glass of wine while waiting the boat .







Having coffee


Pretty 70 ths


Waiting for the boat







We do love this place ,it's magical ....far from the madly crowd ,authenthic . A little corner of Paradise .