This is the busiest time of the year and I have lost count of how many sheets I have ironed and meals I have cooked.
I enjoy adapting recipes to take full advantage of our delicious local produce.
This 'cake' as it is known in France is adapted from a recipe by Rachel Khoo. I have made it with pure toasted walnut oil, walnuts, the famous local cheese 'fourme d'Ambert' and myrtilles, all from the mountain. I also use wholemeal flour. The end result is moist and bursting with flavours.
It is a recipe with lots of possibilities, it works really well with goats cheese, olives, sun dried tomatoes and herbes de Provence too. I use olive oil for that one.
Here it is served sliced, as an aperitif, but served warm from the oven with a salad it is a lovely lunch and travels well for picnics.
I also use a lot of the famous Lentilles du Puy En Velay. They are taken very seriously round here, with a society dedicated to them that treats them a seriously as fine wine. The biggest crime is to overcook them apparently.
They come in cute little sacks and have their own AOC mark (Appellation Origine Controlé) You can't get away with any old lentils!
I cook them with finely diced celery, carrots and shallots and served them cold in a dressing of walnut oil and walnut vinegar. I also make them into an Auvergnat Hummous or ew_moo as it is pronounced in France.
But there is a limit to how much ironing a girl can do......................................
and I am getting withdrawal symptoms as I haven't been hunting for stock for quite a while.
So, my bags are packed and I'm off to L'Isle-Sur-la-Sorgue for the World famous Antique market that last four days. It is where all the best things gravitate to, to furnish the homes of the wealthy in the South of France. Maybe all I will come back with are some photographs!
One the other hand I might be so tempted by the goodies on offer that I return barefoot and bankrupt. Who knows!
A bientôt X
I enjoy adapting recipes to take full advantage of our delicious local produce.
It is a recipe with lots of possibilities, it works really well with goats cheese, olives, sun dried tomatoes and herbes de Provence too. I use olive oil for that one.
Here it is served sliced, as an aperitif, but served warm from the oven with a salad it is a lovely lunch and travels well for picnics.
I also use a lot of the famous Lentilles du Puy En Velay. They are taken very seriously round here, with a society dedicated to them that treats them a seriously as fine wine. The biggest crime is to overcook them apparently.
I cook them with finely diced celery, carrots and shallots and served them cold in a dressing of walnut oil and walnut vinegar. I also make them into an Auvergnat Hummous or ew_moo as it is pronounced in France.
But there is a limit to how much ironing a girl can do......................................
So, my bags are packed and I'm off to L'Isle-Sur-la-Sorgue for the World famous Antique market that last four days. It is where all the best things gravitate to, to furnish the homes of the wealthy in the South of France. Maybe all I will come back with are some photographs!
A bientôt X
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