We joined Anja and Micha in their camper van the other night for a spectacular dinner. Not only is it spectacular enough to produce a meal for four in a camper van which has (by virtue) not a lot of space, but to make such spectacular food on top of it. Chapeau, mon ami, chapeau.
'Tis the pumpkin season and if you are looking for things to do with your leftover Halloween pumpkins, then this is the recipe to make. Even people who aren't called Peter, Peter, The Pumpkin Eater, and who aren't that fond of pumpkin will love these deelicious little balls.
We are having the most amazing autumn here in south west France. September and October have been spectacular which might explain why I haven't posted for so long...na, I didn't think you buy it! Here are some photos from around our little farm with the wonderful autumn sunlight. This first one is of our pool with views across the Gers hillside.
There have been a lot of books written over the years as to why French woman don't get fat and the only truthful thing said in or about these tomes is that they made a lot of money. (Hmm, perhaps I should stop now and do the same?!) There is only one reason why French women are thin and that is because they don't eat a lot.
I promised recipes with preserved lemon a looooooong time ago, and surprise, surprise, here is one at last! Although I think the photo of my cat is far cuter, I do think it is also not bad to actually post a recipe every, cough, once in a while. This recipe is quickly prepared and deelicious.
I adapted this recipe from one by Ina Garten (aka The Barefoot Contessa) and have made it slightly quicker to prepare. It is deelicious (anything bad I simply don't tell you about!) and well worth trying. I forgot to take photos, so I'll have to make it again and post photos then.
Our much loved cat Puss Puss, aka Moaning Monster, is clearly well brought up and knows that cats are absoutely not allowed on the table at all, ever. Her level of obedience is extraordinary...she does exactly as she pleases at all times. We just managed to save the sweetest little rabbit from her. The joys of having children, sigh.
A must in Moroccan and Arabic cooking is preserved lemons. I first happened upon a bucket of these bright yellow babies in my Asian supermarket in Toulouse ( www.paris-store.com ) and just had to have them. Didn't know what to do with them, but just had to have them. Needless to say, 2 years later, they weren't quite what they should and could have been.
Oakhurst Olives, a boutique olive farm in the Tulbagh Valley (South Africa),
has officially joined the ranks of the world's best by scooping Best in
Class and Gold awards for their Delicate Extra Virgin Olive Oil at the 2014
New York International Olive Oil Competition (NYIOOC).