So now you have the bean clams and the heart shaped cockles, what do you do with them I hear you ask? Nemo problemo, I’ll get you a good dose of food poisoning…just kidding of course! They’re quick and easy to cook after prepping and you are going to love them.
'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.
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.
TODAY'S RECIPE: Asparagus Pancakes
I can hear the circling helicopters in the distance, dogs yapping and people calling my name, but I can't stop. I just have to keep checking yet another bush for another spear of asparagus. Just one more. Then another one and another one. The search and rescue people asked me to tell them approximately where I would be looking tomorrow so that they could find me more easily, but I won't be fooled. They just want to get to MY asparagus before I do...
CHUTNEY - WHAT IS IT?
(Taken from the book “The complete South African Book of Food and Cookery” written by Sannie Smit and Margaret Fulton)
“This word (chutney) is derived from the Hindustani (word) “chatni”, which describes a well-seasoned relish or pickle that originated in India. Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat, cheese or as a sandwich filling.
Today's recipe: Homemade caramel
I must admit that one of the main reasons I’m writing about this is that I think my photos are soooo lovely…and it’s my blog so I can do whatever I like, damnit! I will, of course, add a recipe ‘cos that is another reason for this blog. The recipe is for making your own caramel from sweetened condensed milk so read on as it is pleasure not to be missed.
Today's recipe: MINCE / GROUND BEEF FOR CURRY BUNNY OR CURRY AND RICE
The next part of our South African adventure took place in Cape Town with Lars and another divine member of my extended family whom you have as yet not met, namely my wonderful sister-in-law, Catherine. She may no longer be married to my husband’s brother, and she may try running and hiding from me, but she will always be a part of the family along with our two beautiful nieces, Anna and Maya. That’s them in the photo with Table Mountain and its tablecloth in the background.
Today’s recipe: Christstollen (The recipe is at the very end of the post. Da ist auch ein Link zu einem Deutschen Rezept ganz unten.)
I had hoped to get to another Christmas market of an evening to practice my night (naught) photographic skills, but (lucky for you) I have been unable to get to any of late (and late) so day views of how it gets set up (with German efficiency) and clearer photos are on today’s order. Phew, that was a long self-interrupting sentence.
Just before leaving France, we partook in the age old French tradition of bottling confit of duck and foie gras / fat liver. Foie gras is a much discussed product and I am not going to make a judgment about if one should eat it or not – I’ll let everyone decide for themselves. We enjoyed joining our French (and Scottish) neighbors / friends in preparing this traditional French delicacy so I thought I’d tell you about our fun evening and give you the recipes.