Being just back from a trip to Paris, my hometown, we thought we had to share with you this address. Itineraires is a restaurant which is worth going if you do come and visit Paris. Sylvain Sendra is a talented young chef who has just been awarded for “Etoile Montante de la Gastronomie” which means Gastronomy rising star.
-2 cloves of garlic
-1 big marrow
-1 Tin of chopped tomatoes
-1 pack of rashers of smoked bacon
-Salt and pepper
Cut into small and thin pieces your marrow without peeling the skin, add them to the frying pan until they reach a softer and more sheer appearance, then add the 3 chopped fresh tomatoes and then finally add the tin of chopped tomatoes and the bacon cut into small strips. Season, leave it simmers for 30-45 min and it is ready! Serve with some fragranced rice like Basmati, delicious…
In order to realise it you will need:
Ingredients (for 6 people):
For the Chocolate Mousse:
You will tell me that I must be mad because where will I find the time? Well the answer is simple it does not take me too much time, I was looking for getting the best out of my first year and discovery journey of growing my own vegetables and fruits. I did not want to feel disheartened (as I really don’t need this at the moment) so I thought to go to my local gardening and pet shop and seek advice. I then decided to only go for the easy options with veg that would grow effortlessly and would give me great results and rewards and it has worked miraculously!
As a cheaper option I opted to purchase seeds that I could scatter in the ground without fuss. I waited For May to arrive before seeding (as earlier, the ground is still quite cold and it might be more difficult conditions for the seeds to develop).The other alternative is to buy plugs plants already a little grown for you but I personally think it is expensive. Otherwise you can grow your own plugs and then plant them for some varieties, it is the best survival option, I personally wanted a fuss free and less time consuming way and it worked so if I can do it, anyone can do it. It is a lovely feeling to be able to eat your own grown veg and it is so interesting to learn every time something and getting a little better hopefully each time…
The easy options that are working so far! Fingers crossed:
-French Radish (seeds) = great, already eating them -Lettuces (seeds) = great as well
-Sugar snap peas (seeds) growing nicely (So far!)
-Nantes carrots (seeds) growing nicely
-courgettes (plant) growing nicely
-strawberries (plant) fruits not ready yet
-raspberries (plant) fruits not ready yet
-redcurrant (plant) no fruits yet but growing well
-Pumpkin (plant) = got totally eaten… so just planted another one. We shall see ;-)
Here is an idea for a tasty yet easy made up from scratch dinner on a spring day’s evening!
For the Shortcrust pastry, I personally use my Magimix food processor:
Preparation: 5 min
Ingredients for 400g of pastry
250 g plain flour
125 g softened butter
1 pinches salt
50 ml water
Place the flour, salt and diced butter in the bowl with the dough hook. Switch the machine on and add the water via the feed tube.Continue blending and switch the machine off as soon as the dough forms a ball.Leave in a cool place for 1 hr.
For the Base Flan, here is my own recipe:
Preparation : 40 min Rising : 1 hrCooking : 40 min
Ingredients(for 4 serves)
400 g shortcrust pastry
200 ml crème fraîche
40 g grated Gruyère cheese
salt, pepper & grated Nutmeg
For the main Ingredient of honour:
· 130g of French goat cheese (available in any supermarkets in the UK)
Line a quiche tin with the pastry. Prick the base with a fork and cover with a circle of baking parchment covered with beans (or rice). Bake for 10 min.Put the cream, eggs, salt, pepper & grated nutmeg in the bowl and whisk it until all blended.
Take the pastry case out of the oven, remove the parchment and beans. Arrange the chunks of Goat cheese on the bottom, then cover with the egg and cream mixture.Scatter with grated cheese and bake for 30 min.Serve piping hot.
All ready for you, serve with a fresh green salad drizzled with vinaigrette absolute Heaven!
1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chili deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g chopped tomatoes
2 tbsp tomato puree
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve
Method: How to make Gordon’s chili con carne
1. Sweat the onion, garlic, chili and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
5. Mix the chives and soured cream together. To serve, spoon the chili into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.
Gordon Ramsay’s Fast Food; recipes from the F Word published by Quadrille, £19.99, photography by Jill Mead.
I dont have the biggest garden in the world, however I lovingly care for it but recently have found the lack space a bit of an issue. A friend of mine mentioned that she may be getting her hands on an allotment in Cardiff and wondered if I would be interested in sharing it with her. I jumped at the chance!
My garden at home is mainly decorative, so now I will have the opportunity to grow my own fruit and veg at a fraction of the cost from supermarkets. OK, I’ll have to put some time and energy into looking after it, but what could be more satisfying than tucking into your own lettuce, carrots or radish?