I was so delighted to be featured on Sous Style this week. It’s one of my favourite lifestyle sites, filled with great ideas, recipes and stories on interesting people.
We had a lovely lunch at home, with our friends David and Sheyenne and their kids Balkis and Naturel. Don’t you just love their names? As my guests are vegetarians, I came up with a veggie-friendly menu with a French touch. For starters, we had chestnut soup with tapioca pearls and crème fraîche, followed by crêpes sarrasin (buckwheat pancakes) with squash, green cabbage and Roquefort cheese, served with a typical Provençal dish called Tian de légumes (vegetable tian). It looked like a little masterpiece on the table. Finally, I made a luxurious Calvados apple tart, again, served with crème fraîche (yes, I think you must know by now that I am all about cream). The Calvados (apple brandy) soaked apples bring you all the warmth needed on a cool November day. And that almond crust… is heavenly.
It was a lazy rainy afternoon, filled with fun and laughter. The girls were singing and dancing, the boys played with the dogs, the lunch dragged on for hours and hours, just how it should be.
You can view the feature here.
Chestnut soup with tapioca pearls
1/2 pound/ 230 g whole, peeled and cooked chestnuts (for the soup)
1/4 cup/ 60 g cooked peeled chestnuts (chopped, to sprinkle on soup)
3 cups/ 750 ml chicken stock (or vegetable)
2 tbsp unsalted butter
1/2 tsp ground nutmeg
1 onion (sliced)
3 tbsp of small tapioca pearls
Salt & pepper for seasoning
Crème fraîche for serving (1 tbsp per bowl)
A small handful of finely chopped parsley
In a large pot, melt the butter on a medium heat and fry the onions
for 2 minutes. Add the chestnuts, continue frying for 1 minute, then
add stock, nutmeg, salt and pepper. Bring to a soft boil and turn down
the heat, cover and simmer for 20 minutes. Let the soup cool slightly,
then transfer to a food processor to smooth all the ingredients into a
velvety soup. Return to pot, add the tapioca and cook for 15 minutes
on a low heat (or until the tapioca becomes translucent). Serve in
individual bowls with a teaspoon of chopped chesnuts, a big spoon of
crème fraîche and parsley.
Squash, green cabbage and Roquefort buckwheat pancakes
For the filling:
1 pound/ 450g butternut squash
1/3 cup/ 80ml vegetable stock
1 cup/ 150 g green cabbage (chopped)
1/4 pound/ 100 g Roquefort cheese
Butter or olive oil for frying
Chop squash into small cubes and fry in olive oil until golden for 4-5
minutes. Add stock, cover and simmer for ten minutes until cooked and
tender. Drain any excess liquid and set aside. In a pan, fry in olive
oil the chopped cabbage for 5 minutes on a high heat. Add salt and
pepper. Cabbage must be slightly al dente. Set aside.
Buckwheat pancake batter (sarrasin)
2 cups/ 250 g buckwheat flour
2 tbsp/ 30 grs melted butter
1 pinch salt
2 cups/ 500 ml milk
In a large bowl, mix the buckwheat flour and make a well in the
middle. Add the eggs in the center, slowly combine and stir the milk,
melted butter and salt. Make sure to stir constantly and firmly so you
won’t get lumps in the batter. Cover with a plate and leave to rest
for at least an hour.
Heat your oven on a low heat so you can place your pancakes to keep
warm. When the batter is ready, melt a teaspoon of butter in a frying
pan. Add one ladle of batter to form a pancake. Fry approx 2-3 minutes
on a medium heat until golden. Flip sides and repeat. In one corner of
the pancake, place a enough squash, cabbage and crumbled Roquefort.
Fold pancakes in half and fold again to form a triangle. Leave on heat
30 seconds to gently melt the Roquefort. Serve immediately.
3 large zucchini
2 garlic cloves
A handful of finely chopped parsley
3 bay leaves
5 sprigs of fresh thyme
3 tbsp olive oil
salt and pepper for seasoning
Preheat the oven to 210°C/400°F. Clean all vegetables and slice them
finely into equal ‘rondelles’ (round slices). Sprinkle the aubergines
with coarse salt for 20 minutes, then rinse them with boiling hot
water. Drain. Rub garlic all over roasting pan, then align the slices
tightly alternating with each vegetable. Sprinkle sliced garlic all
over, place the sprigs of thyme and bay leaves on top, drizzle with
olive oil, season with salt and pepper. Cook in oven for 30 minutes.
When ready, sprinkle with fresh parsley and serve immediately.
Calvados apple tart
5 apples, peeled, cored and sliced into small chunks
1/4 cup/ 60 ml calvados
5 tbsp/ 60 g brown sugar (cassonade)
3 egg yolks
1 cup/ 250 ml crème fraîche or sour cream
3 tbsp ground almonds
Additional crème fraîche to serve on the side.
For the pastry:
2 cups/ 250 g plain flour
2/3 cups/ 150 g butter (softened at room temperature)
1/4 cup/ 30 g caster sugar
1/2 cup/ 60 g icing confectioner’s sugar
1/2 cup/ 80 g ground almonds
A pinch of salt
Chop apples and soak in the calvados for 1 hour.
For the crust:
In a large bowl, mix all the ingredients together until the mixture
forms a homogenous dough. Shape into a ball, wrap in cling film and
place in refrigerator for at least 2 hours. Take out 30 minutes before
rolling out. On a floured parchment covered surface, roll out the
dough to fit your tart pan. Line tart pan with the pastry dough, and
cut out excess overhang dough approx. ¼ inch/ 1 cm off the rim. Fold
in the excess dough to make a double thick rim. Pierce dough with a
fork all over and place in the freezer for 30 minutes to one hour.
This will prevent your crust to shrink when blind baked.
Meanwhile, preheat the oven to 210°C/ 400°F.
Blind bake the tart for 10 minutes, then reduce heat to 180°C/ 350°C.
Take the tart crust out. Drain apples and keep the remaining calvados.
Sprinkle tart with 2 tbsp sugar and place the drained apples all over
the tart. Bake in the oven for 30 minutes. If the crust starts to
brown too much, cover edges with aluminium paper. Take the tart out of
the oven. Increase oven heat again to 400°F. Beat together the egg
yolks, cream, remaining sugar and reserved calvados and pour mixture
into the tart all over the apples. Sprinkle the ground almonds on top
and bake for an additional 15 minutes. Serve warm with a tbsp of crème
fraîche on the side.