We spent a week in Brittany, on the coast, where we saw the sea with oysters and lobsters, and close to the sea there were large fields with vegetables.
Brittany is a big producer of cauliflower, tomatoes and artichokes, the large variety.
However, when I wanted to buy some at a local farm, the farmer said he had none left because of a dry spell. Back home, near Paris, we did find artichoke on the market.
Continue reading Artichoke and hake
My wife is growing herbs in a window box and she recently had a relatively large harvest of marjoram. I could have used it on a pizza dish but the dough and cheese would have been rather heavy, especially with the current heat.
I stumbled on this recipe. The combination of lemon and chicken is a pleasant one and I used it in roast chicken. Here, the procedure is slightly different.
The result was very pleasant. We were left with a lot of sauce afterwards that could be used to accompany other dishes.
Continue reading Chicken with lemon, onion and marjoram
Coley, or hake/pollock, is far from a glorious fish.
It has a bland taste and the meat tends to flake. It is however a cheap alternative to cod and contains loads of potassium and calcium but also salt. It is very low in fat.
It is a good fish to eat but you need to spice it up.
Continue reading Coley, chorizo and black rice
Sometimes the simplest recipes give extraordinary good results.
Like this variation on the classic roast chicken from the oven.
Lemon gives it a bit of peps, it makes it tangy and fresh, it also helps preventing the chicken meat from getting dry during the cooking.
This you can also prevent through low temperature cooking or by putting the chicken in a plastic bag, but then you do not get the typical scorched and crackly skin of the traditional roast chicken.
Here the coriander and the lemon juice give the chicken an appetising colour.
Continue reading Roast chicken with lemon
I was in a jam mood, I nearly bought a real copper confiture basin but it would not have worked on my induction stove. Most jams are sweet, but this one is more sweet and sour, and very refreshing.
Of course I made a huge mistake. While it is the high season for jams made from red fruits, it is not the season for lemon or lime at all. The best lemons in France, the Menton lemons, are sold in the first quarter of the year and the lime from November to March.
Continue reading Lemon and lime jam