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Rendezvous Nordic

Finally a reason to return to Paris! With the festival Ciné Nordica which returns for a 3rd edition cinema of Fame is an opportunity to escape five days in Sweden, Norway, Denmark, and Finland ...

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Always the green peas with a tart gorgonzola found ...

With the arrival of spring, the bud and first flower, the garden becomes a permanent source of attraction. I like to imagine all fruits and vegetables that we will soon be harvested. Peaches, apples, pear, loquat, apricots, cherries, grapes, figs, hazelnuts ... the list is long and yet the plant inventory is complete! Provided only that the birds are not too greedy and that I discovered a green hand enough to give life to the vegetable garden.

Meanwhile, I continue to hand over the pies by varying the toppings and drawing inspiration from the beautiful colors that nature offers us: the fresh green young shoots, yellow bright daffodils, broom and mimosa that pigment landscapes, earth brown humus and rotten dead leaves and gray pastels scattered lichen on tree bark ... Seen from our Brittany peninsula, the arrival of spring is a feast for the eyes!

~ Pie with Peas & gorgonzola ~

To This pie filling salt, I preferred without knowing a variety of peas Breton: the Garden Peas. Behind this name hides Anglo-Saxon because of large peas grown in Britain. Chance is well done ;-)

Ingredients

For a pie plate 22cm diameter

For the dough (260 g):

* 135 g wheat flour T65

* 75 g butter, chopped

* 1 pinch of salt

* 1 tablespoon cold water

For the garnish :

* 200 g small peas large caliber called "garden peas" (found in frozen at Picard)

* 100 ml cream liquid soybean

* 2 eggs *

60 g gorgonzola about (more or less to taste)

* Salt and ground black pepper

...

Pulp Preparation

1 ~ Pour the flour and salt in large bowl. 2 ~ Add butter and knead with fingers until that it is fully incorporated and pour water and knead the dough into a ball. 3 ~ Lower the dough onto a pie pan, prick bottom with fork. 4 ~ Refrigerate and let stand 30 minutes.

making the filling

1 ~ Cook the peas in salted water. Drain and reserve. 2 ~ Cut the gorgonzola into pieces and thick book too.

assembly

1 ~ Preheat oven to 180 ° C. 2 ~ Bake dough 10 minutes white (preferably ceramic beads or peas to prevent it swells and deforms). 3 ~ Break the eggs into a bowl, beat them and draw it a little for brushing the dough over its entire surface (this helps to make it permeable to gild the edges). 4 ~ Bake again for 10 minutes. 5 ~ Place the peas on the bottom of pie. 6 ~ Add the soy cream to beaten eggs, salt and pour this mixture over the peas taking care of distributing it. 7 ~ Scatter the pieces of Gorgonzola on top and pepper. 8 ~ Re-bake for 20 minutes of baking at 180 ° C.

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Some greenery with a pie-tofu-leek tapenade and parmesan pastry ...

Total improvisation for this savory pie recipe vegetarian and total success! I hasten So you do share :-)

Leeks, tofu with herbs, olive paste, soy cream, Parmesan ... I composed with the means at hand. Ditto for the art, since it is the reserved cake pan cheesecake who serves pie plate. This finally allowed to make tops and edges with very regular in the manner of pies at Queen Ann (5, rue Simon le Franc - 75004 Paris) where I liked to go restore my time Parisian life. But back to dough ... the peculiarity of it (besides the parmesan) is being cooked white twice and brushed with egg (white + yellow) before adding the filling. This gives a perfectly cooked pastry base (as well sealed), the edges nicely browned on top, excellent resistance to cutting and a crumbly texture just right. What else to tell you if this is Heaven ... that was good!

~ pie with leeks, tofu and tapenade
pastry and Parmesan ~

Ingredients

For a large pie plate 20cm diameter + 2 mini tartlet pans to exploit the surplus!

For the dough (260 g):

* 135 g of wheat flour T65
* 75 g butter, chopped
* 30 g grated Parmesan
* 1 pinch of salt
* 1 tablespoon cold water

For the filling: *

340 g leeks
* 60 g tofu with herbs Vegetables (or 1 / 2 slice of the brand Soy)
* 100 ml cream liquid soybean
* 2 eggs *
45 g of black tapenade
* 3 tablespoons oil Olive

...

Pulp Preparation

1 ~ Pour the flour, salt and Parmesan in a large bowl. 2 ~ Add the butter and knead with fingers until it is fully incorporated and pour water and knead the dough into a ball. 3 ~ Lower the dough on a greased pie, prick bottom with fork. 4 ~ Refrigerate and let stand 30 minutes.

making the filling

1 ~ coarsely grate the tofu with a carrot grater and set aside. 2 ~ Split leeks in half lengthwise keeping a little green, then cut into small sections 0.5 cm wide. 3 ~ Fry them in a pan with olive oil until tender but still slightly crunchy. 4 ~ Add tofu and cook for 5 minutes, add salt and pepper.

assembly

1 ~ Preheat oven to 180 ° C. 2 ~ Bake dough 10 minutes white (preferably ceramic beads or peas to prevent it swells and deforms). 3 ~ Break the eggs into a bowl, beat them and draw it a little for brushing the dough over its entire surface (this helps to make it permeable to gild the edges). 4 ~ ; Bake again for 10 minutes. 5 ~ Spread the tapenade over the pastry and then have the leek mixture / tofu above. 6 ~ Add the soy cream to beaten eggs and pour this mixture over the leeks, taking care to distribute it. 7 ~ Re-bake for 20 minutes of cooking at 180 ° C.

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Bruyere, fern and camellia ...

A bouquet made with love in the cool morning was enough for me convince clearing the slopes bordering the nearby field ... braving the brambles and ivy fight that has gripped the trees. The task was arduous and will require to be repeated. To time, I sustains a cheesecake with bergamot whose recipe is none other than this one (lime having been replaced by a bergamot). We must regain strength after all that ;-)

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Cake Kougelhof way to orange flower water

And I had thought that the time Susceptible slower in 2011 ... That life in the countryside would be quiet and peaceful ... And that the bustling Parisian life fail me ... faster Nay! Since our arrival, not a day of respite. Not a day not that I do not m'extasie the beauty of the sky and landscapes that surround us. Every day I enjoy the happiness of having a garden with plenty to explore (this is my side Linnaeus) and space not knowing what to do.

One downside: the cold. a big accustomed Nordics that I am, I took a liking to the warm and cozy interior, which is far from true in our new home. Until the insulation work is completed and our Scandinavian wood stove is installed (before spring I hope!) we must seek solace elsewhere ... And of course this happens in the kitchen :-) As interim arrangement it is enough that most primary and utensils are still in boxes, I'm just simple but nourishing things and I want to revisit my "classic". Lately, it's the recipe kardemummakaka (Swedish cardamom cake) which was the basis for a cake flavored with orange flower water.

The idea was to try out a pan Kougelhof picked up at Emmaus make a cake consisting of fresh taste with a good hot cup of tea. Result? We find the rich texture and dense kardemummakaka and sweetness of oriental pastries. That is exactly what we needed to fight the cold!

~ Cake Kougelhof way to orange flower water ~

Serves 8

* 3 tablespoons orange flower water
* 200 g unsalted butter until smooth (it should certainly not be melted)
* 200 g sugar

* * 3 eggs 300 g wheat flour (type 65)
* 1 teaspoon baking powder
* 100 ml cream soy (or classical)
* icing sugar to decorate
...

1 ~ Whip sugar and softened butter, then add eggs one at a time, mixing well and the orange flower water. 2 ~ In a second bowl, mix baking powder and flour, then stir this mixture into the first mixture alternately with cream. Stir thoroughly all Using a spatula until dough is soft and smooth. 3 ~ Pour the batter into a loaf pan previously buttered. 4 ~ Bake at 175 ° C (preheated oven) and cook for 40 minutes. 5 ~ Once finished cooking, turn the oven off and let the cake 15 minutes still inside. 6 ~ Do it to cool to room air before putting it in the refrigerator where it should stand at least 1 hour (ideally overnight) before being eaten. Serve cake chilled, sprinkled with icing sugar and, optionally, with a little whipped cream.