Posts Tagged ‘cooking’

Boys in the ‘Hood

Saturday, November 28th, 2009

Karyn est parti. Pour huit jours. À Mali. Donc, ça veut dire que Cillian doit faire face avec les moyens et méthodes de papa, à la place du système de l'Équipe Franglais habituel et généralement réussi. Aï aï aï. Le pauvre.

Karyn has gone away. For eight days. To Mali.

So that means that Cillian has to cope with only dad’s way of doing things, instead of the usual, generally successful Team Franglais parenting. Aï aï aï. The poor kid!


Madeleines pur beurre

Saturday, March 14th, 2009

Ah… such a lovely spring day, I felt like doing a bit of baking. I wanted an excuse to try out the fancy silicone madeleine forms I got for my birthday, and today was the day.

Rockin' in the ovenNo eggs in the fridge, so while Karyn was still sleeping, and before Cillian remembered he was hungry, I fastened him up in the sling on my chest, and wandered up to Co-op. Having stocked up on what I was missing, I walked back along the river, which was great. Bright and sunny, the first brimstone butterflies I’ve seen this year, people saying “Good morning” to one another… all very English village in spring.

Anyway, back to the house, and Cillian had realised that actually he was quite peckish. Happily, Ka was awake now, so I could plug Cillian in, and leave him to his feed.

MixingSo this was a first go at these yummy little cakes, carried from tea-time treat into a high-brow delicacy single-handedly by Marcel Proust. I’ll say now that the result was OK, but not what I hoped for. The recipe I went with (more-or-less) is below, but I think I might use a little bit more butter next time (and yellower butter, too), plus a couple of drops of vanilla extract.


Tajine Tunisien

Saturday, February 7th, 2009

Tajine TunisienSo here is a yummy, simple recipe we learnt from the lovely Madame Benkhala in Tunis. Tunisian tajines have nothing to do with their Moroccan  culinary cousin. Instead, they are kind of like big, fat omelette, made with a variety of extra fillings, and sometimes (but not always) wrapped in very thin pastry sheets – feuilles de brik about 25cm across. We made a tuna and potato tajine.

Probably the only difficult bit of this dish is finding the feuilles de brik pastry sheets, but I think you could get away with using filo pastry or something. Otherwise, if you’re in Cambridge, hunting in some of the shops on Mill Road (e.g. Spice Gate or Al Amin) might turn up the real thing. We brought ours back with us, and have a stack of them frozen! (more…)