FANTASTIC APÉRITIF NIBBLES: ENGLISH CHEDDAR AND CARAWAY SEED CHEESE STRAWS - FLÛTES ANGLAISES AU CHEDDAR ET AUX GRAINES DE CARVI

All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar.
- Helen Hayes

Spring has returned. The Earth is like a child that knows poems.
- Rainer Maria Rilke

This year, winter has been particularly gruelling. Not only was it bitter cold and extremely gloomy, but it was also nerve-wrackingly endless. Thankfully, after much anticipation, the season of regrowth has finally made a welcome and promising reappearance around the middle of April and it is with open arms that we greeted its priceless return.

Ah, what a relief it is to be able to hear the birds singing at the top of their voices, see nature getting green and colorful, smell the embalmingly sweet aroma of grass and flowers, admire the generously bulbous shape of cumulus clouds, forage wild garlic, wear light clothes and luxuriate in the sunshine again!

Unfortunetely, this period of truce didn't last long. A week later, the depressingly dark, rain-laden and sterile skies as well as the frisky (lately, the thermometer rarely reaches 15° C/59° F) and harrassingly tempestuous winds reinstalled themselves and have stayed ever since. Consequently, everybody's good spirit and motivation have vanished, thus turning us into yammering zombies and moody divas.

Anyway, all we can do at the moment is dream and pray for a prompt change in the forecast, because if our beloved fiery planet doesn't make a comeback before the end of the month, we are seriously going to go haywire. Meanwhile let's pretend May is cheerful, bright and balmy...

Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.

- Jean-Anthelme Brillat-Savarin

With the better days hopefully soon settling in and June approaching, the excitement is palpable and we are all eagerly looking forward to celebrating the comeback of warmer temperatures by eating outdoors and savoring the lazy and interminable evenings on our quaint decks, cozy porches, spatious terraces or lush gardens. That is one of the great joys of spring and summer.

Thankfully, even if P. and I live in a humble village apartment, we are lucky enough to have a fairly comfortable balcony with a splendid view - a non-negligible detail when looking for a condo. In addition to being reasonably sized, it also faces south, offers enough privacy (no real vis-à-vis) and overlooks the gorgeous Salève mountain which stands at close distance from our building block (less than a kilometer away from the telepheric station).

There, sheltered from the harmful rays of our fiery globe or illuminated by candlelight, we  spend many hours munching on some delicious seasonal fares, sipping on our drinks (tea, coffee, wine or beer), philosophizing, musing on the world, gazing at the stars, reading and relaxing. This is our little piece of epicurean heaven, a holiday-like place where time stops and memories are made.

It is a unique and pleasant experience to have the opportunity of enjoying a scrumptious meal while breathing the clean air of the countryside, listening to the quirky chatter of feathered creatures and delighting in the beauty of nature. I must say that a luxury of this kind can be quite addictive!

Dining somewhere else than in a closed room or in our winter quarters is fun and highly satisfactory. Naturally, this stress-free activity implies that the food presented at our table must be easily prepared, uncomplicated and casual. As much as I love cooking sophisticated eats, I really don't want to sweat for hours at the stove when I could be chilling out on my comfortable plastic chair and having a passionating conversation with my boyfriend.

During the week, I'll cook light vegetarian suppers and excesses will be banned from our diet. Nonetheless, on weekends we'll take pleasure in letting ourselves go a teeny weenie bit. It is our habit to kick off the "festivities" at dusk with a simple "apéro" consisting of a few boozy coolers (Porto on the rocks and fruity cocktails - Malibu and orange juice - and later on some red wine for P. and a Belgian beer for me) and nibbles (Tyrells/Burts chips, French or Swiss salami, thin slices of roast beef and chickpeas - warm and au naturel or spicy and roasted). Then, once our appetite has been stimulated and hunger is well established, we'll close the evening by feasting on dishes* such as pilafs, stir-fries, curries, pan-fried fish or meat with roasted vegetables, salads, pasta, etc...

As you can see, happy hours are as important to us as dinners and we would hate to bypass that wonderful European ritual. This prelude to a supper (although it can sometimes replace it) is a serious social event that helps us slow down at the end of a hard day's work and build strong ties with others. Therefore, we generally prefer when our spontaneous or planned get-together are festive and not rushed as there's no hurry anymore and everybody wants to have fun. Simply put, "l'apéritif" is a way of life and we follow this tradition proudly.

Of course, it would be a crime to serve alcoholic beverages without providing hors d'oeuvres, hence a successful cocktail party cannot take place if appetizers are nowhere in sight. Those tiny bites don't need to be extravagant and costly, yet they imperatively have to be palatable and pair perfectly well with the refreshments people are consuming. For example, canapés, nuts, olives, slices of dried meat, cheeses, savory pastries and vegetable sticks with various dips are always a welcome addition to any late-afternoon gathering.

Life is great. Cheese makes it better.
- Avery Aames, The Long Quiche Goodbye

Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures... 
- M.F.K. Fisher

One of my favorite tidbits are "English Cheese Straws". I find them ever so moreish and irresistibly rich. Besides, they hold a sentimental value for me since they are closely linked to England and the memorable times spent there with my grandparents - I remember baking them a lot together with either my Nan or mother during my early years. Nowaydays, I still make this retro British classic, however the recipe I have created is slightly more modern and elaborate than the one of my childhood (found in Be-Ro's bestselling book).

It is to be said that my intensely crunchy, savoury, flaky, cheddary, buttery and fragrant "Cheddar And Caraway Seed Cheese Straws" are addictively ambrosial and are without a doubt a great addition to any midsummer banquet. Try them yourself and see. I promise that you won't be deceived.

* Follow me on Facebook or Twitter if you want to learn more about our suppers.

Cheddar And Caraway Seed Cheese Straws
Recipe by Rosa Mayland, May 2013.

Makes about 60-70 straws.

Ingredients:
160g Plain white flour
40g Whole wheat flour
2 Tsp Caraway seeds 
1/2 Tsp Fine sea salt
1/3 Tsp Mustard powder
1/3 Tsp Onion powder
80g Unsalted butter
20g Lard
150g Mature cheddar cheese, grated
2 Eggs (63g), beaten
Extra caraway seeds for decorating 

Method:
1. Preheat the oven to 200° C (400° F).
2. Put the flours, caraway seeds, salt, mustard and onion powder in a medium bowl. Add the butter and lard, and rub the fats and flours between the fingers until the mixture is flaky.
3. Mix in the grated cheese.
4. Pour in the beaten egg, gradually, while continuously cutting and stirring with a knife until you obtain a stiff dough.

5. Roll out on a floured surface and cut into 12 x 1.5 cm (5 x 0.6 inch) strips.
6. Pour some caraway seeds in a shallow plate and dip one side of each strip in the seeds.
7. Twist the straws so that the seeded side goes around the strip in a spiral pattern and place them on a baking sheet lined with parchment paper.
8. Bake for 12-14 minutes, until golden brown.
8. Let cool on a rack.

Remarks:
If you wish, the caraway seeds can be replaced with poppy seeds, nigella seeds or cumin seeds, the lard with butter and the cheddar cheese with cantal cheese, salers cheese, gruyère cheese or any semi-hard cheese of your choice.

Serving suggestions:
Serve as appetizer with a glass of white or red wine - fortified wine also is a perfect accompaniment to the cheese straws.

Flûtes Au Cheddar Et Aux Graines De Carvi
Recette par Rosa Mayland, Mai 2013.

Pour environ 60-70 flûtes.

Ingrédients: 
160g de Farine blanche
40g Farine complète
2 CC de Graines de carvi
1/2 CC de Sel de mer fin
1/3 CC de Moutarde en poudre
1/3 de Poudre d'onion
80g de Beurre non-salé
20g de Saindoux
150g de Cheddar, râpé
2 Oeufs (63g), battus
Graines de carvi supplémentaires pour décorer
 
Méthode:
1. Préchauffer le four à 200° C.
2. Dans un bol moyen, mélanger ensemble les farines, les graines de carvi, le sel, la moutarde et l'oignon en poudre. Ajouter le beurre et le saindoux, puis frotter la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse. 
3. Ajouter le fromage râpé et mélanger.
4. Verser l'œuf battu, graduellement, tout en mélangeant bien, jusqu'à cobtention d'une pâte ferme.

5. Etaler la pâte sur une surface farinée et la découper en lanières de 12 x 1.5 cm.
6. Dans une assiette creuse, verser les graines de carvi et enrober chaque lanière avec.
 7. Prendre une lanière et la tenir par chaque extrémité, puis tourner dans un sens d'un côté et de l'autre à l'opposé pour former une torsade.
8. Placer les torsades sur une plaque à pâtisserie recouverte de papier sulfurisé. 
8. Les cuire pendant 12-14 minutes, jusqu'à ce qu'elles soient dorées.
9. Laisser refroidir sur une grille.

Remarques:
Si vous le souhaitez, les graines de carvi peuvent être remplacées par des graines de pavots, de nigelle ou de cumin, le lard par du beurre et le cheddar par du cantal, du salers, du gruyère ou tout autre fromage à pâte mi-dure de votre choix.

Suggestions d'accompagnement:
Servir comme apéritif avec un verre de vin blanc ou rouge - ces flûtes peuvent aussi être accompagnées d'un vin fortifié.

TURKEY TIKKA MASALA - DINDE TIKKA MASALA

It was November - the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul.
― L.M. Montgomery, Anne of Green Gables

November is an in-between month. Neither is it exactly autumn anymore nor can we say that it is yet winter, hence it could be described, to some extend, as devoid of character and drab.  Nonetheless, despite its apparent insipidity, this epoch of the year is far from being dreadfully uninteresting or desperately morose. As a matter of fact, provided that you open your eyes and set aside your prejudices, you'll soon realize that there's something delightfully beautiful as well as totally romantic and dramatic about the late fall season.

Endings and periods of transition are always moving, tragic and, at the same time, incredibly thrilling. Although nights are getting longer and the temperatures are dropping drastically, one cannot refrain from getting excited about the exhilarating scents of firewood and earthy smells of the ground, divinely envigorating crisp air, mad chirp of starlings filling the bushes and persistent croaking of crows, first snowfalls, threateningly black skies, thick mist rolling up the valleys and licking at the creases of the mountains, piercingly sharp sunlight, gloriously fiery and deep lilac sunsets and rusty hues of trees. Blissfully gorgeous sceneries and powerful atmospheres that make you cry and give you the impression of being alive. Mother Nature is the ultimate artist and her life-size chef-d'oeuvres cannot be equalled or leave you impassive.

With the arrival of the bitter cold and dreary weather as well as the long-lasting obscurity, our desire for cocooning grows bigger every day and our craving for meals that are rich, hearty, warming and homey becomes irrepressible. Spending evenings in the cosiness of our apartment or house and enjoying dishes that uplift our soul is just what we need when layers start to pile up under our coat and the lack of natural luminescence affects us physically (low energy), mentally (depression) and emotionally (mood swings).

Although I try to feed healthily and rarely cook meat or anything hyper-nourishing during the week, it doesn't mean that I don't fancy seeing substantial dinners occasionally land on my table. Like any of you, I also love to indulge on less cholesterol-friendly eats such as "Saucisson And Gratin Dauphinois", "Boudin With Apples And Creamy Mashed Potatoes", "Cheesy Spaetzli Casserole", "Basler Mehlsuppe", "Chicken And Mushrooms In Creamy Saint-Marcellin Sauce", "Greek Pork Stew With Quinces" and "Toad In The Hole" or more exotic and invigoratingly spicy chow such as a good curry.

Speaking of which, I have to point out that the cuisine of Asia offers a vast variety of comforting specialities which not only raise your spirits high and fill up your stomach, but also tickle your taste buds wonderfully. One of those soul-soothing delicacies is "Tikka Masala" which I first got to taste in England - my grandmother prepared it with freshly caught North Sea cod which she bought from the local mobile fishmonger.

Different versions of this dish exist (it can be concocted with various meats, fishes and vegetables or even with paneer cheese), but "Chicken Tikka Masala" is by far the most popular of them all, especially in the UK' where it is undisputedly the nation's favorite "Indian" dish. A true British classic which transcends all generations, races, cultures and classes.

And it isn't just our economy that has been enriched by the arrival of new communities. Our lifestyles and cultural horizons have also been broadened in the process. This point is perhaps more readily understood by young Britons,who are more open to new influences and more likely to have been educated in a multi-ethnic environment. But it reaches into every aspect of our national life.

Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.

-  Robin Cook, UK former Foreign Secretary

The origin of this creamy and tomatoey stew is highly debated and extremely controversial as nobody seems to know whether it is a street grub which hails from Dehli (Northern India) or if it dates back to the early 1970's and was invented by a Pakistani named chef Ali Ahmed Aslam (check out this article and that one) at his Glaswegian reastaurant. As a result many cuisiniers have tried to hijack its origin and claim credit for it (though without success). Until today its provenance remains a mystery, but that isn't what stops the Brits from eating this scrumptious casserole.

Anyway, why bother and argue about such trivial things? "Chicken Tikka Masala" blends the best of the East and West, and like any great fusion food, it is a true symbol of multiculturalism, tolerance and integration, thus it perfectly represents the precious multifacetedness of Great Britain. Something to be proud of and not to fight over...

Despite having been acquainted with "Tikka Masala" since my early childhood and being an immense fan of curries, the thought of reproducing this delectable fare in my kitchen has never crossed my mind until last year while visiting Prerna's fabulous blog, "Indian Simmer". Her pictures looked so droolworthy that I felt compelled to try her recipe without delay. Needless to say that it was a frank success and it has become a quintessential home meal.

Because I like sharing my coolest discoveries on "Rosa's Yummy Yums", I thought that you'd be happy to find my adaptation of Prerna's fantastic recipe here. Of course, as you know me, I can't abstain from adding my own personal touch to other's creations, so I substituted chicken thighs for turkey breast and for some extra kick and color, I replaced the double cream by sour cream and incorporated ground curcuma plus tomato paste to the sauce. Absolutely exquisite!

Turkey Tikka Masala
Recipe by Prerna at "Indian Simmer" & adapted by Rosa Mayland.

Serves 4.
 
Ingredients For The "Turkey Tikka":
500-600g Turkey breast meat, cut into cubes
1 Tsp Hot paprika
3/4 Tsp Ginger paste
3/4 Tsp Garlic paste
1 1/2 Tsp Coriander powder
1 Tsp Garam masala
1/2 Cup yogurt (any fat % is fine)
1 1/2 Tsp Lemon juice
Salt, to taste
2 Tbs Olive oil
Ingredients For The "Masala (Tomato Sauce)": 
1 1/2 Tbs Olive oil 
1 Onion, chopped
1 Tbs Ginger paste
1 Tbs Garlic paste
1 Tbs Onion powder
1 Tbs Coriander powder
1 1/2 Tsp Powdered black pepper
1 Tsp Garam masala
1 Tsp Powdered fennel seeds
1/2 Tsp Curcuma powder
1 Can (400g) of Diced tomatoes, pureed
2 Tbs Tomato paste 
3/4 Cup (180ml) Sour cream
Salt,to taste
Chopped cilantro, for garnishing

Method For the "Turkey Tikka":
1. To prepare the marinade, mix all the spices together with the yogurt and lemon juice.
2. Add the turkey pieces.
3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour (or overnight).
4. In a frying pan or wok, add the olive oil and stir-fry the turkey (in small batches) for about 4 minutes or until golden brown on each side (don't cook them through, though). Set aside.
Method For The "Masala/Tomato Sauce":
5. Pour the oil in a hot thick-bottomed pan, frying pan or a wok.
6. Add the chopped onion and stir-fry until translucent, then add the ginger and garlic paste. Turn the heat to medium and let the paste slowly cook for 1/2 a minute.
7. Add the onion powder and spices. Stir-fry for a few second, until fragrant.
8. Add the pureed tomato and tomato paste. Stir well.
9. Let the sauce simmer for about 15-20 minutes (stir occasionally scraping the bottom of the pan), or until the sauce is thick and ressembles a concentrated paste.
10. Add the cooked turkey cubes along with the drippings and the sour cream. Mix well and let the stew simmer for another 10-15 minutes.
11. Turn off the heat, cover with a lid and let the tikka masala sit for at least 10 minutes before serving (this helps the flavors to develop).
12. Garnish with the chopped cilantro and serve.

Remarks:
If you don't like turkey, try making this dish using 4 boneless and skinless chicken thighs or paneer (vegetarian) cut into cubes.
Instead of stir-frying the meat, you can also thread the turkey (or chicken/paneer) pieces onto skewers and then grill the skewered turkey (or chicken/paneer) until done or pop it into the oven for 15-20 minutes at a temperature of 200° C (400° F).

Serving suggestions:

Serve with "Naans" (flatbreads), "Rotis" (tortilla-like pancakes) or "Cumin Scented Green Pea Pulao" (rice pilaf) and accompany with ice cold pale ale (blond beer).

Dinde Tikka Masala

Recette par Prerna de "Indian Simmer" et adaptée par Rosa Mayland.

Pour 4 personnes.

Ingrédients Pour La "Dinde Tikka": 
500-600g de Poitrine de dinde, coupée en cubes
1 CC de Paprika piquant
3/4 de CC de Pâte de gingembre
3/4 de CC de Pâte d'ail
1/2 CC de Coriandre en poudre 
1 CC de Garam masala 
1/2 Tasse de Yogourt (n'importe quel pourcentage de matières grasses)
1 1/2 CC de Jus de citron
Sel, selon au goût 
2 CS d'Huile d'olive
Ingrédients Pour le "Masala (Sauce Tomate)":
1 1/2 CS d'Huile d'olive
1 Oignon, haché 
1 CS de pâte de gingembre 
1 CS de Pâte d'ail
1 CS d'Oignon en poudre
1 CS de Coriandre en poudre
1 1/2 CC de Poivre noir en poudre 
1 CC de Garam masala
1 CC Graines de fenouil en poudre
1/2 CC de Curcuma en poudre
1 Boîte (400 g) de Tomates hachées, réduites en purée
2 CS de Concentré de tomate
180ml de Crème sûre/aigre
Coriandre fraîche, hachée (pour garnir)
Sel, selon goût

Méthode Pour La "Dinde Tikka": 
1. Dans un bol moyen, mélanger ensemble, les épices, le yogourt et le jus de citron.
2. Ajouter les morceaux de dinde.
3. Bien mélanger le tout. Couvrir le bol et laisser reposer au réfrigérateur pendant au moins une heure (ou toute la nuit).
4. Dans une poêle ou un wok bien chaud, ajouter l'huile d'olive et faire sauter la dinde (par petites quantités) pendant environ 4 minutes ou jusqu'à ce que la viande soit dorée de chaque côté (mais pas cuite à point). Mettre de côter.
Méthode Pour le "Massala/La Sauce Tomate":
5. Verser l'huile dans une poêle, une casserole à fond épais ou un wok chaud(e). 
6. Ajouter l'oignon haché et faire revenir jusqu'à ce que celui-ci soit translucide, puis ajouter la pâte de gingembre et d'ail. Baisser le feu à moyen-doux et laisser cuire doucement la pâte pendant 1/2 minute.
7. Ajouter la poudre d'oignon et les épices. Les faire revenir pendant quelques secondes, afin que leur saveurs se développent.
8. Ajouter la tomate en purée et le concentré de tomate. Bien mélanger.
9. Laisser mijoter la sauce pendant environ 15-20 minutes (remuer de temps en temps en raclant le fond de la casserole), ou jusqu'à ce qu'elle soit épaisse et que presque toute l'eau se soit évaporée (un concentré de sauce).
10. Ajouter les cubes de dinde cuits avec le jus de cuisson et la crème sûre. Bien mélanger et laisser mijoter à feu doux pendant encore 10-15 minutes. 
11. Eteindre le feu, couvrir avec un couvercle et laisser le tikka masala reposer pendant au moins 10 minutes avant de servir (cela contribue à développer les saveurs).
12. Garnir avec un peu de coriandre fraîche et servir. 

Remarques:
Si vous n'aimez pas la dinde, vous pouvez faire ce plat avec 4 cuisses de poulet désossées (et sans peau) ou du paneer (végétarien), coupé(e)s en cubes.
Au lieu de dorer la viande à la poêle ou au wok, il vous est aussi possible d'enfiler les morceaux de poulet (ou dinde/paneer) sur des brochettes et les faire dorer au grill jusqu'à ce que la viande soit cuite ou au four à 200° C pendant 15-20 minutes.

Suggestions d'accompagnement:
Servir avec des "Naans" (pains plats), des "Rotis" (galettes ressemblantes à des tortillas) ou du "Pulao Au Cumin Et Petits Pois" (riz pilaf) et accompagner avec de la bière blonde bien froide.

ENGLISH FRUIT LOAF - CAKE ANGLAIS AUX RAISINS SECS ♥ A GUEST POST FOR BEN AT "WHAT'S COOKING MEXICO?"

In life, I look for miscellanous things that capture my attention, satisfy my curiosity, satiate my hunger for novelty, inspire me and are exceptional. I am not fond of what is mainstream, déjà-vu, bland, characterless, not intellectually stimulating or challenging, so when it comes to the blogs I follow and the people behind them, I apply exactly the same rule.

And speaking about uniqueness and captivatigness, What's Cooking Mexico? is hard to beat. This marvelously exotic site is one of a kind and stands out from the crowd. It is like a paradisiac and welcoming island in the middle of the ocean where it feels good to go as you never fail to spend some relaxing as well as quality moments there.

This Mexico City native is passionate about mouthwatering fares and his country's versatile cuisine. He knows how to fascinate you with his detailed and informative articles that combine history and anthopology, delightfully colorful pictures, traditional recipes and mouthwaterringly fresh, refined, spicy and vibrant dishes. A blog that deserves much recognition.

Having been a big fan of Ben's extraordinary work and buoyant personality since 2008, it is with much pleasure that I have accepted to share my thoughts with his readers and write a guest post for him today. How could I possibly refuse such an opportunity?!

Muchas gracias querido amigo!!!

Tastes are made, not born. 
- Mark Twain 

Taste cannot be controlled by law.
- Thomas Jefferson

 It is interesting to see how our culinary inclinations can change when we grow up and reach our prime, and how certain foods we used to dislike as a child can suddenly appeal to us. Although our soul doesn’t vary during the whole course of our terrestrial existence, we never cease to evolve physically and mentally. Some things are meant to stay the same while others are intended to undergo slight or drastic alterations…

I like to think that, similarly to rare wine, individuals get refined and more subtle/complex with time. The base will everlastingly remain, but it will considerably improve and ripen during the interval between birth and death. As with long-term cellering alcohols, the maturation and quality of the finished product depend on a few important factors such as environmental conditions, its pedigree and the care with which this process has been taken out.

A man's palate can, in time, become accustomed to anything.

- Bonaparte, Napoleon

Not only do our brains go through various transmutations, but also our taste buds and gastronomical repertoire. Our bodies alter constantly, so it is quite understandable that our gustatory cells also get modified and go through major evolutions, thus affecting our feeding habits and transforming us into moody eaters.

Because I was raised in a non-snobby gourmet family who taught me to be thankful for what goes into my stomach, educated my palate by offering me a varied diet, encouraged me to be a daring epicurean and hated routine at the table, the toddler that I was, was fairly uncomplicated and adventurous. I complied to their eclectic nourishing practices without making a fuss or yammering. Everything my parents put on my plate was gulibly swallowed. Not entirely finishing the contents of my platter was not acceptable ]...[ 

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity and gave you the urge to read my article, then please hop on over to What's Cooking Mexico? in order to learn more about this "Fruit Loaf", get a glimpse of my pictures, discover my recipe and pay a visit to the lovely Ben.

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog What's Cooking Mexico? qui appartient au tentueux blogeur mexicain Ben, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mon "Cake Anglais Aux Raisins Secs" vous plaira car c'est une succulente spécialité British qui nous vient tout droit du Lake District (dans le Cumbria) et dont je me suis enamourée dernièrement.

Comme vous le savez déjà, de part mes racines anglaise je suis une fervente défenseuse de la cuisine et culture britannique qui, à mon sens, est extraordinairement unique, si versatile, terriblement réconfortante, fabuleusement savoureuse, humble et qui n'est en aucun cas insipide, fade, peu délicate ou inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant, dépassé de mode et plus d'actualité...

Cake Anglais Aux Raisins Secs

Recette adpatée de “The National Trust Farmhouse Cookbook” par Laura Mason.

Pour 1 pain de 900g ou 2 pains de 450g chacun.

Ingrédients:
300ml de Thé noir fort, chaud
450g de Raisins secs (sultanines, raisins de Smyrne ou/et de Corinthe)
350g de Farine
2 1/2 CC de Poudre à lever
1 1/2 CC de Mixed spice (voir remarques)
1/2 CC de Sel de mer fin
175g de Sucre brun clair fin
2 Gros (63g) Œufs, battus
3 CS de Lait
1/2 CC d’Extrait de vanille pure

Méthode:
1. La veille, versez le thé chaud sur les fruits secs et les laisser macérer.
2. Le lendemain, préchauffer le four à 170 ° C (325 ° F).
3. Graisser et tapisser le fond de votre (vos) moule(s) à cake rectangulaire(s).
4. Dans le bol de votre batteur, mélanger ensemble la farine, la poudre à pâte, mélange d'épices, le sel et le sucre.

5. Ajouter les fruits macérés (avec le thé), les œufs, le lait et la vanille. Bien mélanger pendant environ 20 secondes, jusqu'à ce que le mélange ressemble à une pâte à gâteau.
6. Verser la pâte dans le(s) moule(s) à cake et faire cuire au milieu du four pendant environ 1 1/2 à 2 heures (ou environ 1h10 pour les deux cakes), ou jusqu'à ce qu'un cure-dent inséré au milieu du cake en ressorte propre.
7. Laisser refroidir dans le moule.

Remarques:
Pour préparer votre mixed spice maison, mélanger ensemble 1 CS de cannelle moulue, 1 CS de coriandre moulue, 1 CC de muscade moulue, 1/2 CC de gingembre moulu, 1/4 CC de tout-épice moulu et 1/4 de CC de clous de girofle moulus.

Ce cake est meilleur lorsque consommé un ou deux jours après sa préparation (bien l’emballer dans du film plastique) et peut aussi être congelé (3 mois maximum).

Idées de présentation:
Couper le cake en tranches assez épaisses et les beurrer généreusement.
Servir avec l'heure du déjeuner et du thé ou même comme dessert et accompagner d’une bonne tasse de thé.