HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT

Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...

Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.

 

          Picture by Erin Scott.

This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters

Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.

 

             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!

Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).

3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).

Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @  Yummy Supper (et légèrement adaptée par moi-même).
 
Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.

3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:
Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).

GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details:
- You must leave a COMMENT in the comment section of this post (one entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:
This giveaway is provided to you by RODALE BOOKS.

Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.

HAZELNUT DATE TRUFFLES - TRUFFES AUX DATTES ET NOISETTES

SPRING HAS SPRUNG

She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young

It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke

It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.

Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.

Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre

Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition

I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.

Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.

I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.

Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…

En tout être comme en toute chose se côtoient et s’imbriquent Lumière et Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps, mais le goût suave et le parfum et la couleur nourrissent votre esprit. La Lumière qui est en vous se nourrit de beauté et de connaissance, songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière

Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.

These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.

Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...

Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.

Makes about 16-20 truffles.

Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops

Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.

Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be made 1 week ahead and they must be stored in an airtight container in the fridge.

Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.

Truffes Aux Dattes Et Aux Noisettes

Recette par Rosa Mayland, avril 2014.

Pour environ 16-20 truffes.

Ingrédients:
22 Dattes Medjool dénoyautées et hachées 
80g de Noisettes torréfiées (ou tout autre noix de votre choix) 
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure 
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes 
Une pincée de sel de mer fin 
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat

Méthode: 
1. Mettre les dates, les noisettes, le whisky et la vanille dans un mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine. 
2 . Ajouter le cacao et le sel, puis mixer encore un peu. 
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.

Remarques: 
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et friable, ou ajouter un peu de poudre de cacao si la pâte est trop humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix. 
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique. 

Suggestion d'accompagnement: 
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.

DAMSON PLUM FLAUGNARDE (CLAFOUTIS) - FLAUGNARDE AUX QUETSCHES

September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn. The cricket chirps in the noontide, making the most of what remains of his brief life. The bumblebee is busy among the clover blossoms of the aftermath, and their shrill and dreamy hum hold the outdoor world above the voices of the song birds, now silent or departed.
-   September Days by Rowland E. Robinson, Vermont.

September's baccalaureate
A combination is of crickets - crows - and retrospects
And a dissembling breeze
That hints without assuming -
An innuendo sear
That makes the heart put up its fun
And turn philosopher.
-   Emily Dickinson, September's Baccalaureate

August ended on a bright, balmy and estival note, but as we were entering September the weather decided to take an abrupt turn when summer silently sneaked out through the back door like some secret lover on a undercover mission. Without much fuss, it shyly bid us farewell and quietly tiptoed away; as if its joyful presence and warm embrace had not mattered to us, it eclipsed itself, never to be seen again.

Autumn, that artfully cheeky little opportunist of a trickster swiftly and discretely replaced our beloved summer and immediately made itself comfortable. Similarly to a fearsome king marking his territory, fall entered the scene dramatically and imperially. Fierce thunderbolts, tempestuous northern winds and torrents of water accompanied his boisterous arrival.

October, baptize me with leaves! Swaddle me in corduroy and nurse me with split pea soup. October, tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!
- Rainbow Rowell, Attachments

You expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light. But you knew there would always be the spring, as you knew the river would flow again after it was frozen. When the cold rains kept on and killed the spring, it was as though a young person died for no reason.
- Ernest Hemingway, A Moveable Feast

The change was so unexpected and radical that it shocked us all. Now that capricious october has fully kicked in and Samhain is nearing, thick fog blankets obscure the sky till noon, the world is filled with chilly warmth (temperatures rarely reach 18°C/64° F in the afternoon), sun rays gracefully bathe the landscapes in a golden glow, light's decline is becoming more palpable every evening, melancholic quietness fills the air, snow returns to the mountains and suddenly, I find myself craving comforting casseroles as well as warm drinks and prefer to sit indoors rather than on my balcony (unless it is for a short coffee break - in order to aerate my head).

Despite being an unconditional admirer of the fiery season, it is with a heavy heart and a lot of nostalgy that I mourn the death of our late radiant and frivolous dandy. We had so much fun in each other's company, however our time together was far too short. Hence it is difficult to accept the fact that, after barely 8 weeks of continuous heat and sunshine, the grim and colder days are once more back and we'll have to wait another long 6 to 7 months before we can frolick in the grass and have a drink on a terrace - sans jacket, sweater or coat - again.

Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest.
- Douglas Jerrold

Anyway, this time of the year is also my favorite as it is that of the harvest and for our biggest pleasure, many sensational fruits and vegetables reappear on the market stalls. It is a period of abundance and plentifulness during which our plates are well-garnished and dishes are colorful (earthly tones of orange, brown, red, purple, yellow and green invite themselves to the dinning table), hearty as well as flavorful.

One of my most cherished perennial produces is unquestionably the Swiss plum. I am totally addicted to this violet fruit and can never get enough of its incomparable exquisiteness and versatility. Unfortunately, the "prunneau" picking period doesn't last very long, so I try my best to make the most out of this delicacy while it is still available. Clafoutis, cakes, foccacie, jams, trifles, compotes, puddings, muffins, crumbles, you name it, from late August to the end of October, there isn't one dessert I'll not make with quetsches!

Sadly for me, plum cropping is slowly coming to an end and the mighty apple will soon take its turn under the spotlight and become the star in my kitchen. So in order to appropriately say goodbye to damsons (my most treasured variety), I have decided to share with you a flaugnarde (also known as flagnarde, flognarde or flougnarde) recipe inspired by the talented Jamie Schler at "Life's A Feast".

I am a big fan of this lady's fabulous bakes and delightful prose, and whenever I visit her blog a strike of creativity hits me. This generally leads me to getting into a productive state and artistic frenzy. Thus, after admiring her incredibly enticing "Flognarde (Clafoutis) Aux Pommes", ideas started to flood my brain and I felt the urge to create my own funky version of this French classic (Jamie's interpretation of it is original too).

Commonly, this speciality always contains plain flour only and apart from vanilla, another flavor is rarely added to the preparation. Anyhow, I'm a transgresser of rules who doesn't enjoy culinary rigidity or lack of imagination and it is for that very reason that I took the liberty of adding coconut flour, orange rind puree and Grand-Marnier to the batter.

My "Damson Plum Flaugnarde" turned out wonderfully and since then, I have baked it at least once a week (it is our official movie night treat). Hopefully you'll adore it as much as we do...

Damson Plum Flaugnarde
Recipe by Rosa Mayland.

Makes 1 flaugnarde - serves 4-6.

Ingredients:
1 1/2 Cups (360ml) of Milk
3 Big (~63g) Eggs
1/4 Cup + 1 Tbs (73g) Light brown sugar
1/4 Cup Castor Sugar (53g + some extra sugar for sprinkling)
1/2 Cup (64g) All-purpose flour
2 Tbs (30g) Coconut flour
1 Tsp Pure vanilla extract
1/3 Tsp Orange rind puree
2 Tbs Orange liquor (Cointreau or Grand-Marnier)
2 Tbs Oil (neutral)
8-10 Damson plums, stoned and halfed
Icing sugar, to decorate

 Method:

1. Preheat the oven to 200° C (400° F).
2. Over medium heat, bring the milk to a light simmer, then set aside.
3. In a mixing bowl, whisk together the eggs and sugars until pale in color and foamy.
4. Add the flours, vanilla extract, orange rind puree, liquor and oil. Whisk until smooth.
5. Gradually whisk in the warm milk.
6. Pour the mixture into a buttered round 8-9" (20-22cm) pie dish.
7. Drop the plums into the batter and sprinkle with a little extra sugar.
8. Bake for 35-40 minutes until the flaugnarde is puffed and golden.
9. Sprinkle with icing sugar and serve.

Remarks:
The coconut flour can be replaced with the same amount of all-pupose flour and the brown sugar with the same quantity of castor sugar.
If you don't like orange rind or liquor, then you can use lemon zest and Limoncello instead.

Serving suggestions:
Eat warm or at room temperature and serve alone or with a scoop of ice cream (vanilla, pecan, walnut, caramel, etc...).

Flaugnarde Aux Quetsches
Recette par Rosa Mayland.

Pour 1 flaugnarde, 4-6 personnes.
 
Ingrédients:
360ml de Lait
3 Gros (~63g) Oeufs
73g de Sucre de canne fin
53g de Sucre fin cristallisé (+ un peu de sucre supplémentaire pour saupoudrer)
64g de Farine blanche
30g de Farine de noix de coco
1 CC d'Extrait de vanille pure
1/3 CC de Zeste d'orange en purée
2 CS de Liqueur d'orange (Cointreau ou Grand-Marnier)
2 CS d'Huile (neutre)
8-10 Quetsches/prunes, dénoyautées et coupées en deux
Sucre glace, pour décorer

Méthode:
1. Préchauffer le four à 200 ° C.
2. À feu moyen, porter le lait à frémissement léger, puis le mettre de côté.
3. Dans un bol, fouetter ensemble les oeufs et les sucres, jusqu'à ce que le mélange soit pâle et mousseux.
4. Ajoutez les farines, l'extrait de vanille, le zeste d'orange, la liqueur et l'huile. Fouetter afin d'obtenir un consistance lisse et homogène.
5. Incorporer graduellement le lait chaud, tout en continuant de bien fouetter l'appareil.
6. Verser le mélange dans un moule à pie beurré (20-22cm).
7. Déposez les quetsches/prunes dans la pâte et saupoudrez le dessus de la flaugnarde avec un peu de sucre.
8. Cuire au four pendant 35-40 minutes, jusqu'à ce que la flaugnarde soit gonflée et dorée.
9. Saupoudrer de sucre glace et servir.

Remarques:
La farine de noix de coco peut être remplacée par de la farine blanche et la cassonade par du sucre fin cristallisé.
Si vous n'aimez pas le zeste ou la liqueur d'orange, alors vous pouvez utiliser du zeste de citron et du Limoncello à la place.

Suggestion de présentation: 
Cette flaugnarde peut être mangée chaude ou à température ambiante et servie sans accompagnement ou avec une boule de glace (vanille, noix de pécan, noix, caramel, etc...).

WAITING FOR SPRING... HONEYED TAPIOCA AND ORANGE CURD PUDDINGS - PUDDINGS DE TAPIOCA AU MIEL ET À L'ORANGE CURD

To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
- George Santayana

If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.
- Anne Bradstreet

Being someone who tends to feel easily stressed out about nothing and overwhelmed by upsetting situations, I guess it will not come as a revelation if I told you that, very much like cats, I am a creature of habit with little taste for radical or excessive change. Hence, I need stability and don't mind repetitiveness as it gives me a sense of comfort, security and it lets me achieve a certain control over life and helps me focus on what is important.

Of course, adding small amounts of variation to our routine isn't all that bad as it forces us to explore different horizons, take risks and open up to new experiences. Those unforseen events add some contrasting spice to our existence and are a welcome wake-up call when things are getting far too cozy and dangerously monotonous. At the end, it's all a question of finding the right balance between solacing permanence and refreshing novelty - too much of one or the other can be harmful to us.

Well, the same can be said about seasons. Imagine how insipid, boring and sad our days would be without weather fluctations, the perpetual transition of cycles and earth's ever-permutating rhythms. Although, each of us always finds a reason to moan about spring, summer, autumn or winter, I'm pretty sure we'd all go ballistic and suffer from severe depression if it would be Disney-like sunny and warm all the time or if our table was graced week after week with the same vegetables and fruits. Time would seem endless and we'd miss out on the best nature has to offer: the constant and spellbinding metamorphosis of our environment. Simply inconceivable for a lover of climate and agricultural variety like me.

This year, October, November, December, January and Febraury have been wonderfully wintry and extremely generous in snow. I've had a blast walking through the frosty, white and surreal looking countryside surrounding Geneva and I've thouroughly enjoyed staying at home doing some cocooning, but lately, I have grown tired of Jack Frost's icy embrace and now dream of admiring the verdant green scenery during my weekly strolls and fantasize about sitting on the balcony, sipping on a cup of coffee while listening to the mad chirp of sparrows. Besides, I can hardly wait to eat ramsons/ramps, fresh garlic, asparagus, baby carrots, fava beans, rhubarb and strawberries again.

Now that February is behind us and the vernal equinox is approaching, excitement is in the air and people as well as animals are starting to become fidgety. After a long period of cold and dullness, everybody is ready to welcome spring - our savior - with open arms and there's not one living soul who isn't relieved to finally be able to soon turn the page on all the gloom and inclemency of the last months.  

Aaahhh, there's nothing quite like getting caressed by the soft rays of the Easter sun, squinting against the bold late March light, relishing the warm April breeze, experiencing a slight gust of grassy air, being deafened by the enthusiastic carol of the birds and blinded by the flowers in bloom!

So while impatiently waiting for the magical transition to take place and heavy rain replaces snow as Switzerland's landscapes turn brown, I keep myself busy and sane with cooking activities. Within the walls of my humble, yet snug kitchen numerous heartwarming delicacies are created and nothing can affect me - not even the gloom outside; a little corner of paradise and epicurean lair where I can forget about the greyness of the skies above, the ugliness of certain people and leave my fears, worries as well as troubles behind...

Last Saturday, after visiting my favorite Asian supermarkets (Asia Store & Thu Hang in Pâquis, Geneva - for addresses check out this link) and buying a shipload of food (noodles, condiments, sauces, spices, tofu, pastries, etc...), I decided to revisit a childhood classic and prepare a healthy dessert with the tapioca pearls I purchased there and some leftover Tarocco oranges I had in my fruit basket. The result was incredibly pleasing and even P. loved my "Tapioca And Orange Curd Puddings" despite his aversion to this cassava speciality and its weirdly chewy texture.

Those elegant Maroccan flavored verrines are delightfully refreshing, voluptuously creamy, exquisitely fragrant, zestfully citrusy and magnificently balanced with the slight sharpness of the orange curd. An exceptionally good, refined and gluten-free treat which will rejoice tapiocaphiles and tapiocaphobics alike!
 

Honeyed Tapioca And Orange Curd Puddings
Recipe by Rosa Mayland, March 2013.

Makes 6 verrines.

Ingredients For The "Orange Curd":
220ml Freshly squeezed orange juice (Tarocco)
1 Tbs Lemon juice
110g Castor sugar
2 Eggs
1 Tbs Cornflour
2 Tbs Unsalted butter
Ingredients For The "Tapioca Pudding":
3/4 Cup (120g) Small pearl tapioca
1 3/4 Cups (420ml) Milk
1/2 Cup (120ml) Water
1/3 Cup (115g) Light runny honey
1 Tsp Orange blossom water (optional) or pure vanilla extract

Method For The "Orange Curd":
1. In a medium pan, combine all the ingredients together.
2. Put over medium heat and stir constantly until the mixture thickens (custard-like consistency).
3. Remove from the heat and whisk in the butter.
4. Pour equal quantities of the curd into the verrines and let cool while you prepare the tapioca.

Method For The "Tapioca Pudding":
5. In a large saucepan, combine the tapioca, milk, honey and orange blossom water (or vanilla extract) over medium high heat.
6. Bring to a boil, then reduce the heat to low.
7. Let the mixture cook until the tapioca looks translucent and the pearls are chewy in texture, about 20-30 minutes.
8. Let cool to room temperature, stirring occasionally and divide in between the verrines with the orange curd. Refrigerate the puddings.
9. Just before serving, top with chopped nuts or decorative sugar.

Remarks:
You can also make orange curd with Moro or Navel oranges or just replace the orange curd by any other curd of your choice (lemon, rhubarb, strawberry, raspberry, etc...).
If you want your tapioca puddings to be a little richer, then replace the water by single or double cream.

Serving suggestions:
Serve as dessert or as afternoon treat with some jasmine tea.

Puddings De Tapioca Au Miel Et À l'Orange Curd
Recette par Rosa Mayland, Mars 2013.
 
Pour 6 verrines.

Ingrédients Pour "l'Orange Curd":
220ml de Jus d'orange (Tarocco) fraîchement pressé
1 CS de Jus de citron
110g Sucre cristallisé
2 Oeufs
1 CS de Maïzena
2 CS de Beurre non-salé
Ingrédients Pour Le "Pudding De Tapioca":
120g (3/4 tasse) de Tapioca (perles du Japon)
420ml de Lait
120ml d'Eau
115g de Miel clair liquide
1 CC d'Eau de fleur d'oranger (facultatif) ou d'extrait de vanille pure

Méthode Pour "l'Orange Curd":
1. Dans une casserole moyenne, mélanger tous les ingrédients ensemble.
2. Faire chauffer à feu moyen et remuer constamment jusqu'à ce que le mélange épaississe (il doit avoir la consistance d'un custard).
3. Retirer du feu et incorporer le beurre.
4. Verser le curd (en quantités égales) dans le fond des verrines et laisser refroidir pendant que vous préparez le pudding.

Méthode Pour Le "Pudding De Tapioca":
5. Dans une grande casserole, mélanger ensemble le tapioca, le lait, le miel et l'eau de fleur d'oranger (ou la vanille), puis faire chauffer à feu moyennement élevé.
6. Porter à ébullition et réduire la température.
7. Faire cuire à feu doux jusqu'à ce que le tapioca soit translucide et que les perles soient tendre, pendant environ 20-30 minutes.
8. Laisser refroidir à la température ambiante, en remuant de temps en temps et verser dans les verrines (sur l'orange curd et en quantités égales). Réfrigérer les puddings.
9. Juste avant de servir, garnir de noix hachées ou de sucre décoratif.

Remarques:
Vous pouvez également fabriquer votre orange curd avec des oranges Moro ou Navel, ou bien tout simplement remplacer l'orange curd par le curd de votre choix (citron, rhubarbe, fraise, framboise, etc ..).
Si vous voulez que votre pudding au tapioca soit un peu plus riche, remplacez l'eau par de la crème légère ou double.

Idée de présentation:
Servir pour le dessert ou à l'heure du goûter avec du thé au jasmin.