In July, during our little holidays, we tried to profit as much as possible of the surrounding countryside and villages around the left side of the Lac Léman (Lake Geneva)...Hermance, another medieval village around the lakeside, is one of our favorite destinations as it's a magnificent old place.
A first sanctuary was built during the 11th century and it continued to develop itself during the course of history, thus suffering of many territorial wars and changes of border. In fact, it is proved that the place was already inhabited during prehistorical times as many ancient object were found there...Hermance is situated just on the border with France, about half an hour bus ride away from Geneva. To reach this village, take the bus number "E" from Rive in the center of the town of Geneva and go down at the end station "Hermance".If you already like villages such as Yvoire in France, then Hermance will enchant you even more! Although it is very popular for it's unique looking village, camping site and little beach, this place is very calm and it is possible to relax while enjoying the superb architecture and the sumptuousity of the view offered. Everything looks unperturbed there... The flower arrangements and greenery are spectacular, the houses are neat, the streets are hyper clean and time seems to have stopped it's unbridled race!So, if you never went there or if you are planning to come to Geneva, do deviate from your planned route and go to visit Hermance. You'll be very happy afterwards!...
A "green" house...
A medieval house with it's typical windows...
A simple, but dreamlike and dainty old time house...
The old "Belle Epoque" boat (CGN) leaving after it has stopped to pick up people in Hermance...
That boat picture is for you, Rosa (Living As Rosa) from Nashville, Tennessee!!!
Another magnificent house...
The lakeside, Jura mountains and the Hermance beach...
An old farmhouse with Mediterranean looks...
A medieval window (1551)...
The Lake Geneva and the Jura mountains...
Once again the lake, but with the Salève mountain in the horizon...
Two poor little sheep in the suffocating summer heat, trying to stay away from the burning rays of the sun...
The "Castle of Hermance" standing proud and tall...
Quiches are something I always aprreciate because they are soothing, useful and represent the kind of comfort food I could eat on a weekly basis. There are so many ways of preparing those savory tarts that you would never end up eating the same version...As the end of the summer is approaching rapidly and the first freshness is already to be witnessed, I thought that my "Apple And Cheddar Quiche" might be the right thing to cheer you up and make you look forwards to the next season with joy!
As we all know, the coming back of autumn is synonymous of apple harvesting, therefore I decided to present a recipe using those wonderful fruits. And since the evenings are not as warm as they used to be during the summer (sniffle), a good reinvigorating supper will do harm to nobody, especially if a fine smell of cheese is there to perfume the kitchen while the quiche is baking!!!
This "Apple And Cheddar Quiche" recipe is the entire product of my imagination and I am very happy that it gave good result! If you love savory dishes that contain a hint of sweetness, then that quiche will surely be to your taste as the Cheddar cheese adds a contrasting sharpness to the acidulated and sugary flavor of the apples as well as to the pleasant sweetness of the onions. A perfect marriage of opposite flavors! With it's nuttiness, the pastry is most welcome as it blends wonderfully well with the Cheddar's strong aromas. Not to forget the spices which add a superb American autumnal touch to the whole tart...
As you might have understood, this quiche got the success it deserved! This simple yet elaborately tasting savory tart is easily prepared and is convenient for family dinners, special events or any meal for adepts of cocooning. It's yummy to please!!!
Makes 1 (24cm/9.4 inches) quiche
Ingredients for the pastry:200g Plain white flour80g Ground hazelnuts, lightly toasted1 1/2 Tsp Salt60g Unsalted butter, cold1 Egg (~50g)Water (enough to form a dough), coldIngredients for the filling:250ml Double cream100ml Milk4 Eggs (~50g)1 1/2 Tsp Cornstarch1/5 Tsp Ground nutmeg1/4 Tsp Ground cinnamonSalt to tastePepper to taste2 Medium onions, sliced (in half and vertically) and lightly sauteed until transluscent2 Sour apples (Boskoop), thinly sliced2 Tbs Unsalted butter, melted1 Tbs Maple syrup2 Tbs Light brown sugar150-180g (+ 100g for the top) Cheddar cheese, grated
Method:1. In a bowl, mix together the flour, ground hazelnuts and salt.2. Rub in the butter.3. Using a knife to cut and stir, mix with egg and cold water to form a stiff dough.4. On a floured surface, shape into a ball.5. Cover with plastic film and refregerate for about one hour.6. Meanwhile, heat a pan. Add the butter and the apple slices.7. Cook the apples for about 2 minutes.8. Add the maple syrup and sugar and cook, gently stirring, until caramelized and golden, about 4-6 minutes. Let cool.9. Beat the eggs with the milk. Add the cream, cornstarch, nutmeg, cinnamon, salt and pepper. Mix well.10. Preheat oven to 190°C (350°F).11.Roll out the pastry so as to fit a 24cm (9"4) diameter pie case.12. Line the pie case with the pastry and slightly prick the base with a fork.13. Bake blind for about 15 minutes.14. Place the caramelized apples on the bottom, add the fried onions, the cheese and then pour over the egg mixture.15. Sprinkle the leftover cheese (100g) on the top.16. Bake for about 45 minutes at 200°C (400°F) until golden brown.
Remarks:Instead of Cheddar, you can also use Monterey Jack cheese.Be careful not to break the apple slices nor to overcook them. They should still be crisp.Remove the pastry from the refrigerator at least 20-30 minutes before rolling it out.Serving suggestions:Serve warm with a salad (arugula, endive, carrot, etc...). It is also fine when eaten cold.
(Cheddar -Pic http://andrew.dragonflytemplates.com)
(Apple Tree -Pic by Kathy Sharpe www.kathysharpe.com)
Once again, on the occasion of our WCB round-up, Clare at Eat Stuff is unfortunately absent, but the sweet Boo_licous at Masak Masak will host this weekend's event...Thanks for making it possible!
That's Maruschka at her sweetest!She loves to lie on our cat friendly bed (prepared for the occasion) and get her tummy rubbed. She is so lazy that even the flies don't make her eyebrows twitch...I love her sweetiepie face shaped like a heart and her loving soul!
Isn't she a real cuddly "bear"?
I must confess here that I love Ricotta and always possess a few tubs of that fresh cheese in my refrigerator in case I decide to cook or bake something with it!
In fact, because of my squirrelly ways of stocking food, one of my numerous Ricotta pots in my fridge was very close to being out of date according to the inscriptions on the tub's lid, so I imperatively had to find a solution in order not to lose an ounce of this precious cheese that I venere for it's fabulous versatility... That's when I "fell" on this "Lemon Ricotta Muffins" recipe while frenetically googling around trying to find something that would meet my difficult criteriums. You see, generally, when I decide to cook or bake anything, it can take me hours and even days before I find what I'm looking for. I'm such a maniac when I have to choose a recipe that I often get a slight headache and feel desperate, because I still havent found what I'm looking for although I've already spent a considerable amount of time searching through my books, files and the internet!!! Sometimes, I can be a real nutcracker...Well, those muffins had already been tested by Paula of the higly enjoyable "The Cookbook Junkie" from America. She had described them as the "best muffins ever" and she didn't lie! Paula herself had taken this recipe from her cookbook "Good Housekeeping Baking"...So it is my turn to deliver this fabulous recipe! Those "Lemon Ricotta Muffins" are very delicate and fluffy; a real temptation. Their aroma is incredible as the lemon gives them a dreamlike citrusy perfume and the Ricotta offers a round taste that sends you up to the heavens above. They are just sweet enough, but not overpoweringly sugary. In fact, they are perfect!Those muffins have revolutioned my palate, so what are YOU waiting for? Hop, hop, please go in you kitchen and bake! You'll see that your efforts will be rewarded...Ingredients:2 Cups (300g) All-purpose flour (plain white flour)1/2 Cup (110g) Castor sugar + 2 Tbs2 1/2 Tsp Baking powder1/2 Tsp Salt1 Cup (250g) Ricotta cheese1/3 Cup (84ml) Milk6 Tbs (90ml) Unsalted butter, melted2 Eggs (~50g)2 Tsp Freshly grated lemon peelMethod:1. Preheat oven to 200°C (400°F).2. Grease twelve 2 ½” by 1 ¼” muffin-pan cups or line with paper baking liners.3. In large bowl, stir together flour, ½ cup sugar, baking powder and salt.4. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel.
5. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.6. Spoon batter into prepared muffin-pan cups.7. Sprinkle remaining 2 tablespoons sugar over muffins.8. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean.9. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.
Remarks:
To mix the fllour with the liquid mixture I used a fork.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!
Serving Suggestions:
Those muffins are delicious when served for breakfast with butter and/or lemon curd (see recipe).
(Ricotta -Pic by www.cheese.com)
There are a few cookbooks that I'd like to acquire and I need you help as the book world is soooooo vast!...
Well, I'm somebody who likes cookbooks to be culturally rich and full of useful recipes. It's very important for me to learn about the background behind each recipe/dish because it is an aspect I can't forget, for each dish has a soul. To understand a country's cuisine, you have to understand it's customs, origins, habits, etc...
I want to read an in-depth and advanced (not for beginners or too simple, I like "complicated" recipes) cookery book that makes me travel, learn things and that will contain many interesting and AUTHENTIC recipes...
So, if you have any cookbook hints (in English, French or German) concerning the following countries/places/subjects, I'd be very happy:. Malaysia
. Indonesia
. Thailand
. Turkey
. Middle East
. Morocco
. Tunisia
. Brazil
. Portugal
. Germany
. Austria
. Jewish
. Eastern Europe
. Balkans
. Mexico
. South America
. Baking
. Cookies
. Bread
. Nyonya kuihs/cuisine
Many thanks! Your help is much appreciated...
(Cookbooks -Pic by www.urbanfares.com)
Unfortunately, Clare is not able to host this weekend's Cat Bloogging event and we do miss her and kiri a lot, but in replacement you can post your permalinks to Heather of "Heather's Space" in Texas, USA....I hope that there will be many of you cat lovers who will participate to this weekly's round-up!
That picture was taken last Sunday morning, when my boyfriend was in the bathroom. Generally, our cats tend to stay in front of the closed bathroom door in a hypnotized pose and wait like dogs until we come out. Then, they make little cries of joy and madly turn around our feet...Look at our sweet Fridolin attentively looking in the direction of the bathroom door. Isn't he cute with his little teddy bear mouth and kangaroo/rabbit leg? He is so full of love that he most have an IMMENSE heart!...
We love to go out for walks around our place... In the evening the countryside can be so beautiful and peaceful when the sun is setting. A real treat for the eyes and the soul!!!Those pictures were taken just 10 minutes away from our home, when going down in the direction of our beautiful "Path" and the "Path To Paradise" that we love so much...
A view of the Salève bathed in a magnificent red light...
The sun is disappearing, thus leaving the countryside looking eerily dreamlike...
A few months ago, I bought "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook" that the sweet Ivonne of "Cream Puffs In Venice" from Canada had warmly recommended me to buy. I was not decieved by this superb cookbook and wish to thank her very warmly for the recommendation..."The King Arthur Flour Baker's Companion: The All-purpose Baking Cookbook" by King Arthur Flour640 pages, Countryman Press
Needless to say that I was very fastly taken away by this great baking bible chock-a-block full with great technical and complete explanations, detailed informations and superbly yummy recipes! This cookbook is a most have for all the people who LOVE baking and want to learn all the little tricks that make a baked good look and taste perfect...
Everything you need is in this thourough book dedicated to the home cook whether she/he is an accomplished baker or just beginner without much experience! You'll find recipes covering the whole baking spectrum (breakfast, fried doughs, quick breads, buckles/cobblers/crisps, crackers and flatbreads, yeast breads, sourdough breads, cookies and bars, cakes, pies/tarts/quiches, pastry/viennoiserie, etc...). It is a real baking manual that will keep you stuck in your kitchen baking for hours, mesmerized by this volume's tantalizing recipes!!! This extremely practical book crammed with hundreds of ideas should be found on the counter of every kitchen no matter where you live (it's an American book that you be used anywhere in the world)! It is so impressive that if you don't own a copy of this book, you should order your copy now, otherwise you will be missing an awesome cookbook that could be your faithful companion for the years to come!!!...
I call such kinds of books "inheritance" cookbooks as you could easily pass it from one generation to another without it being unnecessary as it is what any (student) baker should use and need in order to perfect her/his baking! Within it's pages lies a priceless treasure...
I simply LOVE it!For more information, please check this site www.kingarthurflour.com....
(Cookbook -Pic by http://shop-bakerscatalogue.com)
