BLACK & WHITE WEDNESDAY #22

~ Golden ~

~ The Last Rays Of Sunshine ~

~ Imposing Bernese Oberland Chalet ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

DELUXE TRADITIONAL ENGLISH TRIFLE - TRIFLE ANGLAIS TRADITIONNEL

I am very proud to have British blood (Viking too, as England was invaded by the Danes and under the Danelaw for more than a century) running through my veins and therefore I have a strong attraction for the culture of my ancestors, hence if you are no stranger to my writings you must already know that I am an ardent and passionate defender of the cuisine of my country of origin as I believe that English food is highly underrated and still gets an undeserved as well as unfair bad rap (read this article)...

"There is no such thing as bad food/cuisine, only lousy cooks using low-grade ingredients and crappy recipes!"
- Rosa Mayland, 2011

"She did not so much cook as assassinate food."
- Storm Jameson (1891-1986)

I am totally certain that people's negative vision and quasi-xenophobic stereotyping of this astounding island's unique specialities comes from the fact that they haven't yet tasted the real deal and have only eaten unfortunate dishes that were very badly prepared by untalented and clueless "cooks". When you come across disgusting chew, remember that you must never blame the cooking customs of a country, but rather the one who has created such abominable grub. Therefore, it is unjust to judge the gastronomy of a place when you haven't fed on the right fares.
 

Believe it or not, in the past, Great Britain was avant-gardish and its culinary legacy used to have a good reputation, but regretfully certain recent events in history have damaged it considerably. For all those of you who smirk when they hear that and doubt this affirmation, it has to be said that ancient hearty, humble, scrumptious and more recent colonially-tinted British food has, in its time, inspired the rest of the world for many years. Did you know that the Anglo-Saxons developed meat and savoury herb stewing techniques before the practice became common in the rest of Europe, that the Norman conquest introduced exotic spices during the Middle Ages and that the British Empire facilitated a knowledge of India's elaborate kitchen traditions of pungent, penetrating spices and herbs? I'm pretty sure not. Well, that is a detail all haters and foulmouthed criticizers must be conscious of before they start bringing Brit cooking down in flames and spreading false propaganda.

"There is much deliciousness in the British Isles; you just have to find it..."
- Fergus Hendersen

In days of yore, the peninsula was influenced by foreign invaders like the Vikings (from Scandinavia, but especially from Danemark), the Romans (from Italy) and even the Franco-Normans (from France) who all brought with them a melting pot of ingredients and foods to the English table, and imported new cooking methods and ideas.

Thanks to the French asilants, medieval English cookery abunded with recipes containing exotic seasonings such as saffron, mace, nutmeg, pepper, ginger and sugar. Many traditional recipes are still made nowadays and this heritage can be found in many contemporary treats such as "Christmas Pudding", "Christmas Cake", "Hot Cross Buns", "Mince Pies", etc... Then, with the colonization of far-away regions of the globe by the Empire tea was imported from India and British citizens started getting obssessed by curries, condiments and spicy sauces which are now an integral part of the rich and impressive food culture of England. In addition, immigrant workers have massively contributed to expanding this land's culinary horizon. Open-mindedness, assimilation and intergration has always been part of this nation's characteristics and that is why the term "fusion" is not alien to its folks.

Unfortunately, much harm was inflicted on English gastronomy throughout the Industrial Revolution, WWI, WWII and poor economic eras (1970's especially). During the 18th and 19th century, nobody had time to spend time in the kitchen and Britain was in the forefront of canned foods as well as other mechanical preservation methods. From 1914 until early into the 1950’s, little food was left for private consumption (rationing of meat, sugar, butter and eggs). As a result, the decline of quality produces and meals became flagrant. Sadly, it is then that Great Britain acquired its status as gastronomic joke worldwide.

"British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionately loyaltly among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Hendersen's relish. All are as integral of the country's landscape as green fields, rolling hills and rocky costaline."
- Andrew Webb, "Food Britannia"

Although England's period of culinary disgrace lasted long, the joke is finally starting to get forgotten. One can now witness an extraordinary comeback in popularity of British food and the world cannot stop speaking about the archipelago's magnificent regional produces, fine dishes, awesome chefs and renowned restaurants/gastropubs. This change of situation brings me happiness because I wish that more folks out there will be able to get initiated to the proper stuff and discover as well as appreciate what I have been treasuring all my life. Light has definitely to be made on this important part of England's patrimony. My dream is that others learn to enjoy and respect it as much as I do...

You've got to understand that I have been literally brought up on the finest English specialities (made by expert hands too) and everything that ever graced my plate has been a real feast for my taste buds and a total enchantment. My grandparents, their friends and my mother have never deceived me when it comes to being terrific home chefs and introducing me to Britain's best recipes. This is the reason why I cannot accept that certain mean and uneducated individuals continue to spread false rumors about a gastronomy they don't grasp/understand at all and have not experienced correctly (just because it is your opinion and you don't like certain dishes, doesn't mean that they are horrible or make a generality)!

So, today, I wish to share with you my personal recipe for "Trifle" as this  old-fashioned delight deserves all your attention, especially if it is put together with a lot of loving care and without speeding up steps or forgetting that quality must always rule in the kitchen.

This sweet course is very popular at the moment and it is not rare to see excellent recipes for it in overseas magazines or on international blogs. Most of the time I find them interesting and mouthwatering, but I must admit that I often feel a little frustrated as most of them are too simplistic, a pale copy and lazy interpretation of the original. Besides, it is still not rare to watch a TV programm ("Come Dine with Me" on Channel 4) and see somebody shamelessly offering their chokingly disgusting and terrifyingly industrial 1970 version of that classic (low-grade store-bought cake, custard from a can or a packet, additive-laden jelly, Spanish greenhouse-grown strawberries and whipped cream from a tube). A true disgrace!

For those who have not the slightest idea regarding what a "Trifle is, then here's a short explaination. The origin of the name can be traced back to 1596 and it refers to a sweet course - very similar to a "Fool" - made with thick cream flavored with sugar, ginger and rosewater. It is only sixty years later that milk was added and the custard was poured over alcohol-soaked leftover bread. From then on, it hasn't stopped evolving in order to become the pudding we are all accustomed to seeing these days. And contrarily to common belief, the inclusion of gelatin is not a recent variation. In reality, the earliest known recipe to include jelly dates from 1747.

Despite being quite a straight-forward interpretation of the original recipe, my "Deluxe Traditional English Trifle" is nonetheless a personal creation and is quirkier and more versatile than the typical layered pud served by your granny. Mine has no trace of that repulsively wobbly mass (I adore homemade jelly, but find it not to be a must in "Trifle" since it adds nothing much to it and generally is not liked by most munchers), abominable factory-made custard or of any fertilizer-boosted fruits, the pound cake has been baked by myself (you could also use "Ladyfingers" or "Sponge Cake"), it is spiked with Port rather than Sherry, can be adapted to all seasons and contains some extra lemon juice as well as zest for more freshness, sharpness and piquantness. And finally, but not lastly, each of its components are homemade from scratch, so it is a top-notch delicacy. It is so refreshing, fruity, smooth, regressive, exquisite and addictive that I have converted my 100% Swiss boyfriend into a trifle-aholic like me...

~ Deluxe Traditional English Trifle ~
Recipe by Rosa Mayland, November 2011.

Ingredients For The "Cakes":
85g (3oz) Unsalted butter, at room temperature
85g (3oz) Castor sugar
2 Eggs (~ 63g)

1 Tsp Pure vanilla extract
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk 

Ingredients For The "Pastry Cream":
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract

4 Tbs Unsalted butter, cut in small cubes
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped

1/2 Cup (90g) Matchstick almonds, toasted

Method For The "Cakes":
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.

Method For "Assembling The Trifle":
1. Cut the cake into slices (0.5 - 0.8mm/0.2 - 0.3 inches) and whisk the pastry cream until smooth again. Set aside.
2. Zest both lemons and juice them, then mix the zest as well as juice together with the brown sugar. Set aside.
3. Put 1/3 of the cake in the bottom of the bowl. Pour 1/3 of the lemon juice mixture on to it and do the same with the Port.
4. Spread 1/3 of the compote over the cake, then spread 1/3 of the pastry cream over it.
5. Repeat steps 3 and 4 two more times and then top with the whipped cream.
6. Put into the fridge to chill.
7. Before serving, sprinkle with the toasted almonds.

Comments:

Of course, I am quite aware that the fruit sauce I used is not in season anymore, but be reassured, mine came from the stock I have in my freezer. It can easily be replaced by the puree of your choice (cranberry, apple, pear, orange, chestnut, etc…).

The cake can be made up to two days in advance and kept tightly wrapped in clingfilm or frozen for up to 3 months.
The pastry cream as well as the compote can also be made ahead and kept in the fridge for up to 5 days.
I recommend that you chill the trifle for at least 4 hours (overnight is even better) before serving as then the flavors can fully develop.

Keep the trifle in the refrigerator for up to 2 days.

Serving suggestions:
Serve for dessert with a good cup of strong coffee, a glass of liquor or sweet wine.

~~~~~~~~~~~~~~~~~~~~~~

~ Trifle Anglais Traditionnel Revisité ~
Recette Par Rosa Mayland Novembre 2011.

Ingrédients Pour Le "Gâteau":
85g de Beurre non-salé, à température ambiante
85g de Sucre cristallisé

1 CC d'Extrait de vanille pure
2 Oeufs (~ 63g)
125g de Farine
1 CC de Poudre à pâte/lever
1/4 de Sel de mer fin
3 CS de Lait entier
Ingrédients Pour La "Crème pâtissière":
540ml de Lait entier
1/3 CC de Sel de mer fin
4 CS de Maïzena (fécule de maïs)
110g de Sucre cristallisé
2 Gros oeufs (~ 70g)
1 1/2 CC d'Extrait de vanille pure
60g de Beurre non-salé, coupé en petits cubes
Ingrédients Pour "Assembler le Trifle":
810-900g de Compote de fruits (voir commentaires)
2 Citrons (bio)
1 CS de Sucre brun clair
Porto rouge, selon au goût
250ml de crème double, fouettée
90g d'Amandes allumettes, torréfiées

Méthode Pour le «gâteau»:
1. Préchauffer le four à 180 ° C (350 ° F), puis beurrer 2 moules à cake rectangulaires de 8x15cm et recouvrir les fonds de papier sulfurisé.
2. Mélanger ensemble la farine tamisée, la poudre à pâte et le sel. Réserver.
3. Dans un bol moyen, battre le beurre et le sucre en pommade (le mélange doit être pâle et léger).
4. Ajouter les oeufs, un à un, en les incorporant complétement après chaque ajout. Ajouter une cuillère à soupe de farine avec le dernier œuf afin d'éviter que le mélange se sépare, puis incorporer l'estrait de vanille.
5. Incorporer la farine en pliant délicatement et ajouter assez de lait afin d'obtenir une pâte qui tombe de la cuillère (mais qui n'est pas liquide - telle une pâte à gâteau ordinaire).

6. Répartir la pâte également dans les moules, lisser et cuire cuire pendant 30-35 minutes ou jusqu'à ce que les gâteaux soient dorés et que la lame d'un couteau insérée en leur centre en ressorte propre.
7. Laisser refroidir dans les moules pendant dix minutes avant de démouler. Laisser refroidir sur un grille.
Méthode pour la "Crème pâtissière":
1. Mettre le lait et le sel dans une casserole, porter à ébullition (tout juste).
2. Dans un grand bol, battre ensemble le sucre, la fécule, les oeufs et la vanille jusqu'à ce le mélange soit pâle et mousseux.
3. Tout en fouettant constamment, verser lentement le lait dans le mélange (tempérage).
4. Verser l'ensemble dans la casserole.
5. À feu moyen et en fouettant en continu, faire cuire jusqu'à obtention une consistance épaisse, lisse et crémeuse.
6. Après ébullition, retirer du feu et versez dans un bol. Laisser refroidir pendant 10 minutes puis incorporer le beurre, un peu à la fois, jusqu'à ce que la crème pâtissière soit lisse et brillante.
7. Couvrir la surface avec du film plastique (toucher directement la crème pâtissière). Laisser refroidir complètement avant de placer dans le réfrigérateur.

Méthode Pour "Assembler Le Trifle":
1. Couper les gâteaux en tranches de 0.6-0.8mm et fouetter la crème pâtissière jusqu'à obtention d'une consistance lisse. Mettre de côté.
2. Prélever le zeste des deux citrons et les presser, puis mélanger le zeste et le jus avec le sucre brun. Mettre de côté.
3. Mettre 1/3 des tranches dans le fond du bol. Mouiller avec 1/3 du jus de citron et de faire la même chose avec le porto.
4. Étaler 1/3 de la compote sur les tranches de cake, puis étaler 1/3 de la crème pâtissière sur cette dernière.
5. Répétez les étapes 3 et 4 encore deux fois, puis décorer le dessus du trifle avec la crème fouettée.
6. Mettre au réfrigérateur.
7. Avant de servir, saupoudrer avec les amandes.

Commentaires:
Les prunes ne sont plus de saison (j'avais préparé cette recette lorsqu'ils était encore de saison), mais vous pouvez remplacer cette compote par la compote de votre choix (pommes, poires, cranberries, orange, châtaignes, etc...).

Les gâteaux peuvent être faits 2 jours à l'avance et enveloppés dans un film plastique ou congelés (maximum 3 mois).
La crème pâtissière ainsi que la compote peuvent également être préparées à l'avance et conservées au réfrigérateur pendant 5 jours maximum.
Je vous recommande de réfrigérer le trifle pendant au moins 4 heures (c'est encore meilleur après une nuit au réfrigérateur) avant de servir car de cette manière les saveurs peuvent se développer complètement.

Conserver pas plus de 2 jours au frigo.

Idées de présentation:
Servir pour le dessert avec une bonne tasse de café, un verre de liqueur ou de vin liquoureux.

BLACK & WHITE WEDNESDAY #21

~ Holy Cow! ~

Zweisimmen, Bernese Oberland.

~ Precious Roots ~

~ Swiss Farniente ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

BUVETTE DES BAINS - RESTAURANT REVIEW

Generally, I rarely or rather never go out to eat because my ridiculous financial situation doesn't give me the possibility to do such fun things. As a matter of fact, I can't remember the last time I went to the restaurant and I had a romantic evening with my boyfriend during which I didn't have to play the role of the chef cook...

Thankfully, sometimes I do get the chance to leave my appartment in order to have a relaxing afternoon with my friend Corinne who never fails to find the best dining locations. As a rule, we either invite one another for lunch or occasionally enjoy a meal at MANOR's cafeteria, a falafel sandwich from a kebab joint in town or an assortment of fabulous Lebanese specialities at "Good Taste" in neighboring France. Nothing high-class, bling-bling or stylish, but nonetheless greatly convivial and fun. Then again, I'm no snobbish/snotty or show off foodie and don't care about what's in or not, because my tastes are timeless and not linked to appearance (the same can be said about me in general).

Consequently, we choose places that are extremely budget-friendly, but offer scrumptious grub. So, today, I have decided to review a lovely eatery we went to at the begining of autumn and which we really liked.

The canteen is called "Buvette Des Bains" and is situated in the middle of the Rade, in a unique site on the Pâquis jetty: "Bains Des Pâquis" ("Pâquis Baths"). Those baths are a historical institution (they were opened to the public back in 1932) and an example of cosmopolitan Geneva where young and old alike, dynamic business men and women as well as artists, students, mothers, unemployed job seekers and many others meet. Being designed as a beach resort that is famous for its bars, concerts, spa/sauna facilities, relaxing areas, swimmimg pools and diner, this charmingly singular and hyper trendy location is a city landmark for hanging around aimlessly, meeting friends, having lunch in the sun, escaping the daily grind, outdoor bathing and playing cards in a relaxed atmosphere.

This exceptionally calm, non-smoking and self-service café is open 365 days a year and has a capacity of 160 people, a gorgeous terrace as well as a cosy hut heated by three wood-fired ovens.

The view there is just breathtaking as you can admire the lake, Jet d'Eau, Saint-Pierre Cathedral, Mont-Blanc mountain and old boats sailing away on their daily cruise. Food-wise, the "Buvette Des Bains" serves cheap, colorful, well-balanced (they have received the "Fourchette Verte" label), varied, seasonal and simple, but creative lunches (tomato and mozzarella, penne and tomato sauce, Greek salad, smoked salmon, etc...), but also breakfasts (fresh juices and Swiss specialities like bircher müesli, bread and Cenovis, etc...) and fondue in the evening (it is reputed to be one of the best of Geneva and is famous for being made with Crémant instead of white wine). Not forgetting the friendly and caring team who make the whole experience even more pleasant.

There is no other bistro like this one in the city. When sitting on the exceptionally calm exterior lounge, one feels as if on holiday at the seaside. It is the perfect spot for forgetting the stress of the metropolis and is for sure the best value of Geneva as the portions are immense (I even had difficulties finishing my plate), the food is fresh and the prices are absolutely correct.

If ever you are in the region, then don't forget to visit the "Bains Des Pâquis" as you'll be seduced by everything about them and will encounter something totally new!

Menu:
Breakfast from 8.00-11am CHF 10.-
Lunch from 11.30am CHF 12.-
Fondue from 18.00-21.00pm CHF 20.70
(No credit card payments accepted)

Buvette Des Bains
Bains Des Pâquis
30, Quai Du Mont-Blanc
Tel.: 022 738 16 16
info@buvettedesbains.ch
www.buvettedesbains.ch

BLACK AND WHITE WEDNESDAY #20

~ Potatoes Can Also Be Sexy ~

 ~ Autumn Offerings ~

~ Nature Morte ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Happy Thanksgiving To All Of You!!!

TAHINI, POMEGRANATE AND CORIANDER POTATO SALAD - SALADE DE POMME DE TERRES AU TAHINI, À LA GRENADE ET CORIANDRE ~ ♥ ~ A GUEST POST FOR JENN AT "THE LEFTOVER QUEEN"

I have known the lovely Jenn Campus for quite a while now and have been visiting "The Leftover Queen" since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

This home-spun culinarian has learned to cook from her maternal Calabrese Grandma, maternal Sicilian Grandfather, food adventurous mom and Scottish/German dad (who was famous for his “Leftover Soup”). It is then understandable why she is so passionate about using leftovers, being frugal and does a great job of whipping up healthy and economic meals from scrap.

Besides having a respectable and inspiring philosophy of life, being a real leftover queen and having an exciting genetic background (her DNA shows evidence of Scottish, English, German, Danish, Dutch, Mohawk and possibly Irish ancestry),  Jenn is also the creator of the "Foodie Blogroll", an ever-growing social network and community of thousands of food bloggers (as a matter of fact it is the biggest on the web) that offers weekly giveaways, many contests and a Publisher Program enabling you to earn revenue through advertising...

As she advocates healthy eating and enjoys creating gastronomic delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone: a refined, quirky and scrumptious "Tahini, Pomegranate And Coriander Potato Salad" which provides cheap nourishment, incredible pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs...

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to "The Leftover Queen" in order to get a glimpse of my pictures, discover my recipe and have a look at Jenn's great site. Hopefully you'll enjoy my post...

~~~~~~~~~~~~~~~~~~~~~~

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 de ma collègue vermontaise Jenn de "The Leftover Queen", 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 nature sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que ma "Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre" vous plaira car elle est divinement colorée, fraîche et savoureuse. Cette création personnelle est une ode à une cuisine économique, à tendance végétarienne et qui est loin d'être insipide/fade, pas raffinée et inintéressante...

~ Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre ~

Recette par Rosa Mayland, Novembre 2011.

Pour 2-3 personnes.

Ingrédients Pour La "salade":

750g de Pommes de terre fermes, de petite taille

1 Carotte moyenne, grossièrement râpée

1 Poivron rouge, coupé en petits dés (voir remarques)

1 Oignon rouge (moyen), coupé en fines rondelles

30-40g de Jambon fumé, haché finement

50g de Noix de Grenoble, hachées grossièrement

Une grosse poignée de graines de grenade, ou selon goût

Coriandre fraîche, hachée, selon goût

Ingrédients Pour La "Sauce A Salade":

3 CS de Tahini

3 CS de Lait

1 CS d'Eau (ou plus si la sauce est trop épaisse)

1 CS de Vinaigre de malt

1 CS de Moutarde douce allemande (ou française - moutarde à l'ancienne)

1 CS d'Huile d'olive

1 CC de Crème de raifort

1 CC de Worcestershire sauce

1/2 CC de Sucre

1/3 CC de Paprika fumé

1/4 CC de Poudre d'oignon

Sel, selon goût

Poivre, selon goût

Méthode Pour La "Sauce A Salade":

1. Mélanger tous les ingrédients ensemble, jusqu'à ce que vous obteniez une sauce un peu épaisse, comme de la mayonnaise. 

Méthode Pour La "Salade":
2. Cuire les pommes de terres à l'eau jusqu'à ce qu'elles soit cuites, puis les égoutter et les laisser refroidir afin qu'elles deviennent tièdes. Les couper en deux dans la longueur.

3. Mélanger délicatement tous les ingrédients ensemble et ajouter la sauce, puis mélanger le tout.
4. Servir et décorer avec de la coriandre.

Remarques:
J'ai utilisé des pommes de terres Charlottes (pommes de terre), mais vous pouvez aussi utiliser d'autres variétés cireuses, comme la Désirée, Nicola, Bintje ou Kipfler qui sont parfaites pour faire des salades.

Quand j'ai fait cette recette les poivrons étaient encore de saison. Comme ils sont maintenant hors-saison, je vous recommande de les remplacer soit par 1 tasse  1 / 3 de courge muscade coupée en petits dés/fines allumettes ou la même quantité de choux de Bruxelles finement râpés ou de bettrave crue coupée en fines allumettes.

Si vous le désirez, il vous est possible de remplacer les noix de Grenoble par les noix de votre choix.

Idées de présentation:
Servir cette salade seule comme plat principal ou acompagnée de poisson fumé (saumon ou maquereau), rollmops, petites crevettes roses, d'oeufs cuits durs ou de viande froide.

BLACK AND WHITE WEDNESDAY #19

~ Italian Flair ~

~ Farmers' Market Goodness ~

~ The Darkside Of Eplepai ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

EPLEPAI, A NORWEGIAN APPLE CAKE - GÂTEAU NORVÉGIEN AUX POMMES

As much as I love my blog, adore my followers and  appreciate communicating my enthusiasm for all things culinary with the world, I have to admit that it is always very difficult to get back on track after having been on holiday and away from my virtual "baby" (yes, that's how I call it). Blogging offers a great deal of fun, but is also a full-time "job" if you are a dedicated and serious perfectionist like me.

There are some moments when I wish I would be less enslaved to Rosa's Yummy Yums, feel less under pressure and less "obligated" to make my faithful readership happy by offering regular updates on a weekly basis. Stress is negative and can really be destructive as it tends to kill the enjoyment this divertissement is supposed to bring and transforms it into a chore and a heavy responsability. It is exactly what you want to avoid and it is then that you have to unplug yourself before you wreck yourself and hate your hobby. In that case, a break is highly recommended

Having gone through a rough and emotionally draining phase lately, I had to interrupt my rat race routine with a lovely staycation. During two blissful weeks, I enjoyed relaxing my body, intellect and soul. Finally, I could breathe, sleep, stop looking at the clock, be as silly and snail-like as I wanted, yet I somehow missed putting my thoughts down on paper and sharing my vision of things as well as my latest gastronomical discoveries with you (addiction it is called - LOL).

On the one hand it might be an energy-consumming activity to feed such a site, but on the other hand, the pleasure and joy it gives to the person behind the keyboard is immeasurable and compensates for the endless exhausting and strainful photography sessions as well as every unnerving hour spent wracking my brains in order to find clever words, original ideas and dishes of interest that I can display here.

The positive news is that eventhough my batteries have not been entirely reloaded during the course of this small interlude, I am nonetheless back on the saddle once more and ready to kick some ass again! Hopefully you have savored that momentarily calm period during my absence. Aaahhh, what a relief! Finally free of my writing deliriums, photographic experiments, cunning points of view and my sinful as well as everlastingly tempting food.

Well, as I didn't want to leave you totally unoccupied while I was not visibly present (don't worry, just like a stalker or undercover agent, I followed each of your tweets, post and facebook movements as I'm an online junkie - LOL), two of my wonderful colleague bloggers (Tanvi and Peter) entertained you thanks to their delightful guest posts delivered with much warmth, charm, verve and talent.

But let me tell you, despite the fact that you might have the impression I have spent my vacation doing absolutely nothing and being lazy like a maggot, in no way have I been procrastinating or innactive. All on the contrary. I didn't publish any recent articles, that's true, but nevertheless, in my corner, I was calmly preparing my return and future features just like a tactician getting ready for war.

Apart from taking loads of fall pictures and doing lots of thinking as well as some reasearching, I worked on my new design, hence I have the immense pleasure of introducing you guys to Rosa's Yummy Yums' elegant, distinguished, fresh and chic layout (tweeting, facebooking, stumbling, etc... enabled, how class is that?). My blog really needed a facelift as it was starting to look quite outdated, aged and crusty, so I hope you'll appreciate this makeover (there's still more to do, but let's take one step at a time, shall we)...

Today, I have decided to come back with an Autumn/Winter Norwegian apple delicacy that fits perfectly the season: "Eplepai". The name translates into "Apple Pie" in English, yet this speciality is rather a soft wettish cake than a shortcrust pastry-based dessert. 

This Scandinavian goodie is ridiculously simple and fast to put together, nonetheless it is far from being characterless, boring or bland gustatively speaking. The warm spices pair admirably with the sweet tartness of the fruits and the toasted almonds add a gorgeously nutty note to the whole. A luscious and morish treat that is sticky, extra moist, super smooth in texture, mighty gratifying and somehow reminds me of pudding. Heavenly!

I have freely adapted the recipe from Beatrice Ojakangas' marvelous and highly recommended bestseller "The Great Scandinavian Baking Book". I operated a few small changes to it as I believed it could be slightly improved (not that it really needed any enhancement, though). My version uses ground cardamom, vanilla extract and roasted almond sticks. An addition which doesn't alter the über-nordisk and preciously old-fashioned flavors of that succulent torte.

~ Norwegian Apple Cake ~
Recipe adapted from Beatrice Ojakangas' "The Great Scandinavian Baking Book".

Ingredients:
1 Egg (63g)

2 Tbs Milk

3/4 Cup (158g) Castor sugar

1 Tsp Pure vanilla extract

1 Tsp Baking powder
1/3 Tsp Fine sea salt

1 Tsp Ground cinnamon

1/3 Tsp Ground cardamom

1 Cup + 2 Tbs (158g) All-purpose flour

1/2 Chopped almonds/or almond sticks (50g), toasted

3 Medium-sized tart apples

Directions:

1. Preheat the oven to 180° C (350° F), line a 18cm (7-inch) springform cake pan with baking paper and then butter it.

2. Peal, core, and dice the apples.

3. Stir all the ingredients together (the mixture will be similar to that of muffins).

4. Spread into the pan.

5. Bake for 50-60 minutes, or until browned and a toothpick inserted in the center comes out clean.

6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of springform pan.
7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the springform pan. Place back on the rack.
8. Cool completely before serving.

Comments:

I used Belle de Boskoop apples (my favorite eating and baking apple) for this cake, but Bramley, Reine Des Reinettes, Braeburn, Granny Smith, Gravenstein apples, etc... are also ok.

Serving suggestions:

Cut into wedges and serve with either sweetened whipped cream, sweetened thick yogurt or ice cream.

~~~~~~~~~~~~~~~~~~~~~

~ Gâteau Norvégien Aux Pommes ~

Recette adaptée du livre "The Great Scandinavian Baking Book" de Béatrice Ojakangas.

Ingrédients:
1 Oeuf (63g)
2 CS de Lait
158g de Sucre cristallisé
1 CC d'Extrait de vanille pure
1 CC de Poudre à lever/pâte
1/3 de CC de Sel de mer fin
1 CC de Cannelle en poudre
1/3 CC de Cardamome en poudre
158g de Farine
50g d'Amandes hachées, torréfiées
3 Pommes (moyennes) acidulées

Méthode:
1. Préchauffer le four à 180 ° C (350 ° F), recouvrir le fond d'un moule à charnière de 18cm avec du papier sulfurisé et le beurrer.
2. Peler les pommes, les nettoyer et les couper en dés.



3. Mélanger tous les ingrédients ensemble (le mélange sera épais, mais tout de même légèrement coulant, comme une pâte à muffin).
4. Étaler la pâte dans le moule.

5. Cuire au four pendant 50-60 minutes ou jusqu'à ce que le cake soit doré et qu'un cure-dent inséré au centre en ressorte propre.

6. Dix minutes après avoir sorti le cake du four, passer un couteau le long des côtés du gâteau, puis déserrer et retirer le moule à charnière.
7. Enlever le fond du moule ainsi que le papier sulfurisé.
8. Laisser refroidir complètement avant de servir.

Commentaires:
J'ai utilisé des pommes Boskoop (mes pommes à manger et à cuire préférées) pour ce gâteau, mais les pommes reine des reinettes, braeburn, granny smith, gravenstein, etc .. feront également l'affaire.

Idées de présentation:
Couper en tranches et servir soit avec la crème chantilly, du yaourt grecque sucré ou de la glace.

BLACK AND WHITE WEDNESDAY #18

  ~ Past, Present And Future? ~

Dairy Ustensils, Zweisimmen, Berner Oberland~

 ~ Raclette, A Winter Delight ~

 ~ Cheese Store In Lenk, Bernese Oberland ~

Adresses:

. Cheese store in Zweisimmen - Bergmolkerei Zweisimmen
. Cheese store in Lenk -  Molkerei "Chäs Spycher"
Both places sell extremely cheap, regional and mouthwatering artisan cheeses.

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".