Thursday, 24 December 2009

Christmas Cooking

It is the season to eat until you explode!!!! and the need to spend days sitting infront of the boiling oven in 33C heat preparing.

We love it. and dam you freaky "White Christmas" Euro/Americanos the cooking

Zucchini Pickle

This was Liams discovery while he was sitting around being a French housewife and I was the bread winner before we left on the Euro tour. We survived on this for a couple of months while living as hobos. In the end it was so good we were rationing so we didnt run out.

1.0 kg zucchini
4 onions
2 apples
Apple cider vinegar
500g sugar
1 tblsp Tumeric
2 tsp Curry powder
1 tsp Cayenne pepper
1 tblsp Brown mustard seeds

Dice the zucchini, onions, apples into 5mm pieces (+- 1mm ...yes im an engineer).

Add about 100ml of water and boil them until they are soft.

Add 400ml apple cider vinegar (important here to adjust to taste, ive killed too many things by just following the recipe), sugar, 1 tablespoon salt, tumeric, curry powder, cayenne pepper and mustard seeds.

Boil for 25-30 minutes and thicken with 1 tablespoon cornflour and a little vinegar (make them into a paste) and boil for another five minutes.

Pizza Tartiflet

This is a classic Marseillais pizza. using creme freche instead of a tomato base. For the fully classic marseille experience its cooked in a woodfired pizza oven in the back of a truck (yep, smoke stack out the roof and everything). This was our little christmas eve dinner.

1 Pizza base
1 onion
2 large potatoes steamed and sliced
200g of bacon pieces
a small can of mushrooms (or fresh)
2 soup spoons of creme fraiche
salt, pepper

Fry the bacon pieces, after a couple of minutes add the onions and mushrooms. Fry for a bit, add the parsley and salt and pepper

Butter the base with crème fraîche. Lots of Creme fraiche. Put on the potato slices followed by cheese and cook at 180C.

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