Citrus sauce:
Juice of one grapefruit, orange and lemon (or lime)
1 tbsp honey
1 tsp cinnamon
½ of a vanilla bean, split and scraped
2-3 mangoes
fresh mint for garnish
Put fruit juice, honey, cinnamon and vanilla in a bowl. Stir until the sugar dissolves.
Peel and chop the fruit into bite size pieces. Pour over the citrus sauce and leave in the fridge at least for a couple of hours.
Serve with a sprig of mint for garnish.
Fruit mixture:
500 g rhubarb, washed and cut into small pieces
1 tbsp cane sugar
2 bananas, peeled and sliced
Freshly grated ginger (optional)
Topping:
100 g plain flour
50 g cane sugar
50 g butter
Place rhubarb and sugar in a pan with 2 tablespoons of water and simmer until soft. Add sliced bananas. Drain off excess liquid if necessary and add the grated ginger. Place mixture in ovenproof dish.
In a bowl rub together flour, sugar and butter. Place crumble mixture on top of the fruit and bake at 180C/350F for 20-30 minutes until golden brown.
Teikei is a system of community-supported agriculture in Japan, where consumers purchase food directly from farmers. When these groups emerged in the 1960s there was a general climate of environmental issues and distrust of the quality of food in the conventional food system.
It is quite similar to community-supported agriculture In the western world. In France the name is AMAP and a local group was created a few weeks ago.
The farmer is a young lady who joined her parents’ farm a couple of years ago but has chosen to grow organic produce. To begin with there are 25 individuals or families in our group but it is expected to grow to 35 fairly rapidly.
Each of us has signed a contract with the farmer and we get a basket of organic fresh produce, complete with eggs, each week. Every Thursday we go to a house in my hometown where the produce are brought by the farmer and distributed by two group members.
The first distribution was today. Here is what we got:
– 1 kg of rosabelle potatoes – a variety of red potatoes
– 1 kg of Swiss chard
– 1 bunch of carrots
– 2 lettuces
– 1 bunch of parsley
– half a pound of red currants
– 6 eggs
Photographed last week in a garden in the French department of Sarthe.
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Chilled Melon Soup:
• 2 melons (I used a variety with lemon skin and green flesh)
• 1 tbsp honey
• 1 tbsp lemon or lime
• tiny bits of fresh or frozen ginger
• 20+ mint leaves (or so, just follow your taste)
Cut the melons in half, scoop out seeds. slice into wedges and cut of skin. Cut into cubes.
Place cubes in blender, add honey, lemon or lime juice, ginger and mint and puree. taste.
Chill and serve.
The original recipe suggested adding sugar but I skipped this altogether, which was fine.
My parents are away for a few days so I went to their garden to pick up some fruit to avoid waste.
On Tuesdays, just post any photo you like (it must be one of your own) that contains the color RED and then link to this blog.
This lovely badge was created by Leora from Here in HP.
On Tuesdays, just post any photo you like (it must be one of your own) that contains the color RED and then link to this blog.
This lovely new badge was created by Leora from Here in HP.
It has been warm and sunny for a while in the most Southern half of France so the first cherries are available on the local markets.
On Tuesdays, just post any photo you like (it must be one of your own) that contains the color RED and then link to this blog.
Raspberries or strawberries, or a mixture of both.
French meringue
Red fruit coulis or single cream
Caster sugar (otional)
Mint to garnish
Wash and dry the fruit. Break the meringues into small pieces. Put the fruit in individual serving bowls. Sprinkle a little sugar. Add the pieces of meringue. Top with coulis, single cream or a bit of both. Add mint leaves to garnish.
My favorite is with the mixture of fruit. This dessert is quite versatile in that, depending on whether you add cream or not, you can serve it at the end of any kind of meal.
Hannah's Nook 