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A Saturday Pork Roast & A Farmer’s Market

I’ve been meaning to visit the Barnes Farmer’s Market since we moved near the area, but as it falls on Saturdays, I always seem to have something else better to do instead, like visiting some part of the UK or exploring London… Today, however, I went for a very refreshing walk with a friend of mine, whom I’ve known since our high school years back in Spain, and we ventured into the village, where we bumped into the farmer’s market. Well, in all honesty, we could’ve missed it had I not turned around to look behind me and see it…oftentimes my curiosity pays off! It’s located across the street from the pond in downtown Barnes.

I love a good farmer’s market, and who doesn’t I suppose? All that beautiful, fresh produce, meats, fish, specialty stands… it’s better than “being in a candy shop” for me. When we lived in Germany, I visited the weekly market in Frankfurt and also the one in our town of Bad Homburg. And whenever we’ve been in the Netherlands on a weekend, we have found it hard not to visit one, usually in the city center near the church plaza. The markets in Deventer and Arnhem are especially nice. France, of course, also has great farmer’s markets. Spain for some strange reason, which I think should be changed, isn’t really known for these types of markets. Okay, yes, there are weekly markets called mercadillos or los gitanos, but they stand nowhere close to the ones in middle Europe in my opinion.

Barnes farmers put on a good show with some delectable and tempting selections. We had a taste of a few cheeses, including a truffle brie-like variety, which I ended up bringing home. I mean who can resist the delicate aroma of truffle anything? There was a curious stand with Spanish specialties, including saffron and pimentón, ready-to-eat empanada gallega and Argentinean empanadas too. The owner, who was preparing the paella pan to make the dish, told us he had lived in Argentina, where his father had been a diplomat, until the Falklands, when they were evacuated home to England. I would’ve lingered to learn a bit more about his interesting experience, but across the way there was a stand that offered a large variety of olives.

Spanish, Greek and Italian olives and other sorts of goodies beckoned us and called for our attention. Raw honey at another stand seemed a bit expensive… and then what surprised me the most were the meat stands. The meat was displayed without refrigeration, like in the old times. Maybe today’s 6 degrees Celsius is considered safe enough for the meat to stand out? Everything looked very fresh and beautiful, so I would’ve indulged in some shopping had we not needed to still walk all the way home.

On the way home, incidentally, we again bumped into something intriguing and inviting: Gail’s bread shop and cafe. I very rarely eat bread these days, not even in Spain this last Christmas was I tempted. However, today I did indulge in a little sourdough that was served under my mushroom, egg and spinach breakfast.

The decor of the shop is eclectic, with mix-matched chairs and stools and distressed-wood tables and the ambience was relaxed and jovial, although the place was buzzing with breakfast eaters and people buying baguettes. While we ate, it rained and rained a bit more. But we ignored it until it was time to go home.

The morning had started off with sunshine and the afternoon turned windy and wet. So, I decided that a pork roast, slowly cooked in the oven, would be a nice reason to stay indoors and eat a healthy lunch.

PORK SHOULDER ROAST WITH VEGETABLES

Ingredients, for 2:

  • 1 pork shoulder, about 3.5 kilos with crackling
  • 4-5 potatoes, peeled and cut into chunks
  • 5 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 head of garlic, separated but not peeled
  • sea salt
  • freshly ground pepper
  • 1 tablespoon of herbes de Provence

Method:

Preheat the oven to 220C (425F).

Place the vegetables and cloves of garlic on the bottom of an ovenproof tray. Rinse the pork shoulder and make cuts into the skin, if necessary (mine came with the cuts ready made).

Sprinkle some salt and freshly ground pepper over the vegetables and part of the herbes de Provence. Place the pork shoulder, crackling side up, on top of the vegetables and season.

Bake for 30 minutes, then reduce the oven temperature to 180C (350F) and cook another 30 minutes. Take the dish out of the oven and remove the pork shoulder. Spoon the vegetables out into a bowl, cover and set aside.

Return the pork shoulder to the ovenproof dish and bake for 2 to 2.5 hours, turning over every hour. In the last 20 minutes of cooking, remove again from the oven and add the vegetables back into the dish, placing the shoulder on top. I actually switched to a clean dish because the original one was full with some burnt fat and I didn’t want that to ruin the flavours in the vegetables.

*****

HOMBRO (ó PALETA) DE CERDO CON VERDURAS AL HORNO

Ingredientes, para 2:

  • 1 hombro de cerdo de unos 3,5 kilos
  • 4-5 patatas, peladas y cortadas en cubitos
  • 5 zanahorias, peladas y cortadas en cubitos
  • 2 chirivías, peladas y cortadas en cubitos
  • 1 cabeza de ajo, separamos los dientes pero no los pelamos
  • sal y pimienta a gusto
  • 1 cucharada sopera de hierbas de la provenza

Como hacer el hombro/paleta de cerdo con verduras:

Precalentamos el horno a 220C.

Ponemos las verduras y los dientes de ajo en el fondo de un recipiente para ir al horno. Salpimentamos las verduras y le echamos como la mitad de las hierbas.

Enjuagamos el cerdo y le hacemos unos cortes en la piel, si fuera necesario. El mio venia con los cortes ya hechos. Ponemos el hombro de cerdo sobre las verduras y salpimentamos y le echamos el resto de las hierbas.

Horneamos unos 30 minutos, y reducimos la temperatura a 180C y horneamos otros 30 minutos. Sacamos todo del horno, poniendo el hombro de cerdo sobre un plato o bandeja. Con una cuchara, retiramos las verduras del recipiente del horno y las ponemos en un bol. Las tapamos con un papel y las dejamos de lado.

Ponemos el hombro de cerdo otra vez en el recipiente y seguimos horneando unas 2 horas a 2 horas y media. En los últimos 20 minutos, lo sacamos del horno y le agregamos las verduras poniéndolas en el fondo. Yo cambie de recipiente pues estaba lleno de grasa quemada y no queria que eso estropeara el sabor de las verduras.

Beef & Kale Stew, and I’m Baaaack!

I’ve been somewhat neglecting the blog since before our trip to Spain for the holidays. I’m sorry about that, but sometimes life catches up with us in ways that are unpredictable. And then we have to prioritise. And it’s then that in my case, the blog must be put on the back burner (pun intended) for a while.

Over the holidays, I wrote up a bunch of recipes very excitedly to share with all of you; and I hope I will be able to put those up on the blog soon. I actually did a lot of home cooking with my mother whilst in Sevilla and some of the things we made are very traditional dishes from my childhood, with influences from Spain, of course, and Portugal.

I feel like I’ve abandoned you and am sad and frustrated about it; so while I can get those recipes up and a few things on which I’ve been working (such as Paleo nut-free ice cream cones!), I am writing this while I eat it…

(Psst: don’t forget to follow me on Instagram and Twitter.. you can be kept up to date with my daily kitchen musings and recipe development.)

Please enjoy! 😉

BEEF & KALE STEW

Ingredients, for 3-4 persons:

800g beef chunks
2 medium onions, cut julienne style
1/4 cup olive oil or fat of choice
4-5 carrots, peeled and in medium chunks
1/2 cup white wine
3 cups filtered water
1 tablespoon pimentón
1 teaspoon thyme
coarse sea salt, to taste (I used about 1/2 teaspoon)
2 zucchini, cut in 1/2 -inch slices then in half
200g cut kale leaves
1 tablespoon arrowroot powder
for some kick, you can add some chili powder if desired

Method:

Rinse the beef and allow to drain. In a pressure cooker, pour the oil and add the meat. Over medium heat, braise the meat until brown on all sides. Add the onion and cook about 3-4 minutes.

Add the pimenton, thyme, salt and mix well. Add the wine and cook 1 minute. Then add the water and cover the cooker. Depending on the type you have (I have a Fissler), wait for the indicator to show you that the proper pressure has built up. Then reduce the heat to a simmer and cook for 35 minutes.

Turn the heat off and allow the steam to be fully released from the pot. Once it’s ready to be open (follow your manufacturer’s instructions to be safe), open and check the meat for desired tenderness. If it’s ready, add the zucchini and kale and cook 10 minutes over low-medium heat, covered.

Uncover the pot again and take some of the liquid out with a spoon, pouring it into a cup. Add the arrowroot powder to this and mix well, so the arrowroot powder is dissolved. Pour this into the pot and mix well. Cook on low heat, uncovered, for an additional 5 minutes until the sauce thickens.

*****

ESTOFADO DE TERNERA Y COL RIZADA

Ingredientes, para 3-4 comensales:

800g ternera para guiso, cortada en cubitos
2 cebollas medianas, cortadas en juliana
60ml de aceite de oliva u otra grasa (como manteca de cerdo, grasa de pato, etc)
4-5 zanahorias, peladas y cortadas en trozos medianos
1/2 vaso de vino blanco
3 vasos de agua
1 cucharada sopera de pimentón
1 cucharadita de tomillo
sal marina, a gusto (yo le puse como 1/2 cucharadita)
2 calabacines, cortados en rodajas de 2 cm, y luego cortadas por la mitad
200g de col rizada, lavada y cortada en tiras
1 cucharada sopera de “polvo de arrurruz” (o en todo caso, maizena*)
si queremos el estofado un poco picante, se le puede echar un poco de chile en polvo o guindillas

Como hacer el estofado:

Para el guiso, vamos a utilizar la olla a presión, para que nos salga la carne mas tierna y tengamos menos tiempo de cocción. Ponemos la olla sobre fuego mediano y añadimos el aceite y la carne. Cocemos hasta que la carne este dorada por todos lados. Agregamos la cebolla y cocemos unos 3 a 4 minutos mas, removiendo un par de veces.

Ahora agregamos el pimentón, el tomillo, la sal y mezclamos bien. Echamos el 1/2 vaso de vino por encima y cocemos 1 minuto. A continuación, echamos el agua y tapamos la olla. Cuando el indicador nos diga que esta la temperatura dentro lista, bajamos el fuego a lo mas lento posible y cocemos 35 minutos.

Cuando vayamos a abrir la olla, la retiramos del fuego y dejamos que todo el vapor salga, según las instrucciones del fabricante y el tipo de olla que tengamos (yo tengo una Fissler). Cuando la podamos abrir, le agregamos los calabacines y la col y cocemos unos 10 minutos sobre fuego lento, con la olla tapada.

Volvemos a destapar la olla y sacamos un poco del caldo y lo echamos en una taza o vaso. A esto le añadimos el polvo de arrurruz (o la maizena) y removemos bien para que este bien disuelto y no nos queden grumos. Esta mezcla se la echamos al estofado y cocemos sobre fuego lento unos 5 minutos mas para que espese.

*La Maizena: aunque no es Paleo por estar hecha de maíz (que es un grano), si no podemos encontrar polvo de arrurruz, se puede sustituir con maizena.

Paleo Dutch Pannenkoeken

If you have ever tried a Dutch pannenkoek, you know how much fun they are to make and eat. Dutch pancakes are a watered-down version of the American pancake, with both sweet and savoury toppings. The Dutch eat them for lunch and dinner, instead of breakfast.

In fact, my Dutch husband won’t eat a pannenkoek or any pancake before lunchtime…he keeps telling me he’s Dutch, not American, remember? I have to smile of course because he loves sweet pastries after his savoury first meal of the day.. but not the pannenkoek. 😉

We used to buy the flour mix from Koopmans every time we visited the Netherlands; but since going Paleo, I haven’t made any pannenkoek and much less from a box. This past weekend, however, I was simply in a mood for one and decided it was time to tackle the project.

I made these regular, basic almond-flour pancakes the other day and they served as the basis for the pancake dough. I simply literally watered them down and added my favourite toppings, apples and ham. I swirled some maple syrup and sprinkled some ground cinnamon over top and had a hearty first meal of the day, in a very un-Dutchable way.

You can top your pannenkoek with all sorts of things, from Gouda cheese (very typical), bacon pieces, fresh fruit, to even nuts and maybe thinly sliced vegetables, such as mushrooms (although personally, I’ve never tried it with veggies…it is a thought).

PALEO DUTCH PANNENKOEKEN

Ingredients, makes 2 large pannenkoeken:

4 eggs
1 cup ground almonds (almond flour)
2 teaspoons lemon juice
1/2 teaspoon baking soda
pinch of sea salt
1/4 cup filtered water
butter, coconut oil or fat of choice for frying
toppings: anything you like, but I used 1 apple, peeled and cored and sliced, and pieces of ham
maple syrup and ground cinnamon, if desired

Method:

Heat a skillet over low heat. Lightly beat the eggs with a hand whisk or fork.  Add the remaining ingredients and mix well. Add the butter to the skillet and melt. Pour half the pancake mixture onto the skillet, making sure you cover the entire bottom of the pan (keep it as a thin layer though; you do not want a thick American pancake). Place your toppings on top of the mixture, and allow it to start bubbling before flipping over.

To flip over, I found it easy to do it like I do a Spanish tortilla: place a plate over the skillet, flip the skillet onto the plate, and then slide the pancake (cooked side on top) back into the skillet. Cook on the other side until done, a few minutes. You can also use a large spatula to flip, if you are handier than I am.

To serve, flip again, so you have the toppings on top. Drizzle with maple syrup and sprinkle with cinnamon, if desired.

*****

TORTAS “PANNENKOEKEN” HOLANDESAS

Ingredientes, para como 2 pannenkoeken:

4 huevos
1 taza (250ml) almendras molidas (muy finamente molidas, lo que se llama harina de almendras)
2 cucharaditas de zumo de limón
1/2 cuchardita de bicarbonato de soda
una pizca de sal marina
1/4 taza (60ml) de agua
toppings: se le puede poner lo que a uno le guste, pero yo utilicé algo muy típico y que me gusta mucho: una manzana, pelada y cortada, y algo de jamón cocido
mantequilla, aceite de coco o la grasa que prefieras, para hacer las tortitas

Como hacer los pannenkoeken holandeses:

Calienta una sartén sobre fuego lento.  Bate un poco los huevos con un tenedor o una batidora de mano. Añade los demás ingredientes y mezcla todo bien. Pon un poco de mantequilla o aceite de coco sobre la sartén hasta que se derrita. Echa la mitad de la masa en la sartén, cubriendo bien el fondo. Agrega los toppings, a gusto.

Cuando empiece la masa a formar burbujitas, ya se le puede dar la vuelta. Yo lo hice como una tortilla española, poniendo un plato encima de la sartén y dandole la vuelta. Se vuelve a incorporar el pannenkoek con la parte hecha hacia arriba en la sartén. Se cuece unos minutos mas hasta que el otro lado también este hecho.

Para servir, se le vuelve a dar la vuelta para que queden los toppings hacia arriba. Se puede servir con sirope de arce y un poco de canela molida, si se desea.

San Nicolas and Chestnut & Drunken Raisins Muffins

Chestnuts roasting on an open fire

…are synonymous with wintery days and nights and the Yuletide season that’s upon us. For me, roasting chestnuts also brings back memories of growing up in Chipiona and my Spanish grandmother, whom we all called Tita Paca. She was one of the biggest influences in my life and someone that continues to be very important.

Today, which is the holiday of San Nicolás (Saint Nicholas), I remember her even more than other days. For Tita Paca, San Nicolás was very special. We used to do the traditional 3-Monday journey many times during the year, and on December 6th especially, we’d always try to go to church to visit him.

I’m not a very religious person, and in many ways, neither was my grandmother. Yet, she truly believed in Saint Nicholas and how he had helped many people during his lifetime, and as a saint, also helped our family steer away from harm…

Leovigildo used to travel the country roads on his horse-carriage from town to town in the provinces of Sevilla and Huelva, taking with him important items, money and foodstuff during the late 1800s. During those times, there were a lot of bandoleros – robbers – on horseback on the country roads. They were always waiting for the right moment to attack travellers and steal what they could. 

Leovigildo grew up in the town of Castilleja del Campo, in a humble home, where his mother used to have the portrait of an old man, with a white beard and a bishop’s hat on the wall. Leovigildo would ask his mother who that old man was, and she would always say, “just a saint… carry on”. And Leovigildo did, carry on. He wasn’t a religious man, in fact more of a republican and non-believer, but always an honourable and good person, never doing harm to anyone and always being just and kind. He was the father of one of my grandmother’s best friends, Carmelita. 

After Leovigildo married and already had a few children, he continued with his business. His wife used to always tell him to not travel at night and be careful, since the bandoleros were always a menace and he was always in danger of being assaulted. But Leovigildo had little choice if he wanted to keep his family afloat.

One night, whilst travelling the country roads, in darkness and all alone, he heard voices and noises… and then he saw a bright light ahead of him on the road. He thought of turning back, but couldn’t because the carriage couldn’t turn around. He used to boast that he was not scared of anything…but on this particular night, he feared for his life. He knew the bandoleros were many and very prepared, with lights and all… so he braced himself and carried on. 

Not being a religious man, he didn’t pray or ask God to help him. 

As he entered the bright lights, he saw an old man with a white beard sitting on the side of the road…and just then, Leovigildo turned to the man and said, “I know you! You’re the man in the painting that my mother has always had.” Just as he pronounced those words, the old man with a beard disappeared and so did the bright lights. 

He made his way home on that evening and many others, never, ever being assaulted or harmed…and never once telling anyone about this incident. Years later, when he was very old and agonising for days – the doctors kept saying that each day was to be his last – he found the strength to tell his granddaughter, Violeta, and my mother, who was also like a granddaughter to him, about the story. He still couldn’t really understand why that old man, Saint Nicholas, had chosen to appear to him on that dark night so long ago.. but he thought he owed him being safe all those years and wanted someone to know. 

Leovigildo died a few days later… on December 6th, the day of Saint Nicholas. 

This is a true story. One that my grandmother would tell me and my mother has told me over and over. And one that gives me goosebumps every time I remember it. San Nicolás also “gave signs” to my grandmother…and she believed that he answered all her questions that she would pose during the 3-Monday walks to see him at the Santuario de Regla, in Chipiona.

I have to admit I believe in him too, although maybe not quite the same way my grandmother did…and what I truly believe in, is his message of goodness and protection of those in need.

Today, on the day of Saint Nicholas, we should all – kids from one to ninety-two – be believers… believers in dreams and doing good to others.

I love this time of year that is approaching with the festive atmosphere, the lights, the decorations, the gathering of our family and friends, and yes, the roasting of chestnuts… the ones you find on street corners from London to Sevilla.

My grandmother is no longer with us, but her soul lingers and I remember her especially today and know that San Nicolás is somehow protecting all of us.

I remember her child-like excitement whilst opening packages on Christmas, her enthusiasm for everything in life, even the smallest things like roasting chestnuts in our fireplace.

I didn’t roast the chestnuts for this recipe, but rather cooked them on the stovetop to make them moist and supple. The muffins are a delicious combination of the seasonal flavours. I hope you enjoy and dream a little today…

CHESTNUT & DRUNKEN RAISINS MUFFINS

Ingredients, makes 9 large muffins:

350g chestnuts (about 50 chestnuts, plus some extra; I put in about 5 more)*
1/2 cup raisins
1/2 cup moscatel or brandy**
4 yolks
4 egg whites + 1/2 teaspoon cream of tartar
1/3 cup butter, softened
1/2 cup coconut milk
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup raw honey
1 tablespoon orange zest
1 cup almond flour

Method:

Cook the chestnuts in a large pot of boiling water, about 50 minutes. Make sure you add more water, if necessary, so the chestnuts do not burn. In the meantime, place the raisins in a bowl and cover with the moscatel.

Before the next steps, preheat oven to 180C (350F).  Prepare a large muffin tin with paper holders.

When the chestnuts are done, allow to cool before handling. Peel and purée in a food processor. Drain the raisins, reserving 2 tablespoons of moscatel. Set the raisins aside.

Add the 2 tablespoons of moscatel to the chestnuts and continue puréeing. Add the egg yolks, butter, and coconut milk and blend until smooth. Add the raw honey, orange zest, baking soda and sea salt. Pulse again until well blended.

In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Fold the chestnut mixture, almond flour and raisins into the egg whites until just blended.

Pour by spoonfuls into the muffin holders, about 2 spoonfuls per muffin. Bake for 35-40 minutes or until toothpick comes out clean and muffins are golden brown. Allow to cool before serving.

*Tip: Since you are cooking the chestnuts without peeling, add a few extra in case they are rotten or not nice on the inside. I used about 5 extra and I ended up discarding about 6 chestnuts after peeling because they were not right inside.

**If you prefer to make the recipe without alcohol, simply soak the raisins in water, orange juice or orange blossom water to make them soft.

 *****

 MUFFINS DE CASTAÑAS Y UVAS PASAS BORRACHAS

Ingredientes, para 9 muffins grandes:

350g castañas (son como unas 50, aparte yo puse unas 5 de demás)*
1/2 vaso uvas pasas
1/2 vaso moscatel o brandy**
4 yemas
4 claras + 1/2 cucharadita crema de tartar
1/3 vaso mantequilla
1/2 vaso leche de coco
1/2 cucharadita de bicarbonato de soda
1/8 cucharadita de sal fina, como una pizca
1/4 vaso de miel cruda
1 cucharada sopera de ralladura de naranja
1 vaso de harina de almendras/almendras molidas muy finas

Como hacer los muffins:

Cuece las castañas en una olla grande de agua hirviendo, como unos 50 minutos. Si hiciera falta, añade mas agua.  Entretanto, pon las uvas pasas en un bol y tapa las con el moscatel.

Antes de empezar con los siguientes pasos, precalienta el horno a 180C. Y prepara un molde de muffins grandes con su correspondientes fundas de papel.

Cuando las castañas esten listas, deja que se enfríen antes de pelar las. Pela las y haz un puré con el robot de cocina. Escure las uvas pasas, reservando 2 cucharadas de moscatel. Añade el moscatel al puré de castañas. Agrega las yemas, la mantequilla, la leche de coco y pulsa hasta que obtengas una masa suave.

Ahora incorpora la miel, la ralladura de naranja, el bicarbonato y la sal. Vuelve a pulsar hasta que este todo bien mezclado.

En un bol aparte, bate las claras de huevo con la crema tartar hasta punto de nieve. Con una espátula, pasa la crema de castañas al bol de las claras montadas. Añade la harina de almendras (almendras molidas) y las uvas pasas. Mezcla todo bien con las espátula, pero sin batir la masa. Queremos que quede con aire, pero que no se vean las claras montadas.

Echa como dos cucharadas soperas de la masa en cada molde de muffin. Hornea durante unos 35-40 minutos hasta que esten los muffins dorados y hechos. Se puede comprobar con un palillo de dientes. Deja que se enfríen antes de servir.

*Nota: Al utilizar castañas frescas sin pelar, siempre es bueno incluir unas cuantas demás por si nos sale alguna mala por dentro. Yo puse unas 5 demás, y tire como 6 después de cocer las.

**Si no quieres utilizar alcohol, en vez de moscatel, usa agua, zumo de naranja o agua de azahar para poner las pasas en remojo.

Salisbury Steak with Quick & Easy Paleo Gravy

Although I’d love to say the contrary, there are days or evenings that getting into the kitchen to cook a meal is more of a chore than a pleasure. When that’s the case, I want to make something quick and easy, yet still healthy and Paleo.

The other night was one of those evenings, which tend to happen right after a trip. The house is not spic and span, I’m tired and with a million things on my mind, and concentrating on creating a entire feast for dinner is just not going to happen. I want something that can be done in 30 minutes or less… this recipe is great for a situation like this.

Salisbury steaks are a step up from a hamburger (my original idea) and yet they seem more elaborate.

Bon Appétit!

SALISBURY STEAK WITH QUICK & EASY PALEO GRAVY

Ingredients, for 6 steaks:

800g minced beef
3-4 clove garlic, minced
1 teaspoon thyme
2 teaspoons herbes de Provence
1 teaspoon coarse sea salt
1/2 teaspoon ground nutmeg
1 egg
butter or fat of preference, for frying

Method:

Mix all of the ingredients together by hand until well blended. Form steak-shaped patties and set aside. You should have about 6 medium-sized patties.

When you’re ready to place the steaks into the gravy, melt some butter or fat of preference in a skillet over medium heat. Brown the steaks on each side. Then transfer to the gravy, as per below instructions.

Ingredients for the Gravy:

3 leeks, cleaned and finely sliced – or – 3 medium onions, julienned – or a mixture of the two
2 tablespoons grass-fed butter or fat of choice
3-4 medium mushrooms, sliced or quartered
1 tablespoon arrowroot powder
1/4 teaspoon ground black pepper
sea salt, to taste
1/4 cup white wine
1 1/2 – 2 cups filtered water

Method:

In a skillet over low heat, melt the butter or fat of choice. Add the leeks and/or onions and poach until the leeks/onions are tender. Add the mushrooms and sauté about 1-2 minutes. Add the arrowroot powder and sauté 30 seconds.

Then add the white wine and mix well. Cook for a minute and then add the water, first 1 1/2 cups and increase to 2 cups if necessary. Season to taste.

Now add in the browned steaks and cook, turning a couple of times, about 10 minutes. Serve alone or with your favourite side dish.

*****

“FILETES” SALISBURY CON SALSA GRAVY

Ingredientes, para 6 “filetes”:

800g de carne de ternera picada
3-4 dientes de ajo, picados
1 cucharadita de tomillo
2 cucharaditas de hierbas de la Provenza
1 cucharadita de sal marina, gorda
1/2 cucharadita de nuez moscada
1 huevo
mantequilla o la grasa que prefieras, para freir

Como hacer los “filetes” Salisbury:

Amasa con las manos todos los ingredientes hasta que estén bien mezclados.  Con las manos, haz una hamburguesas en forma de “filete”, o sea, no redondas, sino ovaladas y alargadas. Ponlas en un plato hasta que las vayamos a cocinar.

Cuando la salsa gravy este lista, pon un poco de mantequilla u otra grasa a calentar en una sartén. Doramos los filetes Salisbury por ambos lados y los incorporamos a la salsa gravy, siguiendo las instrucciones de abajo.

Ingredientes para la salsa “gravy”:

3 puerros, limpios y cortados a rodajas finas – o – 3 cebollas, cortadas en juliana
3-4 champiñones medianos, cortados a trozos
2 cucharadas grandes de mantequilla o la grasa que prefieras (como la de pato/ganso/aceite de oliva)
1 cucharada grande de harina de tapioca o arrurruz (tambien se puede usar maicena, pero al ser de maíz es un grano y no es Paleo)
1/4 de cucharadita de pimienta negra, molida
sal, a gusto
1/4 taza (60ml) de vino blanco
1 1/2  – 2 tazas (375ml – 500ml) de agua

Como hacer la salsa:

En una sartén, derrite la mantequilla, y a continuación, pocha los puerros y/o las cebollas hasta que esten tiernos. Añade los champiñones y saltealos unos minutos.

Agrega la harina de tapioca/arrurruz/maicena y frie la unos segundos. Echa le por encima el vino y deja cocer unos minutos. Ahora añade el agua, primero los 375ml, y si hiciera falta, el resto. Mezcla bien y sazona.

Ahora incorporamos los filetes, previamente dorados. Cocemos unos 10 minutos hasta que la salsa espese y los filetes esten hechos por dentro, dando le la vuelta a los filetes de vez en cuando. Se puede servir con puré de patatas, coliflor o la guarnición que nos guste.

Basic Paleo Almond Flour Pancakes With Plums and a Quick Euro Trip

Last week Tuesday, I was wandering around the streets of Frankfurt, our former home, while my husband was at work nearby. That evening we drove to Austria for a workshop of his. I tagged along for this trip, as I do on others, especially when he travels by car.

I simply love a road trip particularly anywhere in Europe, where it’s easy to see a few countries within a week. Plus, it’s a great way for us to spend some quality time together and talk. Our road trips may sound a little crazy, as we pack in a lot of events, essentially work for my husband and meetings in different cities, and sometimes countries, and we also try to include some fun time. For me the journeys always mean some sightseeing on my own and lots of local food!

On this trip, we drove from London, crossing the Channel via train, and sleeping the first night in Gent, Belgium. Over the weekend, we were in the Netherlands visiting family and friends, and I even had the opportunity to write a post and share a recipe. I usually don’t take my laptop with me, but I knew I would have some free time and wanted to make sure I would get the recipe to you before returning home. I also picked up the Allerhande form “Apie Heijn” from which I plan to make a few dishes. The supermarket, really named Albert Heijn, is probably my favourite in Europe, and has the prettiest produce, meats and dairy products. They also have a lot of bio (organic) products; and it’s always a delight to shop at them in the Netherlands.

On Monday, we were near Groningen, where my husband had a dentist appointment and we later drove to Frankfurt that evening. It feels like coming home in many ways when we are in Germany, at least it does for me. And this time of year is even more special, as the Christmas markets are starting to pop up everywhere. So while my husband worked, I wandered around the city, visiting my favourite shops, enjoyed a delicious Paleo breakfast at the Hauptwache Cafe and later a Thai lunch at Coa in the Zeil Shopping Center. If you’ve been to Frankfurt, you know this building is incredibly cool. The façade is made of glass plaques, as is the ceiling and parts of the interior.

The architecture in the center of Frankfurt is an interesting mixture of renovated old buildings and very modern structures, such as this one, and the Jumeirah Hotel behind it. The city is known as “Mainhattan” as it’s probably the closest thing to Manhattan in Europe, being a financial business center with many skyscrapers. (Main is for the River Main.) By the way, when we lived here and visited the city museum, we learned that over 60% of Frankfurt was bombed and destroyed during World War II. So many of those old buildings that look like they were built in centuries past are actually rather new.

From the center of Germany, we drove to Seewalchen, in Austria, where my husband had a meeting the following day. We had been to the Salzkammergut area before, visiting Gmunden on the Traunsee, so I knew that we were headed to beautiful scenery and landscapes. And I wasn’t disappointed. Seewalchen is right on the northern tip of Attersee, a beautiful lake surrounded by the Austrian Alpes. The water is crystal clear and drinkable!

So, on Wednesday, I enjoyed a day to myself and explored the neighbouring villages and a visit to the Gustav Klimt Center in Schörfling am Attersee.

Klimt is one of my favourite artists. When I worked in NYC at a private bank, my team and I processed the loan for the famous Adele Bloch-Bauer painting, which now hangs at the Neue Gallerie in NYC. Since seeing that painting in person, I was hooked on anything Klimt. Yet visiting the Center on Attersee helped me learn a lot more about the artist himself and his lifestyle. He was a very interesting and bohemian person, designing women’s clothing and even wearing many of the gowns himself (oftentimes without undergarments!). Many of these gowns, designed by Klimt and created by Emilie Flöge, his lifetime partner of sorts,  “show up” in his illustrations and portraits of women.

Gustav Klimt, along with number of Austrian artists such as Egon Schiele, was one of the most important spokespersons and artists of the Jugendstil art movement in Austria. He spent many summers at Attersee, where he mostly painted landscapes, including the Schloss Kammer.

Walking in Klimt’s footsteps in the towns of Attersee am Attersee, Schörfling and Weyregg and bringing to life many of his paintings was an incredible experience for me. Unfortunately the Center doesn’t have any original works on display; due to conservations reasons, the illustrations are all lithographs. To see the fascinating originals and especially the works of his “golden phase”, one must visit museums or be lucky enough to see a special exhibit or have the money to purchase pieces of his oeuvre…

The day after my excursion through the summers of Klimt, we drove off early in the morning to squeeze in a little bit of skiing at Obertauern in the Austrian Alps. There was fresh snow with some ice patches and chilling temperatures of -12C, but we managed to go down the slopes a few times. Well, my husband did. I went up and down once, as it was a bit too cold for me and the “bunny slope”, where I like to start off only offered a T-bar lift, which I hate.

We spent the evening and night in Nürnberg, where we walked around the Christmas market, had some Nürnberger sausages, a glass of Glühwein, and dinner at the Barfüßer Bräuhaus. We ate a very typical German fare of Schweinehaxe (pork knuckle) and suckling pig accompanied by Kloß (called Knödel in other parts of Germany) and red cabbage. Needless to say, we were satiated after dinner. 😉

Friday morning we took off early in the morning again, so that my husband and a colleague could be in time for a meeting near Mannheim. And I strolled around along the Planken, the main shopping street, and the Christmas market. It had been around 20 years since I was last in Mannheim, back then for work with Elizabeth Arden. I didn’t recognise a thing…

On Saturday, we once again were in the Netherlands, where we visited family in Arnhem and ate the best and most fresh, raw herrings at Gamba, a beautiful fishmonger, which is quickly becoming our favourite and a ritual. I indulged in two harings, one right after the other, whilst my husband also enjoyed some kibbling, deep fried cod. Dinner was very traditional Dutch for this time of year: some hutspot (boiled potatoes, carrots and onions with bacon bits of course) and boerenkool met worst (boiled potatoes and kale with Dutch sausage), which my husband’s cousin made for us. It was delicious. We used to make it often at home, and both are the first Dutch dishes that I learned to make after meeting my husband. They are hearty and perfect for a cold winter evening. I promise to make them at home soon and share the recipes with you.

We returned to the island on Sunday, with a short detour on our way to London via the Cliffs of Dover. When we were relocated to the UK in January of 2012, our first trip over with our car was onboard a ferry from Calais to Dover. I was very apprehensive of the Chunnel back then and figured that a boat crossing would be much safer than going inside a train that’s inside a tunnel that is below the earth that is below the water…since then, we’ve used only the Chunnel for making the road trip back to Continental Europe, and I must say that I love it. Well, love may be too strong of a description… more like I tolerate it with more pleasure than originally thought since it’s a very quick journey of about 35 minutes in that train that is inside a tunnel under the earth that’s under the water… (it’s best not to think about all that).

The Chunnel takes off from Folkestone; so, we had not been back to Dover since our first crossing. And after this excursion, we have promised ourselves to return as there is so much more to see than we thought. I hope to make a weekend out of it and see the surrounding area as well.

On our detour, we had time to walk on top of the cliffs, where there are a number of paths through beautiful fields filled with rabbit holes, some sheep in the distance, and the gorgeous and grey North Sea just below the White Cliffs. The scenery is magnificent; and although one walks almost on the edge of the cliffs at times, it’s actually not even scary, but rather peaceful and energising. If you do go, remember to wear proper footwear, as it can be muddy. I was wearing clogs (not the right footwear) and slipped on our way back to the parking lot and ended up with muddy pants, shoes and hands. 😉

Coincidently, we ate lunch at the same hotel where we spent the first night in the UK, the Dover Marina. They were serving a Sunday roast carvery lunch and were all primped up for Christmas… just the perfect ending to a perfect trip just before the holidays.

On Monday, it was back to reality of an almost empty fridge and longing for someone else to prepare my breakfast. Fortunately, we still had eggs left (I checked them in water before using them) and plenty of almond flour. So, I invented these pancakes on the spot. I guess you could call them a basic recipe, since you can add more ingredients to them and experiment with different toppings.

Hope you enjoy!

BASIC PALEO ALMOND FLOUR PANCAKES, WITH PLUMS

Ingredients, makes 8 medium-sized pancakes:

  • 4 eggs
  • 1 cup ground almonds (almond flour)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 4 plums, peeled and cut into slices or chunks (optional)
  • butter, coconut oil or fat of choice for frying

Method:

Heat a skillet over low heat. Lightly beat the eggs with a hand whisk or fork.  Add the remaining ingredients and mix well. Add the butter to the skillet and melt. Pour the pancake mixture by spoonfuls onto the skillet. Cook until the pancakes start to bubble, then flip over and cook all the way through, about a few minutes on each side. Serve with maple syrup, if desired.

*****

TORTITAS AMERICANAS, TIPO PALEO CON ALMENDRAS MOLIDAS Y CIRUELAS FRESCAS

Ingredientes, para como 8 tortitas americanas:

  • 4 huevos
  • 1 taza (250ml) almendras molidas (muy finamente molidas, lo que se llama harina de almendras)
  • 2 cucharaditas de zumo de limón
  • 1/2 cuchardita de bicarbonato de soda
  • una pizca de sal marina
  • 4 ciruelas, peladas y cortadas a lascas o pedacitos (opcional)
  • mantequilla, aceite de coco o la grasa que prefieras, para hacer las tortitas

Como hacer las tortitas americanas:

Calienta una sartén sobre fuego lento.  Bate un poco los huevos con un tenedor o una batidora de mano. Añade los demás ingredientes y mezcla todo bien. Pon un poco de mantequilla o aceite de coco sobre la sartén hasta que se derrita. Pon una cucharada y media (de las grandes) de masa por cada tortita. Deja que la masa empiece a hacer burbujas y entonces dale la vuelta. Se fríe o cuece unos minutos por cada lado. Se sirve con sirope de arce, si se desea.

Roasted Pumpkin Vegetable Potage

We are currently travelling through parts of Europe. My husband has to be in Austria a few days and asked me to come along so we could visit family and friends and maybe squeese in a day of early-season skiing as well. (The snow conditions in Austria are supposed to be perfect for skiing… we’ll see.)

So, once again, we are on one of our crazy road-trips, which always turn out to be a lot of fun and which we love. We usually end up seeing a number of cities and sometimes even can fit in a visit to a museum or a tourist site. On this trip thus far, we visited family in Maasland and managed to see a lovely museum. Maasland is a village in the province of South Holland and it has a long history, since about 925AD. It was also an important area, where Willem van Oranje, in 1574, finally defeated the Spaniards with an interesting strategy of flooding the lands. Most of the Netherlands is below sea level, and this area in particular is very low. One can see the old dikes and polders, part of the engineering system of sea and water management for which the Netherlands is famous.

The museum in the center of town is an old farmer’s house with 19th century period furniture. The house has a storefront filled with replicas of lots of traditional stock of Dutch candies, cacao, cigarettes, pharmaceutical drugs, cleaning utensils, cooking oils, and canned foodstuffs. They still sell some varieties of sugary sweets by weight and there were a number of children lining up to get their few euros worth of treats. I remembered my youth in Sevilla with my cousins where we used to go the corner kiosk to buy a handful of candies and chewing gums for only 5 pesetas!

The house also has a cellar, where the original family made homemade butter, buttermilk and cheeses. It’s very interesting to see all of the wooden and iron equipment used for the process of making these dairy products. What a lot of work all that was, but how healthy to make it at home! There are still many farmers who make and sell their own dairy products. In fact, our family shared with us some farmer’s cheese they had purchased especially for our visit. The taste and texture are unique and so wonderful.

My favourite part of the house was the kitchen of course. It was stocked with all kinds of beautiful enamelware.. all of which I wanted to take home! There were the traditional Dutch ovens, which can be stacked on top of each other, ladles and spoons, pots and pans, a poffertjes pan (something like “full” pancakes), teapot, coffeepot…

As we continue our trip, we are having a short break today so my husband can visit his dentist and I’m taking advantage of this time to write this post and share the recipe with you.

On Friday, the day we left London, I made this soup with some leftover roasted pumpkin from this recipe, so we could have something warm in our tummies for lunch and to hold us over until we arrived in France for dinner. It’s very easy to make and is a nice soup to serve as a starter for a full meal. You can use other vegetables, depending on your taste and what you may have on hand.

Enjoy!

ROASTED PUMPKIN VEGETABLE POTAGE

Ingredients, makes about 5 cups:

2 cups roasted pumpkin meat (I used butternut squash at roasted in the oven at 180C (350F) for about 40 minutes)
3 cups filtered water
2 leeks, finely sliced
6-8 cherry tomatoes, halved
3 medium red onions, julienne or chopped
4 stalks celery, sliced
3 cloves garlic, sliced
1 teaspoon herbes de Provence
1/2 teaspoon turmeric
sea salt and black pepper, to taste
3-4 tablespoons duck fat
bacon bits or jamón serrano bits

Method:

In a pot over low heat, melt the duck fat and poach the onions until soft, about 6-8 minutes. Add the rest of the vegetables, excluding the pumpkin, and the spices. Cook until the vegetables are tender. Add one cup of the filtered water and the pumpkin meat and mix well. Add the remaining two cups of water, mix well, and season with sea salt and pepper, to taste. Warm and serve with pieces of bacon or jamón serrano.

*****

SOPA/POTAJE DE CALABAZA AL HORNO CON VERDURAS

Ingredientes, hace como 5 tazas de caldo :

2 tazas, como unos 500ml de carne de calabaza previamente hecha al horno (a 180C unos 40 minutos)
750ml de agua
2 puerros, cortados en rodajas finas
6-8 tomates cherry, cortados por la mitad
3 cebollas medianas, rojas, cortadas en juliana
4 pencas de apio, en rodajas finas
3 dientes de ajo, en rodajas a lo largo
1 cucharadita de hierbas de la Provenza
1/2 cucharadita de cúrcuma
salt y pimienta negra, a gusto
3-4 cucharadas grandes de grasa de pato
taquitos de beicon o jamón serrano, de guarnición

Como hacer la sopa:

En una olla sobre fuego lento, derrite la grasa de pato y pocha las cebollas, como unos 6-8 minutos, hasta que esten tiernas. Añade el resto de las verduras, excepto la calabaza, y las especias. Cuece hasta que esten las verduras tiernas. Agrega una taza de agua (250ml) y la calabaza y remueve bien. Ahora agregale el resto del agua, mezclando todo bien, y sazona a gusto con sal y pimienta negra. Calienta la sopa y sirve la con taquitos de beicon o jamón.

Lamb Roast with Pumpkin, Apple & Chestnut “Rough” Mash

I’m finding that taking food pictures of dinner in the Autumn and Winter in London is quite a challenge. By 15:45, it starts to get dark and by 16:30, it’s basically nighttime. The early darkness is annoying for our biological clocks, and alters our mood and sleeping habits.

For a food blogger, there’s the added issue of planning or trying to cook a meal around the small window of light hours. I am an awful planner and making dinner at lunch time during the week just to take a picture is not going to happen. However, during the week, many of my more elaborate meals are prepared at night.

Therefore, if I want to share these recipes with my readers, I have to make due with the poor lighting or create fake lighting… this last option, I’m still working on perfecting.

In the meantime, I’m sharing this recipe with pictures from breakfast. Yes, breakfast. I ate leftovers from dinner as my breakfast, something I love to do since going Paleo! It’s a quick and easy way to incorporate some healthy, saturated fats with which to start off my day.

The question today is, what do I make myself for lunch? 😉

LAMB ROAST WITH PUMPKIN, APPLE & CHESTNUT “ROUGH” MASH

Ingredients, for 2:

1 kg leg of lamb
1/2 medium butternut squash, peeled and cubed (about 800g)
3 medium apples, peeled and cubed
10-12 chestnuts, peeled and halved
4 cloves garlic, peeled
1 tablespoon ground rosemary
1 tablespoon coarse sea salt
1 teaspoon black pepper
1/2 cup olive oil
zest of 1-2 lemons

Method:

Preheat the oven to 200C (390F). Toss the cubed pumpkin, apples and chestnuts together. Place them on the bottom of an ovenproof dish. Rinse the leg of lamb and place on top of the pumpkin mixture. With a mortar and pestle, crush the garlic. Add the rosemary, sea salt, pepper, zest and olive oil and mix well. Coat the leg of lamb on both sides with the rosemary mixture. Bake for about 1 hour and 15 minutes for medium done or about 15 minutes longer for less pink. About half way through, take the roast out of the oven, and remove the lamb, carefully to not burn yourself. With a spoon, toss the pumpkin mixture and replace the leg of lamb, with the un-cooked side up. Continue baking until done.

*****

PIERNA DE CORDERO AL HORNO CON BASE DE CALABAZA, MANZANAS Y CASTAÑAS

Ingredientes, para 2 comensales:

1 kg pierna de cordero
1/2 calabaza tipo “butternut squash”, como 800g, pelada y cortada a taquitos
3 manzanas medianas, peladas y cortadas a taquitos
10-12 castañas frescas, peladas y cortadas por la mitad
4 dientes de ajo, pelados
1 cucharada grande de romero molido
1 cucharada grande de sal gorda
1 cucharadita de pimienta negra
1/2 taza de aceite de oliva
ralladura de 1 o 2 limones

Como hacer el cordero al horno:

Precalienta el horno a 200C. Mezcla los trozos de calabaza, manzana y las castañas y pon todo en el fondo del recipiente que vaya a ir al horno. Enjuaga la pierna de cordero y coloca la encima de la calabaza. En un mortero, machaca los ajos. Añade el romero, la pimienta, la sal, la ralladura de limón y el aceite de oliva. Mezcla todo bien y embadurna ambos lados de la pierna de cordero con esta mezcla. Hornear como una hora y 15 minutos o una hora y media. A mitad de tiempo, saca el cordero del horno. Retira la pierna del recipiente, con cuidado para no quemarte y ponla en un plato. A continuación, con una cuchara de palo, dale la vuelta a la calabaza y demás. Vuelve a incorporar la pierna de cordero en el recipiente, pero esta vez del lado aún no hecho. Termina horneando.

Chicken with Plums

No, not the movie, but a real dish. It’s been a few days since I’ve posted a recipe and that’s due to the changes I’ve been making to the blog. It’s been quite an ordeal, but I hope this new format makes it nicer for all of you, and me too!

I’m sharing a dish, which I made last night for dinner and made a little extra for lunch for me today. Unfortunately, I ate rather late today and the sun is gone.. hence no natural light for pictures. It’s hard fitting in a time window with good lighting during the autumn and winter in London. It’s dark by about 16:30.

I hope you give this a try and enjoy! By the way, it’s made with duck fat, my new favourite fat.

CHICKEN WITH PLUMS

Ingredients, for 4:

2 kg chicken pieces (I used half legs, half thighs)
10 plums, halved and pitted
3 medium red onions, julienne
3 cloves garlic, sliced
4-5 sprigs thyme
1/3 heaping cup of Groningen, wholegrain mustard (the brand I used contains no sugar or additives)
1/3 cup duck fat, plus some extra for dabbing chicken pieces
1/3 cup white wine
1-2 tablespoons raw honey
sea salt and pepper, to taste

Method:

Preheat oven to 180C (350F). Season the chicken with sea salt and pepper. Use a dish for the stovetop that can go to the oven as well, or use a pan, for the following. Over medium heat, melt the duck fat and brown the chicken pieces on all sides. Remove the chicken from the pan and set aside in a bowl. Add the onions and garlic to the duck fat and poach until the onions are tender, about 5-7 minutes. Add the thyme, raw honey and mustard and mix well. Cook until the honey has become liquid, just a couple of minutes. Pour the mixture over the chicken pieces and mix to coat well. Place the chicken pieces into an ovenproof dish. Pour the wine over top. Place the halved plums around the chicken pieces. And add a few dabs of duck fat on top of the chicken. Bake for about 35-40 minutes or until the chicken is done, turning the chicken pieces over around half time, and coating with the sauce.

*****

POLLO CON CIRUELAS

Ingredientes, para 4 comensales:

2 kg de piezas de pollo (yo utilicé muslos y contra-muslos)
10 ciruelas frescas, cortadas por la mitad y sin hueso
3 cebollas medianas, rojas, cortadas en juliana
3 dientes de ajo, cortados
tomillo fresco, unas 4-5 ramitas
3-4 cucharadas grandes de mostaza con semillas de mostaza
3 cucharadas grandes de grasa de pato, y poco extra para poner por encima del pollo
1-2 cucharadas grandes de miel cruda
75ml de vino blanco
sal y pimienta, a gusto

Como hacer el pollo con ciruelas:

Precalienta el horno a 180C. Salpimienta el pollo. El siguiente paso lo puedes hacer en el mismo recipiente que vaya a ir al horno si sirve para la hornilla también, sino en una sartén grande. Derrite la grasa de pato, sobre fuego medio. Agrega las piezas de pollo y dora las por ambos lados. Retira el pollo de la sartén (sin grasa) y dejar a un lado en un bol o recipiente hondo. Pocha las cebollas y ajos en la misma sartén con la restante grasa de pato, unos 5-7 minutos. Añade el tomillo, la miel y la mostaza. Cuece unos minutos hasta que la miel se haga líquida. Vierte la mezcla de miel sobre las piezas de pollo y remueve hasta cubrir bien. Pasa el pollo y la salsa a un recipiente para el horno. Échale por encima el vino y  coloca las mitades de ciruela entre las piezas de pollo. Hornea durante unos 35-40 minutos o hasta que el pollo este bien hecho, dandole la vuelta a mitad de tiempo.

Sweet Potato & Zucchini Soup with Quatre-Epices

Since moving back to Europe, we make a point of doing an annual road trip to Sevilla, Spain usually in the summer or autumn. We have three important reasons for driving so many kilometers each year: one, we get to enjoy a lot of quality time together and see many beautiful things along the way, both in France and in Spain; and two, we have the opportunity of seeing family and friends, whom we wouldn’t see otherwise because of where they live, Bayonne and Vitoria; and three, we stock up on Spanish goodies, such as various 5-liter olive oil bottles, whole legs of jamon serrano, and other things we miss, that we couldn’t possibly pack into a suitcase. On the last trip, we even brought back some delicious salted cod!

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Now that we live in London, we are in France more often than when we lived in Germany. Now, we must cross the north of France every time we visit the Benelux and Germany. Consequently, we have gotten to know Calais and the surrounding region quite well. During the summer months when we arrive around lunchtime, our first stop in France is always for moules frites in Gravelines at Le 116. Gravelines is a rather sleepy little town on the River Aa; but it does have a beautiful beach, and the historical, hexagonal-shaped bastion, Grand Fort Philippe, is worth visiting. The area can be confusing for the first-time visitor as the culture, the landscape and even the names of towns are a mixture of French and Dutch. The area was part of Flanders and still has many similarities with Belgium and The Netherlands. (By the way, another very interesting and beautiful hexagonal fort town is Bourtange, near Groningen in The Netherlands.)

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Eating in France can be a hit or miss experience, we’ve discovered. Arguably one could say that can happen in every country; but when eating in France, we’ve come to expect top quality and cuisine, and it’s not always the case. Aside from our moules frites passion, we have stopped for every meal during one trip or another, and have had varying degrees of satisfaction. And some of the best meals have been when and where we least expected them.

We once had a delightful breakfast in Neufchâtel. We arrived in town just as the farmers’ market was opening; in fact, it was still slightly dark out and the morning air was quite brisk, adding a very pleasant atmosphere with which to start our day. At the market, we purchased some pungent local cheeses (Neufchâtel, of course!) from a very helpful cheesemonger and a large baguette at the nearby boulangerie (France and Spain are the only two countries in which I make an exception to eat bread, and only occasionally), which we consumed with a cafe au lait, before continuing our journey. I love visiting farmers’ markets, and I’ve found the best ones in France, The Netherlands and Germany. The only downside of travelling and visiting markets is not being able to purchase all the fresh seafood, meats and produce!

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Another memorable meal was our stop in Conty for dinner. The area is famous for le Tour de France going through it and the little restaurant at which we ate had a number of cycling memorabilia. But the best part of dinner was the cookery book, Cuisine d’Hiver, laying on a shelf behind me. I took a gazillion pictures of the recipes with my iPhone and later saved them on my computer to never look at them again. I do this a lot. In fact, I take pictures of menus with the intention of using the ideas for inspiration and later always forget to revisit them.

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So, when my duck fat arrived in the mail the other day, for some reason I thought of France. And no, I still haven’t used any of the recipes from the cookery book in Conty, although I’ve placed them all in a folder to have them printed. That’s a step in the right direction, I think. In the meantime, I came up with this French-inspired soup recipe to use up the sweet potatoes I had on hand.

I went to grab some quatre-épices and found out I was out of the spice mix. This is another food item I tend to purchase when travelling through France, that and herbes de Provence. The spice mix usually includes pepper (white, black or both), ginger, nutmeg and cloves. For the soup, I created my own combination by using equal parts of black pepper, nutmeg and cloves and adding some freshly grated ginger.

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To add some kick, which my husband tends to appreciate, I included some chili powder, as well. And I added turmeric for the health benefits and for a more intense colour.

As the duck fat was not enough fat for my interpretation of a healthy meal, I garnished the soup with some chopped, hard-boiled eggs and pieces of jamon serrano, along with some chopped chives for additional flavour. You can omit these, but if you want a more well-balanced dish, I wouldn’t. (Of course, bacon or ham can be substituted for the jamon serrano.)

The sweet potato and zucchini soup is my homage to our trips through France… if I can’t be in France on a daily basis, I can bring a little bit of France to me by way of the very healthy and delicious duck fat and quatre-épices. I hope you will also enjoy!

Bon Appétit!

Sweet Potato & Zucchini Soup with Quatre-Epices
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes about 10 servings.
Ingredients
  • 900g (just shy of 2lbs) sweet potato, peeled and roughly cubed
  • 2 medium zucchini, partially peeled and roughly cubed
  • 1 medium red onion, chopped
  • 1 medium leek, trimmed and thinly sliced
  • 2 cloves garlic, sliced
  • 1/4 cup duck fat
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 7-8 cups filtered water, or if you have chicken or duck broth, much better
  • 3 teaspoons coarse sea salt (adjust salt if you use broth and/or to taste, of course)
  • 1/2 teaspoon chili powder, optional
  • For garnish, if desired:
  • hard boiled eggs, chopped
  • jamon serrano or bacon pieces
  • chopped chives
Instructions
  1. Place the duck fat, onion and leek in a large pot. Poach over low heat, about 8 minutes until the onion is almost translucent.
  2. Add the garlic, zucchini pieces, and the spices and stir well.
  3. Cook about 2-3 minutes.
  4. Add the sweet potatoes and 4 cups of filtered water or stock.
  5. Cook over medium heat for 30 minutes, until the potatoes are tender.
  6. Remove from heat and allow to slightly cool, enough to handle safely.
  7. With an immersion blender, puree until smooth.
  8. Add 3-4 cups of additional filtered water.
  9. Add sea salt, adjusting to taste.
  10. Add chili powder, if desired.
  11. Stir well.
  12. Heat through over low heat to warm enough to serve, about 5-7 minutes.
  13. Garnish with hard-boiled egg, jamon serrano and chives, if desired.
  14. (The soup freezes well for later use.)

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Paleo Pumpkin Pancakes

I woke up this morning with a mission in mind: to finally recreate the pumpkin fudge brownie recipe I have promised my readers. So, the first thing I did was cut up one of my gorgeous and rather large butternut squash and bake it, while I organised things a bit. I used to be one of those people who had to immediately eat breakfast after getting up, especially when I was working in NYC. But since going Paleo, I actually prefer to wait about an hour or more before eating anything. Most days, I first prepare and drink my warm water with freshly squeesed lemon juice, and then after that’s settled, I start thinking about what to make for breakfast.

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As I’m working from home now (I am a freelance graphic designer), I tend to catch up on news during this time and settle in to tackle work after I’ve eaten.

Today, since I knew I would have too much pumpkin meat leftover after making the fudge brownies, a thought came to mind: why not have pumpkin pancakes or waffles for breakfast too?! I’m not really crazy about sweet things for breakfast, much preferring savoury dishes with lots of healthy fats to keep me going for hours on end.

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But as it’s Sunday, I made an exception. I was planning to use one of my own recipes as guidance, but my computer decided it needed a software update today and I couldn’t access the internet until that update was installed. Frustration was about to set in, when I decided to simply invent a new recipe…

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I’m embarrassed to “toot my own horn”, but these are quite good, fluffly, light and delicious. Plus the flavours make it a perfect treat for an Autumn morning. And if you eat them as I did, with some melt-in-your-mouth Kerrygold butter and maple syrup, all the better. 😉

Paleo Pumpkin Pancakes
Author: The Saffron Girl
Serves: 10
Makes about 10 pancakes, 2 1/2-in diameter
Ingredients
  • 4 eggs
  • 1/2 cup cooked pumpkin meat
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of sea salt
  • 1/4 teaspoon baking soda
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon maple syrup (optional)
Instructions
  1. In a food processor, blend until smooth the egg, pumpkin meat, spices, sea salt and baking soda.
  2. Add the almond flour and pulse to mix well.
  3. Add the coconut flour and pulse again to mix well.
  4. Add the maple syrup, if desired and blend well.
  5. Heat a frying pan over low heat and grease with some coconut oil.
  6. Pour the pancake batter by spoonfuls onto the pan. I poured 2 spoonfuls per pancake.
  7. Allow to cook through until the batter starts to bubble. Immediately turn over and cook on other side.
  8. Serve with butter and maple syrup, if desired.

 

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Sweet Potato, Apple & Fennel Hash – Guest Post by Cinnamon Eats – And Notes on Being an Expat

Being an expat can provide the perfect platform for “once in a lifetime” experiences that are interesting, educational, exciting and fun. It’s a privilege that many of us are lucky to have. I mean, who doesn’t want to be in a foreign country, enjoying it with a tourist mentality (you know that eventually you’ll get to go home, whatever that turns out to be, so anything that goes wrong is only temporary, right?), yet living there as a local and taking advantage of things that tourists can never dream of being able to do? And there’s the added bonus to be able to complain about all the idiosyncrasies of the locals, always a humorous conversation starter with like-minded expats. It’s a great combination, the best of both worlds. But it’s not always an easy one to transition into. In fact, it can be for many people quite daunting.

Usually the couple or family moves because of the job of one of the spouses. So that leaves the other spouse at home without a job, and if they don’t have children or pets, quite alone. Many of us find ourselves in a tough situation to get used to. From the most ordinary and routine chores, such as going grocery shopping, to finding a new doctor, a new hairdresser, where to buy an eraser perhaps?, to getting the children into new schools, finding the right house to live in, purchasing a new car or learning to drive on the wrong side of the car and road, to maybe even having to learn a new language will of course all be very interesting, but will most certainly also be very stressful and frustrating at times.

For the working spouse, who gets to go to the office and maintain a structure and relatively organised schedule, the transition is always easier. Our company prepared us for the first move by putting us in an expat course. And they clearly told us that if the at home spouse was not happy, it could make or break the work experience. So, they (and we) want happy at-home-spouses of course. Talk about pressure!

When we moved to Germany, I didn’t exactly consider myself an expat. I actually felt like I was coming home, back to Europe after several years in the US. And although that was true and I have German ancestry, Germany is not Spain, nor do they speak Spanish natürlich, and I only knew a few basic words and phrases in German that I remembered from my lessons as a child. And although most people can speak some English if they are hard-pressed or want to be nice, it’s a good idea to learn the language.  Therefore, to conquer my first fear and try to integrate, I immediately starting German lessons. (I oftentimes pondered about what life had been like for the immigrants from Spain during the 50s-60s, many without university education, no knowledge of foreign languages, and coming from a precarious economic situation. They were not really expats. Many ended up staying in Germany and made a life there for their children and grandchildren; others returned to Spain because the experience was too much of a hardship and being away from family weighed more than any economic or social opportunities. It’s sadly happening all over again in Spain now; but the difference is that most people today have a higher education and some knowledge of English, which helps. Plus, today we have the internet and Facebook with which to keep in touch. Nonetheless, it’s not necessarily an easier experience than it was for the generation after WWII. I have friends who after 3 years in Bavaria just returned home because they missed their families and Spain too much!)

During my German lessons, I met a lot of interesting people from all around the world, from Afghanistan, Russia, Rumania, Mexico, Bosnia, Czech Republic, the US, and South Korea (most of the Koreans were in Germany to attend classical music training, how cool is that? And one of them was even a well-known opera singer back in South Korea!). Many of those that I met became my friends and we still have contact today, although we have moved away from Frankfurt.

But when my year-long classes ended and I had passed my Mittestuffe Prüfung, I found myself without a daily routine and not knowing many people, especially people with whom I could speak without having to think or get a headache after our conversation in German, which was our common ground. That’s when joining the AWCT (American Women’s Club of the Taunus) came to the rescue. (I did seek some Spanish groups and ironically found none.)

(By the way, if you’re interested, there’s a very witty and accurate article written by Mark Twain about that awful German language. Mark Twain spent about three months in Heidelberg, during which time he also tried to learn the language. It’s hilarious to read, especially if you know German or have ever tried learning it.)

Meeting new people as an expat can prove to be one of the hardest obstacles to overcome to create a healthy and happy expat experience… remember no pressure, right?! Therefore, when we learned we were being transferred to London, I joined the AWCL (American Women’s Club of London) before arriving. The knowledge that this transition was going to be different from the previous one helped me begin meeting people much sooner. For starters, I didn’t have to learn a language (although sometimes it seems like the Brits are speaking something completely foreign), but I also didn’t have the advantage of meeting people via classes. Since my participation in the group in Frankfurt had proven to be so positive, I figured it was a good way to start in this new country that I had visited as a tourist and for work long ago, but was moving to as an expat this time. I have later also joined two Spanish groups, with whom I have a lot of fun and get to converse in Spanish.

The other day at a meeting of the AWCL, one of the speakers said that the Club’s activities gave us reasons to not stay home in our pjs until midday. The whole room giggled, yes, giggled, at this comment because it rang true to most I think…

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So when I discovered that Naz from Cinnamon Eats is also an expat here in the UK, without even knowing her, we already had some common ground. And things got better when we learned that we are both Paleo bloggers. (Why is it that we always want to find people who think alike? I guess it makes life easier, no?)

Blogging has become an essential part of my daily life. I love what I do and love to share my stories and recipes with my readers. And I have found that this is true for most other food bloggers; in many cases it has changed our lives, even leading to different career paths. For me, it has also enhanced my expat experience in the UK, even though I think it has encouraged an ever growing habit of sitting in front of my computer in my pjs until midday. 😉 (Shhhh… don’t tell my husband.)

As bloggers, we take great care and pride in how we present all of this information to you. Naz just recently did a major overhaul of her blog, and I’m in the midst of doing the same to mine. Today, I have the pleasure of not only reciprocating with Naz after my experience as a first time guest poster on her site, but also bringing to you Naz’s first guest post after her new site has gone live!

I hope you will become a fan of Cinnamon Eats and enjoy reading her stories and cooking with her recipes, like I do. In the meantime, I leave you with this wonderful seasonal dish, which can be served for breakfast, lunch or dinner. Yum!

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Hello to all The Saffron Girl readers! First of I want to say how excited I am to be here sharing my recipe with you all! I met Debra online a couple of months back via Instagram and since then we have connected through our common passions of cooking and eating healthy and delicious paleo foods. We also both live in England so I’m hoping that one of these days we can also meet up in person! Debra also recently shared a guest post over on my blog Cinnamon Eats, you can check out that post here. Thank you Debra for having me!

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Since connecting with Debra I have come to enjoy her recipes and the attention to detail she gives to her blog and the message she shares with her readers and followers. Her recipes prove that eating healthy doesn’t mean eating boring and bland foods, quiet the opposite actually!

The dish I’m sharing with you today is one I made a couple of weeks back and it contains some of my favourite ingredients to cook with… sweet potatoes, apples and fennel, along with warming spices like cinnamon and nutmeg make this a great dish for these ever increasingly cold Autumn days.

Sweet Potato, Apple & Fennel Hash – Guest Post by Cinnamon Eats
Author: The Saffron Girl
Ingredients
  • 500gm/1.1lbs grass-fed ground beef
  • 1 small sweet potato, peeled and diced
  • 3 small-med apples diced. (I used Jonagold apples)
  • 2-3 small fennel bulbs, cored and diced
  • 1 small red onion diced
  • 2 Tbsp grass-fed butter/ghee, divided
  • 1 Tbsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground clove
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • Sea salt
Instructions
  1. Place a pan on medium heat and add in 1 Tbsp of butter/ghee. Once melted add in your sweet potato. Stir to cook for about 5 mins then sprinkle in some sea salt (the salt will help the sweet potato cook faster). After about 10 minutes check the sweet potato for doneness by pricking a fork into one of the sweet potatoes, you want it to be just cooked through but not so much that it falls apart when you touch it.
  2. Remove the sweet potato to a clean dish and set aside. Heat the other Tbsp of butter/ghee in the pan and add in the onion, sauté until soft and transclucent then add in the ground-beef. Using a wooden spoon, break up the meat as it cooks.
  3. When the meat is just about cooked through, season with some sea salt. Add in the diced fennel and stir through, cook for about 5 minutes or so before adding in the apples. Cook on medium-low heat for about 5 minutes then add in your already cooked sweet potato.
  4. Add in the rest of your seasonings (cinnamon, allspice, ground clove, ground nutmeg and ground ginger). Stir everything together, turn the heat to low and let everything cook for another few minutes or until the apples, fennel and sweet potato are tender and the meat is cooked through.
  5. Serve as is and enjoy!

A little about Naz:

nazNazanin or Naz as her friends and family like to call her is an Australian expat living in England. She left Australia in 2011 with her husband Joe to move to Michigan, U.S.A where they stayed for just under 2 years, before they moved to England. Naz started her journey to Paleo eating in 2011 and now runs her own Paleo based food blog at cinnamoneats.com. She loves to create delicious Paleo recipes to share with others. You can also connect with Naz via her Facebook Page, her Instagram or her Twitter.

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