Pain et Beurre
Food Blog à l'Anglaise.... a french loving Brit blogging her take on the world of food from the beautiful region of Provence
Recipes
by popular demand, I've opened up a recipe page.
you too can share my love of food chez vous, whether it be english or french dishes.
Lamb shank and red wine gravy served with sweet potato purée and spinach
Start by making the gravy. Frying onions and garlic in a pan together with carrots, celery and red wine. Once the vegetables are cooked add the lamb stock and reduce it down. Brown the lamb shanks in the pan in some olive oil and add to the gravy dish to slow cook in the oven on a medium heat for 2 hours.
Cube your sweet potato and once cooked mash together with cream and butter to make the purée. Serve the lamb on a bed of the purée.
Fry your spinach in butter as a nutritious side.
Serves 4:
4 lamb shanks
1 onion chopped
2 cloves of garlic peeled and crushed
1 large carrot
2 sticks of celery
1 leek
1 sprig of thyme
1 sprig of rosemary
1 bay leaf
1 tablespoon of tomato purée
1 tablespoon of plain flour
350ml red wine of your choice
1 litre Lamb stock
4 x sweet potatoes peeled
50mm Cream
1 tablespoon of butter
500g Spinach
1 tablespoon of butter
Chorizo chicken
Fry a base of garlic onions and chorizo, add in the chicken and cook until browned. Add the chopped whole tomatoes, the tablespoons of tomato purée and half a cup of water. Bring the liquid to a boil and add the paprika and herbs de Provence and salt and pepper to taste. Add two types of white beans and simmer for 20 minutes.
Serves 4:
2 cloves of garlic
1 onion
200g chorizo
8 chicken thighs
4 tomatoes
2 tablespoons of tomato purée
Half a cup of water
2 tablespoons of paprika
1 tablespoon of herbs de Provence
400g x 2 White beans of your choice (butter beans)
Salt and pepper
Serve with crusty bread, baked potatoes or rice. Alternatively throw some baby potatoes in their to cook with the chorizo
Tortilla Espanola with Chorizo
Cube the potatoes and fry together with the chopped onion in olive oil, once browned add the chopped chorizo. Break and beat together the 5 eggs and add in salt and pepper and the fried potato mixture. Pour the mixture into a small frying pan rubbed with oil and cook until browned at the bottom and then turn onto a plate, before reversing back into the pan with a little extra oil if necessary.
Serves 4:
300 g waxy potatoes
150g Chorizo
1 onion preferably a red onion
olive oil
5 large free-range eggs
Salt and Pepper
Allow the tortilla cool for 10 minutes and serve either hot or cold with a tomato and olive oil salad.
Homemade houmous
Note you need a thermomix for this recipe
Drain and rinse the chickpeas and rinse. Keep a few whole peas back for serving.
Mix with the rest of the ingredients (except the paprika) into a thermomix to form a creamy purée.
200g chickpeas
2 tbsp lemon juice
2 small garlic cloves, crushed
1 tsp cumin
4 tbsp tahini
4 tbsp water
A large glug of extra virgin olive oil
1 tsp paprika
Drizzle with extra virgin olive oil and serve with the remaining chickpeas and a sprinkle of paprika
Coconut bread
2 large eggs
300 ml Almond milk (cows milk works too)
1 tsp vanilla extract
315g flour
1/4 tsp salt
2 tsps baking powder
2 tsps ground cinnamon
200 g sugar
140 g flaked coconut
85 g unsalted butter, melted helps the mixing process
Either grease the pan with butter or use baking paper to line the tin
Heat oven to 175 C. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the centre, and pour in the egg mixture, stir together the wet and dry ingredients until just combined. Add butter, and stir until just smooth — use your thermomix but be careful not to overmix.
Take your lined loaf tin and spread the mix in pan and bake for approx 1 hour or until a fork comes out clean. Cool in pan for 5 mins, before turning out onto a cooling rack.
Mushroom and lentil ragu
2 tbsp olive oil
12 ounces button mushrooms, sliced very small
4 garlic cloves, crushed
1/2 medium onion, chopped small
1 bay leaf
1 tin of 200g crushed tomatoes
2 cups water
1 cup brown or green lentils, rinsed and picked through
2 teaspoons dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp chilli flakes
1 tsp chopped fresh basil
2 x courgettes
Parsley to serve
Grated Parmesan cheese, on any in the fridge, i used a young cantal
In large frying pan, heat oil over medium-high heat. Add mushrooms, garlic and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and chilli flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 25 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
Meanwhile, prepare courgetti with a spiralizer machine, or a peeler if you dont have this to turn the 2 courgettes into a healthy spaghetti alternative.
Serve ragu over the courgetti. Garnish with parsley and serve with Parmesan or any yummy hard cheese for flavour.
Gateau Magique au chocolat
125g of soft butter
70g of flour
40g Cacao
4 eggs
150g sugar
50cl whole milk
Get the oven to 150 degrees
Butter a cake tin and line with baking paper
Mix the flour and cacao
Separate the whites of the eggs
Whisk the yolks with the sugar and a dessert spoon of water until the mixture whitens
Add the melted butter and the flour cacao mix and a pinch of salt
Whisk the egg whites and mix in with the cake mix
As the mixture is liquid the egg whites won't mix and stay at the surface
Bake for 1h, and leave to rest and cool before leaving it in the fridge for 3 hours before tasting
