chocolate tarte

the (mis)adventures of an aussie girl in a kitchen somewhere in europe

01 März 2007

Paris!



A trip to Paris in the summer holidays seems so achingly far away. But a simple French supper can be whipped up in about an hour. And makes the waiting so much more bearable.......


Filets de Poisson a la Provencale (adapted from Julia Child)
serves 2
2 cod filets
salt and pepper
olive oil
4 onions, minced
500g tomates, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
100 ml vermouth
1 tablespoon tomato paste
1 teaspoon flour blended with 1 teaspoon softened butter
fresh herbs (parsley, basil etc)

Heat the oven to 180 degrees C. Fry the cod quickly on both sides in olive oil in a hot pan. Remove and place in a casserole, then over a moderate heat, slowly fry the onions until translucent, add the chopped tomatoes, garlic, herbs, salt and pepper, cover and fry for 5 minutes. Spread over the fish, cover with a lid or aluminium foil and place in the oven for 10 minutes. Remove the fish, keep warm, and over the stove pour the vermouth into the tomato sauce and reduce. Stir in the tomato pace, simmer and correct the seasoning. Off the heat, add the butter and flour paste, then simmer again, stir in the fresh herbs and spoon over the fish.
Serve with potatoes and/or peas.

Cherry Clafoutis (from Bill Granger's "Simply Bill")
serves 8
250g cherries, pitted
4 tablespoons sifted flour
110g sugar ( plus 1 tablespoon extra)
125 ml milk
180 ml cream
1 teaspoon vanilla extract
4 eggs

Heat the oven to 18odegrees C. Grease a 28cm diameter flan dish, scatter with 1 tablespoon of sugar and arrange with the cherries. Mix the sugar and flour together then stir in the milk, cream and vanilla. Add the 4 eggs and whisk until smooth. Pour carefully over the cherries and bake for about 35 minutes.

1 Comments:

  • At 9:40 nachm., Anonymous Anonym said…

    Chef wanted:
    Aussie couple travelling to Paris June/July. Free accommodation, some time off for sight-seeing.
    Applicants please apply:
    agedp's@bigpond.net.au

     

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