Lemon madeleines

• 3 eggs
• 100gr sugar
• 110gr flour
• zest of 1/2 lemon
• 1 teaspoon baking powder
• 90gr butter

Preheat oven at 220°C.

1. Melt the butter in a saucepan or in the microwave. Leave to cool.
2. In a mixing bowl, beat the eggs with the sugar until they foam a little bit.
3. Add the flour and baking powder, mix well.
4. Pour in the melted butter, then add the lemon zest.
5. If you can, leave the batter to rest for 30 minutes.
6. Pour the batter in the madeleine molds, filling them to 2/3. Cook at 220°C for 4 minutes then at 200°C for 7 minutes (the right temperature is important for the little bump to appear on the madeleines).

Makes about 20.

Canistrelli (Corsican Biscuits)

 

• 500g flour
• 180g sugar
• 15 cl olive oil
• 10 cl white wine
• 4 teaspoons baking powder
• 2 teaspoons pastis (or anise liquor, Uzo)
• 3-4 tablespoons anise seeds

Preheat oven at 180°C

1. Mix flour, sugar and baking powder together
2. Add wine and oil and mix with a spoon until a dough is formed, then knead with hands. Add the anise seeds
3. Spread some flour on a clean surface, and roll the dough to about 2cm thick. Cut some rectangular or losange shapes with a pizza cutter.
4. Spread some sugar on top of the biscuits
5. Bake 10 minutes at 180°C then 10 minutes at 150°C, or until nice and golden.

Canistrelli can also be enjoyed with lemon zest instead of anise, or grilled almonds.

Roasted pumpkin soup

• 1 butternut squash
• 1 onion
• 2 carrots
• 2 small leeks
• 1 big potatoe
• 20g butter
• 1/2 teaspoon cumin powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon curry powder
• 3-4 cups vegetable stock

Preheat the oven at 180° C. 

1. Slice the squash in two, lengthwise. Place it on a roasting tray, flesh down.

2. Peel the carrots and potatoe, cut in two and add on the tray. Add the onion with the skin.

3. Sprinkle with salt, pepper and a spoon of olive oil. Bake for 30 minutes.

4. In the meantime, melt the butter in a saucepan over medium heat. Cut the leeks in small slices and add in the pan. Let them sizzle for a while then reduce the heat and cook for 10 minutes on low heat, until soft. 

5. Once the veggies are out of the oven, remove the remaining skins, cut into small pieces and add in the saucepan with the leeks. Top with the stock, enough to cover everything plus a little bit extra. Cook on medium heat for 15 minutes. 

6. Season to taste with salt and pepper. Serve with a dash of cream. 

Soupe de Chalet

This is a traditional Swiss Soup, with nice milk and Gruyere cheese in it, very nice and comforting in winter.

• 1 Suede
• 2 Carrots
• 2 Oignons
• 1 large potatoe
• 200g spinach, washed and sliced
• 1/2 can white beans (or large white beans)
• 50g macaroni pasta
• 1L milk
• About 1L water
• 40g butter
• Some gruyere cheese, to serve

1. Wash, peel and chop all the veges in little cubes. 

2. In a large sauce pan, heat the butter, then cook the suede, carrots, onions and leek for a few minutes. 

3. Add salt, then milk and water, and cook covered on medium heat for 30 minutes.

4. Add the potatoe and cook for another 15 minutes. 

5. Add the pasta and cook for 5 minutes. 

6. Add the spinach and leave them on the fire just a few moments for them to wilt. Add beans and season to taste.

7. Serve with generous amounts of cheese in the plates, enjoy!

Battered Fish and Chips

• 3/4 cups plain flour
• 1/3 cup cornflour
• 1 tsp baking powder
• 1 tsp sea salt flakes
• 1 cups pale ale beer
• 2 snapper fillets
• Vegetable oil, for frying
• Lemon wedges, to serve

1 Place the plain flour, cornflour, baking powder, salt and beer in a bowl and whisk until smooth.

2 Dip the fish into the batter to coat, shaking off any excess.

3 Heat the oil in a large, deep frying pan over medium heat 

4 Deep-fry the fish, in batches, for 3-4 minutes or until golden and cooked through. Drain on absorbent paper.

5 Cook fries in the oven or in oil

6 Serve fish and chips with lemon wedges and fries