I bake - Far Breton

I love any custardy dessert. Clafoutis is great with tender summer fruit. When long day and warm weather are replaced with long night and crisp air at night, Far Breton, a classic from Brittany, is more often on my mind. It has the same base as clafoutis (eggs, milk and sugar) but uses liquor soaked dried fruits (prunes being a classic) instead of fresh berries. With the first bite into Far Breton, the refreshed dried fruit and delicate custard gives an unmistakably a autumnal feel, rich and velvety, perfect accompaniment while watching falling yellow leaves.

Far Breton aux Pruneaux
based on recipes by Dorie Greenspan and Richard Bertinet

- 1 cup of dry prunes
- 1/4 cup of amaretto (or Armagnac, rum or brandy)
- 1/4 cup of water
- 2 cups of milk
- 1/2 cup of sugar
- One vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
- 3 eggs
- pinch of salt
- 2 tablespoons of corn starch
- 2 tablespoons of plain flour
- 4 tablespoons of butter
- one 20x20cm square or round tin

The night before making Far Breton, soak the prunes in amaretto and water.

Warm the milk with vanilla pod (or vanilla extract) and sugar. Stir until the sugar is fully dissolved. As soon as sugar is dissolved, turn the heat off. Let the milk infuse with vanilla while you prepare the rest.

Butter generously your Far Breton container (with 4 tablespoons of butter). Lift out the rehydrated prunes and save the soaking liquid. Arrange the prunes on the bottom of the buttered container. Warm the container in a 200C oven for 10 minutes.

In a large bowl, mix 3 eggs with salt, corn flour and plain flour. Slowly pour in milk while the mixer is running. Mix in the prune soaking liquid. Pour the batter into the heated container.

Turn the oven down to 180C. Bake it for 25-30 minutes. Cool completely before serving. I like it at room or at body temperature.

I make - Chicken and bean stew

You will be amazed by the wonderful taste brought by the humble list of ingredients. It goes nicely with coconut rice (a nice twist on red bean rice).

Chicken and bean stew, based on CaribbeanPot recipe

- 6 chicken drum sticks, dusted with Caribbean all-purpose seasoning (or just salt and pinch of cayenne pepper)
- 3 green onions, chopped
- 1 medium onion, in 1-cm2 dices
- 3-6 cloves of garlic, crushed
- 1 can of tomatoes
- 1 tablespoon of soy sauce
- dashes of Worcester sauce
- 1 tablespoon of ketchup
- half thumb size of ginger, minced or grated
- thyme leaves
- ground black pepper
- 1 teaspoon of turmeric powder (just for color, optional)
- 1 can of kidney beans
- salt to taste
- 2 tablespoons of coconut cream/milk (optional)

Heat a casserole with a tablespoon of oil. Grill the drum sticks for one minute. Add in green onions and onion dices. Fry the onions until lightly brown. Add in crushed garlic.

Stir in tomatoes, soy sauce, Worcester sauce, ketchup, ginger and thyme. Bring the pot to a boil and reduce the heat to low-medium. Add in black pepper and turmeric powder (if using). Cook the stew for 30 minutes with the lid on. Add splash of water if the mixture becomes dry.

After 30 minutes, remove the lid and add in a can of kidney beans. Simmer for another 10-20 minutes. Taste and adjust with salt if necessary. Mix in coconut cream at the end of cooking process if using. Serve with plain or coconut rice (see below).

Coconut rice

- 2 cups of basmati rice, rinsed and soak in water for at least one hour
- 3 green onions, chopped
- 1/4 cup and 2 tablespoons of coconut cream
- 2 cups of hot water
- 1/4 teaspoon of salt

Heat a pot with 1/4 cup of coconut cream and green onion. When coconut cream almost melts, stir in drained basmati rice. Pour in 2 cups of hot water along with 1/4 teaspoon of salt. Bring the pot back to boil. Put the lid on and reduce the heat to low. Cook for 10 minutes.

Remove the lid with the heat on low, spread two tablespoons of coconut cream on top of the rice. The coconut cream should melt almost instantly to the bottom (you should hear the gentle sizzling sound). Use the rubber spatula to fluff the rice once or twice. Put the lid back on for another 5 minutes.

Turn the heat off. Fluff the rice again. Put the lid back to pot but leave a gap for another 10 minutes. You want the steam to escape and not accumulating in the pot. Enjoy the fluffy coconut rice.

Microwave dried rosemary

My friend, let me tell you, it's a revelation.

It all started with pruning our rosemary bush on one Sunday afternoon. I ended up with an armful  of rosemary branches after fierce pruning. Rosemary is a lovely herb, smelling so fresh and clean. I can't just compost those branches. So I consulted with Dr Google for a way to preserve herb. It seems that drying by oven and by microwave are two popular options.

Being a scientist at heart, I decided to try both. I shook the rosemary branches a few times to rid of bugs and dust. Then I washed the rosemary cuttings and towel dried the rosemary. I set the oven at 100C and sent in my rosemary on a baking sheet lined with paper towel. I kept the door ajar for steam to come out and also to keep the temperature not exceeding 100C. Half an hour later, my rosemary needles have become dark. They were not burned but dark and not even dry. Sad face.

Then I decided to try microwave. I lined the microwave rotating plate with two layers of paper towels and put washed and towel dried rosemary on top. I started with one minute at full power. Stopped the microwave, opened the door to let the steam escape (and wiped away any condensation) and check how dry my rosemary was. Then I repeated the same process a few times, until my rosemary needles became brittle. That's a sign when they are fully dry.

And look at the color of the final product, my friend. I am ecstatic! You wouldn't tell the rosemary is dry just by looking at it, as the microwave method keeps the rosemary bright green color so well. Now I know what to do with my garden herb!

That's Just Me (plus Pretty Good Things)

I am going through my seasonal low now. I am surprised I can be that moody. Hormonal, work related or SAD, maybe a combination of all, I don't know. That's just how I feel these days, just wanting to stay home, lack of va va voom.

There are still good things in life. It's just hard to look at the bright side all the time. I keep thinking what's the best way towards life, confronting everything head-on or going around sticking points. Some would probably tell me it depends. Yes, I know it depends, depending on what, how, who and where, sometimes. If I had the wisdom and courage to do what I really think is right, would I lead a happier, more satisfied and fulfilled life? I have no answers. I just know that I've learned to co-exist with myself over the years, accepting that there are personal limitations which I am not motivated to change or improve. These are compromises in life. I know that. You are what you make of yourself. I guess I can't really complain.

With that out of my chest, I am not lost in life, not yet at least. I still know how to make myself happy, by doing a few of my favorite things, such as:

- Spending a nice week in San Francisco this August, combining work and personal holiday. Northern California seems to be a very interesting place to visit, certainly a very pretty one. Have to go back one day. Did I tell you that I got upgraded to First Class on my return flight? Shhh.

- Making my first granola. I've been having granola this year as breakfast. Although I don't like to eat the same thing everyday, I am surprised that I am having granola most of the weekdays this year as breakfast. I had been wanting to make my own but other things got better hold of me. Until I saw Orangette's Granola No. 5 and with a liter bottle of maple syrup flying back with me from San Francisco, I told myself it's time. And yes, I am so glad I did and my mom is into granola now. Smile.

- Making this cake. Yes I did make this famous plum torte and it is as delicious as everyone said it should be. It makes a very elegant afternoon tea accompaniment or after dinner dessert. I also made it twice in the first week, first original and second chocolate and plum. Big smile.

- Re-reading The Examined Life. I will probably read it the third time. It's strangely therapeutic.

- Planting bulbs for next year. How can anyone not hope for the Spring?

One summer evening

We have another proper summer this year. You know, the kind that makes you sweat while sitting and crave icy cold watermelon chunks and a lot of water. Oh, also lots of turning in the middle of the night trying to find a cooler side. Yup.

I bought my first whole watermelon this year, first ever since I came to this country. It doesn't taste as good as I remember when I was a child but anything cold and hydrating is welcomed these days.

And I think I am having my third cucumber this month? It's a record considering I used to have like one per year. My favorite way of having cucumber is with yogurt, Tzatziki. There are lots of recipes on the web. I like to make mine by starting lightly salting the cucumber dices (seeds removed first). This step not only removes excess water which makes final product thicker, but also it removes the "raw/grassy" flavor of cucumber which I don't like. Rinse away excess salt by plunging the cucumber dices into water for a few seconds and pat dry. Place cucumber dices in a bowl, mix in plain yogurt, puree from half of a garlic clove and dill, dry or fresh, the more the better. No oil is required. 

Another thing which instantly imparts fresh feeling is coriander/cilantro. A simple salad of tomato, cucumber and coriander enhances any meal anytime. Tonight we had tomato, white beans and coriander salad. I also made aubergine in garlicky yogurt sauce topped with lots of coriander. We then had more yogurt for dessert. It's a summery night.

Hats off to Emmeline Pankhurst

Today is Emmeline Pankhurst's birthday. Thanks to her and those who joined her, British women can vote today. All is more special is because Church of England is still debating for women bishop in 2014, nearly 100 years after women's right to vote being granted.

You can read about her in her own words, My Own Story, free kindle version from Amazon. It's the least I could do, to salute to a character who helps shape my life.

I smell of thee

Summer is officially here. The sun is shining and the day is preciously long. The mother nature is very eager and not shy to show what she's got. Red, blue, green, yellow and white and all shades in between and in all possible mixing. It's such a joy to walk among nature's creation. I like thee.

The air smells perfumed where I work these days. I've been wondering where the scent comes from. I think I found the answer today, lime tree flowers. Not to be confused with the citrus fruit one, lime trees (or linden) are native to UK. It produces tiny yellow flower clusters in summer with a scent so irresistible that it kept me wondering for weeks. It's heady but not aggressive. It's also soothing, reminding me of a sunny afternoon when most mammals could do with a cool shade and a nap while only butterflies or bees busy themselves around any flowers they could find.

Now I know you, I adore thee.