A home cooked German meal

It's that time of the year when we hose down our outdoor tables (lotus, I'm thinking of you) & chairs & prepare for eating in the garden, terrace, backyard or just simply anywhere in the sun.

We were invited to chez Gaby once again but this time, to sample some German cooking. Something I was really looking forward to.

For snacks,
Little hot dogs dipped in a lovely sweet German mustard
I need to find the name of that mustard

I love eating outdoors

These are German dumplings called klosse
There are many versions the most common are with potatoes
but these are made with bread, a specialty of Bavaria

They may not look particularly appetising cos they are boiled
but they go really well with meat

Danke schön, Gaby

New Beginnings

My blog turned 1 & I posted my 300th entry.

My first post was about spring so a year later, I'm doing the same. There are so many things I love about spring.

When the first asparagus & strawberries start to appear

When wild flowers start to pop up everywhere

Of course, the biggest sign of spring is when my allergies kick in. I've resigned myself to the fact that I'm allergic to most of the vegetation around here. As long as I don't forget to take my meds, for the most parts, I'm fine.

Another big thing for us & another reason why posting has been sparse is because we are preparing to move back to Singapore. After 18 years of being away, I'm finally going back.

I'm going to miss this place that I've come to love & enjoy living. I know my city friends will be surprised to hear this but country living agrees with me. Actually if you're a regular reader of this blog, you'll know what I mean. But X's family is here. We will still keep our house & intend to visit every summer.

Moving to Singapore will prove to be very challenging on many levels - I'll be returning to work, The Girl has to adjust to new environment, school & being looked after by a nanny & X will have a career change.

But it's spring & new beginnings are always exciting.

Aglio Olio with Seafood

I'm sure you all know my soft spot for seafood pasta.

All thanks to a fellow anchovy lover Sri, this has become my latest favorite pasta to make. So easy to throw together & so delicious. Seafood, around here, doesn't come cheap but when there is a promo ie. sales & even then, only on very selected items, I'll stock up.

I'll never be a meat & potatoes kind of girl, seafood is more my thing.

Aglio Olio with Seafood

3-4 Tbsp olive oil
6 anchovy fillets (more if you like them), diced
red pepper flakes or cut chillies
5 cloves of garlic, diced
choice of seafood, cooked & then marinate with lemon juice, olive oil & coarse salt
parsley

1. Heat olive oil in pan. Then add anchovies, chillies & garlic. Fry till anchovies are disintegrated

2. Next add in the seafood & mix well

3. Toss in the noddles & mix well

4. Sprinkle the parsley before serving

Caipirinhas & the party is on

This edition of my series on drinks, is brought to you courtesy of Gaby who lugged back several bottles of cachaça (sugar cane rum) from her last trip to Germany. If you've not heard of it, caipirinha is the national cocktail of Brazil. It's available everywhere & you can even have them made right on the beach.

It's what a summer drink is all about - refreshing & delicious. Well even though we're huddling in our turtle necks & sweaters, there's no reason not to enjoy a caiprinha or 2 or 3.

This is how Gaby make her yummy caipirinhas

1. First start by cutting up one whole lime into small pieces & put that into a glass
2. Add 1 Tbsp of sugar
3. Using a muddler, crush the limes till you get all the juice out
4. Next filled the glass with crushed ice (ice cube is not going to cut it, it has to be crushed ice. In fact she owns an ice crusher - they must be drinking a lot of caipirinhas, well I'm just saying)
5. Then pour in the cachaça till it fills the glass
6. Stir well mixing the lime juice with the cachaça
7. Serve & enjoy

That's Loïc using a muddler to crush the limes

That's Gaby very generously filling the glasses up with cachaça

Voila
Top it with a very festive straw
& you have it, caiprinha

Gaby also prepared nachos, guacamole & salsa
I brought bolinhos de bacalhau, of course

Market Day

Saturday morning is market day at Aubenas. Folks from all around flock there to do their groceries. In the summer, with the onslaught of the tourists, you need to be there really early else it's impossible to find parking & shopping is no fun cos you end up jostling with the crowd.

I love going to the markets esp fresh food markets & in France, it is always a delight. There are of course stalls selling clothes, knick knacks, toys, shoes etc but what I love is the selection of fresh produce from the local farmers. So during the off season, whenever I have time, I like to just go & browse.

Even though it's a market, everything is generally well presented. (Moo I need to get your this cow print table cloth)

I love these dried sausages
Remove the skin, slice them & eat them for apero
Here's a selection of sausages
with duck, wild boar, mushrooms or black pepper

What's a market without flowers
I almost never leave with buying a bouquet home

My favorites are the ones stuffed with anchovies
but sadly there weren't any

They smell so good
Everytime I'm there, I tell myself one of these days
I have to buy one

Something's Brewing

I've a lot going on right now. I promise to update you soon. It's all good.

Leaving you with some images from our last playgroup.

Food, there's always food
The French gouter at 4

Aimee with her teddy bear

The 1st strawberries

Anya, the host
Love the cabinet behind her

Katia & Gaby

Anya & Soan

Ma Po Tofu

Mapo Tofu is another perennial favorite of mine & is probably the first Chinese dish I ever attempted.

Last week I found myself with a packet of thawed minced pork & tofu in the fridge & I realised that it's been ages since I cooked this.

The only way to eat this is pour over white rice to let it soak up the goodness. Perfect for a cold winter day. Gawd I practically finished the dish all by myself.

Mapo Tofu
source Appetite for China

1 block soft tofu, drained and cut into cubes
3 tablespoons oil
350g ground pork
2 cloves garlic, minced
2 leeks, thinly sliced at an angle (or spring onions)
2 1/2 tablespoons chilli bean paste (since I didn't have chili bean paste, I used chilli oil)
1 tablespoon fermented black beans (& added 2 Tbsp of this instead)
2 teaspoons ground Sichuan pepper
1 cup chicken stock
2 teaspoons white sugar
2 teaspoons light soy sauce
Salt to taste
4 tablespoons cornstarch mixed with 6 tablespoons cold water (I used only half of this)

Optional garnish: 1 tablespoon thinly sliced scallions, or 1/2 teaspoon crushed roasted Sichuan peppercorn

1. Heat oil in a wok over high heat. Add pork and stir-fry until crispy. Reduce heat, then add garlic and leeks and stir-fry until fragrant. Add chili bean paste, black beans, and ground Sichuan pepper, and stir-fry for about 1 minute, until the oil is a rich red color.

2. Pour in the stock and stir well. Mix in the drained tofu gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the wok or pan; don't stir or the tofu may break up.

3. Season with the sugar, soy sauce, and salt to taste. Simmer for about 5 minutes, allowing the tofu to absorb the flavors of the sauce. Then add the cornstarch mixture in 2 or 3 stages, mixing well, until the sauce has thickened enough to coat the back of a spoon. (Don't add more than you need).

4. Serve while still hot in a deep plate or wide bowl. Garnish with optional scallions or crushed Sichuan peppercorn.