Flat Bread with Quince Jelly & Cheddar

Creating wonderful new recipes is simple when you get flavoursome local products delivered to your door. Recipe sponsored by Caprera

It should be straight forward, on one hand you have food lovers, on the other artisans producers, as neither can really run around to catch up with the another. A third party is welcome and necessary, you know the people who organises it all: boxes the products (as in put them into boxes, not beat the life out of..) and delivers them to you.

I ordered a Quince Jelly jar. Quince is a kind of arcane fruit, sparingly used, definitely seasonal. Its flavour is subtle so you have to make sure it comes through in any mix.
Once my parcel had been safely delivered it was easy to decide on a recipe to make the most of the flavours, I chose to incorporate the jelly in a flat bread. the jar incited me to experiment further so I added cheese the bread.
I loosely interpreted a recipe from Paul Hollywood who uses quince paste instead of Jelly and Camembert instead of cheddar. The first step is to make the dough. Jelly has a soft consistency, there add it from the start in the food processor and cut the cheese as small as possible, to get tiny nugget which will not "run" when cooked.
I used a chapatti pan, any heavy pan will do, be aware the flat bread "catches
quickly" so make sure you adjust the heat accordingly 
Makes 8 flat bread
250g strong white bread flour
5g salt
1 x 7g sachet fast-action dried yeast
140ml lukewarm water
100g mature cheddar
70g quince Jelly
Like for all bread you'll need to allow time for the dough to rise.
Place all the dry ingredients in a mixer with an dough attachment, start mixing as soon as you start pouring the water, let it trickle rather than pouring it in one go. Then add the jelly and let it mix for 5 minutes. The dough needs to be shiny
Remove from the mixer, flour the work-surface lightly and add the crumbled cheddar. Work the cheese in the mixing for a couple of minutes. transfer to an oiled bowl, cover and let it rise for an hour or until it has doubled the size.
Divide the mixture into 8 balls, flatten each to about 12 cm using a rolling pin and cook gently in a pan lightly pre-oiled for about 2 minutes each side.
Serve warm.
This Flat Bread with Quince Jelly 'n Cheddar recipe was commissioned by Caprera.com,  Previews of the mini documentaries of producers videos are available here: https://vimeo.com/user39963960 . Caprera has also published an online food lifestyle magazine with original content about artisan food culture

Caramelised Onions : An Inheritance Recipe

Looking for a kitchen miracle, look no further than Caramelised Onions.
Since Autumn is onion season, I thought I would stop for a minute and reflect on this humble crop which we use day in, day out without paying any attention to it. 

I have two vivid memories related to this common allium, the first has for background: London Bridge train station platform. I was coming back from work one chilly afternoon, years back. There were only few people. One of the passenger who was waiting for a train, was a construction worker. He was biting into a large raw onion. Never having seen anyone eating a raw onion before, let alone with such delight I  stared at the scene for a long time.
How could someone eat a raw onion? such harsh, strong flavour which bounds to stay on the breath for a long time.
The other memory strand emerges from a friend's kitchen, she is standing behind her young daughter, telling her to stir the onions until they become translucent, never to stop or they will catch and burn and yes it will take a long time but the transparency is a sign of sweetness. Why did that scene stick in my mind? 
I'm not sure. May be, I was already thinking about Inheritance and Recipes. May be the transformation from the harshest to the sweetest and the patience involved in the process was something worth keeping in my memory bank, it can after all be transferable, can't it?
So here is my recipe for #InheritanceRecipes, one to pass on to the next generation because what learners need most of all is a set of skills which can be adapted. Caramelised Onions or Confiture d'Onions as it's charmingly called in French is a very versatile recipe which can be spread over pâtés, used with feta as a pizza topping and much much more....and that does not include eating straight from the pan.

Inheritance recipes is a bloggers challenge co-hosted by myself and Coffee 'n Vanilla
Caramelised onions
  • Several medium or large onions, yellow, white, or red
  • Olive oil
  • Butter
  • Salt

  • .     Balsamic vinegar
    Chop off the tail and top, discard.Slice the onion thinly,
         tip : if you are slicing a lot of onions ask someone who wears contact lenses to help or wear swimming goggles it might look silly but it will stop you crying.
    I use half butter half oil preferably olive oil as it heats less than another. Heat the oil/butter in a pan until shimmering. place the onions in the pan, spread them evenly to avoid burning
    Coat the onion with the fat, add a little (like a tsp for one onion, a tablespoon for more) balsamic vinegar, stir for 10 minutes
    Let them cook for another 20 minutes stirring occasionally, note that there is no added sugar as the onions will provide.
    Use according to recipe and here are a few worthy examples
    For  recipes with caramelised onions take a look at

    De tout Coeur Limousin: Slow cook pork in red wine with caramelised onions and aniseed

    Inheritance Recipes -October 2015- Comfort Food-

    Welcome to the October edition of Inheritance Recipes challenge. If you have not seen it yet "Back to School"/ September round up is here 

    As we move seamlessly to this month theme is Comfort Food, as we are entering autumn when we start thinking about cooking soups, spiced cakes and casseroles. In October pumpkins hog the limelight, we look forward to see your Halloween recipes, however we'd also love to see any of the comfort-food dishes that are inspired by your past or that you'd like to pass on to the next generation of cooks.

    To say thank you for entering your recipe(s), each month we like to offer a prize, this month is an ASDA delivery worth £30 

    Add your recipe via the Linky provided on the host page  if you prefer not to use the Linky send your recipe URL to the host email address
    Link your recipe back to  Coffee 'n Vanilla and Pebble Soup-
    Grab one of the  pretty Inheritance Recipes badges, display it on your post. While adding the badge we ask you to save it to your computer and then upload it to your blog, please do not hotlink to images on our server.

    Up to two recipe links accepted per blogger, so long as each one fits the month’s theme.  
    Feel free to link up to past posts but please add the links to our websites and the Inheritance Recipes badge too.
    Please note that entries that fail to follow “how to enter” instructions won’t be approved.
    If you feel like sharing via Twitter to promote your recipe, please add @solangeweb  and @coffeenvanilla #InheritanceRecipes and we will retweet
     The winner will be announced at the end of the month via Twitter and on the host post. Entries from bloggers all around the world are accepted but  this month the prize can only be delivered to an address in England.
     And if you have not done so yet, have a look at terms and conditions here,

    a challenge celebrating dishes that food bloggers cherish. Recipes which have been passed down by a family member, a friend, through an ancestral culture and dishes which you would like to bestow to future generations.

    We can't wait to see your recipes so hop onto the linky by clicking on the blue button below

    Gold Kiwi & Pineapple Jam

    It's the end of the season for Gold Kiwis which are very distinct from green kiwis. The Gold kiwi has a golden, bronzy flesh and two particularities which in my opinion puts it above its green counterpart: The taste, it's very sweet and has a hint of pineapple and mango and its skin is  smooth, hairless paper-thin skin with an emphasis on hairless.

    We all have irrational dislikes, one of mine is the hair on kiwis. I tend not to buy them as I ate peeling them. Not that it's difficult to remove the thin skin just that fingers brushing again little bristles make me think of rats and mice. Told you that was not very rational.
    Not all is peachy in the kiwi world. Gold kiwis are imported from New Zealand which is definitely not very ecological. When it came to use my lot, I went for Kiwi and Pineapple Jam and it was absolutely delicious. So if you come across Gold Kiwis don't hesitate give them a try.
    Gold Kiwi and Pineapple Jam
    450g gold kiwifruit, peeled and thinly sliced
    450g sugar
    1 can  crushed pineapple undrained     

    weight the flesh of the kiwi and match it in sugar. The amount in the ingredient list is to give you an idea.

    Place all the fruits in a saucepan and let it simmer gently for 5 minutes then add the sugar

    Stir until all the sugar has dissolved and bring to boil until setting point has been reached

    Now days I use a thermometer, jams reach setting point between 104 and 105.5 C

    Pour into sterilized hot pots and seal down

    I adapted this recipe from the late Marguerite Patten's recipe.

    I love the idea of A to Z challenge and I caught The lovely ABC Alphabakes just in time. It's the brain child of  The More than Occasional Baker and Caroline Makes, this month hosted by the former.

    Give-Away #31 A SuperFast Thermapen® 4 Cooks Thermometer- worth £60.00

    When I first saw the Thermopen used on the GBBO, I was curious to what it was so I did a bit of digging and here is what I found:
    • It has a range of  -49.9 to 299.9 °C.
    • It's super fast. The true temperature of a product can be tested in just three seconds. and doesn't lock in, so if your cake gets hotter it will show
    • it's 360° self-rotating display automatically turns so the user can read the thermometer in any position — in either hand, left or right.
    • It knows when it's dark and turns on the backlight for you, making it easy to read in poorly lit kitchen areas or for night-time barbecues.
    • The motion-sensing sleep mode automatically turns the Thermapen 4 on or off when the user picks it up or puts it down, maximising battery life.
    • It's water proof  
    • Available in ten vibrant colours
    A very clever gizmo indeed. Thermapen is offering one Pebble Soup's reader the opportunity to win a thermometer. The winner will be able to choose a colour among a selection, how good is that?
    Closes on the 24th September

    a Rafflecopter giveaway

    Faire Monter la Mayo

    In French, there is an expression which defines when one succeed to do something delicate and of course it's related to food: "faire monter la mayo".

    How true the correlation is. A mayonnaise should be an easy sauce to prepare, after all it's simply a matter of combining three ingredients: egg-yolk, olive oil and a teaspoon of mustard. However at Pebble Soup HQ, far too often it looks  like so:

    A mayonnaise which is a little more liquid than intended. So what is the trick? in my opinion there is not one trick but several factors "qui font monter la mayo".
    • If all the ingredients are at room temperature, it will help.
    • Recipes will tell you to use a whisk, I find the food processor far more efficient.
    • start with a teaspoon of mustard, one egg yolk and A DROP of olive oil. When this mixture has thicken then it's ready for the rest of the oil, a constant dribble will do. How much olive oil is entirely up to how much mayonnaise is required. Season last.
    The result: "Oh la belle mayo"

     and here is one of my favourite dish: potato salad with capers and mayo

    Eagle-eyed readers will have notice that the mayonnaise has a slight green tinge. Olive oil colour variation is common when using a good oil. Here I have used Pomora olive oil. This is an interesting new service offering Italian olive oils delivered direct from Sicily to your home on a quarterly base. More over the scheme includes an olive tree adoption which in turn supports Antonia in Campania and Carmelo whose families have been producing top quality olive oil for generations. Check Pomora out, next time you have a minute

    Camber Sands

    With Trip Reporter, I had the opportunity to visit The Gallivant Hotel on Camber Sands, 5 miles of sandy beach, near Rye. Here is the story.

    Gratin Dauphinois an Inheritance Recipe

    Margot  of Coffee 'n Vanilla hosts this month #Inheritance Recipes challenge. The theme is Back to School. Here is the link: Inheritance Recipes Challenge is "back to school".

    If I have to look the past in the eye, back to school never brought a lot of excitement. As a kid, it meant the end of perfect days: reading and day dreaming. In my teaching days, September brought a sense of panic and the default mode was work 24/7, not much time to think about "what's for dinner?"
    When food becomes sustenance only, some turn to  sandwiches or grab the first thing they see in the fridge. I make Smash, we all have a little vice. This one comes from my younger days, leaving with an invisible dad and an omnipresent mother who could not boil water without letting it burn but she had perfected instant mash potato.
    Though when my dad made an appearance at the week-end, he cooked a few dishes extremely well: his infamous Tarte Tatin and a mean Gratin Dauphinois and when I think back to the Septembers of my childhood, that's the dish I associate them with.
    It's a decadent dish which is slightly more complicated than it looks. So here are a few tips
    The technics
    The potatoes needs to be sliced really thinly, dad used a food processor. It takes a long time to cook. Start it at 210C for 15 minutes and reduce the oven to 180C for another 40 minutes.
    The sauce
    It has got to be cream, may be not a litre of liquid cream as my father insisted on using, probably 200gr of thick cream fraiche cut with milk will suffice, double cream works well too.
    The flavouring
     In my view a good gratin Dauphinois is one which will keep the horror of going back to work or school and the vampires away. Wipe the side and the base of the baking plate with garlic gloves and press some more garlic in between the layers
    Don't hold back the pepper either.
    My mum in her strange cooking ways, pre-cooks hers long in advance, uses gruyere between the layers and re-heats it. I am certain that she never read the Larousse Gastronomique but that the way it recommends with a layer at the top and one at the bottom.
    Gratin Dauphinois
    4 large potatoes
    2 cloves of garlic
    250g of cream
    1 small glass of milk
    salt and a little more pepper than your usual
    method: serves 4
    • peel and slice the potatoes, the trick is to slice them with the food-processor so that the slices are very very thin and you can see through
    • rub garlic on the bottom of the oven-proof dish and its side
    • place a layer of slices in dish, top with cream and a little milk salt, pepper, crushed garlic
    • renew the operation until you run out of slices, every couple of layers add the garlic
    A Coffee 'n Vanilla and Pebble Soup Challenge


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