La Tartiflette

If you are going sking in the Alps this winter, Do Do Do bring back a Reblochon, this might sound like a curious thing to do but there is a very good reason for it.
With a Reblochon you can make a Tartiflette and that is heaven comfort food on a plate and will remind you of your holidays. Now, if you don't go skying in the Alps this winter get yourself half a Reblochon from the local cheese shop, only half is what you will need for the Tartiflette, it is quiet an expensive cheese. If the credit munch is biting then use a very runny Camembert. It won't be a Tartiflette but still good.



  • In a frying pan, melt the butter and fry potatoes, oingon, salt and pepper,

  • When the potatoes have reach a nice golden colour, place them in an oven dish.

  • slice layers of reblochon over the mixture, including the crust which you will place on the top of the layers

  • put under the grill until the cheese is nicely melted.

about a pound of potatoes for half a reblochon, but it is entirely up to you.


and last but not least, be warned, Reblochon will not get through customs in hand luggage.

Waiting for January's Challenge

Yesterday was the Daring Bakers challenge posting day. The challenge was a French log which should have been easy for me but as he said it is a challenge which separates the bakers from the bonkers. I seem to belong to the latter category as I took one look at the recipe and shrivelled under the sink : The recipe called for the following 6 elements: A Dacquoise (a nut meringue), a mousse with a stabilizing component that will allow it to freeze smoothly, a creme brulee insert, a ganache insert, a praline feuillete insert (a chocolate, praline, and crushed crunchy cookie layer), and icing. Let's cross fingers and wait for January's challenge.

It Is Xmas

Well not just yet but I wanted to wish you a Merry Good Time before flying away to friends and family, so what best picture to use but that of Sue and Michelle's creation. Isn't it just the cuttest ginger bread house ever?

Tea Anybody?

As a Result of entering Jolen's cookies competition, Pebblesoup won a lovely voucher for $5 that is £3. something, to spend at a top tea site http://www.adagio.com/. Sadly it is wasted on me, and I would like to offer it to one of you, all you have to do is email me, this is not a competition, it is just a way to say thank you for reading Pebble Soup.

So the first person who will e-mail me will receive in return the voucher code.

Good luck.

Banana Tarte Tatin

All these bananas sitting pretty and yellow in a bowl pretending to be  a 21st century still life, what do you do with them? Soon they will turn black.

Here is my best answer, a really easy recipe to make


La Flamiche or "White Pizza"

Hopefully, we all have around us people who will help us out of a sticky spot a the drop of a hat, warm generous people and last week-end I found myself in one of these situation: I had written an article which had not met the buyer's approval, wanting to do my best, I called on Ann and Barbara, both ex-teachers, Barbara spotted the issues straight away and helped me no end. Still the person whom the article was for, took a red pen to it, I guess there are people who cannot be satisfied, but I was pleased with the much improved end result and to say thank you ask them both for dinner.

Then came the tricky question of what to cook, since I am currently reviewing "Crust" by Richard Bertinet" I decided on his version of the Flamiche, a hearty, convivial pie from Picardie in the north of France, I'll spare you the legend of how a good farmer's wife came to have the idea for such a dish on her way to the market. Richard refers to it as a "pizza blanche" which is spot on have a look:

Flamiche
Ingredients :
for the dough*500 gms bread dough *
10g fresh yeast
500g strong white flour
10g salt
350g water
a little white flour, for dusting
for the topping
1 tablespoon olive oil
200g lardons or sliced pancetta ( I used bacon)
2 leeks, finely sliced
3 eggs
300g creme fraiche
salt, pepper and nutmeg to taste
a little grated Gruyere (optional)

To make the base:
  • Rub the yeast into the flour using your fingertips, add the salt and the water and mix well, work it as for a bread dough, (personally I use the food processor)
  • leave it to rest on the baking tray
  • flatten the dough, ridge the edge, using your fingers of a pair of scissor "dimple" the edge.
to make the topping:
  • heat the olive oil in a frying pan, put in the lardons and saute until they start to colour. Remove the lardons and then put in the leeks, saute them lightly until they colour a little
  • in a bowl mix the eggs, creme fraiche salt pepper, nutmeg, add the cooked ingredients
  • top the base with the mixture
  • Put the Flamiche into the oven (230) and bake for 15-20 minutes until golden brown and crispy edges, I checked it after a 15 minutes, mine took a little longer.
et voila.
slight adaptation of Richard Bertinet's recipe, map of France from Wikipedia

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