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December Recipes by Natoora
3 anchovy fillets
50 gr white or red wine vinegar
2 cloves of garlic
1 spoon of capers
100gr evo oil
50 gr of breadcrumbs
A pinch of pepper
A pinch of sugar
120gr parsley (just the leaves, no stems)
2 egg yolks
Wash and dry the parsley, making sure to use only the leaves. Chop very finely. Chop also the anchovies (rinsed if preserved in salt), garlic, and capers (if preserved In vinegar – squeeze to take out excess vinegar, if preserved in salt rinse in water for 20 minutes in lukewarm water and squeeze afterwards).
Wet the breadcrumbs with vinegar, squeeze and seave so the come tiny tiny.
Gather all ingredients and mix well with oil, then add salt and pepper according to taste. Now add the boiled yolks, seaved. Mix. Voila’.
Salsa verde is best if quite liquid, and needs resting 24 hours before use. It can be preserved in the fridge in glass jars, with some olive oil to cover.
Camembert en Boîte
1 round Camembert already in its box
1-2 cloves of garlic
2-3 tbsp of white wine
Preheat you oven to around 350° F. Remove the Camembert from its box, but remember not to throw it away. Then cut the garlic cloves in halve. Now take the wrapper off the box and carefully rub the cheese’s surface with the garlic. Place the cheese back in its box and put it on a small baking tray. Douse lightly the surface of the cheese with your wine and poke 8 to 10 small holes into the surface. Put the lid back on and leave in the oven for approximately 30 minutes.
You will start to appreciate the palatable Camembert aroma within minutes, but resist the temptation of testing your creation before the half hour is up. You want to ensure that it is cooked through properly and the wine has been sufficiently absorbed.
Once ready, remove the lid and cut two slits crosswise, and serve with hot bread and fruit.
Natoora’s top tip when eating Camembert:
Camembert from Normandie with crackers and pears or apples is a scrumptious classic. If you want to go one extravagant step further, why not glaze your pears with honey and serve with green salad! Whose mouth is watering now?
Pancetta and Barley Soup (Serves 4)
200g Pearl Barley
100g Diced Pancetta Cubes
1 Stick of Celery
1 Clove of Garlic
1 Vegetable Stock Cube
Salt and Pepper
Extra Virgin Olive Oil
Grated Parmesan or Pecorino
Rinse the barley under abundant running water, then put in a bowl and cover with fresh water. Leave to soak for an hour. This is not compulsory, but makes the preparation quicker.
Dice up the celery, carrots and potatoes. Thinly slice the leek. Stir fry in a pan the pancetta and garlic (cut in half) in very little extra virgin olive oil. When the garlic is turning golden brown, take it out and add ¾ ltr of water, the vegetable stock cube, salt to taste, and the drained barley. When the water boils, add the vegetables. Stir, lower the heat and cover.
Cook for 30 mins stirring every occasionally. When the soup is ready, check for salt, add pepper and chopped parsley.
Leave to rest in the covered pot for 5-10 mins. Add Parmesan or Pecorino to taste, and some extra virgin olive oil.
For a heartier version, you can add two dollops of cream when adding pepper and parsley.
Try this with Christmas pudding or Panettone
500ml Double Cream
150ml Cold Milk
75g Caster Sugar
First you need to chill your double cream and milk in the fridge. Then mix the cream with the milk, and whisk until frothy.
Add the sugar and flavour with a dash of vanilla extract. Continue to whip until the cream remains in the coils of the whisk. Return the mixture to the fridge until ready for use.