If the sun is back now, the past days have been chilly and wet if not windy. And as days are getting shorter down here in the southern hemisphere, they prompt us to look for comfort.
In food, this notion might vary from one person to another. A feeling that might be triggered by a smell, a taste or a very specific dish.
To me, the smell of bread baking in the oven, is definitely soothing. It’s such a pleasure to hear the crust cracking and have a taste of the freshly baked loaf with a spread of cheese or butter.
Cheering too, the delicate aroma of quince slowly roasting. And in reward for hours of cooking, a fragrant, rosy and melting fruit. Simply excellent served with a dollop of sour cream and roughly chopped walnuts.
And nothing better than a bowl of hot and creamy soup to keep warm on a cool evening…
The season and the goods brought back from our Wairarapa expedition have been a source of inspiration in the kitchen. Loving nuts like I do, it’s no surprise that walnuts were used almost everywhere. Like with those buckwheat crêpes or galettes as we call them in French in that case.
Paprika and I usually eat part of the crêpes in a savory way and the rest in dessert. I prepared this time a quick cream with blue cheese. Served on top of the galettes with freshly cracked walnuts and a bowl of lettuce on the side. Simple yet rich with a cheesy sauce that makes it truly comforting.
Buckwheat Crêpes/ Galettes (makes about 15)
215g buckwheat flour
1 egg
600ml milk
1 pinch of salt
Blue Cheese Filling (for 2 persons)
180g cream (sour or crème fraîche)
80g blue cheese (gorgonzola or what is available to you)
Half a dozen walnuts, freshly cracked.
Pear, core removed and finely sliced (optional)
In a bowl mix flour, egg and salt. Add gradually milk and mix to get a smooth batter. Cook crêpes on each side on a well greased frypan over medium-high heat.
In a saucepan, over low fire stir together cream and crumbled cheese until the cheese has melted. Serve on top of pancakes (2 to 3 per person) and garnish with walnuts on top (and slices pear if added)
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