If spring had legs, they would be long and pink like a rhubarb stalk.
Or would they be slender and green like an asparagus ?
The cheeks surely would be plump and rose as a radish.
A graceful girl, Spring, with a delicate floral scent and an optimist mind.
Spring the season of renewal.
We are enjoying all the best of it right now.
New food in the plate, first lunches on the deck, trees in bloom and arrival of ducklings…
Lately when it comes to dessert, it often includes rhubarb. Crumble, tart, compote… I put it everywhere.
I like it. And the good thing is that I’m slowly converting Paprika to the particular taste of these pink stalks…
75g unsalted butter, diced
1 pinch of salt
4 large rhubarb stalks, rinsed and cut in 45° angle slices
3 tbsp brown sugar + 1 vanilla tsp for sprinkling
In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Do not overwork the dough. Flatten the dough into a thick disc and wrap it in cling wrap. Let it rest for one hour in the fridge.
In the meantime, toss sugar over rhubarb slices, mix and let marinate.
Preheat oven to 200°C. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Line over it a baking paper and fill it with baking ceramic pie weight or dry beans. Bake for about 15 minutes. Remove from oven and remove ceramic weights. Place rhubarb slices into the shell tart. Sprinkle with vanilla sugar and bake for 10-15 minutes. Remove from oven and turn out of the tart tin. Let it cool on a rack. Best served lukewarm.
LA SUITE EN FRANÇAIS…
In matter of food, I’m happy because Paprika and I have very similar taste.
On a daily basis, it makes life easier, I think.
When we eat out, he knows what I will order and I guess his choice.
We have also learnt from each other on foods we were not familiar with before we met.
And one of the main difference that remains is breakfast.
We are both happy to bite in a fresh croissant or pain au chocolat, but that’s not usually what await us in the morning.
Generally, he goes for a full plate with omelet, dry sausage, bread and slices of tomato and pepper, while I toast rolled oat and sprinkle it on top of freshly cut fruits and mix all with a spoon of honey.
Difference that reminds me Danny Bhoy when he makes fun of countries and their breakfast habits… Hilarious !
So from time to time, I try to bring variety to this first meal of the day.
On the week-end, I may bake the day before a loaf of brioche or make a small batch of crêpes in the morning when I feel like it.
And for a quick and easy alternative, there are these pancakes. Made from sourdough starter and flavored with coconut milk. They are ready in minutes and make a good start to the day on chilly mornings.
Coconut Milk Sourdough Pancakes/Crumpets
190g sourdough starter
50ml coconut milk
1 tsp sugar
1/2 tsp baking soda
Pinch of salt
Heat a slightly greased small skillet over small to medium fire. In a bowl mix all the ingredients together until light and foamy. With a ladle spoon the batter into the skillet and cook the pancake on each side for a couple of minutes. Serve warm.
LA SUITE EN FRANÇAIS…
It was a hot day.
We packed our stuff in the car and we hit the road, direction Őrség national park, in the western part of Hungary.
After three hours drive, we arrived in front of a traditional house that was surrounded by green tall grass. The key to open the entrance door was the size of my hand and it felt like entering a secret place in a fairy tale.
Inside, the thick mud walls kept the air cool, the kitchen had an old wood burning stove and the door frames were large and low. It was like stepping back in time.
We unpacked and got familiar with this rustic house, our base to discover the region.
This journey will be remembered as the days we cycled up and down hills on small country roads from one village to another. As the region where apple trees laden with fruits were commonly found in people’s garden or by the side of the road. As the place where meadows filled with wild flowers were beautiful, specially at sunset. And as the area where we spotted a herd of szürke marha lazily resting in the shade, a stork going back at dusk to its nest perched on a chimney top and countless of butterflies everywhere…
Besides the bucolic landscapes and tranquil atmosphere, the medieval church with its frescoes in Velemér, the ethnographic open-air museum in Szalafő and the traditional pottery added a cultural touch to our discovery of the region.
After spending most of our holidays in cities – Fehérvar, Paris and Budapest– this escape in the country was good.
Őrség was a lovely place to end our European journey.
La suite en français…