Friday, 8 May 2015

What shall I do with all those eggs? (part 1 and a half)

The National Trust's lemon drizzle cake, made yesterday, was the most basic recipe I've ever come across. Sling together soft marge or butter, sugar, flour, eggs and milk in a bowl and stir until you have a smooth creamy mixture. Bung the mixture in a 2lb loaf tin, put it in the oven at 180°C and forget about it for an hour. Spike it with a skewer while still hot and drizzle over a mixture of lemon juice and icing sugar. Leave in the tin to cool completely. Fish out, eat, mmmm....

Just pretend that the rest of the cake is there, OK?

I followed the instructions (just follow the link) to the letter, using my non-stick loaf tin. It stuck like araldite, and the bottom of the cake tore away. Tastes fab, though, and the texture is as light as a feather. I used St. Hubert soft margarine and bottled Sicilia unsweetened lemon juice. Stirring to the required texture took about two minutes, to my astonishment, expecting all sorts of lumps which did not materialise.

You can't see the join

This is another cake that's coming again. Only next time it will be baked in a lined tin! I have pre-folded bread tin liners - to put one in the tin will take an additional few seconds, that is all.

To borrow a very useful term from Baking in Franglais, the "faff factor" denoting the amount of messing about necessary to produce the finished article is as close to zero as makes no difference.

I may take one to the Troc Plantes in Le Petit Pressigny on Sunday, but only if they're very very good.

Wednesday, 6 May 2015

What shall I do with all those eggs? (part 1)

Make cakes, of course! All four of the cakes in this series, made over the past few weeks as an escape from blogging about the newspaper cutting found in a hole in the fireplace and the history of the First World War, have something in common - an unusual technique of combining the raw materials.

What are they doing with our eggs, Blanche?

They also use plenty of eggs. All four serve 8 - 10 people.

Our hens produce borderline medium/large eggs. An egg must weigh at least 64 grammes to be called Large. Ours are almost all between 59 and 66 grammes, the average is 62 grammes.

Alice bangs out a 61gm egg every afternoon, amid a great deal of palaver from Blanche.

I'd really like to have some chicks....

Blanche is having a little trouble settling into a rhythm.

B*gg*r chicks, where's my lunch?

She is producing more than one egg a day, more than her eggshell-plating mechanism can cope with, which means soft-shelled eggs that usually get stepped on and broken. We hope things will improve with time, meanwhile we are feeding her an exclusive diet of layer's mix and chafer grubs, and providing a calcium block to peck at.

The first cake was for the Cake Club, on a theme of "Spring is sprung". I christened it "Pumpkin Surprise Cake", the surprise being that there isn't any pumpkin in it. The basis was Light Sponge Cake from the National Trust's book "Good Old-fashioned Cakes" - a present from Jean, for which profuse thanks.

Wot no pumpkin?

This recipe originated at Chirk Castle in Wales, where the cake appeared regularly at afternoon tea. It's great as a plain sponge cake, served on its own, or with fruit and cream.

I doubled the quantities to make two 21cm (8 inch) cakes for a sponge sandwich.

Ingredients
400g (14 oz) sugar
5 of our hens' eggs or 6 medium or 4 large eggs
300g (11 oz) plain flour
A pinch of salt
2½ teaspoons baking powder
½ teaspoon bicarbonate of soda
200ml (8fl oz) milk
100g (3½oz) butter
100g (3½oz) butter
½ tsp vanilla essence

If using self-raising flour, omit the bicarbonate of soda and reduce the baking powder to 1 teaspoon.
Method
  1. Grease two 21cm cake tins and line them with baking parchment or greaseproof paper. Put the sugar and eggs in a large pyrex bowl and beat using an electric beater, until the mixture is thick and creamy. Add the flour, salt, baking powder and bicarb (if using) and mix well.
  2. Oven on, 160°C / 325°F  / gas mark 3.
  3. Put the milk and butter into a small pan and bring gently to the boil. Pour the boiling milk over the flour mixture and add the vanilla essence. Beat well. The mixture should be of quite a runny consistency. Pour into the prepared tins and give each tin a sharp bang on the table to release bubbles.
  4. Bake for 40-50 minutes until the cake no longer wibbles when you move the tin and the tip of a proddler skewer comes out clean.
  5. Allow the cake to cool for 15 minutes before removing it from the tin, then place it on a wire rack to cool completely. I've made this cake twice now and both times it came out a bit "sad" (sunken in the middle). This is intentional of course - you can fit in more filling.
Icing was an unrepeatable orangey buttercream based on a topping for Screwdriver cupcakes, combining homemade Clementine syrup and Seville Orange Vodka with icing sugar and butter. This was slathered between and over the cakes and decorated with slices of homemade Confit de Clementine and wild violets from the front garden. Actually Tim decorated it but I picked the flowers. I went to wash my hands and he nipped in before I came back.

And it featured on the front page of the CCC web site!

That's my cake, that is! And to the right that would have been my branch had I not moved to France!


Sunday, 22 March 2015

A name changer...

One of our other blogs...

Touraine Flint

has changed its name and header...
it is now...

Following Others' Footsteps.

The change came about when we realised that there is so much history to this area...
and, for us particularly, that of La Forge itself and its environs...
that the title "Touraine Flint" was a "bloggers handicap"...
especially that flint word.

We are finding bits of flint all the time...
some of it is worked...
and some of it is from Man's workings past and recent.
However, flint is especially hard to photograph clearly and show detail...
but there will still be reports of findings...
moreover...
we've recently found out a lot about the buildings here at La Forge....
and we've just had the roof of the longère fettled....
which revealed more detail still....

it isn't just those from pre-history that have lived here...
and that is occupying a lot of our thoughts and time.

And Pauline has been... and still is...
researching some wonderful snippets of WW1 information from a scrap of paper...
that, in 1915, someone used as a rawlplug in our old kitchen...
a fascinating, one hundred-year-old story...
actually a set of stories...

But we felt that our original aim for Touraine Flint was off target...
so we've changed...

To see much more...
with illustrations....
visit..

Following Others' Footsteps.

Thursday, 19 March 2015

Dogs, chickens and clogs

The lofts of our old farmhouse are floored from end with square terracotta tiles, sometimes called tomettes. The good condition of these tiles and the care with which any gaps between floor and wall were sealed with cement to exclude "nibblers", indicates that the lofts were used to store grain, until quite recently.

Several of them bear the impression of passing feet. When the burden of tiles was off the roof, we could see them much more clearly: -

dog - at a run, followed by variations on a theme of "gerroffit you ..."
Chicken, or chickens

and - a couple of these....
Sabot?

To me, that looks like the print of a clog iron, from the sole of a child sized clog, complete with nails.

You can buy clog irons, British style, from Walkley Clogs, of the Yorkshire town of Mythomroyd, a place we visited with Les Hiboux 2CV group.Traditional dance groups, for example, often dance in clogs, to the ruination of many a good wooden dance floor.

A set of clog irons, complete with nails, as sold by Walkley's
We found a sabot (wooden shoe) hidden in the lofts when we first moved in. The practise of hiding shoes in buildings is well documented here by June Swann. She says that shoes
"are symbols of authority, as in the Old Testament. They are linked with fertility: we still tie them on the back of wedding cars. And they are generally associated with good luck (witness all the holiday souvenirs in the shape of shoes).  But most of all they stand in for the person: it has been a common practise from at least the sixteenth century to at least 1966 to throw an old shoe after people ‘for luck’."
She concludes that a shoe hidden in the roof may be an "I was here" symbol representing the roofer who finished the work, in a sort of topping-out ceremony. I shall have to ask Loic if one of his team would like to hide an old shoe, without telling us where it is!

Our sabot is made of one piece of birch wood, and is a typical farm worker's clog. Here is a description (in French) of the sabot-making process, from the genealogy of the Sousquiers family. Agricultural workers would go to the blacksmith to get a reinforcement for the wooden sole, at toe and heel. For the sole this could be an iron plate in the form of an ogive, following the curve of the shoe. Sometimes these were made from a jam pot lid, held on with round-headed hobnails.
  • Les cultivateurs préféraient du résistant : ils allaient voir le forgeron qui usinait des talons métalliques fixés par trois pointes dans les oreilles de fer. Ces morla emprisonnaient le talon et le garantissaient à la fois de l'usure et de l'éclatement. 
  • Pour la semelle, deux techniques prévalent : une plaquette de fer, en forme d'ogive, ou une tôle récupérée dans une boîte de conserve. La fixation se faisait à l'aide de tachouns (clous) à tête ronde. L'inconvénient de ces ferrures réside dans le fait qu'elles " attrapent " la neige ; il faut interrompre la marche pour dessocar (détacher le bloc de neige).

Sunday, 1 March 2015

Cheesy pumpkin muffins

Herewith another of the trio of recipes "cuisine express" by Flavie Degrave that I found in a magazine, the name of which I no longer recall, in the physotherapists' waiting room. Muffins with Beaufort cheese and red onion squash - simple enough store-cupboard ingredients, we have a couple of potimarrons left and several cheeses in the fridge, "certainly what it takes to make [this recipe]".

The original recipe - muffins with beaufort cheese and red onion squash
So here's cheesy pumpkin muffins.

Shared between twelve cases, they look tasty but rather miserly
  • I substituted St Nectaire, which we had lots of in the freezer, for the Beaufort which is 22 euros a kilo on promo. Both are a "cooked" cheese with a soft but firm texture and a distinctive flavour. Both have AOP status (several paragraphs deleted here burbling on about "patrimoine" and "terroir", both untranslatable unless you are allowed to include a 12-page essay).
  • The recipe says "half a potimarron". Now that's a moveable feast: a potimarron (a.k.a. Red Onion /  Red Kuri / Uchiki Kuri squash) can easily weigh a kilo and a half. I used a small butternut squash which yielded 300 grammes prepared weight of pumpkin flesh and it was too much. No more than 250g, let's say 200g.
  • I split the mixture between 12 muffin cases. The muffins did not rise much, with so much pumpkin to flour, and they looked lost in the paper cases, to which they stuck firmly. The recipe makes six standard muffins and I recommend using silicon moulds rather than paper cases. 
  • I had no fresh chives, so I used a sprinkling of dried lovage; dried thyme could add an interesting dimension. 
  • I added a pinch of cayenne. Naughty, but nice.
  • Most of the time was taken up with the chopping. Once it was all done, the recipe is a doddle. 
  • After the recommended cooking time of 25 minutes using a fan-assisted oven the muffins were not done and I gave them another 10 minutes. They really needed a bit longer - I'd say don't use fan assist to avoid burning the top. It will take longer to cook the same mixture divided into six instead of twelve, but the removal of the paper case will speed things up ... the square on the hypotenuse ... windage ... let g be the acceleration due to gravity... oh, give it another ten minutes and poke one with a skewer!
Next time I'll do this mix as six muffins

Muffins with Beaufort / St Nectaire cheese and red onion squash

Ingredients
200g peeled potimarron, butternut or Crown Prince squash, cut into small dice
80g Beaufort or St Nectaire cheese, cut into small dice
10 leaves chives, rinsed and snipped into short lengths
1 clove of garlic, peeled and finely chopped
50 g onion, peeled and finely chopped
2 eggs
110g plain flour
1 teaspoon baking powder
65ml olive/sunflower oil
50ml milk
Nutmeg
Freshly ground pepper
A pinch of salt

Method
Soften the onion and garlic in a tablespoon (15 ml) of the oil for 3 minutes. Stir in the pumpkin, sprinkle with pepper, put on the lid and let it cook for 5 minutes. Add the chives or other herbs of your choice, stir and allow the mixture to cool (immerse the bottom of the pan in cold water if necessary).. Meanwhile, lay out six silicone muffin moulds on a baking sheet, or line 6 muffin moulds with greaseproof paper or muffin cases.

Heat the oven to 180°C. Beat the eggs. Putting the pumpkin and the cheese to one side for a minute, mix the remaining wet ingredients in one bowl and the dry ingredients in another. Add the dry ingredients to the wet ingredients and give a good stir, but don't overmix or your muffin will be hard on the outside. Add the pumpkin, then the cheese. Share out the mixture between the muffin cases. Cook for 25-40 minutes until done.

Serve at room temperature.

Very tasty, very very tasty ....
And the last recipe - brouillade d'oeufs aux cèpes (scrambled eggs with ceps / bolete mushrooms) - is exactly what it says on the tin. Or in my case, jar.