Laksa via Mansell!

For a while now I  saw an old friend Mansell, talking on facebook about Laksa. So to curb my curiosity and ignorance, I jumped on my favourite ecological research engine ECOSIA and found the following on another favourite website, wikipedia!


'Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia. 
Origin - The origin of the name "laksa" is unclear. One theory^[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested^[2] that "laksa" may derive from the Chinese word "la sha" (辣沙; pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory^[3] is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance. 
Types of laksa  - The term "laksa" is used generally to describe two different basic types of noodle soup dishes: curry laksa and asam laksa. 

Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Usually, thick rice noodles also known as laksa noodles are preferred, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.

Asam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used. ' 

(Thanks to this wonderful source : WIKIPEDIA!! - http://en.wikipedia.org/wiki/Laksa - for more info on all the different kinds of Laksa!)

And then, very kindly, Mansell sent me his favourite Chicken Laksa recipe! Thank you Mansell!

Mansell's FAVOURITE CHICKEN LAKSA - courtesy Jacoba Louw
 

Ingredients for the spicy paste – you can make this a few days before the big day
• 3 long fat stalks of lemon grass, use only the tender hearts and reserving the rest of the stalks for another use
• 4 hot red chillies, don’t use the stem (if you have a sensitive palate, remove the seeds or some of them)
• 4 slices of galangal – if you can’t find fresh galangal and you should, use fresh ginger, peel it and grate on a fine grate
• 1 thumb-size lump of ginger, peeled and grated finely
• 1 teaspoon shrimp paste
• 3 shallots, peeled and chopped finely
• 3 large cloves garlic, peeled and pureed
• 4 tablespoons peanut oil
• 125 ml fresh coriander leaves (maybe you know it as cilantro), chopped
• 1 teaspoon freshly ground turmeric (always use fresh spices – especially turmeric_
• 1 teaspoon sugar
• 125 ml tamarind paste
 

Method
• Stick the whole lot into your blender or food processor – pop in the lemon grass hearts, the chillies, the galangal and ginger, the shrimp paste, the shallots, the garlic and the oil first and the process until it’s a speckled mush.
• Add the coriander, the turmeric, the sugar and the tamarind paste and blend at the highest speed until it is a colourful but smooth paste.
• Scoop into a glass jar and refrigerate until you're ready to use it – it will stain plastic.
 

THE NEXT BIT NOODLES AND CHICKEN
125 g noodles - use thick or thin rice (I rather like the thin rice noodles, but it’s a matter of taste) wheat or bean-thread
800t organic cooked chicken (gently steamed chicken breasts work the best because it’s juicy and tasty)
Cook the noodles according to package directions, rinse, drain and set aside.
Shred the chicken into bite sized pieces – some people cut it into cubes but I like it to have a natural feel – it’s a matter of choice.
 

FINALLY THE LIQUID
• 2 Tablespoons peanut oil
• 250 g of the prepared spice paste
• 800 ml plus fresh, homemade chicken stock – make sure you’ve sieved out all the bits, you’re only looking for the clear, exquisitely flavoured stock
• 125 ml fresh coriander leaves, chopped
• 125 ml Asian basil (this is also known as the laksa leaf), chopped
• 125 ml nam pla or any other good quality fish sauce
• 400 ml good quality coconut milk – look at the expiry date on the tin – it must not be dated otherwise you will have on solid block of something indescribable
Method
Heat the oil in a large saucepan over medium high heat and then stir in the paste gently – continue stirring until it is a little browned but take care that you don’t burn it – this should take about 3 minutes.
Pour in the chicken stock and then bring to a boil, reduce the heat, stir in herbs and fish sauce and simmer for about 5 minutes.
When you're ready to begin assembly, stir in the coconut milk and bring to a gentle simmer.
 

THE GARNISHES – YOU CAN USE WHAT YOU LIKE HERE – I LIKE TO OVERDO IT
• Crisp bean sprouts – get fine ones – there’s nothing worse than a hard bit in a laksa
• Asian basil – finely ripped or chopped
• Sambal of your choice
• Garlic-chilli type spicy hot sauce
• Preserved carrots
• Julienned cucumber
• Preserved ginger
 

TO MAKE
• Divide the noodles among your guest’s bowls – use big ones, small ones are ludicrous.
• Arrange the chicken over the noodles
• Pour the liquid over all of them
• Arrange the garnishes on top or pass them separately – I prefer the latter 

Now all of you, how about a great Laksa dish this weekend!
Life's about sharing
Bisous
Lynn

Sharing of another kind!! Thanks Neeta!!!

We're we live in the heart of the French countryside, the postperson drives up our little alley - winter, summer, spring, fall, rain and even try in knee deep snow! And this is a highlight of my day! Am always hoping to get a long letter with exotic stamps and beautiful handwritten prose like in the good old days! A very rare thing these days!

But last week, I received a very unexpected parcel......... beautiful striped boxes filled with Neeta's home made wafers, special organic sauces and wonderful sandalwood soaps!

AND WHAT JOY!!!!

 A real goodies parcel filled with love from Neeta!

http://www.neetashealthyplate.com/

Wrapped in red tissue paper was the most delectable delicate wafers of zuccini/flax/almonds that I shared with local French friends and they were absolutely amazed :

Neeta writing about her treats: 'I made those - zucchini/flax/almond and onion/flax/sunflower seeds - wafer thin Crackers in my dehydrator, I have a 9 tray Excalibur which is one of the best things I've ever bought apart from my Vitamix blender :-)
I made the fruit paper in the dehydrator too....the almond as well as chocolate butters were made in the food processor....
Very few people have dehydrators, so I'm wondering how useful the Cracker recipes would be to your readers? Let me know if you'd still like it though, I'll definitely send it to you!'

I just got this info from my friend Kate - re dehydrators :

'You can use a very, very low oven as a dehydrator. I have a friend in London who has a dehydrator - she is cœliac so most sweets and snacks are out of bounds for her, but before she got the dehydrator she did the same thing in a really low oven overnight - like 50C.

One of her best snacks was fruit yoghurt leathers - mix fresh fruit (I like berries best) with a good thick organic yoghurt, spread in a thin layer on a non-stick sheet and leave in dehydrator or oven overnight then cut into strips or squares and dry a bit more. delicious!' THANKS KATE!!!

So all of you, if you want those recipes, look at Neeta's website and pester her for the recipes!

http://www.neetashealthyplate.com/

Also in this great box was handmade mini orange and chocolate shortbread biscuits that I saw very few of as my dear man Olivier gobbled them all up in a jiffy.

I did mange to hide the smoked Irish smoked oatcakes and have them at night in my kitchen whilst preparing my dinners for our guest! I know selfish me but hey, have the right sometimes!!

So dear readers, this was just a quick one to say that before I thought life's about sharing and now I KNOW it is!

Bisous from a sunny frogland

Lynn 

Tartare for 2 and other tales!

A couple of weeks ago we met up for lunch with friends in Lyon and what's better than sharing a meal at the Brasserie Georges near the Perrache station!

http://www.brasseriegeorges.com

Not for the squeamish or faint hearted, if you like your meat a bit raw, they have the best Steak Tartare prepared at your table as it should be!

Our delightful waiter arrived with the full monty and prepared everything under our hawk eyes!

 Minced Beef,chopped onions, parsley, capers

First of all he mixes the egg yolk with oil, mustard, salt and pepper into a kind of mayonnaise 

Then all get mixed together and spiced up with a bit of Tobasco. I love mine quite spicey and this time did not even had to add a drop! The King of Tartare our waiter he was!!

The Final Product served with fresh salad and chips!

So when next in Lyon, for real good brasserie food, do not forget GEORGES!!

Life is about sharing

Bisous

Lynn

Sharing some more suite...................in France

I know I know - this time around am a bit late but not because I have not been doing my homework!! Promise - just because have been rather busy with end of year accounting etc etc - will not bore you with the silly detail!
In the meantime just want to share with you the following -

Places and people in France 


The list is rather long, and two days ago I was writing away happily and thought all was saved - but as with the wonderful world of computers et al, when I looked again, what I wrote was wiped out! So this is the shortened version of what you would've had!
Sorry Chaps - c'est la vie!

Paris 


Pierre's appartment:
Our friend Pierre has a very nice 'pied a terre' in Paris in the 12th arrondissement. A stone's throw from the Gare de Lyon making your arrival from the airports easy. The metro gets you all around Paris - or you can explore the nearby Aligre Market on foot and it is a quick bus ride to Bastille (or you do it by foot on the wonderful walkway called  'La coulée verte' )
(http://www.new-paris-ile-de-france.co.uk/guides-paris/routes/coulee-verte-and-beyond/up-and-down-the-viaduc-des-arts-77651.html)


His appartment has a bedroom for a couple, a lounge (with pull out bunk for an extra person or another couple), a dining room, kitchen and bathroom. He rents this for 70 euros / day. Pierre is also willing to do B and B for you and as he knows Paris off by heart, can take you around the place. His English is perfect (for a Frenchman!!) and he is a charming man who's travelled the world!
You can contact him :  
Pierre Bouiller

4, rue Sidi Brahim

75012 PARIS

email : lejaunet@orange.fr of pierrebouiller@yahoo.fr

Selfoon : +33-630233097

 

Bar a Soupes : In a previous post I've allready told you about our friend Anne-Catherine who used to be one of Olivier's clients when they both still worked in the 'showbizz' as we call it here in France. Anne-Catherine left the limelight as manager to a couple of French singers to open the first 'Bar-à-Soupes' in Paris in 2000! Anne-Catherine has been going from strenght to strenght and has publised a couple of books on Soups as well. Her website : http://www.lebarasoupes.com/

Outside Paris


Boat hotel near Bzier  : I first met Olivier Baudry many years ago in South Africa when I was working as a consultant on a Southern African Contemporary Art Exhibition in Paris. He had a Company called Zindouba - http://www.zindouba.com/eng_index.htm But his first love for barges (and a lovely lady called Gladys) called him back to France and he bought a barge near Bezier and does wonderful exclusive excursion with this!

www.hotelbargealegria.com

My wonderful crazy eccentric English friend Stephanie (who's son Henry is the hottest hit on the British fashion scene with his label 'House of Holland' - you can view his blog on Vogue here: http://www.vogue.co.uk/blogs/henry-holland/) and her partner bought Chateau du Ludaix around the same time we settled here in the Auvergne! They decorated it in a lavish delicious English style and you can either rent it as a whole, for workshops, special occassions like weddings etc or just simple Bed and Breakfast! Check out the full monty on their website : http://www.chateauduludaix.com/ 

Chateau du Ludaix

Marie-Claire and her partner renovated, in a remote corner of the Combraille's here in our beautifull Auvernge, the most wonderful two units - the chicken coop and the dovecot. They have done this with such taste and style and propose botanical outings with a local Botanist - of course a must for all the tired, city sleekers!  
http://leseydieux.canalblog.com/

Marloes der Kinderen came to France many moons ago and organised all different kinds of acitivities mostly in the artistic line. She first rented in a little village that subsequently became a very fasionable Relaix et Chateau Hotel, and then bought this beautiful house on the 'flank' of a hill in a 'lost' corner of the 'Haute Loire' - still Auvernge. Done with such taste and style, La Grande Maison is a real 'havre de paix'! http://www.artedu.nl/maison/

If ever you have the opportunity to go and eat 'chez Michel Bras', just ouside of Lagioule, the best place to stay, appart from their very divine but expensive hotel, is chez Claudine and Philippe, at the Ferme de Moulhac : http://pagesperso-orange.fr/moulhac/index.html

I have so many other places to tell you about, but if I do not publish this now, you'll never get any more posts from me! So with my lovely glass of South African White wine, on a crispy cold starry night here in our beautiful Auvergne, a froggie hug and to say it's really nice sharing with you!


Life is about sharing
Bisous
Lynn

I never thought that I'll actually to a blog on Valentine's Day as it is the kind of thing that I do not normally celebrate. For one that I think it is just far too commercial and also some very personal reasons! But, with all our rooms being  booked out this weekend by young loving couples wanting a special place and meal, I actually got thinking about Love and the Meaning of Love and I think that this poem by Auden is just one of the most beautiful 'thinkings' about love (obviously together with my very favourite writing on love by Kahlil Gibran - http://www.katsandogz.com/onlove.html)

O Tell Me The Truth About Love

Some say love's a little boy,
And some say it's a bird,
Some say it makes the world go around,
Some say that's absurd,
And when I asked the man next-door,
Who looked as if he knew,
His wife got very cross indeed,
And said it wouldn't do.

Does it look like a pair of pyjamas,
Or the ham in a temperance hotel?
Does its odour remind one of llamas,
Or has it a comforting smell?
Is it prickly to touch as a hedge is,
Or soft as eiderdown fluff?
Is it sharp or quite smooth at the edges?
O tell me the truth about love.

Our history books refer to it
In cryptic little notes,
It's quite a common topic on
The Transatlantic boats;
I've found the subject mentioned in
Accounts of suicides,
And even seen it scribbled on
The backs of railway guides.

Does it howl like a hungry Alsatian,
Or boom like a military band?
Could one give a first-rate imitation
On a saw or a Steinway Grand?
Is its singing at parties a riot?
Does it only like Classical stuff?
Will it stop when one wants to be quiet?
O tell me the truth about love.

I looked inside the summer-house;
It wasn't over there;
I tried the Thames at Maidenhead,
And Brighton's bracing air.
I don't know what the blackbird sang,
Or what the tulip said;
But it wasn't in the chicken-run,
Or underneath the bed.

Can it pull extraordinary faces?
Is it usually sick on a swing?
Does it spend all its time at the races,
or fiddling with pieces of string?
Has it views of its own about money?
Does it think Patriotism enough?
Are its stories vulgar but funny?
O tell me the truth about love.

When it comes, will it come without warning
Just as I'm picking my nose?
Will it knock on my door in the morning,
Or tread in the bus on my toes?
Will it come like a change in the weather?
Will its greeting be courteous or rough?
Will it alter my life altogether?
O tell me the truth about love.

WH Auden

Table all set with rose petals, red candles etc

And then just to tell you about my table, my meal  and spending a nice moment with 5 young couples around our table!  

As some of our guests arrived rather late having had to drive quite far in the snow, those allready here were treated to my 'Cocktail d'Amour'! I snippered Litches in a jug, added the juice, some Crème de Cassis (black current syrup), a touch of Grenadine, and topped it up with sparkling wine. Must say, the 4 couples waiting for the others, made a few jugs of my brew dissapear rather fast.

As I've tried to stay with a kind of red theme, the pre-starter (or soupette as those who know my 'table' by now calls it !) was a 'Bloody Mary' soup served in the little lion head soup bowls. Now I know right now with the snow around us it is not tomato time but if you've had the quantity of tomatoes in your garden as we have in the summer, you cook them up into a sauce and freeze them for the winter months when you long to have a taste of sun on the tongue! I just put my sauce in a pan, heat it through, add a dash of Tabasco, another of Worcester Sauce and then (especially when my mother-in-law is around) a nice splash of Vodka just before serving. Certainly helps loosen up the tongues. Table d'hôte is not always easy as, all of a sudden, you find yourself with 5 couples around your table (sometimes all different nationalities) who does not know each other from a bar of soap. And our role is to be the go-betweeners. Thank heavens 99,9 % of the time it turns out great! And the splash of Vodka certainly serves its purpose!

The starter was just another version of my easy cake recipe in a previous post (this time the salted version). I added shrimps and fresh little onions panfried to the batter with lots of parmesan, baked it for a while and served it with a kind of light creamy sauce! I use yogurt a lot in stead of cream and in this case added some  tabasco (again - did anyone mention that I like 'spicy'?) to the yogurt with a bit of crème fraiche, placed a dollop on the plate with the little cake on top! Scatter some peri-peri spice around it and voila!

And for the main course, well, I can never resist these little birds. I do love my quails and this time stuffed them with chicken liver, foie gras and herbs, and after simmering them in white wine with cranberries onion and garlic, grilled them just a teeny tiny bit and served them on al denté tagliatelle.

I made a cranberry and strawberry tea jelly that I served with our wonderful cheese from the Auvergne and we ended the meal with my favourite chocolate and chesnut hearts (i know no red but still a little heart!) spiked with a porcupine quill! 

A feast of love.

Life is about sharing with loved ones.

Bisous

Lynn

Sharing some more...........

With our 7th season as B and B owners coming up, we thought that it is time to slightly change our website. A rather difficult task as it has been working so well and we've had numerous compliments on it!! All thanks to my darling husband who's original job, before becoming macon, electricien, plumber, mecanic, carpenter etc, was/is after all graphic artist and illustrator! One of the reasons for the changes was so that we could add a new button for the Dovecote in the renovating process and hopefully ready to receive it's first guests by the summer!

First of all, go and check out our new simplified website:

www.jardins-des-thevenets.com

Once again thank you so much to my darling multitalented husband for doing this! Am indebted to him forever!

And then the other purpose of my 'sharing' with you today is to tell you about friends with wonderful projects, doing wonderful things, lovely places to stay - just sharing with you some of the things and people I love! A bit of an eclectic mix but hey - that's what makes one so rich -

Blogs:

A couple of years ago when we still lived in Paris, I founded an Association called the 'French South African Friendship Club'. I was invited a couple of time for radio interviews etc and I organised a lot of activities in the framework of the Club (Art Exhibitions, SA day, wine tastings etc etc) This is how I got to know Kidi BEBEY who, in those days, ran a wonderful Magazine for Children in Africa, 'Planète Jeunes', she also did a great radio program called 'Reines d'Afrique' on RFI. Author of a couple of books for children and teenagers, Kidi has now also started a blog certainly worth following:
http://xtrafrica.blogspot.com/


When I first met Pam through my dear friend Uju, it felt like I've met a kind of wirlwind of acitivities! Always on the move, doing new things, a new course at University, a new chocolate course, running all over the US working and trying to put together 'Foody' groups to bring to us in the fall for our 'French Culture and Culinary Course'! AND she has time to do a wonderful blog! Do go and check it out and become a friend:

http://thegypsychef.blogspot.com/

Pam on the move as always- Market Vichy

And come it think of it, I also met Neeta through Uju!! Neeta used to live in Paris as well but with life being what it is in the city of love and lights, HECTIC, we only met a couple of times (amongst other a fun evening at 'Les Scandaleuses' - do you remember girls)?? In the meantime, we've moved to the countryside and Neeta with her family to the UK. Neeta has started a wonderful blog about HEALTHY FOOD! :

http://neetabali.blogspot.com

I've never met Kate in real, but it feels like I've know her for a long time. Reading her blog is always inspirational and it feels that she's also packing in 101 things in a day AND she takes beautiful photos - http://www.flickr.com/photos/12247410@N06/
http://serendipity-kate.blogspot.com/ 

As I have so much more to share with you, there will be a next one on Sharing - sharing artist friends, sharing lovely places to visit, just............. sharing!
Watch this space!


Life is about sharing
Bisous
Lynn

ps Last but not least -how could I forgot my other favouritist blog by my friend Marita?? Silly me!

Marita, fellow South African also married to a Froggie, is living in the South of France. All South Africans know this lovely lady who has taken our country by storm many moons ago with a book that shook the very root of 'Afrikanerdom' - 'Griet skryf 'n sprokie'. This book has been translated into many languages, amongst other French -'Héberger les anges'(Editeur : Anne Carrière)
(Entertaining Angels is the English title) She has a column in a SA womens Mag and 2010 is seeing a new book coming out simultaneously in Afrikaans and English, a play of one of her books being done at a Festival and a tv series! Whow!! 
http://maritareadingspace.blogspot.com/ 
Oh dear and I forgot the Cookbook Marita is doing with Alain, her husband, and beautiful photos done by well know South African photographer, Lien Botha! Talk about things happening for Marita!! You can also become a follower on Facebook : 
 http://www.facebook.com/#!/group.php?gid=78346169084&ref=mf

Wilson the Piggy, Baba au Rhum and Cannelés!!!

I know, this post might shock some of you, but then, this is life in the French Countryside!

Photo taken by Virginie of the Boudin I gave her

A couple of years ago after having moved to the countryside from Paris, I went for the first time to the 'Journée du Cochon' - Pig slaughtering day! This means that with a friend or two, you buy a pig from a farmer and he feeds and raises it for a whole year and when winter comes, it is time to do the slaughtering. Not for the faint hearted but then, being a pucker 'Boeremeisie', am certainly not that 'faint hearted! This is a dying tradition here in France as with all the Europeen sanitary rules and regulations, this happens less and less.

Early morning you go to the farmer's home, the piggy gets killed and bled (to make the 'Boudin Noire' - black pudding) and it then gets cut up by the butcher. At the end of the day there's terrines, and black pudding and andouillette (kind of a tripe sausage), and numerous cuts of meat ready for your freezer.  

The tradition is that one shares the black pudding (normally you have quite a couple of meters) with friends and family and so last Friday night we had a 'Soirée Cochon' with friends! After a Lentil and Coconut soup, we had the first terrine made from Wilson and then we had the black pudding with sautéed apples and a celeriac purée. Our friends from Paris, Samuel and Noel made the dessert which was the most délicious 'Baba au Rhum' - Rum Baba -  that has soaked in rum for 2 days and in stead of whipped cream, Noel made a 'Crème Chibouste (Crème Chiboust is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites) !

The history of 'Rum Baba  - thank you once again Wikipedia!! http://en.wikipedia.org/wiki/Rum_baba

Our evening ended in the early hours of the morning, and everyone agreed, Wilson, bless his soul, gave us all tremendous pleasure!

Also on Friday, the batter for the' Cannelé bordelais' was mixed and left for 24 hours to be baked late yesterday!! A delicious treat we took to friends where we went for dinner on Saturday night! 

I found the perfect recipe for Cannelés on the following website for you! 
http://www.cuisine-french.com/cgi/mdc/l/en/recettes/canneles_ill.html

For : 20 cannelés Time : 1 h 45 Difficulty :  medium    Ingredients for Cannelés 2 : 1 liter of milk 2 vanilla pods 500 g of icing sugar 4 whole eggs 4 egg yolks 200 g of flour 100 g of butter 30 ml of rum

Technical stages for Cannelés 2 :

	1 Prepare all ingredients.
	2 Bring the milk to a boil, add the vanilla pods split in two.
	3 Infuse and let cool.
	4 Cream the icing sugar with the eggs and the egg yolks.
	5 Add the sifted flour and the milk...
	6 ...cold melted butter...
	7 ...and the rum.
	8 Mix well.
	9 Pour this mixture...
	10 ...in cannelés Elastomoule cannelés mold.
	11 Bake at 180°C or 356°F...
	12 ...for about 1h10.
	13 At the end of cooking let cool slightly before unmoulding. To turn over the mould and to withdraw cannelés by giving a light pressure on the bottom of the silicone mould.

What they did not say in this almost perfect recipe, is that according to Noël, it is much better if you leave the batter for 24 hours before baking AND for the first 10 minutes of baking, the heat of your oven must be very high(240°) so that it caramalise the cannelés!.


Life is about sharing
Bisous
Lynn