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Cuisine Campagne

Cuisine Campagne
A la Chandeleur, l'hiver meurt ou prend vigueur ! Lundi dernier 2 février de l'an 2015, jour de Chandeleur, la neige est tombée dans le Berry. C'est toujours un moment que j'aime, car d'un bon hiver dépend un bon été. Trop de personnes pestent après le froid, la pluie, le vent, la neige, alors que bon sang, nous sommes en hiver ! Savoir accepter la météo, c'est comprendre que sur Terre, tout est cyclique, qu'il s'agisse du calendrier lunaire, des marées, des saisons, de la croissance des végétaux ou de la fécondité des êtres vivants. Alors, pour apporter un peu de soleil, faire perdurer la tradition ou simplement trouver une nouvelle excuse pour se régaler, je vous propose de réaliser de délicieuses crêpes à la bergamote. Le joli agrume jaune orangé, bien rond, petit, à l'apex (sommet) incrusté et aréolé, à la peau fine et aromatique est en réalité un citron beldi (Citrus limetta Risso), ou limonette de Marrakech ou boussera (nom local). Revenons aux crêpes maintenant.

Gourmandises Chroniques she who eats Miamourdises Nigel Slater's Christmas starter recipes The main course, that vast golden bird and its myriad trimmings, was decided upon weeks ago, and any change to the fruit-laden pudding to follow is unthinkable. But the dish that starts the Christmas feast is, at least in this house, up for grabs. My knee-jerk Christmas first course is invariably piscine, often thin slices from a salmon that has been smoked or buried in salt – the gravlax, or gravadlax: literally buried salmon – that is given an edge with mustard and lemon sauce or shredded beetroot. This year's array of new cookbooks offers much temptation… The clean rawness of the tartare of grey mullet from Caroline Conran's heartfelt book Sud de France (Prospect Books, £20) appeals, especially with its hint of cucumber and raw fennel. Artichoke and parsley soup with scallops So naturally velvety and smooth is a well-blended artichoke soup that cream seems superfluous. For the scallops:butter a littlescallops 12 Venison tartare with cranberries and chestnuts

unmetsdixvins like a strawberry milk | a collection of pâtisseries, polaroids, and inevitable mischieflike a strawberry milk bleudelavande Rosemary recipes | Hugh Fearnley-Whittingstall | Food Look, I'm delighted that rosemary flourishes in my garden. I use it so frequently, tucking it in and under game birds, lamb joints and whole fish when I roast them, chopping it into marinades, adding it to stews and scattering it over foccacia (see today's recipe). Picking a branch and rubbing my fingers along its tough, glossy leaves to release their bracing, pine-y scent is sometimes all it takes to perk me up in the middle of a busy day. So I care nothing for the old saying that where rosemary flourishes, the woman of the household rules. For if there is one plant about which abundant folklore exists, it's rosemary. Rosemary was burned in courtrooms and hospitals to purify the air and ward off infection, and it was even believed to prevent the bubonic plague – in 1603, when the plague polished off 38,000 Londoners, the price of rosemary rose from one shilling for an armful to six shillings for a few sprigs (and you could buy a pig for about a shilling back then). Rosemary focaccia

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