I am such a great cook.
Actually that's not true, I'm just good-ish cook, and only when it comes to cooking white meat or veggie stuff. I cannot for the life of me cook a pork steak properly. But that's beside the point.
Today I made a fruit crumble (like apple crumble only with pears and bananas as well). I'm very used to making crumbles as in France in autumn you can get apples practically for free and I spent lots of time making apple crumble last October.
Now there's this campaign going on in France and they're trying to make us eat more fruit and veg (like I need persuading), and the 8 à Huit round the corner is selling bags of fruit at a euro each, and since we got paid a couple of days ago I now have four (!!!) types of fruit to pick and choose from, which is a damn luxury for me.
I chose three of them to make my fruit crumble, thinking that oranges probably wouldn't mix too well with the rest. Here's the recipe:
- Peel and remove the cores from the three apples and three pears.
- Cut them into more or less flat slice-shaped things. Or just chop 'em all up and throw 'em into a baking thingy. No need to butter or flour beforehand, fruit doesn't stick.
- Chop up two bananas. Put banana slices on top of the rest of the fruit.
- To make crumble: get a mixing bowl. Get a wooden spoon. Using wooden spoon, get a big hunk of butter or margerine and mix it with brown sugar (or white sugar, I prefer brown).
- Add flour bit by bit until you obtain a sort of dough. Using hands, rub the dough until it crumbles into breadcrumbs. Add cinnamon or a bit of allspice if you like.
- Pour the crumble on top of the fruit.
- Put it in the oven at medium heat for anything from 20 to 50 mins, bref, until the crumble is sort of goldeny.
I also made mayonnaise because I'd forgotten to buy some. I took the recipe from this site, although I recommend that you substitute the lemon juice for white wine vinegar (I used the leftover vinegar in the gherkin jar). I also added two big tablespoons of grainy mustard and a very small pulverized garlic clove. And because I didn't have enough olive oil I used sunflower oil instead, although I think that may have been a mistake.
I made mayo to make potato salad for later on. My as-yet untried recipe for potato salad:
- Home-made mayo
- Four boiled potatos
- One or two apples chopped into small pieces
- A small chopped onion
- Two hard-boiled eggs, chopped
- Emmental cheese, chopped into cubes
Mix it all up in a salad bowl. Eat.
Also, I looked up recipes containing egg whites (so I could use up the two left over from the mayonnaise) and found this blog, which I obviously like because the woman writing it has moved to France from another country and can therefore fully appreciate French cuisine.
Actually that's not true, I'm just good-ish cook, and only when it comes to cooking white meat or veggie stuff. I cannot for the life of me cook a pork steak properly. But that's beside the point.
Today I made a fruit crumble (like apple crumble only with pears and bananas as well). I'm very used to making crumbles as in France in autumn you can get apples practically for free and I spent lots of time making apple crumble last October.
Now there's this campaign going on in France and they're trying to make us eat more fruit and veg (like I need persuading), and the 8 à Huit round the corner is selling bags of fruit at a euro each, and since we got paid a couple of days ago I now have four (!!!) types of fruit to pick and choose from, which is a damn luxury for me.
I chose three of them to make my fruit crumble, thinking that oranges probably wouldn't mix too well with the rest. Here's the recipe:
- Peel and remove the cores from the three apples and three pears.
- Cut them into more or less flat slice-shaped things. Or just chop 'em all up and throw 'em into a baking thingy. No need to butter or flour beforehand, fruit doesn't stick.
- Chop up two bananas. Put banana slices on top of the rest of the fruit.
- To make crumble: get a mixing bowl. Get a wooden spoon. Using wooden spoon, get a big hunk of butter or margerine and mix it with brown sugar (or white sugar, I prefer brown).
- Add flour bit by bit until you obtain a sort of dough. Using hands, rub the dough until it crumbles into breadcrumbs. Add cinnamon or a bit of allspice if you like.
- Pour the crumble on top of the fruit.
- Put it in the oven at medium heat for anything from 20 to 50 mins, bref, until the crumble is sort of goldeny.
I also made mayonnaise because I'd forgotten to buy some. I took the recipe from this site, although I recommend that you substitute the lemon juice for white wine vinegar (I used the leftover vinegar in the gherkin jar). I also added two big tablespoons of grainy mustard and a very small pulverized garlic clove. And because I didn't have enough olive oil I used sunflower oil instead, although I think that may have been a mistake.
I made mayo to make potato salad for later on. My as-yet untried recipe for potato salad:
- Home-made mayo
- Four boiled potatos
- One or two apples chopped into small pieces
- A small chopped onion
- Two hard-boiled eggs, chopped
- Emmental cheese, chopped into cubes
Mix it all up in a salad bowl. Eat.
Also, I looked up recipes containing egg whites (so I could use up the two left over from the mayonnaise) and found this blog, which I obviously like because the woman writing it has moved to France from another country and can therefore fully appreciate French cuisine.
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