Creme de Citron Blog

Blackberry and almond chantilly cream roulade

30/9/2014

Call it a Swiss roll, jelly roll, cream roll, roulade or gâteau roulé, all it is really is a delicious dessert and I could eat a lot of it!
Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days.
Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there).

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Courgette and goats cheese tartlets

19/9/2014

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Courgette and Goats Cheese Tartlets Recipe

As Summer reaches its end properly this Sunday (yes, I stick to my French seasons calendar), I want to grab on its last moments of warmth until it is back in June next year. It may be grey and misty outside but I know I can put Summer on my plate one last time with some delicious courgettes, a bit of tomato and the aroma of oregano.
Next week, I will officially welcome delicious and seasonal Autumn ingredients back in the kitchen.

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A French classic: le gratin dauphinois

1/9/2014

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The other day, as I walked among the fallen leaves on the wet ground, wrapped in warm clothes from head to toe, my scarf flying in the wind... oh wait! Am I really writing this when Summer is barely over? I guess I am. I feel a bit sad that I already have to pull out warm clothes from the wardrobe when the Summer ones have been barely touched.
But guess what? There's one thing I am not sad about. And that thing is the thought of delicious warm dishes that are more suitable to colder seasons. In my head, there are thoughts of heartwarming vegetable soups, wonderful stews, weekends of scrumptious and indulgent roasts (I already had one of those meals yesterday, thanks C.!), and lots of warm desserts. And then, one thought is stronger than the others: butter, cream, cheese! More butter, more cream, more cheese!
Yes, in all my French-ness, colder months rhyme with indulgent months. And pulling out my favourite recipes of cheese fondues, tartiflettes, raclettes and anything and everything that involves cream and/or molten cheese covering the rest of the ingredients.
Before anyone worries about the high level of fat content in what I just wrote (it does feel calorific just reading this, I know!), I do balance this with a healthy diet of vegetarian soups and meals, a lot of grain based dishes, roast vegetables and fruit.

But more seriously (or not), let's go back to all that story of cream and let me tell you about a French classic and favourite of mine: the gratin dauphinois (also know as scalloped potatoes).

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Blackberry and almond chantilly cream roulade

Courgette and goats cheese tartlets

A French classic: le gratin dauphinois

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