After all, there is a French expression that says 'en avril ne te découvre pas d'un fil' (in April, don't remove a thread - of your clothing). So, my plan is to keep a few (a lot actually these days) layers on and make some delicious Spring vegetable soup such as the leek one I am sharing today. The thing about this soup is that it is not just plain leek. There is some added celery for flavour and potato for creaminess. And to make it even better I add a wonderful topping to it: whipped feta.
Is it Spring time already? Why am I still wearing a Winter coat then... I guess it is a season that is only warming up slightly so I feel it is reasonable enough to continue sharing soup recipes over here.
After all, there is a French expression that says 'en avril ne te découvre pas d'un fil' (in April, don't remove a thread - of your clothing). So, my plan is to keep a few (a lot actually these days) layers on and make some delicious Spring vegetable soup such as the leek one I am sharing today. The thing about this soup is that it is not just plain leek. There is some added celery for flavour and potato for creaminess. And to make it even better I add a wonderful topping to it: whipped feta.
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Another day, another rice pudding. I told you all about how much I enjoy this childhood dessert of mine last month and even shared a recipe for chocolate rice pudding with poached pear and praline.
This time, what I want to share with you is a wonderfully creamy vanilla rice pudding topped with caramelised apples. Two years ago, I had a little series of choux pastry recipes going (first with gruyere and rosemary gougères then delicious and sweet chouquettes) and all that was missing since then is my beloved recipe for profiteroles with dark chocolate sauce. So let's wait no more!
When I think about simple desserts I really enjoyed as a child and still do to this day, the first thing that comes to mind is riz au lait (rice pudding). This and semolina puddings were some of my favourites. Creamy and simply flavoured with vanilla, I would often favour this over a slice of cake. I think what made it extra special were the little touches my mother would add: a few dollops of apple compote, a drizzle of dark chocolate and sometimes, the most fun of all, a small buttery biscuit (such as Petit Beurre for example) and a spoonful of jam hidden under the creamy rice pudding (I was always ecstatic discovering this little surprise).
These days, I obviously do no wait for my mother to be around to make me rice pudding. First of all because we do not even live in the same country, second of all because I can just make it for myself (ok, well sometimes I even buy it ready made but trust me, there are some really delicious ones out there). There is something actually quite satisfying and relaxing about making a pot of rice pudding. It is not a fast recipe, it takes time and attention so turn on the radio or a good podcast, put on your favourite apron and start preparing some of that delicious creamy dessert. I happen to have a delicious recipe for you! Another year, another French Crepes Day or la chandeleur (otherwise known as candlemas). As usual, on 2nd February, I prepare a good batch of crepes batter so we can have a dinner of delicious French pancakes. I serve them with many different toppings, savoury and sweet, so each person can create their own filling. If you type in 'crepes' in the search bar on this blog, you will see I do love varying the toppings and coming up with new ideas every year.
It should probably be noted that I do not make crepes only on special occasions (such as 2nd February or Pancake Tuesday). I love making them all year long, especially for dinner parties since you can make them ahead of time and keep them in a warm oven before serving with all the toppings set on the table for the guests. When it gets cold, all I want to do is eat cheese. But not just plain cheese! I am speaking about it melted into cheese heaven goodness such as in raclette, tartiflette or fondue. Served with all kinds of buttery boiled potatoes, charcuterie and cornichons (gherkins), melted over potato cubes and bacon bits or a variety melted with white wine into a pot where big chunks of bread are dipped in... Are you still with me or have you gone to cheese dreamland?
I obviously do not eat those dishes everyday because I would certainly lose the enjoyment and get bored. Also, imagine the state of my arteries if I only listened to my cheese dreams... So, instead, I reserve those wonderful cheese dishes for every other weekend during Winter time. And if I have a sudden craving for melted cheese, I just stir a small handful of it grated into a hot soup. Depending on the vegetables, I vary the options with Comté, Gruyère, Manchego, Gorgonzola or Parmesan cheese. |
Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories. Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved. CATEGORIES
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