The sun is shining, the blossoms are bursting and it feels like the holidays have started...well living in a French country house with guests each night and people to feed is kinda like a holiday...well sometimes...a bit busy but usually rewarding and a few giggles and fabulously interesting conversations along the way...
Mike has been in London all week so home alone I have been entertaining guests and my wee newly 7 year old daughter...and the cat! I had the most gorgeous drive to do the bread run on the weekend that I now appreciate why Mike enjoys the early morning trip to Baye...with the light on the landscape and a blanket of fog it was quite spectactular.
Have had a lot of American guests of late...has been interesting to chat about their perspective on their huge 300 million strong population...cooked a dinner of salmon with mushrooms, creme fraiche, garlic and rice...and these fabulous chocolate puddings which looked divine....recipe later when I have time to type it up!! After a week in Paris they complimented me by saying was the best meal they had had since arriving in France...hey quite simple really but nice to hear regardless...especially as Mike is usually the king of superb rice...
Mike is back tonight and then we have the most manic weekend with full house for 3 nights...trying to get up to speed so I can hit the floor running....speaking of which...must go shop!!
Before I go though you must try these Cumin Cheese puffs...they are such a hit with one and all and I promise you will make them again and again...they freeze well too...
Gougeres au Cumin / Cumin Cheese Puffs
a recipe from the book 'Chocolate and Zucchini' by Clotilde Dusoulier...buy it you will love it!
75gm unsalted butter [I use either salted or un]
1/2 tsp fine sea salt
150gm flour
3 large eggs
1 tsp cumin seeds or ground cumin
1/4 tsp ground pepper
150 gms grated Comte cheese or Gruyere
Makes about 40 and easily halved!
1. Preheat oven to 200 deg Put butter, salt and 250 mls of water in pot and simmer...add all flour at once and make into ball
2. let cool for a few mins then add eggs one at a time beating loads between.
3. sprinkle with cumin and pepper and fold in cheese
4. Refridgerate for 30 mins...do not skip this step!
5. Make into tsp fulls onto baking paper and cook for 20 mins till golden and puffy...do not open the oven as will go flat.
6. Turn the oven off and open the door a crack and leave them in for another 5 mins then cool on rack.
Can vary cumin with caraway, rosemary or paprika or have them just plain...brilliantly
they can freeze for up to a month and reheat from frozen...easy for drop ins!
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