SUPPER FOR WINTER TERM 1

Blasting away the winter blues


The winter term in France is slightly north of  "mad."  You trudge your way, in my case somewhat willingly, through 'les fetes"/xmas, new year...foie gras again, bottle after bottle of superb wines, jaw dropping calorific feasts.
Recall :Christmas day, a moment of heightened gastronomic excitement ( food version of multiple orgasm!) as I plunge my silver fork into my motherinlaw's asparagus pannacotta and take a sip of a 2007 dry white Meursault...I knew that if I tried to stand my legs would have simply crumbled underneath me such was my total total pleasure.
Out the other side of this period and its a time when schools start really putting on the pressure - tests, exams, case studies. For "we, the teachers" its a race to write and grade exams, deal with students in crisis mode and those who have totally lost their motivation.

My belief is that its important to feed ourselves well to battle against the stress and winter fatigue. The busy factor doesn't really help most of us achieve this task. I have a back up of quick winter suppers which usually get my family through this period. Vegetable and protein rich, quick and economic.


Tonight -Spaghetti, Green Salad, French Apple Tart.

Spaghetti which isn't smothered in repulsive industrial sauces full of sugar and preservatives is excellent for both health and moral...it helps you sleep well and gives you stamina for tomorrow. Be strong, avoid creamy sauces at night.

Spicey Chorizo & Tomato Spaghetti

500 gr good quality dry spaghetti ( forget the industrial spaghetti brands - spend 1 euro more and go to an Italian deli, La Bocca in Bordeaux v good. The ingredients should only be drum wheat semolina and water, nothing else!)
20cms spicey chorizo, slim sausage form
3 cups beef consommé
small tin tomato concentrate ( if you are a kitchen goddess with time you can make your own, I do in the summer when tomato season)
20gr butter
1/2 cup parmesan grated

Put tomato concentrate and beef consommé in a small pot, boil at high temp until reduced by about half.
Slice chorizo finely.
Cook spaghetti ( 11-12 mins max!)
Drain and pour over sauce, throw in chorizo, butter, parmesan and toss.
Serve with green salad & extra parmesan if desired.


French Apple Tart

A true apple tart is an unadulterated pleasure. Unadulterated being the operative word.
Here is the most simple and delicious of recipes.

1 sheet flakey/puff pastry ( I use Herta..yes you can make your own!)
4- 5 gala or fuji apples
1/2 cup sugar
20 gr melted salted butter

Pre heat oven to 180°
Using a rectangular pan, line with pastry. Sprinkle with a tablespoon of sugar.
Peel and cut apples in fine fine slices and layed lengthwise on top of pastry. Think "work of art, therapy"
Pour rest of sugar into melted butter and heat until it becomes gelden...stir continuously and don't leave it as it burns very rapidly.
Bake in oven for about 20 - 25 mins

Comments

  1. Fabulous spaghetti recipe, will try it out tonight. Grateful!

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  2. Loved Chorizo spaghetti!

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  3. Delicious! Tried it last night ;)

    Laurène

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  4. Chorizo Spaghettiis just amazing..did it tonight for a crowd after work. They thought I was amazing...thanks Suzy for this! More of the same easiness please.

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  5. Jenny, thanks for your comment.Really thrilled you liked my basic spaghetti.
    Susie

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