The chance to sojourn around midi market was the catalyst for our Sunday excursion today - and the recipes that flew out of the kitchen throughout the afternoon and evening hours, made wrestling with volumptious scores of people well worth it.
Lunch was a debatable subject - in or out? Loaded with a bevy of choice, soup was the answer to my lunch time menu. I tried a variation on Crank's Chickpea Soup - mostly just omitting the riotous lentils and taking my own route to reach a similar end. It was fabulous, served with seedy bread and some spicy olives
When we came back from a trek across some communes, I started to cut up the day's apple-take for a desired apple crisp. However, dodgy ovens make for disapointments. No oven tonight. But that wasn't about to stop anyone from enjoying the dish I had already concocted. Its' entirety was tipped into a pot, avec soya milk and set to simmer. Oh my god. The finale of the evening (I haven't even shared dinner yet) was unreal. Raisins, a full vanilla bean, canadian maple syrup (that cost about a million dollars) and some descent cinammon were added to this little pot of love joy. A perfect desert and an already-in-the-fridge-portioned-and-ready-to-go breakfast. Excellent.
Dinner. Hmmmm Dinner. After the trek and the near fatal brush with apple crumble disappointment I went for my run through the abbey and around Ave. Louise. I came home with red cheeks and a hungry tummy. Satisfaction was to be had! Cooking nice and slowly atop the stove (stove - yes, oven - no) was a big pot of curry....nice, slow, yummy curry - all done by Kevin. We waited a little longer for it to cook down, busying ourselves with hanging up elephants, stashing away suitcases and cleaning out the tea cupboard.
Kevin's Curry was amazing.
Not Quite the Crank's Chickpea Soup
1 shallot - diced 1 garlic clove - sliced 1 can of chickpeas or two cans of chickpeas (I miss President's Choice Chickpeas) 1 handful of cilantro 1 tablespoon of mustard seed 1 squirt of harisa juice of a whole lemon 1 pinch of salt 1 tablespoon of olive oil
warm up the oil and add the onions - let them cook on a low heat for about 20 minutes. This new little technique which I have stolen from a British friend of mine is working out quite well. After about 20 minutes, add your garlic and everything else in one shot. Let it simmer for about 30 minutes, emulsify and add a sprinkle of sumac and pepper.
The Apple Crumble Bumble
3 large apples - cored, cut and diced 2 cups of oatmeal 3 tablespoons of maple syrup 1/2 cup of brown sugar 1/2 cup of raisins 1 cup of soymilk
I can't really provide instructions for this because I had prepared it in a crockery dish for apple crumble only to realize the shite over wasn't working......Just add all of this yummy stuff together and cook it for ages. Serve with soymilk and walnuts. Enjoy!