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Jeremy Lee’s recipe for greengage clafoutis

Le 9 novembre 2017, 05:05 dans Humeurs 0

Plums are the tribbles of the fruit world, so abundant are they. How could one ever forget the scene in Star Trek when Captain Kirk almost smiled – “Cute!” – as the USS Enterprise was overrun by these fuzzy little things.

Delightful in every way, plums have the same extraordinary ability to appear in such vast amounts that it is overwhelming.

I find that a reasonably straightforward way to chart a course through the sea of plums is to choose a green one. That said, there is only one green plum in relatively plentiful supply – the greengage – which seems brilliantly to resist commercial disaster. Not wishing to be unkind, the more commercial varieties of plums have an uncanny knack of never ripening, remaining firm, impossible to stone and, well, jam very badly.

The pudding this week is a greengage clafoutis, a classic dessert that adores any good variety of plum. Should fruit availability prove troublesome, fear not: a prune is also excellent here, as is a pear, perhaps poached, or lightly caramelised, even.

This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite gave up on it. It was at a lunch in Transylvania, quite literally, that my admiration for clafoutis was restored mightily. I had been flown to Cluj and driven to Turda on the Transylvanian plains, a historical region in Romania renowned for its beauty. The market in Turda had tables piled high with some of the finest, freshest produce I have ever seen for sale in a market.

One day, we journeyed for several hours to an ancient village called Copsa Mare. There we ate very well at the Copsa Mare Guesthouse. A good lunch was concluded with a beautiful pudding that was as close to being a clafoutis as can be – made with rhubarb.

How was this pudding made, I asked? The recipe kindly offered was from Simona Secju, the cook who had made it. As with recipes close to the heart of the cook, I could not capture the magic of this lovely pudding. It is so often time and place that defines a recipe.

But not long after I had returned home from this Carpathian adventure, I pulled a copy of Mastering The Art of French Cooking – by those good women Julia Child, Louisette Berthold and Simone Beck – from the shelf, to see whether the clafoutis recipe in their book might indeed be a distant cousin to what I had enjoyed at lunch in Transylvania.

The result was excellent! I smiled to myself that, like the Wizard of Oz story, it took a trip to Transylvania to make me find a recipe I had had all along; to make a pudding that made – at last – for happy memories.

Plum clafoutis

Serves 6-8
250ml milk
80g caster sugar, reserve 30g for sprinkling at the end
3 eggs
1 vanilla pod
A pinch of salt
65g plain flour
500g greengages, mirabelles, or any firm dark plum like a Victoria (or best prunes, or even a poached pear), halved and stones removed

1 Heat the oven to 170C/335F/gas 3½. Lightly butter a cast-iron frying pan or an earthenware dish near enough 25cm in diameter.

2 Put the milk, 50g caster sugar, eggs, vanilla pod, a pinch of salt and the flour, in the order listed, in a liquidiser. Cover and blend for 1 minute.

3 Pour the batter into the baking dish until it reaches a depth of 2cm. Put the dish over a moderate heat for 1-2 minutes, until a film of batter has set in the bottom of the dish.

4 Remove the dish from the heat. Dot the plum halves all over the batter, then sprinkle the remainng 30g of sugar over the top. Pour in the rest of the batter and smooth with the back of a spoon.

5 Put in the middle of the oven and bake for about an hour. The clafoutis is done when puffed and browned, and a knife or skewer plunged into its centre comes out clean. Best served warm, and requires only a little cream to accompany.

Jeremy Lee is the chef proprietor of Quo Vadis club and restaurant in London’s Soho; @jeremyleeqv

Autumn wind, cold feet and cold food massage moxibustion of moxibustion

Le 18 juillet 2017, 05:41 dans Humeurs 0

Photo/visual China

Wen/yangcheng evening news reporter zhang hua's correspondent Chen yao xuan

Autumn wind at first, some people happy finally can cool some, but also many women start to worry about oneself again to be cold feet cold, have no warmth! Traditional Chinese medicine thinks, the hand and foot cool display the Yang qi not enough, qi blood not to be able to, so in daily life more should notice to adjust, give the body to fill the Yang qi.

Lack of Yang qi, qi blood not cold hands and feet cold

Regions of doctor of vice director of the first people's hospital of guangzhou nansha hospital Tang Liang said, qiu dong season in the sun be the spirit of human body began to collect v, this time the sun be the spirit within, is not up to the end of the four ", so it's easy to have a cold. Mental tension, pressure is too large, makes the fascia of the body in a state of tense contraction, so the normal running of the sun be the spirit not to limbs, also can appear cold hands and feet, namely "qi depression" of traditional Chinese medicine said. In addition, the obstruction of many pathological products, such as phlegm, drinking, wet, and silting, causes the qi and blood to not circulate, also can appear the limbs cold An oil vaporizer runs on oil vape pen battery which needs charging. Now imagine one that takes long hour to pre-heat! Isn't that irritating? So, it's always better to buy an oil vape pen battery from reputed online sites! .

Cold hands and feet raise three great laws

1. Medicinal supplements

People with cold feet and feet should avoid eating cold, cold food all year round, tang said. Frequent food supplements include:

Meat milk: beef, lamb, chicken, goose, duck, seafood, milk, goat milk, etc.

Food: glutinous rice, brown rice, millet, soybean, etc.

Nuts: walnut kernel, sesame seed, pine nuts, etc.

Spices: chilli, leek, ginger, garlic, onion, peppercorns, pepper, mustard, curry, fennel, anise, cinnamon, brown sugar, etc.

Fruits: litchi, longan, durian, jackfruit, peach, papaya, dates, etc.

Medicinal herbs: ginseng, party ginseng, angelica, astragalus, gelatin, velvet antler, ba halberd, cinnamon, cistanche, Chinese wolfberry, etc. These ingredients and herbs, whether made from tea, soup or vegetables, can be used to raise blood and blood, provide energy, promote circulation, and improve cold hands and cold symptoms.

2. Acupoint massage, moxibustion

Massage can stimulate acupoints and meridians to promote the operation of qi and blood, while moxibustion can warm through the channels, both of them have the effect of improving sibling cold. Often choose the large vertebra, the spring, the foot three, the palace, the kidney, the divine, the chi sea, guan yuan, etc.

3, soak the foot

There are many acupoints in the foot of the human foot, which can promote the stimulation of acupoints and improve the symptoms of extremities. Tang liang said that some drugs (such as mugwort, dried ginger, angelica, safflower, chicken, prickly ash, cassia bark, tangerine, grapefruit, etc.) can be used to enhance the effect. The water temperature with 40 ℃ advisable. Drink some hot water with your feet. Soak for about 30 minutes each time. Soak your feet slowly and coherently with your hands. After washing, do not dry, dry towel dry, the best foot bath after 30 minutes to go to bed.

Diet is recommended

1. Make the chicken soup

Ingredients: 6~9 g, huangqi 30~45 g, chicken 250 grams, jujube 5, ginger, green onion a few.

Practice: soak the herbs in water for 20 minutes, then put the ingredients in a casserole and add water in a proper amount. Cook them slowly for 30 minutes and add salt to taste.

Efficacy: invigorating blood. Suitable for air - blood deficiency, postpartum - lacing. It is not suitable for the people in Yin and the hot and humid heat, the foreign feeling, the gout, the high blood pressure is not suitable.

2. Angelica lamb soup

Ingredients: 20 grams, 30 grams of ginger, 500 grams of mutton, yellow wine, salt, etc.

Practice: the lamb is put into the pot of boiling water, slightly hot, remove the blood, remove, slice and spare. In the casserole, add fresh water and yellow rice wine to the pot, and then turn to a small fire and simmer until the lamb is cooked.

Efficacy: this soup has the effect of beneficial qi and blood supply and cold and cold. It is suitable for the consumption of Yang deficiency and blood deficiency.


Hands and feet cold avoid staying up late to avoid dieting

According to traditional Chinese medicine, fatigue and energy consumption are considered, and blood loss is a result of long time. Night shift, night life makes the body have no time to repair their blood, and over time, the human body's qi and blood is consumed. Therefore, it is necessary to pay attention to proper exercise and exercise to promote the circulation of qi and blood, and to improve the symptoms of cold limbs.

In addition, Tang Liang says, now many young people thin dress shorts, strapless backless belly, along with the widespread popularity of air conditioning, cold drink, the body is easy to occur, causing blood more not smooth, when it meets cold so cold people are more in the hands and feet.

There are also women who eat less to lose weight, and sometimes go on a diet. Tang liang said that food is a source of nutrition and heat, which can cause insufficient energy and even cold body. In particular, people with Yang deficiency should be more suitable for empty stomach.

As to the precise form

Le 6 juillet 2017, 06:37 dans Humeurs 0

This opinion was not by any means unanimously or clearly held; but during the summer of 1911 and subsequently, it was undoubtedly the hypothesis upon which those members of our Government relied, who were chiefly responsible for the conduct of foreign affairs. Unfortunately Parliament and the country had never accepted either the policy or its consequences; they had never been asked to accept either the one or the other; nor had they been educated with a view to their acceptance.

At that time the error was exceedingly prevalent, that it is a more comfortable business fighting in your own country than in somebody else's HKBU BBA. From this it followed that it would be folly to engage in what were termed disapprovingly 'foreign adventures,' and that we should be wise to await attack behind our own shores. Recent events have wrought such a complete and rapid conversion from this heresy, that it is no longer worth while wasting words in exposing it. It is necessary, however, to recall how influential this view of the matter was, not only up to the declaration of war, but even for some time afterwards SmarTone Care.

As to the precise form of co-operation between the members of the Triple Entente in case of war, there could be no great mystery. It was obvious to any one who paid attention to what happened during the summer and autumn of 1911, that in the event of Germany attacking France over the Agadir dispute, we had let it be understood and expected, that we should send our Expeditionary Force across the Channel to co-operate with the French army on the north-eastern frontier.

[1] It can hardly be overlooked, however, that this principle, rightly or wrongly interpreted, had something to do with the Crimean War (1854-56) and with the British attitude at the Congress of Berlin (1878).

[2] Viscount Milner in the United Service Magazine, January 1912.
(August 1911)

The full gravity of the Agadir incident, though apparent to other nations, was never realised by the people of this country. The crisis arose suddenly in July 1911. Six weeks later it had subsided; but it was not until well on in the autumn that its meanings were grasped, even by that comparatively small section of the public who interest themselves in problems of defence and foreign affairs. From October onwards, however, an increasing number began to awake to the fact, that war had only been avoided by inches, and to consider seriously—many of them for the first time in their lives—what would have happened if England had become involved in a European conflict school finder.

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