Bretonised Aubergines, Roasted Butternut and Red Lentils Stack

Choice 1
Buckwheat and aubergine stack, with roasted butternut squash and red lentils…

I am not very fond of summer in Ireland, not very fond of summer in general, that is just the way I am, don’t judge me or call me a miserable bastard. Since I have been leaving here, we’ve had two great summers; 1995 and 2006. The legend says that as the heat waves hugged and cuddled the land of Hibernia, someone, somewhere, on the Island said:” no, the summer is great, but it’s almost too hot”. A divine intervention then punished that poor soul by ruining  it for everybody else… How dare he or she said that?!? For the record your honor, it wasn’t me; I know too well how not to aggravate the natives, refraining from expressing my dislike for July and August. Last week, I decided to be more positive, tackling my cabin fever with long walks, five, nine kilometers, enjoying the wonderful nature of the midlands, butterfly hunting with my camera and rediscovering long lost smells from childhood summers. No saline breeze, no redshanks piping, just a dead dry heat with clear blue skies, thousands of flies and a few remaining chiffchaffs and swallows already thinking of heading back to the African continent…

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Buckwheat Pancakes

Choice 8

One thing is for sure; in Brittany people do not need an excuse to eat crêpes or pancakes. Whatever you want to call them, we actually call them Krampouezh so (pronounce “Krampooz”). We have two types; the crêpes are for dessert and made with wheat flour, the “galettes” are savoury and made with the legendary buckwheat. It is easy enough to find Buckwheat flour if you check your local health food store. I have selected this recipe which is ideal for both sweet and savoury.

Hungry Breton Buckwheat Pancakes

You’ll need:

  • 375g of Buckwheat Flour
  • 125g of white flour
  • 50cl of milk
  • 50cl of water
  • A pinch of sea salt
  • 1 levelled tsp of baking soda

How to:

The beautiful thing about buckwheat is that it doesn’t make any lumps while whisking. Take a large bowl for comfort, and put in the two flours together, the salt and baking soda. Give it a dry whisk to mix everything together. While whisking, add the milk and stir to a thick dough first, go on, show a bit of strength, you can do it! Keep whisking and add the rest of the milk, then the water. The secret now is to leave the dough or rather batter, to rest in the fridge for a few hours, ideally overnight.

Buckwheat batter
Buckwheat batter

Choice 2

The making is a bit tedious but so worth it at the end. In a bowl, mix some melted butter and a mild oil. Roll an old piece of material into a ball and tie with a bit of string. This is just brilliant! Oil a hot pan, and start the process. Pour the batter in the hot pan, and tilt quickly the excess back in the bowl for thin crêpes, leave it for thicker ones. Almost ready when you see a nice brown marble forming, time to flip, are you up for it? Otherwise, use a plastic spatula.

Topings idea
Topings idea

The topings are entirely up to you; this is the magic of crêpes. I used this time a roasted Italian salsiccia and thinly sliced sweet cabbage (come on, we are in Ireland after all!!!) that I braised in a good beef stock for a few minutes. A bit of butter before serving et voilá. For dessert, I had kept and froze some blackberries from the plentiful month of September 2014 that gave so generously. Stew them for a bit with a bit of water and sugar or honey, serve with a bit of whipped cream… Or, or, if you are feeling bold, you can always melt some 70% cocoa dark chocolate with a bit of butter or fresh cream, pour over the crêpe and put a DO NOT DISTURB sign on the door. Enjoy!

Sausage and braised cabbage
Sausage and braised cabbage
With blackberries and cream
With blackberries and cream