Cajun Veggie Stew

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Cajun Veggie Stew

It has been a very sad week I must say. I am not going to extrapolate or elaborate out of respect for the directly concerned, plenty of tears and some kind laughter while reminiscing a memory for the love of a loved one, the unimaginable loss of a good soul now lost. Yes, it’s been a sad week… And a cold one too! It went right through me and believe it or not, I can take cold… To be honest, I have no choice. I remember the words my geography teacher once said to us, reliving his memories with us in a bitterly cold classroom, January 1985… While doing his military service in Germany ( if you were a bit of a hot head, they sent you to cool down there, or in Brest, either or, extremes from East and West, destinations with reputations…), he told us about different types of “cold”. Us pupils, listened to every word, his chattering misdemeanor, master of the banter and the unmistakable Corsican hand gestures, punctuating each sentence.

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First Interview

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Just a quick one to share the fact that I’ve had my first interview published in the French Online Newspaper for expats lepetitjournal.com/dublin about Hungry Breton. It feels kind of nice I must say. It’s in French but hey, I’ll give it to you anyway 😉 http://www.lepetitjournal.com/dublin/communaute/portraits/247038-paroles-d-expat-un-breton-jamais-rassasie

Slán Tamall

Keep Well and Eat Happy

Franck

Classic Breton Crêpes

Classic Breton Crêpes

Autumn is trying to come back, pointing its nose through my window.  Time for the ultimate comfort food, perfect with the blackberries I gathered at the back of the house … If I have any left, as I can’t stop eating them, I might gently stew a few and pour over my Breton Pan Cakes!

Breton Crêpes

You’ll need:

  • 250 g of Organic white flour
  • 50g of melted butter
  • 1 pint of milk (500 ml) or ½ Litre
  • 4 large eggs
  • 2 tbsp. of honey (or sugar)
  • 1 pinch of salt
  • 1 scraped vanilla pod (or a splash of vanilla essence)
  • 1 tsp. of baking soda

 

How to:

I guess, like Brown Bread in Ireland, everybody have their own recipes, I have several hidden in books and note books, in safes, under the mattress…  I like this one; I think it is as good as any.

In a bowl, place the flour, salt and baking soda and give it a brief whisk; it will help breaking the clumps, I don’t believe in sieving… (Us Bretons are like that, rebels and contrary to the max). In another bowl, whisk the eggs until homogenized. In a pan, gently melt the butter and the honey together. Back to the flour bowl, pour the eggs in the middle and start stirring gently; Little by little, add the butter and honey mixture, then start pouring your pint of milk. Gentle now! You should start getting a ribbon like texture, almost there… Cut a vanilla pod in half and scrape the seeds inside the mix. Give it another gentle stir and cover, in the fridge it goes for 45 min to 1 hour. It needs a rest. If you don’t have a vanilla pod or vanilla extract, pour in a bit of dark rum, my Mum used to put a dash in her Breton dessert… Very good too!

Ok, you’ll need a cloth, butter and a hot pan… Off we go! One ladle at a time, once it doesn’t stick anymore, flip the crêpe to the other side for a few seconds to a minute, in a plate, butter the pan again, and repeat the operation until you are out of Crêpe batter…

Enjoy with more honey, homemade jam, chocolate, stewed apples, etc., etc…

August 2014

Hungry Breton, Armorica to Hibernia

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Hungry Breton, playing Irish music…

This year marks a milestone anniversary for me, I left Brittany twenty years ago, the land of Crêpes and apple ciders for the mythical “Island of Winters” and black beers. Born and bred in Armorica – The Land of the Sea – I could easily have become a fisherman or a lighthouse keeper; as contradictory as it may sound, they both are a form of a calling, a thirst for peace, freedom… Or escapism. Definitely a thirst though! In more ways than one.

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