Tortillas flour and sun in Paris!

The spring has arrived in France with 15 days in advance! And it is true that this year we have not really had winter. Last year at the same time, it was snowing in Paris and it was so cold.

With this temperature change we want other dishes than soups or comfort foods.

While I have a list of winter meals to offer, I opted for a recipe for wheat tortillas flour.

They are perfect for a simple and light meal, « an almost summer dish! »

Tortillas flour are most often found in “Tex Mex” restaurants.

The Tex Mex food is an American invention that is dated at the time of the gold rush when the Cowboys had colonized northern Mexico. This kitchen is an adaptation born of the Southern United States ingredients to Mexican kitchen.

This fusion remains deeply in some Southern states of the USA, like Texas.

Those who expect to find Tex Mex dishes in Mexico can be disappointed.

But as the rich heiress of the Aztec culture, Mexican kitchen is so delicious and subtle,it quickly dissipates those disappointments.

If the standard tortilla in Latin America remains the * nixtamalised corn flour tortilla, there is a multitude of recipes for wheat flour tortillas in the World and even in countries where it originated! 
Some do it with lard and butter, others only use lard. Some add baking powder in the paste and some do not.

I chose a simple recipe that requires few ingredients and gives light and flexible tortillas.

Here's what you’ll need for these wheat tortillas.

Note: * The nixtamalization

Ingredients: (for about 8 tortillas 7/8 inch diameter)

• 275 gr or 1 cup and 3/4 cup  wheat flour or all-purpose flour
• 6 grams or 1 tsp baking powder
• 3 grams or 1/2 tsp  salt
• 240 ml or a cup warm water
• 2 tablespoons olive oil or regular oil

Method:

 If you knead by hand in a large bowl, sift the flour, baking powder and salt.

Add two tablespoons of olive oil.

Pour the water gradually while kneading (the water you need depends on the type of your flour).

Knead the dough for at least 7 minutes. It should be soft and smooth.

Oil the bowl and the top of the dough.

Cover the bowl and let stand for 1 hour in a dry place.

If you use your food processor as I did, add in the flour, baking powder and salt.

Then add the oil and half of the warm water.

Start kneading and pour the remaining water step by step to have a smooth and soft dough.

Knead for at least 7 minutes.

Lightly oil a bowl and the top of the dough and let it rest in a dry place for 1 hour.

One hour later, knead the dough by hand for 5 minutes.

Cut the dough into about eight equal parts and form into balls the size of a ping pong ball. 
Oil the bowl and the dough again, cover and let stand for 40 minutes.

Heat a frying pan or a Comal (about 25/30cm diameter ) over high heat.

Dust lightly your kitchen worktop and your rolling pin with flour.

Roll each ball of dough thinly without pressing too much.

Cook for about 40 seconds on each side.

Store each tortilla cooked in a clean cloth and in a dry place.

To enjoy tortillas several possibilities:

Spread cream cheese over your tortilla ( Philadelphia for example) in the center add pieces of roasted or fried chicken, lettuce and tomatoes, sprinkle with grated cheese and roll the tortilla gently.

Or Spread cream cheese over your tortilla, in the center add two tablespoon of chili con carne, grated cheese and roll it.

Tortilla can also be eaten with ham, cream cheese and thin slices of zucchini or cucumber sprinkled with fresh herbs (parsley, salad) and salt .

The possibilities are endless...

Tips:

To save time and have nice round tortillas, you can use a tortilla press.

You can make a lot of tortillas and freeze them.

What about you? How do you do your tortillas?
Thank you for reading and for your comments,
Take good care of you.

Shrimps and Colombo sauce: a journey in the French Antilles

Let's stay in French Antilles...

Let's stay in the Caribbean with this recipe of shrimps and Colombo sauce I made to eat with the plantin gratin.

Colombo powder is a variant of curry brought by Indians to French Antilles (around 1862) when they went to work in the fields after the abolition of slavery. 

This spice was adapted locally and then became a typical spice from the French Antilles.

As Garam masala and Ras El Hanout, it is composed of many spices such as cumin, nutmeg, pepper, cardamom, fenugreek, star anise, cloves etc.

Colombo sauce can be prepared with beef, pork and chicken along with fish or shellfish. It also could be used in desserts but to be honest I’ve never tried this and I do not know how to use it in this case. 

However I usually add «five spices» in my carrot cake which gives a very good taste.

This Colombo sauce and shrimps recipe make us travel and really brings us to the heart of the Caribbean.

Try it and love it!

Here is what you need for a successful recipe:

Note:

*In many recipes, it is recommended to use fenugreek, mustard and cumin seeds, the Colombo powder itself already contains all the spices. So if you do not have those seeds, it doesn’t matter, the taste will be good too.

You will find Colombo powder in exotic groceries of your town.

Ingredients (serve 2-3 people):

For the marinade:

• 1 clove of grated de germed garlic
• 1 green onion, cut into slices and half of the stem as well
• 1 teaspoon Colombo powder
• 3 bay leaves
• 1 tablespoon white vinegar

For cooking:

• 500 gr frozen shrimp or not
• 2 carrots
• 1 eggplant
• 2 large potatoes
• 2 stalks of chives
• 3 or 4 sprigs of parsley
• 2 green onions and half of the stem
• 1 clove of de germed garlic
• 2 tablespoons oil
• 1/2 liter of water or broth
• 1 Tablespoon of Colombo powder
•  Salt

Method:

The day before or at least 3 hours before, prepare the marinade.

In a bowl, put the shrimps and add all the marinade ingredients.

Sprinkle a tablespoon of vinegar.

Keep shrimps covered with plastic wrap in the fridge.

When you are ready to cook, wash and peel vegetables.

Cut into cubes eggplant, potatoes, and carrots.

Clean, peel and cut diced green onions and half of their stem.

Wash and chop the parsley and chives.

De germe garlic and cut it into small pieces.

Heat a saucepan over medium heat.

* If you have seeds (fenugrec, cumin...) pour them  in the pan and stir them with a spatula until their fragrance exhales or they take a reddish color and then add the oil onion and garlic 

If you don’t have seeds, pour 2 tablespoons of oil in the pot and when it begins to heat, add the green onions and garlic.

Stir well to avoid burning.

Add the vegetables and the Colombo powder. Mix well and pour water or broth to cover vegetables.

Let them cook until they are melting.

After this time add the shrimp and simmer for 15-20 minutes.

Five minutes before the end add the fresh herbs and salt to taste.

To have a thick sauce consistency, using your blender, blend together 3 tablespoons cooked vegetables and 3 tablespoon of sauce, to obtain a liquid puree and return to pan. Mix well.

Serve hot with steamed rice, Creole rice, Indian flat bread or gratin plantin.

It is really really yummy!

Tips:

My recipe uses shrimps and this is why I did not fry them with onions. I didn’t want to overcook them.

For a Colombo sauce with meat, sauté the meat with onion and garlic before adding vegetables and water or broth.

Thank you for reading.

Let me know about your ideas. Have you ever prepared the Colombo or a dish close to it?

How do you do?

Plantin Banana gratin

Sun in our plate...

It's not very long ago banana plantain has appeared in supermarkets in France. 

And I am pleased to see that plantain has found its place among the vegetables we usually buy.

Therefore, sweet potatoes, if they are currently much consumed, the use of plantains is still confidential. And I hope this will change because it is an endlessly inspiring product that lends itself to recipes ranging from the most classics to the most originals.

I think unlike some tropical products, banana plantain supports quite well the journey from Caribbean’s Islands or Africa to Europe. The USA and Canada are lucky because these products come from nearby (Central America or South America).

Plantains are said to have Asian origins (Malaysia and Pilipino). It would have been brought by European sailors to Africa where they have been finally developed up to now.

They are different from the usual banana (the fruit) in many aspects; they are much longer, they are thicker and have a harder skin.

We can't eat them raw but we can cook them in various ways, sliced and fried or boiled.

Plantain can also be eaten ripe or not. As it contains starch, wherever it is consumed, it can replace rice or pasta.

The dish I suggest you today is one of the many Caribbean dishes that combine African and French origins.

Here's what you will need for this dish.

Ingredients (serve 4):

• 5 very ripe plantains
• 150 gr of butter
• 50g flour
• 50g potato starch
• 100 ml milk
• 30g Gruyere cheese or Parmesan
• Salt and pepper
• Nutmeg (optional)

Notes: 

For this recipe, you can use a ready bechamel sauce.

Method:

Start with the bechamel.

In a bowl mix the flour and potato starch.

Heat the butter over medium heat.

When the butter begins to sizzle, add the flour mixture and stir vigorously for 2-3 minutes.

Add the milk gradually and whisk constantly until you use all the milk.

Season with salt and pepper.

Add the nutmeg and half the grated parmesan or gruyere.

Cover the bechamel; put a plastic film directly on the sauce.

Preheat oven to gas mark 6, 180 °C or 356 F.

Wash plantains.

Cut off the ends, make an incision in the middle and remove the skin.

Cut bananas into thin slices.

Line a 30 x 18 cm baking dish with parchment paper.

Pour half the bechamel in the bottom of the baking dish.

Arrange the banana slices.

Sprinkle some cheese on the bananas.

Then spread the remaining bechamel.

Bake for about 25 minutes.

I served this with a yummy Colombo shrimp casserole! (West Indies curry)

This gratin is also good with fish or meat dishes.

The combination of ripe plantains, cheese and bechamel makes this a yummy dish.

Kitchen tips:

For this recipe, I used very ripe plantains. I bought them yellow and I left them

in my kitchen for 3 days until they become black.

You can make this recipe using ripe bananas, in this case boil the bananas for 10 minutes. Dry them and cut them into slices.

What about you? Have you ever tried plantains? What is your favorite way to cook them?

Thank you for reading and for your comments.

Hope you will try and appreciate this recipe.

See you soon

Spaghettis alle Vongole: Italian colors in your plate

A summer in Italy...

Italy has probably the ranking of specialties which are interpreted all over the world! Consider just the pizza, it has almost become international! Different areas of the world have local variations on the type of pizzas. 

This remember me that I ate the most spicy pizza I’ve ever eaten (I mean for my own taste) ... It was in Haiti a few years ago in Port au Prince (the main town) and also to the Haitian Cap . 
My cousin was very happy to invite my sister and I to a “western restaurant” to eat something different from the traditional “di ri ak ti poi” (rice and peas),that I love too. 
At the restaurant we ordered pizzas ... But we couldn’t eat them at all! They were not bad but so hot. It was like to have fire in your mouth! With the usual ingredients as ham, mushrooms and cheese, they added thin slices of Habanero pepper.  
Just to remember,Habanero pepper is the strongest of the world. It is graded 10 which is the top. I really suffered that day.

 Pastas have known the same destiny as pizzas. They are cooked everywhere and there is a multitude of pasta recipes. Everyone adores them.

In one of my favorite Italian restaurants in Paris, in Montmartre (in the district Les Abbesses), they serve an unpretentious Spaghetti alle Vongole to die for! This dish is sufficient in itself and as many Italian meals it doesn’t require lot of ingredients but good quality.

So here's how I do it.

Notes:

This recipe needs about 30 minutes of preparation. I use wine in my recipe, but it can be done without it. Just remove it from the recipe if you don’t use alcohol. Please try to use a good olive oil if you can.

Ingredients : (serve 4)

• 1kg of clams
• 450 gr of spaghetti or linguine
• 2 cloves of garlic
• 10 cl of white wine
• 1 small bunch of parsley
• 1 sprig of cherry tomatoes
• 2.5 tablespoons of olive oil
• Salt

Method:

Check clams and discard any that are opened.

Soak clams 30 minutes in a large container of water and lemon

Then wash several times with cold water. And drain.

Cut the garlic into small pieces .

Wash and chop finely the parsley. Book.

Clean and cut the cherry tomatoes in half .

In a large pot, heat 2 tablespoons of olive oil over medium heat, add ¾ of the chopped garlic and let it brown without burning.

Add the clams, stir well and cover the pan. Cook until the clams are opened. They will release their water.

Pour the white wine in the clams pot and mix well, reduce heat if necessary.

Add the chopped parsley and stir. Continue cooking 2 minutes more. Remove from heat.

Cook the pasta as indicated on the package not overcooked.

Drain but do not rinse the pasta and set aside.

Pour the pasta into the pan containing the clams and mix well.

Salt to taste and mix again.

Use the rest of olive oil to  fry the ​​cherry tomatoes and the remaining garlic.

Add the tomatoes on each plate and serve immediately.

I hope you will enjoy this trip in Italy

Tips:

To avoid the pastas to become dry I keep a little water in their pan before using them.

Pumpkin soup with chickpeas: a bridge between India and the Maghreb

I suggest you today a simple soup recipe. It is a recipe among those I love cooking winter evenings. It is cooked with seasonal products and sometimes I do it after work because it requires little time. To change a little bit from classic soup recipes, I subtly use spices such as the famous Ras El Hanout used in the couscous and the Indian Garam Masala or the West Indies spice called Massalé. The result is amazing and delicious.  

So for a good and comforting winter soup you will need:

Ingredients (serve 4):

• 1 slice of pumpkin (about 600 gr)
• 3 large carrots
• 1 large floury potato
• 2 leeks
• 2 stalks celery
• 1 small can of chickpeas (about 50 gr)
• 1/2 onion
• A tablespoon of olive oil
• 2 tablespoons cream cheese (optional)
• ½ teaspoon Ras el Hanout
• ½ teaspoon Garam Massala or Massalé
• 1 pinch of cumin
• 1 liter of chicken stock
• Salt

Method:

Wash, peel and coarsely cut the pumpkin, potato and carrots.

Clean the leeks and celery and cut into rings.

Cut the onion into small dice.

Heat a tablespoon of olive oil in a wide pot.

Sauté the onions and add the pumpkin, carrots and potato.

Add the spices but not the salt yet and stir well.

Add the chicken broth.

Cook the vegetables for about 25 minutes.

Then add the leeks and celery stir and cook for 15 minutes.

Once the vegetables are cooked, remove the pan from the heat.

Pour the vegetables in a blender with the chickpeas and cream cheese and half of the cooking water. Blend well. You must have a creamy soup. Add some cooking water if necessary.

Return the mixture to the saucepan and bring to low heat.

 Add salt to your taste and stir.

Serve with some chickpea seeds on top.

I enjoy this soup with toasted slices of bread or Indian flatbreads such as naan , chapati and paratha or the Magrebhian batbout bread ...

Enjoy!