Cheese Scones with Spring Onion & Rosemary

How to make the fluffiest cheese scones for teatime!

Asparagus, Mint & Pea Clafoutis (Gluten Free)

A delicious dose of asparagus for vegetarian week and Celiac Awareness month.

Flamiche Recipe – French Leek Pie

A typical French winter classic: leek pie from Picardy which uses 4 egg yolks! For National Pie Day.

Egg Pasta Recipe: Alsatian Noodles

You know how I love sharing egg yolk recipes with you – especially if you’re mad about macarons, financiers, meringue and such likes that use egg whites. But just because the blog’s name has the word macaron in it, I realise now that I shouldn’t shy away from posting my favourite savoury recipes here too.

egg yolk recipes homemade pasta noodles

When the girls were younger, one of their best party souvenirs was based on a homemade pasta theme. They adored dusting the strands of pasta with flour, as well as on themselves, flour-dusting the kitchen floor as everyone took turns to rotate the pasta-maker’s handle and watch the strands appear for the grand finale like a beaded curtain found in Mediterranean yesteryear groceries.

The best part was at the end, watching them all tuck in around the table, tongues twisting with concentration as they twirled their lovingly homemade noodles around giant forks as they lapped it all up just tossed in butter with a few fresh herbs from the garden. Suddenly last week, Lucie asked to make homemade pasta again during the school holidays. And I’m so glad she did, even if this time it was just a party for two.

egg yolk recipes homemade pasta

This egg pasta is extra special as it uses so many egg yolks. I first discovered the classic recipe for them as Alsatian Noodles (Nouilles à l’Alsacienne) by the late Chef Bernard Loiseau, who loosely called for 8-10 yolks, or 5 whole eggs but over the years I’ve used a couple of eggs in there with 6 yolks and find it so easy to work with.

Normally the beautifully rich noodles are simply tossed in good butter, a little olive oil, freshly cracked pepper and often served with slow-cooked stews such as Lapin Chasseur, a right old French grandmother’s rabbit dish.

Homemade egg pasta

Alsatian Noodles – Egg Yolk Pasta Recipe

Serves 4

Preparation Time: 30 minutes
Resting Time: 30 minutes + 1 hour
Cooking Time: 3-5 minutes (depending on the thickness of the noodles)

To make noodles, this recipe is so much easier using a pasta machine, although it’s not completely necessary.

500g plain flour + extra for dusting
6 egg yolks
2 eggs
1 tsp salt
3 tbsp olive oil

Butter, olive oil & seasoning to serve

how to make homemade pasta noodles

1. Ideally, using a food mixer, mix all the ingredients at low speed until well mixed.  (If you make this by hand, make a large well in the flour, add the salt and crack the eggs and oil into it. Gradually mix in the flour with the hands until you have a non-sticky dough). Divide the pasta dough into 4, cover each with cling film and refrigerate for 30 minutes.

2. Lightly flour the working surface. Taking each ball of pasta at a time, flatten the dough with the palm of your hand and press into the first and largest setting to flatten it out.  Repeat each step a couple of times with each of the 4 balls until the dough runs through easily.  Continue the process on setting 2, 3, 4, 5 and 6 until the pasta elongates into beautifully long sheets. Sprinkle with flour, then pass through each sheet through the noodle attachment. (If making by hand, flatten to 2mm using a rolling pin, sprinkle with flour, then roll the dough into a spiral and cut into thin strips using a sharp knife).

3. Spread out the long noodles, coating them with some flour so that they don’t stick together and leave to dry for about an hour.

4. Place a large pot of water to the boil with a couple of tablespoons of salt and plunge in the pasta, stirring immediately to prevent any noodles from initially sticking to each other.  The noodles are ready as soon as they remount to the surface, after about 3-5 minutes (depending on thickness).

Serve tossed in butter and olive oil and season to taste.

egg yolk pasta recipe

This is also delicious served with my favourite dinner party recipe for Autumn-Winter, which is slow-cooked pigs’ cheeks. I must post it for you soon since when you try it, you’ll be asking for seconds!

In the meantime (don’t tell the lovely French from Alsace!), I mixed Alsace with Italy and tossed the noodles in a most deliciously easy sauce, thanks to my lovely Scottish-Italian friend, Christina Conte of Christina’s Cucina (you heard me rave about our escapade together in Bordeaux and then in Charentes-Maritime, where we took part in Karen’s Lavender & Lovage Cookery School).  You must watch Christina’s Dad making this anchovy sauce recipe!  Although it’s not traditional with these noodles, we thought it was fantastic.

French egg pasta noodles Alsace

Now you’ve used 6 egg yolks for the pasta, leave the egg whites in a clean jam jar with lid on for up to 5 days and enjoy making macarons, financiers and meringue-topped French tarts from Teatime in Paris!

White Asparagus French Clafoutis

When the asparagus season finally pokes its head out to say bonjour, it’s time to get totally asparagused. Hearing the calls of ‘Aspergez-vous!’ at our local market just outside Paris, I do what I’m told and end up buying so much asparagus that I could open a shop with all the elastic bands they’re bound in.

Weigh-laden with our usual favourites from Monsieur Dee’s poultry stall, I couldn’t help swooning over impressively fat, fresh white asparagus spears which are first to arrive pride of place from sun-kissed Provence.

It’s time to snap these asparagus stems. Snapping asparagus is easy when they’re fresh: they should be firm, have compact heads and not look dry at the stems. Just snap them where they break naturally, about 1/3 from the bottom. Ideally, eat asparagus fresh on the day, otherwise store white asparagus in the fridge for up to 4 days in a humid kitchen towel, heads upwards.

I love tossing fresh white asparagus in sage butter and serving simply with a crunchy baguette, but this is a warmer starter to welcome this chilly Spring. I discovered the recipe in a magazine last year featuring Eric Fréchon, chef at Le Bristol, Paris. But could I find the magazine that I’d painstakingly placed in a ‘safe place’ for this season? No (don’t laugh, Mum). Luckily, I jotted it down and see he’s written a book on Clafoutis.

Macaron lovers will be glad to note that it uses up FOUR egg yolks, but don’t be fooled: this is such a light way to start a meal – and it’s gluten free, too.

White Asparagus Clafoutis Recipe

Serves 4-6

Recipe Adapted by Eric Frechon, Author of Clafoutis.

Preparation Time: 40 minutes
Cooking Time: 35 minutes

1 bundle white asparagus (500 g /1 lb)
3 eggs
4 egg yolks
10 g (4 tsp) cornflour

300 ml /10 fl oz single cream
100 g /3 oz fresh parmesan, grated
Seasoning
Handful of pine nuts (optional)

1. Preheat the oven to 160°C. Wash the asparagus spears and snap them 2/3rds of the way down, where they break naturally. Peel them as close as possible to the spear heads. Keep the peelings!

2. Cut the asparagus in 3, reserving the spear heads.

3. Fill a large pan with water and bring to the boil with the asparagus peelings, adding a tablespoon of sugar (to reduce the bitterness).
When bubbling, remove the peelings and cook only the spears for 3 minutes. Remove with a slotted spoon.

4. Using the same cooking water, drop in the rest of the asparagus chunks and cook for 7 minutes.

5. Meanwhile, prepare the clafoutis batter: mix the eggs, cornflour, cream, grated parmesan and season with salt and pepper.

6. Drain the asparagus chunks and, using a hand blender or food processor, mix the asparagus and cream together.

7. Pour into a non-stick tart dish and decorate with the asparagus spears. I like to sprinkle over some lightly toasted pine nuts for a crunchy texture.

8. Bake in the oven for 35 minutes until golden.

 Note: If making individual versions, pour into 6 silicone briochette moulds and bake for only 20 minutes. Turn them out directly on guests’ plates for a posh but simple starter.

Enjoy this asparagus clafoutis either warm or hot from the oven and serve with a glass of chilled Pinot Blanc from the Alsace.

Cheers!

Now it’s your turn to snap them this Spring and become totally asparagused!

 Aspergez-vous!

Smoked Haddock Fishcakes with Tartare Sauce

Tintin may still make the odd appearance in French shop windows following Spielberg’s film, but I’m frankly fascinated by Captain Haddock’s nose. It reminds me of a one-liner by Steve Martin in the film, Roxanne (based on the French story of Cyrano de Bergérac by Rostand) referring to ze nose:
“Do you have a license for that?”

Photos are all over the supermarkets to promote the film!

My handsome French teacher at school back in the 80s was also embellished with a nose – or nez, or even pif to be familiar – that was so spectacular that a group of us in class wrote a piece entitled, “Why do Frenchmen have big noses?” We could not have been serious. I was eventually punished for that one when I broke my nose 4 years ago, falling with my complete weight on the hooter. Now I’m constantly reminded of my lesson in this freezing weather when my nose lights up à la Rudolf with its license to glow in the cold.

Do you remember Gérard Depardieu’s legendary nose in Cyrano de Bergerac? As Depardieu’s name suggests, he is a dieu on stage. I saw him larger than life in person recently at the première in Paris of his new Telefilm, Rasputin (in French and Russian). Hang on to your seats, folks. This film is spine-tingling. I can’t think of anyone who could play the part of Rasputin as well as Gérard. You can smell it will be a hit.

I wonder if Captain Archibald Haddock could sniff out these Scottish fishcakes from The Black Island? Although it’s more of a weekday family supper, serving mini portions as a Scottish starter has been a surprising hit with French friends at weekends. I love the smokiness of the fish but what really makes it? The simple, homemade tartare sauce. You know what’s coming, don’t you? It’s another handy recipe to use up your egg yolks for making macarons!

églefin fumé or haddock, please?

You can use any smoked fish or a combination of smoked and plain fish but I personally love making it all with smoked haddock. It took me a while to get the tongue around the French word for haddock: églefin; but did you know that églefin fumé can result in funny looks at the poissonerie? I stand corrected as they say that smoked haddock is just known as…

‘Haddock’ (with a French accent, please.)

 

Recipe: Smoked Haddock Fishcakes and Tartare Sauce

Preparation Time: 15 minutes
Chilling Time: 30 minutes
Cooking Time: 30 minutes

Fishcakes

300g smoked haddock
2 bay leaves
milk
500g potatoes, cooked
zest of an untreated lemon
1 tbsp chopped flat-leaf parsley
1 tbsp chopped chives
2 tsp horseradish sauce
1 tsp Dijon mustard
1 tbsp capers, chopped
1 egg
oat flour (to shape) or plain flour
100g breadcrumbs or panko

Tartare Sauce

2 egg yolks
1/2 tsp sea salt
1 tsp Dijon mustard
200ml olive oil
1 tbsp white wine vinegar
1 tbsp gherkins, finely chopped
1 tbsp capers, chopped
1 tbsp dill, chopped
1 tbsp flat-leaf parsley, chopped
juice of 1/2 lemon

Poach the smoked haddock

1. Poach the fish in milk (just enough to cover up to 1/3 of the fish) with the bay leaves for 10 minutes. Set aside to cool, then strain, skin and flake the fish to ensure there are no bones.

2. Mash the potatoes, mixing in the mustard, horseradish, lemon zest, capers and herbs. Season well then add the flaked fish.

3. Divide the fish mixture into small patty cakes (about 2.5 cm thick for starter/hors d’oeuvres size). Form into a shape then roll into the flour. Beat the egg in a separate bowl, dip the patties into it, then cover in the breadcrumbs or panko.

4. Chill for at least 30 minutes in the fridge until needed – this is when I make the tartare sauce. You could freeze the fishcakes at this point, placing them openly on a baking sheet. When frozen, transfer to containers and freeze for up to 3 months.

5. Fry in batches in hot olive oil for 5 minutes on each side until golden and crispy. Keep them warm until serving with the tartare sauce.

Make the tartare sauce. Ensure your ingredients are at room temperature to make the perfect sauce. This sauce can keep for 3 days in an airtight jar in the fridge, so it’s handy to make this in advance.

  1. Whisk the egg yolks, salt and mustard with a metallic whisk in a glass bowl. Gradually add the olive oil, dribbling it finely and regularly, whisking all the time. Once the mixture starts to thicken, add the white wine vinegar (use a good quality one.)
  2. Add all the remaining ingredients and mix well.

I wonder how on earth the Tartare sauce formed the map of Corsica? It wasn’t the Black Island but the ‘Island of Beauty’, as my Corsican husband calls it.

Who nose?