Little French Girl

{May 2, 2010}   Mediterranean Brunch

Ingredients (serves 2)

2 eggs
1 pack anchovies in olive oil
2 courgettes (zucchini), washed and chopped
2 large tomatoes, washed and chopped
mixed Provence herbs
salt and pepper to taste
1 tablespoon olive oil

in a skillet over medium, pour the anchovies and their oil. When the mix starts to sizzle add herbs, pepper and the zucchini. heat 2 minutes then add tomatoes, stir well and cover, reducing the heat slightly. Simmer for 10-15 minutes. Don’t add salt as the anchovies are very salty.

In a little frying pan over medium, pour the olive oil, when it sizzles add the two eggs. Fry gently until the whites are fully cooked. Soak with a few tablespoons from the anchovies vegetables mix so the white don’t burn. When the yolks are hot but still runny, take away from heat and serve 1 egg per plate, with the anchovies-vegetable mix next to it.

If you’re not an egg person, you can replace it with roast turkey.

I don’t eat bread, but a slice of country bread and a little goat’s cheese is also a nice addition to this dish.


{February 19, 2010}   Petit marin aux lentilles

This recipe is a marine rendition of the more traditional “petit sale aux lentilles du puy.”

Ingredients (for 2):
1 cup puy lentils, rinsed and soaked overnight
200g (6-8 oz) smoked kippers
2 carrots, peeled and sliced
1 onion, peeled and chopped
sea salt and fresh ground black pepper
2 tbs apple cider vinegar
1 tbs oil (grape seed, sunflower or walnut)
1 garlic clove, peeled and crushed

heat oil in a deep skillet over medium high heat and sautee onion, garlic and carrots. When onion starts to be translucent, add lentils and pepper and stir for 1-2 minutes. Add kippers and cover the whole with water and the vinegar. Bring to a boil and turn down the temperature to low. Over and simmer for 20-30 minutes, checking occasionally. When it is nearly ready, add a pinch of salt, turn heat off, stir and let sit covered 1 minute.

Serve hot in plates or stew bowls, with hot Dijon mustard on the table.

Note: this recipe is very cheap to make in France as smoked kippers can be found for 1-2 euros/bag, which may not be true to all countries…

“Guacarama” is a term I just invented for a spread which is a healthy hybrid of guacamole and tarama. More on the healthy properties of lemons, avocados, algae and fish roe soon, but for now: it’s great for a mid-winter breakfast (think fatty acids, vitamin C, and minerals).

ingredients (for 2)
1 ripe avocado
about 30g smoked cod eggs (or 2 big tablespoons)
fresh ground pepper
the juice of half a lemon
1/4 cup dried or fresh algae salad

Mash the avocado and the smoked cod eggs together, add the pepper and the lemon juice and mash or blend until you have a smooth purée with still a few chunks. If you are working with drie algae, rinse it if needed and soak it in a little water to it regains its natural form (discard excess water). Add the algae in your guacarama.

You can serve it as a dip, or spread it on a cracker/slice of bread, or add it to a salad, or to warm quinoa.

1/for the algae mix, I like using a mix of palmaria palmata, ulva, and porphyra (dulse, sea lettuce, nori/gim), or add wakame to the same dulse, sea lettuce and nori mix.
2/if you are vegan/vegetarian, replace the cod eggs with another alga: spirulina (1-2 teaspoons)

et cetera