It will be no surprise to people that know me that just because I was on holiday I didn’t stop thinking about food. Mr C is well used to me yelling stop as we pass interesting places on our travels. Miss M is turning into a mini-me and loves exploring foodie places just like I do.
Our foodie journey started as soon as we got on the ferry with our surprise gift from Brittany Ferries of an assortment of macarons and gorgeous fresh fruit. Unfortunately, you will have to imagine how beautiful the food was as they didn’t last long enough to be photographed. I know, call myself a blogger!
Macarons featured heavily on our travels in the South of France – we decided that once we are home we will definitely experiment baking different flavours – Raspberry macarons and Orange Macarons are first on the list so watch this space.
Seafood is everywhere and the Langoustines are enormous – We still couldn’t get the girls to indulge but hey, more for us eh? There seemed to be loads of fellow foodies on the site and we happily experimented and swapped samples each night. There is nothing like cooking outside and socialising at the same time to make a fantastic holiday.
One of our favourite experiments was one of the simplest and quickest – Garlic Prawns
300g shelled cooked prawns
3 shallots or 1/2 onion
3 cloves of garlic
Large glass of white wine (we used slightly more as we were cooking on the Cadac outside and liquid evaporates really quickly)
Large Knob of Butter
1/2 pint vegetable stock
1. Melt the butter on the Cadac or in a pan
2. Soften the Shallots/Onion and add the garlic just as they are nearly softened.
3. Add the vegetable stock and the white wine then immediately add the prawns
4. cook/Steam for a couple of minutes until roasting hot but not so long that they are tough.
5. Enjoy in a bowl with a big chunk of crusty bread (and probably the rest of the bottle of wine!)
On one of our exploring trips we came across a tiny shop selling only Gateaux Basque (Basque Cake to you and me). We later found that this was one of the few shops that sell traditional basque Cake and make it on the premises.
There are 2 types of Basque Cake – one with a custard filling and one with a Black Cherry filling. We all decided that out of the 2 – the Black Cherry one is far nicer.
A Basque cake is a lot crunchier and more pastry like than what we know as cake. The cherry version can last a lot longer and made fabulous presents to bring home as they travel well. Another recipe to explore!
We have also brought home some of these odd looking specimens – I actually thought they might be spicier than they are and am at a bit of a loss what to do with them – any recipe suggestions for strange looking wrinkly chilli/pepper like things?