After travelling around Central and Eastern Europe for three weeks, I was really looking forward to our first French rental house. Before unpacking or looking at the other rooms, I checked the kitchen and its equipment, running around like a headless chook, opening cupboards and drawers. The kitchen in Pont Aven, Brittany, did not disappoint. The cupboards were well equipped with decent wine glasses, serving platters, quality frying pans, a set of sharp knives, a pasta pot and some oven proof gratin dishes. This was a cook’s kitchen. These things are often missing from rental houses.
Outside the kitchen, beyond the tiny enclosed stone wall yard, a rapidly running stream provided a soothing background symphony to my kitchen activities. The rapids form part of the watery world which makes up this ancient mill town. Pont Aven’s water courses, the River Aven and it’s creeks, once operated around 14 water wheel grain mills. Many old stone houses are built directly above or next to a rapid. As the weather was damp and fairly cool, winter comfort food dominated my cooking style in this stylish stone house.
The food of Brittany is tempting, with plenty of seafood and fish, apples and cider, the famous creamy butter with fleur de sel, buttery biscuits, tarts and cakes such as Far Breton and Kouign-amann, not to mention the crepes made from Blé Noir, or buckwheat. We occasionally dined out, but in the end, the lure of the kitchen and home cooked meals became too great.
Who can resist cooking with Crème Fraîche ( entiere s’il vous plaît ) when a small carton costs around 0.66€. My new cheat’s white sauce is a winner. Add one finely chopped garlic to a few tablespoons of crème fraîche, let it sit while you cook some pasta. Drain the pasta well, then return to the same pan, stir the sauce through the hot pasta, add some chunky smoked salmon and lots of herbs. Voilà.
I found these cute pot set yoghurts at the market in the nearby village of Tregunc, straight from the dairy farm. Sold in little glass jars for 0.40€ each. I will never eat commercial yoghurt again.
Sometimes when driving about for the day, lunch is simple: a smelly cheese from the market and a baguette from the boulangerie.
I’ve developed a taste for this lovely red wine from the Loire, Chinon.
French cooking is superb but there’s plenty of cheating going on too. Freshly cooked beetroot is available in all the markets. They make a great entrée with some goat cheese.
On market day, the Roti stall is popular, as sensibly dressed older women come to buy their rotisserie chicken, beef or saussison along with a portion of Boulangerie potatoes.
I succumbed to the roast man’s version of Far Breton, a nice little dessert to take back to my kitchen to reheat. I make Far Breton at home, mostly for my D.I.L, who can’t get enough of the stuff. I love the way the prunes are suspended in this version.
The Traou Mad galettes of Pont Aven are irresistible. This tin has been refilled twice!
Also trying to stay away from the real estate office! House for sale in a little village near Pont Aven. Fantasies abound in every village. Dangereux!!!
I’m linking up with Sherry, from Sherry’s Pickings, once again, who hosts In MyKitchen, a monthly series where bloggers share their kitchen inspirations. If you’re new to blogging and love food, this is a great way to join up with other like-minded folk. There are no rules and no obligations. Write about your kitchen and get the post linked by the 10th of each month.
One of the most common complaints of the traveller is the dearth of vegetables served along the way in any type of eatery, cafe, restaurant or pub. Despite veggies being in vogue, we don’t see many on the plate, other than a token salad or a potato, the latter usually in the form of the dreaded chip. After 6 weeks on the road, we were longing for our own apartment or little house, just to be able to cook a pile of vegetables, a soup or vegetable bake, as well as catch up on some washing. It’s rather ironic really, that these simple domestic tasks become so overwhelmingly desirable when you no longer have them.
Our first pot of soup, a leek and potato soup, seemed fitting for our little kitchen in Aberystwyth, Wales. Our York apartment, a spacious Ikea fitted out place in a converted office building, provided the means to cook, but as we were also visiting friends that week, we had little chance to use it. My dear friend JA made some wonderful salads and dishes loaded with veggies from her Lottie ( affectionate English name for an allotment garden), the most memorable dish being her Summer Pudding, filled with plump, ripe blackberries picked from verges, along with raspberries and blueberries cured inside a mold of organic white bread. Ecstasy. There’s an art to making these carmine concoctions that taste like berry velvet.
Now that we’re in Skye, our little stone cottage by the sea has enabled some real cooking to take place. But first, before driving across to the island, we did a big veggie shop in Inverness. Vegetables are much cheaper in Britain than Australia, so long as you stick to seasonal ingredients that are locally grown. My big bag of vegetables, including a cute Wonky cabbage, cost very little, necessitating a few little add ons, such as box of raspberries, some odd looking flat peaches, French butter, lovely cheeses, some Scottish and others a bit too French, and of course, a bottle of single malt whisky. All in the name of keeping up with the locals, of course. Or as the late Angus Grant, fiddle player from Shooglenifty would say, in the only words I have ever heard him sing, ‘Suck that mother down,’ during his live solo on the tune ‘Whisky Kiss.’
Wonky vegetables are NQR shaped produce, an idea that has also taking off in Australia. We don’t need perfectly shaped vegetables thankyou, and we definitely don’t need them wrapped in plastic. Most of my bargain veggies came pre -wrapped or bagged in acres of plastic. I’m wondering if the ‘War on Waste’ campaign is happening in Britain and Scotland. The other aspect I found unusual about the local supermarkets was the volume of pre-prepared foods. You name it, it’s available, pre-cooked and ready to ding. Fish cakes, fish pie ingredients, including the sauce, pre-cooked mussels, all sorts of meals, mash, even mashed swede. I’m not sure that Jamie Oliver has made much impression on the English diet.
I was hoping to find a farmer’s market on Skye to supplement these goods. It turns out that farmers markets are quite rare, but then given the climate, I can understand why. We found one at Glendale in the north-west of Skye, a longish drive. We arrived early to find 7 stalls huddled together against the wind: one lady had a pile of fresh organic chicken carcasses for stock, another chap had one small bag of rainbow chard and black kale, nearby was the cucumber specialist, with two kinds on offer, on another table were a few carrots and apples and further down a lady with some sticky buns. And in the midst of all this I found the lady from Tinctoria, a specialist hand spinner and dyer from these parts. She has been hand dyeing since the 1980s and grows her own herbs to make the most extraordinary colours. Needless to say, I wanted them all.
My vegetable stash is lasting well. In my Skye kitchen I’ve made lentil and vegetable soups, swede, onion and Orkney cheddar bake, pan scorched green beans with garlic and lemon, ( loving the very skinny beans here), caramelised whole shallots in olive oil, butter and beetroot glaze, Cullen Skink full of undyed smoked haddock, pasta with veggies, mushroom risotto, cauliflower cheese and loads of salads. My cooking has taken on a distinctive Scottish style- the view outside my kitchen window, the rain and the ever-changing Skye light having a profound effect on my cooking and pastimes. It’s odd, given my gypsy tendencies, how homely and settled I feel here.
Fat Raspberries, sweet and seasonal, lead to the obvious choice of dessert- Cranachan- except that I was rather heavy-handed with the single malt and the toasted oats. It ended up more like an alcoholic breakfast. Mr T has promised to pick some neglected black berries along the verges, down near Maelrubha’s well; before we leave this special place, I’ll try to make a more restrained blackberry version.
I could go on and on about the wonders of Skye and how inspired I feel here, but I’ll save it for another time, another ramble into the mist. The media file below depicts views from our cottage. It’s hard to stay sane around such ever shifting beauty.
Near the ancient well.
Table for two
Nairn’s oatcakes and cheese- with wine.
front door view
and another one. Breakish, skye
A scottish whisky decanter set.
Kitchen window decor
Irresistable. Cows along the roads.
Every evening in the gloaming, this lone chook comes down to the beach to graze on the machair and dig about in the seaweed. And then she wanders back home. I want her eggs.