Tag Archives: einkorn flour

Rosemary and black olive Fougasse and sausages for officers

Last week Luc admitted to a hunter friend (who has eight obedient beagles) that we had ‘issues’ with our dogs. We hit a new low recently; we have to barricade the doors at night with chairs to send the message that we don’t provide a 24/7 service, and it’s NOT OK to wake us up at random just because you fancy a moonlit stroll in the garden. The friend wasn’t overly sympathetic and seemed to suggest that in our case, the ‘obedience ship’ had set sail long ago. He trains his dogs as puppies (like most sensible people), but I just can’t get my head around the idea of disciplining a puppy. Or any dog, if I’m being absolutely honest.

Léo and five friends celebrated the end of exams last week in true Bordeaux style with copious amounts of food, wine and noise (gatherings of up to six people are allowed in France). They were just tucking in to a second ‘dinner’ at three in the morning when the police knocked at the door. The noise was such that the gendarmes had called in reinforcements, and were accompanied by a heavily armed military squadron. They were rather taken aback when they realised that the impressive commotion was coming from just six boys, although the fact that several of them were Basque went some way to explaining things (Basque fiestas are notoriously loud). Realising there was no pressing need for mob control, they laid down their guns but, slightly bewildered, graciously refused the offer of sausages and chips. Way to avoid a hefty fine.

Fougasse is a flatbread that was traditionally baked in the ashes of the hearth. It is really a primitive form of pizza, without the tomatoes.

Ingredients

250g einkorn flour (normal flour is fine)

Pinch of salt

2 tablespoons olive oil

1 teaspoon bread yeast, mixed in a little lukewarm water

8 black olives, chopped

1 shallot, chopped

Fresh rosemary, removed from stem

Water

Sea salt to sprinkle on top

Place the flour in a bowl, add the salt, olive oil, yeast, chopped olives, shallot and rosemary. Add the water, little by little to form a smooth ball. Knead for a couple of minutes and then flatten to form an oval shape a couple of centimetres thick. Decorate with the sea salt.

Leave to rise in a 30°C oven for half an hour, then increase the oven temperature to 200°C and bake for 25 minutes.

Apple and sultana cake and smashing people’s faces in

I was chomping on the bit in a supermarket queue when a message pinged onto my ‘phone from Luc, who was waiting outside in the car. This was our exchange:

Luc: ‘Have u bn arrested?’

Me: ‘Er not yet, but thx for jumping to that conclsn. V slow – lady in front regaling cashier with ALL deets of sprained ankle. Cousin’s ex son-in-law (wtf?) had to take her to hospital. Mucho pain. And now me too…’

Luc: ‘When your turn tell the cashier all about your thyroid pblems!’

Me: ‘&@(€ §^$’

I read an amusing article in our local newspaper about a man who, when stopped by the police, obligingly produced his ‘Attestation De Déplacement Dérogatoire’ (the form we have to fill in to go anywhere during lockdown. The French love a form.) The man hadn’t found the appropriate box to check, as his reason for leaving the house was ‘to smash a bloke’s face in’. As the policeman said with some irony, ‘he seemed keen to make an effort to adhere to the rules, in his own way!’

This cake is made with einkorn flour (although it will work very well with ordinary flour), which is one of my favourites because of its subtle nutty flavour. Einkorn flour is the most ancient form of wheat, and very different from modern wheat. It is very high in protein, essential fatty acids, phosphorous, potassium, iron, vitamin B6, lutein and beta-carotene, which gives it a golden tint. Einkorn flour has a very low gluten content which makes it much easier to digest than wheat flour.

Ingredients (10 slices)

2 large apples, peeled and sliced

A handful of raisins

2 tablespoons dark rum

150g cane sugar

3 eggs

2 teaspoons vanilla extract

200g einkorn flour (you could use ordinary flour)

1/2 teaspoon cinnamon

Pinch of salt

1 teaspoon baking powder

Half teaspoon bicarbonate of soda

1 pot of yoghurt (125g)

75ml melted virgin coconut oil

75ml melted butter

Preheat the oven to 180°C and prepare and grease a loaf tin. Poach the apples and raisins in the rum and a small amount of water. Once the apples are soft (about 15 minutes), drain the excess cooking juice and set aside.

Beat the sugar and eggs together until homogeneous, add the vanilla essence and then gradually add the flour, cinnamon, salt, baking powder and bicarbonate of soda. Add the yoghurt, melted coconut oil and butter, mixing well. Lastly, stir in the poached apples and sultanas, transfer the mixture to the tin and bake for 35/40 minutes, or until a skewer comes out clean.