The crypto-currency of the Auvergne!
Sorry to go on about my glut of fruit and veg this year- but in addition to everything else, it has proved to have a surprisingly good exchange rate. Certainly a lot better than poor old sterling!
So far, I have exchanged my trays of excess fruit with friends and neighbours for : marrows, tomatoes, courgettes, blackberry cordial, 3 dozen eggs, two boxes of jam jars, eau de vie, more tomatoes and 5 tubs of donkey manure. Not to mention bringing a smile to the faces of our wood supplier, boiler service engineer and electrician when presented with gifts of jam.
|Thanks for the poo Josephine!|
Only a week left before we return to the UK so I will be looking for profitable transactions on my pears, cabbages, chard and potimarrons before I go.
However, I am still using up the fruit that wouldn't fit in the freezer- spreading it over the top of cheesecakes, baking cakes and clafoutis and making chutney.
Here are a few recipes to take you into October.
1 sachet of vanilla sugar
1. Separate the eggs and beat the whites until they form soft peaks
|Beat the egg whites to soft peaks|
3. Beat in the flour until you have a smooth batter
4. Pour half the mixture into a buttered oven dish
5. Add slices of peeled apple
6. Gently fold in the whites into the remaining batter and pile on top of the apple mixture
|Mix the egg whites into the remaining batter|
Chestnut and Cherry Bars
125g unsalted butter
250 g crème de marron
1 tsp vanilla essence
375g plain flour
1/2 tsp baking powder
200ml cherry jam
150g roasted peanuts or hazelnuts, chopped
1. Preheat the oven to 160 degrees
2. Cream together the butter and sugar, then mix in the vanilla essence , egg and chestnut cream and beat with an electric mixer for 2 minutes
|Cream the butter, sugar, eggs etc with an electric mixer|
4.Grease and line a baking tray or gratin dish and spread 2/3 of the dough along the bottom
|Spread two thirds of the dough over the base of the lined dish|
6. Drop blobs of the remaining dough randomly over the top
|Spread with jam and the remaining dough in blobs|
7. Sprinkle with the chopped peanuts and bake for 45 minutes until golden on top and cooked underneath.
8. Cut into slices when cool.
|Chestnut and Cherry Bars|
We made these little buns at Cookery Workshop this time. I have made them again at home using rice and cornflour mixed to make a gluten free version and they were just as good.
They are a cross between a doughnut and a muffin. What's not to like?
To make a dozen:
150g of flour
2 heaped tsp baking powder
1 pot natural yoghurt or milk
75g melted butter
2 tsp vanilla essence
jam of choice
1. Preheat the oven to 180 degrees
2. Beat the egg and the sugar together
|Beat the egg and sugar together|
|Beat in the other ingredients|
5. Butter the insides of a muffin tray and half fill the cups with the mixture
|Half-fill the muffin cups with batter|
|Add 1 spoonful of jam|
|Cover with the remainder of the mixture|
And so, if you are looking for a safe investment I can thoroughly recommend Auvergne Apple-Pay. It looks like the best bet at the moment!
|Poor old Pound!|