CRÈME PÂTISSIÈRE OR CUSTARD
1 LITRE MILK
40 G BUTTER
5 VANILLA BEANS
7 EGG YOLKS
200 G FINE POWDERED SUGAR
20 G WHEAT FLOUR
80 G POUDRE Á CRÈME (CUSTARD POWDER, BUT CORN FLOUR MAY BE SUBSTITUTED)
A DROP OF COGNAC
MAKES 1700 G
FOR EVERY 500 G OF CRÈME PÂTISSIÈRE TAKE 400–500 G OF CRÈME MI-MONTÉE (OR 35 % WHIPPING CREAM).
Toprepare the dough, put the flour, sugar and salt in a bowl. Add chopped cold butter and sour cream. Form a uniform dough between your fingers and store it in the cold for at least an hour. Then divide the dough into 10 portions; each will become a layer. Roll the dough out very thinly and cut into identical squares or circles. Bake each layer separately, for about 5 or 6 minutes, at about 220 ºC. Separately, bake the strips left over from cutting; they can be used later, when decorating the cake. Cool the layers. Prepare the cream.
For the crème pâtissière, heat the milk mixed with the sugar, until it starts to boil. Add the vanilla beans and remove from the heat. Let the flavour infuse while it cools. Remove the vanilla beans, cut them open lengthwise, scrape out the seeds and put them in the milk. Combine the wheat flour and corn flour and stir into the egg yolks. Add a little milk, so the mixture is pourable. Add the milk while stirring constantly. Heat the milk-egg-flour mixture in a double boiler while stirring constantly. Then cool. Whip the butter and add to the creamy mass (in case of a small amount, just stir the room-temperature butter with the creamy mass). Mix whipped cream into the cooled mixture. Spread between the layers. Crumble the edges left over from cutting and sprinkle on top. In the summer, decorate the cake with dandelion, marigold, potato, pansy or rose petals. In the autumn, with mature heads of grain or sea-buckthorn berries. Can be eaten right away, when it is crisp, but it gets better and more succulent every day. The cake of your dreams!
⇒ Making flaky pastry is time-consuming. The chefs at L’Obélisque used machines. But, worth the effort if you have the time.
Itaalia
Itaalias elab ühel ruutkilomeetril keskmiselt 204 inimest, kokku üle 60 miljoni.
Tundub, et Itaalia köögil on maailmas kõige rohkem austajaid. Nende restorane jagub igasse ilmakaarde, itaalia kokkasid sealsete pliitide taha samuti. Toiduvalmistamine on Itaalias perekondlik traditsioon. Kõige selle taga, otse kära ja kunsti keskel seisab aga maailma parim kokaraamat – vanaema. Sinu söök saab itaalialiku puudutuse, kui maitsestad seda näiteks oliiviõli, küüslaugu ja basiilikuga. Buon appetito!
Italy
In Italy an average of 204 people lives on one square kilometre, for a total population of over 60 million.
It seems that Italian cuisine has the most admirers in the world. There are Italian restaurants in every corner of the world; and Italian chefs working at the stoves in these restaurants. Food preparation is a family tradition in Italy. Behind this, in the middle of the clamour and art, stands the world’s best cookbook – grandmother. Your food will get an Italian touch if you season it with olive oil, garlic and basil. Buon appetito!
Fiori di zucca elik frititud suvikõrvitsaõied
Kui esimesed oma aia suvikõrvitsad maitstud ning adutud, et neid tuleb veel, kiiresti ja palju, on õige aeg ka õitega maiustada. See kingitud maitse pärineb 1. maist 2011, mil paavst Johannes Paulus II Vatikanis Püha Peetruse väljakule tulnud 1,5 miljoni inimese vahetul osavõtul õndsaks pühitseti. Olla kohal ja olla osaline säärasel missal, mõelda suurele kiriku- ja riigipeale, kelle lihtne sõnum – sa pead julgema! – pani poolakad oma jõud koondama, et lõpuks murda nõukogude okupatsioon. Sõnum, mis innustas teisigi end vabaks võitlema või laulma… mis lõpuks maailma muutis… Kui võimas! Eestlastena seisime seal täis tänu ja tunnustust, tundeid, mis ei tahtnud meisse ära mahtuda… Pärast missa lõppu jalutasime Rooma iidses vanalinnas, kuni jõudsime kohta, kuhu polnud seni sattunud – Rooma juudi kvartalisse. Õhtusöök juudi-rooma stiilis elik nauding köögist nimega cucina giudicio-romanesca molto traditionale kinkis täiesti uue elamuse ühe kohaliku toidu kujul, mille maitse harmoonias kõlavad kokku itaalia ja juudi köögi lihtsad saladused: kohalik, hooajaline, värske ja armastusega tehtud.
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20 SUVIKÕRVITSAÕIT (CA 5–6 CM PIKKUSED)
4 VALGE KALA FILEED, À 200 G (KOHA, TURSK, AHVEN JNE)
PRAADIMISEKS MÕELDUD OLIIVIÕLI VÕI MÕNDA MUUD HEAD TAIMEÕLI
PAAR PEOTÄIT NISUJAHU
2 MUNA
MERESOOLA
VÄRSKET MUSTA PIPART
Lõika kalafileed risti ca 1 cm laiusteks ribadeks, raputa peale meresoola. Pista kalatükk suvikõrvitsa õie sisse, veereta seda soola ja pipraga segatud jahus ning kergelt lahti klopitud ja soolaga maitsestatud munas. Aja vähemalt 1 cm paksune kiht õli sügaval pannil kuumaks, keera kuumus madalamaks ja friti või prae kalaga täidetud õis mõlemalt poolt kuldpruuniks. Naudi lihtsalt näpu vahelt uskumatult head hõrgutist ja sa ei usu, et miski võib nii maitsev olla!
Fiori di zucca or deep-fried courgette blossoms
Once you have tasted your garden’s first courgettes and realised that lots more are coming, and very quickly, it is the right time to start enjoying the blossoms. This tasty gift dates from 1 May 2011, when Pope John Paul II was beatified at St. Peter’s Square, in the Vatican, before 1.5 million people. To be present and able to participate in this Mass, to honour this great church leader and head of state, whose simple message – “You must dare!” – helped to inspire the Poles to gather their forces and finally break the Soviet occupation. A message that also inspired others to fight or sing for their freedom… which finally changed the world… How powerful! As Estonians, we stood there full of thanks and respect, feelings that wanted to burst out of us… After the end of the Mass, we walked through Rome’s ancient Old Town, until we arrived at a place where we had never been before – Rome’s Jewish Quarter. A dinner in the Jewish-Roman style, or a delight from a cuisine called cucina giudicio-romanesca molto traditionale provided us with a totally new experience in the form of a local dish that reflects the simple secrets of Italian and Jewish cuisine in its harmony of flavours – local, seasonal, fresh and lovingly prepared.
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2 °COURGETTE BLOSSOMS (ABOUT 5 TO 6 CM LONG)
4 WHITE FISH FILLETS, EACH 200 G (PIKE PERCH, COD, PERCH, ETC.)
OLIVE OIL OR OTHER HIGH-QUALITY VEGETABLE OIL FOR FRYING
A FEW HANDFULS OF WHEAT FLOUR
2 EGGS
GROUND SEA SALT
FRESHLY GROUND BLACK PEPPER
Cut the fish fillets into strips about 1 cm wide. Sprinkle