Category Gastronomy

Recipe: Oliose from Balagne

These are typical biscuits from the Balagne area, made with olive oil.
They can of course, be accompanied by a dessert of your choice, or simply enjoyed with coffee/tea at your leisure.

Ingredients:                                                                                                   

– 700g flour
– 200ml water
– 250ml olive oil
– 1 packet of baking powder
– 1 cube (25g) fresh yeast or 2 packets of ordinary yeast
– 1 teaspoon salt
– caster sugar

Method:

In a salad bowl, mix the flour and salt – then, incorporate the baking powder and yeast, diluted in a little warm water. Mix and add the rest of the water and oil.
Knead by hand for at least 5m, until the dough is homogeneous and has a firm consistency – without being sticky.
Allow to rise at room temperature for around 2h,...

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‘Frittata incu Brocciu’ – Brocciu and Mint Omelette

Omelettes in Corsica are cooked with oil, not butter – and, are not folded over in the same way as French omelettes, but cooked flat. They are, however, served while still juicy.

Ingredients:                                                                                               

– 12 mint leaves
– 100g brocciu
– 6 eggs
– salt and pepper
– olive oil

Method:

Chop the mint leaves. Crush the brocciu roughly with a fork. Beat the eggs, and season with salt and pepper – add the mint and brocciu. Heat the oil in a frying pan, and tip in the eggs. As the egg mixture sets, move it from the sides into the centre, so that the uncooked egg runs underneath. While the omelette is still ‘runny’, put a plate over the pan and invert the omelette onto it...

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‘Anareda’ – let’s explore a new organic grocery shop

We could elaborate on ‘first impressions’ however, I continue to believe they remain intuitive and sincere.
Entering ‘Anareda‘ one senses an overwhelming natural well-being, and the desire to discover more without losing any time. This is a family affair, run by Annie and her niece Audrey, witnessing the necessity to share essential natural and local products of various types. I stress various types, for the choice is widespread and interesting.
 
Just recently opened, mid-April 2017 to be exact, with no less than 75% of organic and red label goods.
Now, these include: wine, coffee/tea, spices, olive oil (a choice of four), rice, vinegar, syrups (including agave), pasta (with and without vegetables), flours, farina, soups, sweets and biscuits, dried fruit, cereals, sugar, cacao, salt and ...
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Recipe of the week: Chestnut, Stewed Apple and Honey Muffins

 
A mouth watering treat, for any time of the year – using Corsican honey of course, if you can lay your hands on it – and if not, whatever honey may be your choice.
 
 
Serves 6                                                                                     
 
Ingredients:
 
– 2 medium-sized apples
– 75g butter (25g for apples, 50g for muffins)
– 2 soupspoon citron jam
– 1 soupspoon honey
– 2 soupspoon flour
– 2 soupspoon chestnut flour
– 1/2 packet baking powder
– 2 eggs
– 2 soupspoon sugar
 
 
 
Method:
 
Preheat oven at 190°C.
Wash apples (removing the core) – cut into small pieces and brown with 25g butter. Mix well, and add the citron jam and honey, allow to caramelise a little.
In a bowl, add eggs and sugar and beat well – add melted butter, mix and add sieved flour with the b...
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Melon, cucumber and fromage frais salad – fresh and savoury

                                                                                             corsica-guide-melon-cucumber-and-fromage-frais-salad

Ingredients:                                                                                                                                                     

– 1 melon                                                                        
– 1 to 2 cucumbers
– cherry tomatoes
– 5 slices ‘prisuttu’ 
– 200g fromage frais
– 1 pressed lemon
– 3 soup spoons olive oil
– fresh basil leaves                                                
 
Method:
 
Cut the melon in two and remove the seeds. With a melon baller, make small balls.
Peel the cucumbers, cut in two lengthwise, then in small cubes. Add the diced fromage frais, prisuttu (can be replaced by ham), and the cherry tomatoes...
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