Crepe

A Crepe for Candlemass

A crepe for Candlemass. I don’t really need an excuse to make pancakes at home, but this is one of those festivals with a food connection that I adore. So I am indebted to a foodie friend for posting about having crepes today in Paris and the Candlemass tradition. It is a pity I couldn’t quite get to Paris but the girls were happy with Daddies efforts.

Candlemass

Candlemass is a Christian Holy Day celebrating when Jesus was presented at the Temple. It is celebrated on the second of February and is the last feast of Christmas. In some countries the Christmas decorations are taken down on Twelfth Night in others they remain in place until Candlemass. Many Christians take candles to be blessed in a church which are then used for the rest of the year. The candles symbolise Jesus as the ‘ Light of the World ’.

A stack of Crepes
A plate of Crepes

The tradition of eating crepes is attributed to Pope Gelasius distributing pancakes to pilgrims arriving in Rome. The round golden pancakes are also said to be symbolic of the sun and celebrate the arrival of Spring. This tradition could date back to Roman times and offerings of made of cake. Today in France when making the pancakes they are flipped from the pan in the right hand while holding a gold coin in the left to ensure household prosperity for the rest of the year.

Crepes and Pancakes

A crepe griddle
An electric Crepe griddle

A crepe is a very thin pancake which can be made in a pan or on a cast iron griddle plate. These plates were placed over a fire but now are electrically heated. Crepes are cooked across France, Northern Europe, and North Africa. Crepes can be sweet and served with sugar and lemon juice, fruit, whipped cream, Nutella and Maple syrup. The classic recipe is Crepe Suzette with the pancakes skilfully made and served at the table. They are flambéed in a sticky caramelised sauce of sugar, butter, orange juice, and zest and orange liqueur.

Crepe Suzette
Classic Crepe Suzette

Savoury pancakes or galettes are often served for lunch and can be filled with ham, cheese, sautéed mushrooms, baby spinach, and ratatouille. Pancakes are commonly made from wheat flour, but you can make them with buckwheat which will make them suitable for coeliacs and people who are gluten intolerant.

Candlemass Crepes
Crepes for Candemass
For a sweet pancake add a dessert spoon of caster sugar to the beaten egg and milk.

Sable pastry Christmas cookies

Christmas Biscuits – Great for making with the kids

My Christmas biscuits or cookies are a definite family favourite. They are great if you want to make something with your children to decorate the Christmas tree. But don’t worry they are very tasty too. 

My Christmas biscuits or cookies

sable Pastry

The recipe is a variety of Sable pastry a rich egg and butter enriched recipe from France. You can use sable pastry for making tart cases, Linzer biscuits and wonderful festive mince pies. The classic central European Christmas recipe Linzer torte is made from a sable pastry. It is filled with jam and topped with a pastry lattice. The word “sable” is French for sand which you will see perfectly describes the grainy texture when you make the biscuits. The end result is a fine crumbly texture.

Sable dough

Decorating your biscuits

You may decorate your biscuits however your choose. It is great fun with my two girls as we have a rather over stocked baking cupboard and they run riot. You can purchase a wide range of decorations now in good supermarkets and speciality baking shops. Alongside old favourites such as hundreds and thousands you can buy edible glitter, gold and silver decorations and many more. You can use royal icing to decorate your finished biscuits if you have some from decorating your Christmas cake. If not you will find a recipe for a basic water icing which is perfectly suitable.

Decorated Christmas biscuits

You can find more recipes for festive biscuits and Christmas bakes here. Enjoy.

Rich buttery biscuits made from a Sable style pastry. If you want to hang your biscuits on your tree make a hole in the dough before baking. You can use a pen top or small sharp knife. Make sure you don’t make the hole to close to the edge.

Crab Bisque

My Shellfish Bisque

Crab Bisque

Jersey Crab Bisque with white crab meat

I’ve recently featured a lot of soup recipes. From a really tasty store cupboard classic to a spicy Thai inspired coconut fish soup. In the run-up to Christmas I’ve just time for one more, a rich Shellfish Bisque. Now as you would expect living on an island and working as a chef, I have recipes for lots of different shellfish bisque recipes. Traditionally a bisque is a French soup. You can make your shellfish bisque can be made from lobster, crab, prawns, and crayfish. The shells are used to make a stock and then you incorporate the meat into the finished soup.

What is the difference between soup and bisque?

Bisque is thought to have derived from either the word Biscay, as in Bay of Biscay. Biscay is famous for oysters and other shellfish. Alternatively, the name could have evolved from the shellfish being twice cooked, in French, “bis cuites”. Certainly, when I make crab or lobster bisques in commercial kitchens the shells are first roasted lightly, then simmered with vegetables and herbs before being strained. Traditionally a bisque is thickened by grinding up the shells and you need some pretty powerful industrial food processors to accomplish this. At home, you can thicken with flour or adding a handful of rice to the cooking stock. The name bisque is now often used for thick and creamy roasted vegetable soups.



An Island Chef Top Soup Recipies

Beer and Cheese Bisque

Seafood Tom yam Soup

Cauliflower Veloute with Curry Oil and Cauliflower Pakora

Gazpacho

Patatas Riojanas - Spanish Chorizo and Potato Soup

I have slightly altered the recipe to allow for the fact the most household food processors are not built to break up extremely tough crab shells. Using prawns gives a slightly sweeter if less intensely minerally flavoured soup but it is never the less a real show stopper. This would be an ideal start to your Christmas day dinner. 


Six Sensational Seasonal Soup Recipes


Autumn has arrived here in Jersey and we have had some wonderful crisp, bright sunny days and cooler evenings. These are perfect for walking along the coastal paths and beautiful country lanes and building up an appetite. I love Autumn because there are some wonderful fruit and vegetables in season such as cooking apples for crumbles and pies. Savoy cabbages, the first Brussel sprouts and the first proper parsnips, which always seem sweeter after the first proper frost can be readily found in your green grocers. But the start of Autumn really heralds the arrival of pumpkins and squashes ready for Halloween. They are fantastic roasted with spices, pureed with lots of butter and make amazing soup one of my favourite Autumn dishes.

I love soups they are so varied, and such a tasty option and most recipes are quick and simple to make. If you are able to omit lots of cream and butter ( in my case that’s rather difficult ) soup can be extremely healthy. You can try substituting low fat crème fraiche for cream and olive oil for butter. I often find the best soups are made with what is easily available, a handful of vegetables, a tin of beans or some dried pulses and plenty of herbs. I always have celery, carrots and onions in the bottom of my fridge, a mix called mirepoix, which goes back to my earliest training. Mirepoix is a classic base for soups, stocks and sauces adding a depth of flavour.

Why not try some of these?

So to get your creative juices flowing here are some links to some of my favourite soups I have posted on the blog. There is my first ever recipe and still a firm favourite in lots of restaurants a rich, creamy seafood chowder with lots of Jersey mussels and smoked haddock for extra flavour. Another firm favourite with the customers in one of our busiest pubs is my take on classic French onion topped with delicious melted cheese, after all Jersey is only a few miles from the French coast. My version of possibly everyone’s favourite soup, roasted red pepper and tomato, is perfect for sipping out of a mug on a chilly Bonfire’s night. The great thing about soup is really doesn’t have to complicated just a few ingredients from your cupboard and your fridge like a tasty carrot and coriander.

A little History of Soup

Soup is not just great for lunch or supper it can be served as a starter for an elegant dinner party and I have the perfect recipe a cauliflower veloute, and you can find out all about how chef’s make and use veloutes in traditional kitchens. Finally if you like your soup with a bit more kick how about a Spanish recipe full of Chorizo sausage or the spicy Seafood Tom Yam. Whatever you like I hope you will find some inspiration and get cooking. Enjoy.

Here are some links to some of my delicious Soup Recipes.

Patatas Riojanas – Spanish Chorizo and Potato Soup

“Patatas Riojanas, is a very simple rustic soup or stew from La Rioja. La Rioja is a small region in the north of Spain, most famous for its high-quality wines, and it has some lovely indigenous dishes. No one is sure about the origins of Patatas Riojanas, but it would not have existed until at least the 19th century and the introduction of potatoes into Spain during the Napoleonic Wars.”

French Onion Soup

Classic French Onion Soup

My Classic French Onion Soup

“French Onion Soup probably had its origins in Roman cooking but became prominent amongst eighteenth-century French peasants, for which onions were one of the staple dietary components. The addition or use of stock to French Onion Soup came later, as did the cheese croute ( a kind of crispy cheese on toast ).”

 

Cauliflower Veloute

Creamy Cauliflower Veloute

Cauliflower Veloute with Cauliflower Pakora and Curry Oil

“If you want something a little more elegant this recipe is a sophisticated soup ideal for a dinner party and perhaps as the starter for your Christmas Dinner. This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.”

 

 

Tom yum Soup

Spicy Seafood Tom yam Soup

Spicy Seafood Tam yam Soup

“I like spicy food, not hair-raising hot curries and the like, but I enjoy a nice kick and I love the layers of different flavours you can build. One of my favourite chilli-based dishes is Tom yam, a hot and sour Thai soup flavoured with fragrant spices and aromatics; a good chicken stock flavoured with lemongrass, kaffir lime leaves, and galangal, which is now popular around the world.”

 

Classic Seafood Chowder

Classic Seafood Chowder with Smoked Haddock and Jersey Mussels

“As there is no single definitive recipe my chowder recipe is a purely personal and uses some of my favourite and best produce available to anyone cooking in Jersey alongside a couple of unorthodox ingredients. If you are not so fortunate as myself living with wonderful seafood almost washing up on my doorstep, quality natural smoked haddock, freshly cooked prawns and some plump tasty mussels from a reputable fishmonger will make an excellent chowder.”

Tasty Roasted Red Pepper Soup

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

“This is a really easy, comforting recipe that freezes exceeding well so could be made in advance, it is a fantastic thick, full of sweet, smoky flavours and great served in a mug as you stand to watch the fireworks. Passed through a sieve it can be dressed up as a lovely lunchtime treat or simple supper dish. So, for the perfect fifth of November feast make sure you have some crisp-skinned jacket potatoes freshly baked in the oven, a plate full of toffee apples for the children and a big, big pan of this delicious soup.”