On (almost) crash dieting and the last Tasty Diaries of the season 22 July 2010

Bonjour chers lecteurs! True to my usual sense of planning I decided last weekend I had to get my body into shape before I hit my native Brittany’s beaches… in two days. Five days into my supernatural efforts (no more Nutella or cookie dough ice cream, tough), the scale this morning showed I shaved off 500g. Of course I weighed myself straight out of bed, after my morning wee, before ingesting a single drop of water and without my watch or glasses – these can be so, so heavy. I was really pleased, especially given that I ingested all of the gorgeous dishes below. But then, I did the unthinkable in the evening. Under the greenish light of our energy saving bulb, I tried my bathing suit on, turned my back to our full length mirror and looked over my shoulder. Arghh!!!! How stupid could that be!! I am now considering buying a full length wet suit and making a big intervention – a fake tan. Since black is slimming I reckon a bit of flesh colouring should have the same effect, shouldn’t it? It will be a first though and I don’t want to end up like Ross in Friends (see here what I mean), so before I go to the salon, any vital advice on do’s and don’ts, readers? Write these in the comment section at the bottom please, my looks at my brother’s wedding are in the balance. All of this to tell you this issue is the last Tasty Diaries of the Summer. I started in September with only 60 readers and you are now well over 4,000 reading me every week. It has been a wonderfully exciting year and I look really forward to keep growing Tasty Diaries and sharing more yummy recipes with you in September. Until then, I wish you all a hot, fun, stress-free and super tasty Summer. A bientot mes amis! Anne-Laure x

QUICK week treats
Duck fillets with sautéed peaches and thyme

Busy: 25 min, Total time: 25 min

We had duck with cherries, now it's time for quick, juicy and fabulously Summery duck with peaches! You must think I'm on a crusade to prove you canard a l'orange is not the only way to cook duck with fruits. The thing is, you know my weak spot for fruits in savoury dishes and duck and I, well, we have the same sweet disposition. Each time we meet it ends up into a shameless, passionate fruit affair. Try this, you'll get why.
Green bean and smoked mackerel salad

Busy: 20 min, Total time: 20 min

In this satisfying salad the crunchy hazelnuts, soft, almost creamy smoked mackerel (full of Omega 3), tender bulgur and springy beans provide a delightful bounty of nutritional goodness. The melange of textures is like a story unfolding in the mouth with strong headed feta fighting for stardom against the mackerel. Yet the team plays beautifully together, unlike the French. A quick, easy recipe for a lovely and healthy dinner.
Weekend THERAPY
Cider braised pig’s cheeks with fresh pea purée

Busy: 35 min, Total time: 2 hours

This recipe by Sam’s Brasserie chef Ian Leckie in Chiswick is home food at its best. Gorgeous taste, wonderfully melting meat, easy preparation, the type of dish you forget in the oven. It also uncovers a chef's best kept secret: pigs’ cheeks. This cheap cut of meat, prized by chefs for its low cost and fantastic stewing qualities, is seldom used outside "the trade" according to my butcher. This is about to change.
Lightly spiced Pêche Melba

Busy: 15 min, Total time: 20 min

French have a tradition of dressing ice cream as if it were haute-couture, with names oozing old fashioned chic such as Chocolat Liégeois, Dame Blanche or Pêche Melba. I updated this classic by cooking the peaches in a vanilla and spice syrup. The result is a wonderful mélange where the peach, wrapped in silky crème Chantilly and soft ice cream, leaves in the mouth a whispering trail of sunny spices for a most intense plaisir.
IN SEASON
New in July:
Broccoli, Summer cabbage, celery, sweetcorn, peppers (chillies and sweet), apricots, peaches (end of july)

Ending this month:
New potatoes, elderflowers

Also in season:
Courgettes, fennel, runner beans, turnips, tomatoes, aubergines, broad beans, carrots, peas, mangetout, globe artichokes, fennel, lambs lettuce, cherries, radishes, garlic, lettuce, Rocket, Rosemary, Spinach, Cucumber, Bananas, strawberries, gooseberries, raspberries, oranges, kiwi fruit, alphonso mango, broccoli, maincrop potatoes, sorrel, Spring onions, watercress, lamb, sea bass, sea trout, salmon, plaice, mackerel, crab
KITCHEN TALK
Eat now: peaches

Rare are those of us who can resist the aromatic, soft and juicy appeal of peaches so let's all rejoice, peach season has started and will last until September! Originated in China, peaches are a member of the rose family which also includes almonds and apricots. Because a lot of Summer heat is required to mature the crop, peach cultivation is not suitable to the British climate so most of the fruits reaching our stalls come from Mediterranean countries (Spain, Italy, Greece, and to a lesser extent France). Peaches provide good sources of carotenes (which transforms into vitamin A in the body), potassium, flavonoids and natural suga[...] read more .. >

The Conscious Cook: 7 easy tips to make your refrigerator and freezer more eco-friendly (and lighter on your energy bill)

Out of all the appliances around your home, refrigerators are among the major usurpers of household electricity - and often they're the prime energy user, estimated to be responsible for an average 14 percent of a given household's energy. This consumption rises drastically with inefficient fridges but can also be reduced with a few easy adjustments. Below are the top tips to make your refrigerate and freezer more eco-friendly (courtesy of the Electrolux website and a bit of additional research):
- Set the thermostat to around +4 to +5 degrees C for the fridge and -18 degrees C in the freezer. These are the optimal temperatures [...]

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Ask Anne-Laure:How do you fix a dish that has too much salt in it? (Alexa)

Hi Alexa, I trawled the Net and the most common suggestions to solve this problem were to add either of the following to your dish while it is still cooking, and let it simmer for a few minutes: (1) a piece of dry bread, (2) a peeled potato cut in pieces, or (3) an egg white. The underlying principle is that all are expected to suck the salt in (the egg white will do this while coagulating). Dedicated to answering your question and finding the truth, I made an experiment: I boiled 3 g of salt in 500ml water in 3 saucepans. I then added in one a quartered potato, in the other a dry piece of bread of the same weight as the potato, and[...]

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4 Comments to “On (almost) crash dieting and the last Tasty Diaries of the season”

  • Andree Duffy

    July 22nd, 2010 at 4:45 pm


    Bonne Vacances, Chere Madame, et–je vous prie–dites un grand bonjour a la France de ma part, qui suis trop agee pour voyager. Bon ete!

  • May

    July 30th, 2010 at 9:13 am


    The Saint Tropez tan is great, and you can also do it at home! :-) I love your newsletters, looking forward to getting them again in September! x May


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