Pour a tbsp of hot water over the caraway seeds and let soak. (OK – I have to admit that I have no idea if this step is correct as no clarification as to the ‘soaking and grinding’ of the caraway seeds was given but I think this is how it works.
Mix together all ingredients except the olive oil and the optional stock.
Grind the caraway seeds in a mortal and pestal and add to the meat mixture.
Make sure everything is well mixed.
Shape into little sausage shapes about 4 inches long and 1 inch wide. I made mine a little plumper but having checked out some images online this seems to be about the right shape.
You can either barbecue them (which would probably be best) or fry them in a frying pan with the olive oil for 20-30 minutes basting if you want.
Serve with mustard
OK, so I didn’t do the basting step and I probably bought lean beef mince which led to a drier meat which wasn’t great. However the flavour was there and all those spices were great. I am just not a fan of eating straight up cooked mince (unless it’s in a bun I suppose!)
If you talk to anyone who has had the pleasure of eating at our house they will tell you that my husband makes fantastic crêpes, and, alas, he does not reveal the recipe. So, I turned to my trusty Mastering the Art.
1 cup cold water
1 cup cold milk
1/2 tsp salt
1 1/2 cups flour
4 tbsp melted butter
Blend the first 4 ingredients
Add the flour, and then the butter and blend until there are no lumps.
Let sit for around 1/2 hour.
Oil or butter your frying pan and heat at moderately high.
When the pan is just beginning to smoke pour 1/4 cup batter into the frying pan.
Immediately lift the pan up and tilt it on all angles so the batter spreads out thinly along the bottom of the frying pan.
Cook for about a minute and check the bottom of the crêpe. If it is a nice brown, turn the crêpe over. You can do this with a fork, spatula, or as suggested by MTA your fingers.
Brown lightly for about 30 seconds on the other side.
Proceed one by one with the rest of the batter.
Notes: One side of the crêpe will be much darker than the other (as can be seen in the photo above). You can keep the crêpes warm in an oven set on low. According to the cookbook crêpes freeze but I’ve never bothered. As you can see from above, we eat our crêpes usually with maple syrup and strawberries. We have been also known to go for the ham, cheese and maple syrup option which is great too.
Arguments for making crêpes the National Dish of France:
1. I have put my husband through food hell with these last few dishes, and I thought he deserved a break.
2. To be fair, crêpes did come up a fairly large number of times as France’s national dish during my internet research, although perhaps Pot au Feu came up a few times more 🙂
3. It’s hot – I don’t really feel like sitting inside watching boiling meat.
4. Crêpes are a household favourite and we have them nearly every weekend. For once, this meal was a pleasure to eat and as a super bonus – it was my husband that made it!
2 and 1/2 cups crushed pineapple
3 ounces of lime gelatin
1/2 cup grated cheese
1/2 cup chopped pimento
1/2 cup finely chopped celery
2/3 cup chopped walnuts
1/4 teaspoon salt
1 cup heavy cream, whipped
small stuffed olives (sliced)
Heat pineapple syrup to boil. Add to gelatin, stir until dissolved. Cool.
When gelatin begins to thicken, add pineapple, cheese, pimento, celery, nuts, salt.
Fold in whipped cream.
Place a row of sliced olives in bottom of 9-inch ring mold.
Pour gelatine mixture into mold, chill until firm.