Finalment (finally in french) I am in Paris! Oh what a joy it is to be here. It is so easy to be inspired.
The marché is just down the road and is bustling with people admiring all the fresh produce. Fruit and vegetables of all types, bread, olives, nuts, fish, meat, and of course cheese. When I open my fridge and see Lescure butter and goats cheese and a fresh baguette resting on the side I know I am where I belong.
After several weeks traveling through Uganda, I was eager to cook. Of course the apartment is not set up for someone who wants to cook. There really is no need in Paris. Everything is available ready cooked. I have had to improvise a bit. An olive oil bottle for a rolling pin, a salad bowl for a mixing bowl and my arms are getting a work out since there isn’t a mixer or any kind. Strangely I didn’t miss those modern gadgets at home and was quite content to make do. I made cooked borlotti beans the first night. The beans were at the market and looked a little different to the borlotti in Australia. When I peeled them, they did not have the beautiful colouring they usually do. However when they were cooked they were more tender and delicious.
Borlotti beans braised with tomato, zucchini parsely and oregano
Shell 1kg of borlotti beans (weight includes shell) and place them in an oven proof pot. Dice an onion and 2 cloves of garlic and a chopped fresh tomato and mix in well with the beans. Cover these with a jar of the best passata you can buy. Add a cup of vegetable stock and enough water to cover the beans generously. Pour olive oil over the top of the water. Cover the pot with a lid or foil. Place in a hot oven at 180 degrees. The cooking process takes two to three hours and you need to check that the beans are not drying out. Adjust seasoning with salt and pepper, add a good cup of chopped parsley and stir. Finish with some olive oil before serving. Serves 8-10.
The view from my apartmentShare on Facebook