Let me start this post by saying thank you to Christine over at Abbey of the Arts. She set all her blogreaders a challenge; to write a response to the idea of blossoming at the start of spring be it a story, thoughts, poems and post it by Wednesday 28 March. The winner would receive a prize of her rather beautiful prayer cards. I thought about how I could respond and poetry seemed the way I could even dare to express my thoughts. It took me a few days to form and I posted my poem last minute on the Wednesday. To my delight this morning I found out that Christine had chosen me as the winner! So thank you Christine!
My good friend Jo and her fiance Al should be coming round for dinner on saturday evening and I’m trying to plan what to cook for them. Jo can’t tolerate garlic – it makes her very unwell – although I’m not sure if onions are also the culprits too. I found this out when I cooked homemade beefburgers a while back and she had to leave in an awful hurry because she felt so ill….. Naturally, I’m scared stiff of poisoning her! Anyway, I am planning the menu for Saturday night and remembered living in Lyon. As part of my degree, not only did I spend 6 months in Italy but I also spent a semester in France in its gastronomic capital, Lyon. I ate very well whilst I was there. In the ancient quarter, Vieux Lyon, we used to go to this amazing ‘bouchon’ (traditional Lyonnaise restaurants) called L’Amphitryon to eat 3 course dinner including Salad Lyonnaise, Steak & Pommes Dauphinoise and Creme Brulee…… There were other, more rustic, authentic Lyonnaise items on the menu such as pigs trotters and brains but we were typically unadventurous English students who wanted cheap good food. L’Amphitryon never disappointed. I have decided to make Salad Lyonnaise as a starter for Jo and Al because it contains NO garlic!
For 4
4 free range eggs
Mixed crisp leaves incl. Frisee
Lardons, pancetta cubes or 4 slices of bacon cut into cubes.
Bread cut into cubes.
Olive oil
Dijon mustard
White wine vinegar
Using the bread and some olive oil, toss the bread cubes in the oil and grill or fry for a short while until browned and crispy all over. Set to one side for later. Plate up your salad leaves on 4 dishes. Fry the bacon cubes in a non stick frying pan and once crispy, take off the heat. Poach your eggs next; fill a saucepan with 1/2 pint of water, bring to the boil and add a tablespoon of white wine vinegar. Breaking each egg into a cup, slide the eggs one by one into the water and allow to cook until egg whites appear firm, about 4 minutes or so. Whilst the eggs are poaching, mix the dressing. Use 2 tsp of mustard, a glug of olive oil and about 2 tablespoons of white vinegar. Sprinkle the salad leaves with the bacon, croutons and dressing. Then finally lift out each poached egg with a slotted spoon and balance it on the top of the pile of salad leaves. Serve!
This is such a delicious, satisfying salad. The French know how to make a mean salad. I’ll post another french salad up here soon.
Finally, this Saturday, with my mum and a friend, I’m going to the New Wine Women’s conference in Harrogate. Elaine Storkey is speaking and I am really looking forward to a day of good teaching and encouragement. Last year Michelle Guinness spoke and she was witty, entertaining and full of passion for Christ. It will be a chance to meet with God in a different way and I know that will be very refreshing. Can’t wait!
