• French bread cut into sticks, or 12 slices of white bread
• 1 1/2 cups shredded Cantal cheese
• 2 cups of frozen or fresh broccoli
• 2 cups chopped ham or 2 cups sausages grilled or fried
• 1 cup cream cheese
• 3 eggs
• 1 cup milk
• 1/2 teaspoon dry mustard
• nutmeg

Place bread slices on bottom of rectangular baking dish. Cover with 1 cup Cantal cheese, broccoli, ham or sausages and cover with remaining bread.

Beat cream cheese until light and fluffy. Add eggs one at a time; mixing well after each addition. Blend in milk, mustard and nutmeg. Pour over bread. Top with remaining cheese.

Bake in medium oven for 40 to 50 minutes or until set. Serve warm with salad.

Just Yummy

The following recipe is Madelaine’s recipe. A widow at the age of 30, in charge of 3 daughters and living with her in laws Madelaine was put in charge of the school yard and the children that played in it. The job was hers for over 30 years. It became a vocation. I am told by her daughter that this recipe is a favorite one in the village. The truth is that I have never tasted this cake at any do in Nizas, but Henriette Jarlet confirmed that any house wife worth her salt know how to make this cake. However, I did taste it, finally, in my own kitchen, and if you are lucky enough, you will get some to taste. After tasting it, I am determined to make it part of my “regulars”. Just loved the bitter/sweet taste of it.

Gateau - Biscuites à la Cuiller

1 large packets of Biscuits à la Cuiller

In a large bowl mix the following ingredients:

• 5 spoonfuls rum
• 1 1/2 cups black coffee
• 2 spoonfuls fine sugar

Prepare custard:

In a heavy casserole mix the following ingredients:

• 1/2 Liter milk
• 3 egg yolks
• 2 spoonfuls vanilla favoured sugar
• 2 spoonfuls regular fine sugar

On medium heat, Constantly mix all ingredients, slowly. Be carful not to bring to a boil. And should your mixture separate just put in a bottle, close bottle and shake. Voila! the whole cream will be together again.

In another casserole, melt a bar of dark chocolate with a spoonful water. Prepare cake:

In a large plate; transfer biscuits which were dipped in the coffee/rum and arrange the first layer of cake.

On top of first layer of biscuits, add some custard cream;

Transfer another layer of biscuits on top of custard cream, bur ensure that this layer is laid in another sense to the first layer.

On top of second layer of biscuits add custard cream;

Repeat layer of biscuits and layer of cream till you run out of biscuits.

On top of last layer sprinkle with melted chocolate.

Keep refrigerated at least 6 hours.

Bon appetite

Raisiné

• 2-3 Kg. grapes, either white of black but do not mix.
• 800 gram sugar

Wash grapes and clear away from the branch. Remove seeds from the grapes and set aside grapes to make juice with left over grapes.

Cook, in a jam basin, seeds without any other ingredient. for approximately 1 hour. The seeds will not be dry as some grapes are stuck to the pips). Let cool for awhile.

Grind seeds in a meat grinder to obtain a batter of thick consistency.

Weigh seed mixture and mix with sugar - should mix, 1 kg. seed batter to 800 grams sugar.

Cook sugar and raisin seed batter in a jam basis in a slow heat, mix constantly for 20 minutes approximately.

Once cooked, fill jam jars. For longer conservation sterilize jars prior to use. Conservation period 10 years.

Just a short back ground on Christine, born in Nizas to parents that are born in Nizas as well. Christine has 1 daughter Aurelie. Aurelie has no intentions of leaving Nizas for the big city, not for the moment anyhow. the whole family lives in Nizas apart from a sister that lives in the city but is very often in the village for a stay. Cooking is a passion with Christin and she just shudders when I mention my cooking. You know, the kind where you open a can or a frozen this and that to make a meal.

Confiture de Figues

• 1.5 Kgs white figs
• 1 Kg white sugar, preferably cubed sugar
• 1/4 lit. water
• 1/2 vanilla stick
• 3 Tbls lemon juice

Choose white figs that almost ripe, delicately wipe the skin with soft cloth and remove 2 or 3 bands of skin from the figs being carful to leave the white membrane intact. The figs should in effect remain whole.

Prepare the sugar syrup in the cooking basin add water, lemon juice and vanilla pod. On a medium heat and constantly shaking the basin from side to side as to mix all the ingredients together, but never mix with a metal or wooden spoon and it will break the syrup. As soon as the syrup come the a boil and bubbles, add carefully 4 or 5 figs at the bottom of basin. wait for the syrup to come to boil again and add some more fruit all the while being carful that the fruit stays whole. Once all the fruit is in the basin, reduce the cooking temperature and let stew for 1.30 hr. or 2 hours.

Remove the scum from top of syrup to get clear essence. Once the fruit is cooked remove the vanilla and fill jam jars which have been previously sterilized.

Bon Appetit!

I can’t say that Monique is a native Nizasois as she is a resident of Nizas during summer months and Easter holidays. Monique, her husband, the children, a cat and a dog have been home owners and active in the social life of this small village for the last 20 years. I vote her recipe as a 10 for taste and a 10 as a must for every aperitif.

CAKE AUX TOMATE SECHES, THYM ET TAPANDE

• 4 Eggs
• 2-3 slices of Ham
• 1 Onion
• 3 Dried tomatoes (preferably in oil) diced
• 1-2 Tbls Tapande (A puree of black olive with anchovies)
• 1 envelope of Levure chimique, or 1 Tbls baking soda and 1 Ts sour cream
• 1 Tbls thyme and 1 Ts olive oil
• black or white pepper

-if you have no tapande in your store, just puree black olives with some oil and vinegar in the blender, excellent as spread on fresh loaf of bread with fresh tomatoes on top as a snack.

Turn oven to 180° (Therm. 6) or in the US to 350°
Butter a loaf pan and keep aside.
Golden brown onion slowly in a heavy frying pan, put on an absorbent paper ant let cool.
In a bowl to mix flour, salt, Levure chimique and soft butter.
Beat eggs as for an omelette and add in a slow flow to the dry ingredients.Beat to obtain a smooth and slack dough.
Add onions, tapande mixture, dried tomatoes, diced ham, thyme and pepper.
Place dough in bread pan let rest for 10 minute or so.
bake 35 minutes. When done the loaf should sound hollow when tapped.
Rest loaf for several minutes before you remove from pan. Let cool on rack.

Apparently this is the latest “In Cuisine”, to serve with our local wine.

Born in Nizas and at least 6th generations on her father’s side; an active widow, busy , busy. Church, painting on silk, art, plays and anything other interesting activity, that is Henriette.

AUBEGINE en BECHEMAL

• 2-3 Aubergines
• 2-4 Tbls flour diluted in 11/2 cup cold milk
• Salt and Pepper

Remove some peel from eggplants in sections so that you get a peeled area and un peeled areas, you don’t have to peel the vegetable in this manner, this is just a question of aesthetics, and slice in the width so you get nice round slices.

Sprinkle pickling salt over the eggplant, cover with a heavy plate and let rest for an hour or so. This action will get most of the water out of the vegetable.

Rinse slices, pat dry, and fry the eggplant in a shallow frying pan. Put aside on absorbent paper.

Sauce Bechamel: Melt butter in a saucepan, add 3 Tbls flour and cook for a few minutes. Remove from the heat and gradually add the milk stirring all the time to avoid lump. Return to the heat and gradually bring to boil and cook for a few minutes stirring as the sauce thickens.

Heat oven. Layer aubergines slices alternating a layer aubergines with a layer of sauce white sauce. Last layer white sauce . sprinkle with brad crumbs and grated cheese. Bake for 30min. till cheese melts and has browned nicely.

Serve with a side dish of salad.

Thanks Henriett

Please let me have a recipe of yours I said to her one day. “Well, which one would you like?” she asked me. the result is Moules à la Mariniere which she brought to me the very same afternoon. I TRIED COOKING IT, IT WAS FINGER LICKING GOOD.

MOULES à LA MARINIERE

• 1 kg. Mussles
• 1 carrot whole
• 1 onion whole
• 1 bay leaf - diced
• parsley chopped
• 1/2 cup dry white wine
• 2 small onions
• 2 Tbls olive oil
• water, enough to cover the mussels
• 2 Tbls, flour diluted in cold water

Wash mussels well under cold water and remove any sea weed.

In a large casserole add mussels, carrot, onion, bay leaf , parsley, wine, and bring to boil so that all mussels open up (any mussels that do not open, throw out). This cooking is necessary to open all mussels and produce some great tasting cooking juices. Once mussels are open set aside.

In another casserole, turn chopped onions and cook to a light transparent golden color, not brown. Add white wine and cook longer to reduce the liquid.

Once the liquid is reduced, blend the juices that are left from the cooked mussels to this casserole to the flour which was previously diluted in cold water and a drop or 2 of butter. mix slowly with a whisk or wooden spoon in a medium heat till the sauce begins to thicken. Add seasoning to taste. Pour the sauce over the opened mussles and serve while still hot. and Voila, do not forget the fresh French bread and the chilled white wine . Country bread is equally good with dish.

BLANQUETTE D’AGNEAU LANGUEDOCIENNE

• 1 kg. (2 lbs) Lamb shoulder- in large cubes (same as for stew)
• 1 mild onion diced
• 1 Bay leaf
• 1 cup of sliced mushrooms
• 1 Tbls flour diluted in 1/3 cup of milk
• 1 egg yolk diluted with fresh cream

In a large heavy saucepan or dutch oven, heat oil and butter; brown meat and onions. add bay leaf, salt and pepper. Lower heat to very low and cook for 10 minutes, all the while make sure that meat does not stick to pan. Add enough water to cover and mushrooms and let simmer for 30 minutes. Slowly, stir the flour which was diluted in milk; let simmer for 10 minutes longer. With tender loving care, on LOW HEAT stir in the egg yolk/fresh cream mix and continue cooking for 3-4 more minutes. DO NOT LET BOIL AT THIS POINT OR CREAM WILL CURDLE.

Serve on a bed of rice or fresh potatoes.

A bottle of well chilled Rosé from H and V Thalic of Nizas is highly recommended with dish.

I love the village, the people are warm and very welcoming. I am disappointed with the weather. I come from Canada were winters are getting warmer as the years go by, and expected the south of France to be as warm as Africa, at least!

My family, which includes a daughter, called Darling, Mummy’s Favorite Child, KoKo- are in Canada. I keep trying to make Nizas sound like a paradise, hoping they will hop on the next plane and visit me, but my efforts are in vain. Darling, Mummy’s Favorite Child-KoKo is not a fool. she knows that the best shopping is in Paris and not Nizas. I will try and throw in a visit to Paris next year se if I can get her to cross the ocean. As I have no Darling, Mummy’s Favorite child-KoKo to cook for, I have limited my cooking to simple dishes. This dish, an entry really, I eat when the weather is warm, for no reason at all it reminds me of the sea.

(To preserve Esther’s anonymity I wont mention here name here — Tony)

RED PEPPERS WITH GARLIC

3 large red peppers
4 or more cloves of garlic, crushed
olive oil*
wine or balsamic vinegar
Thyme or Oregano
anchovies, a small tin
Preheat oven to 350° or n° 7 on European oven.

On a cookie rack, lay the peppers and roast for 40 minutes, making sure that you turn the peppers every 10 minute or so for even roasting. The skins will get burned at some spots and detach from the peppers. Do not worry, this is OK.

Remove from oven, cover with brown paper if you have any around the house. If you have no brown paper, cover with plastic wrap and let cool. Cooled down peppers will peel better and easier.

Peel peppers, remove seeds, and cut up lengthwise.

In a servicing dish, create several layers, each layer consisting of sliced red peppers, olive oil, vinegar, crushed garlic, thyme and anchovies. Make sure that you have just enough oil and vinegar to cover the peppers and anchovies without drowning.

Keep in the fridge for several hours for the favours to blend. Serve as an entree or just enjoy on top of freshly baked bread.