Email: Click to send email to innkeeper
Website: www.masdupetitgrava.net
Tel: +33 (0) 490 98 35 66
Reservations: +33 (0) 490 98 35 66
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Arles , Provence 13280 , France Email: Click to send email to innkeeper Website: www.masdupetitgrava.net Tel: +33 (0) 490 98 35 66 Reservations: +33 (0) 490 98 35 66 |
Ingredients: 1 3/4 cc unbleached flour
3/4 cc whole wheat flour
1 tblsp baking powder
1/2 tsp salt
1/4 lbs sweet butter
1/2 cc brown sugar
1/2 cc granulated sugar
2 eggs
zest of 1 orange
2 tblsp fresh orange juice
2 cups persimmon pulp (4-5 medium persimmons)
1/2 cc walnuts (optional)
mix then dry ingredients and set aside. In a seperate bowl beat the butter and sugars until creamy; mix in the eggs and the orange zest. Alternately fold in the dry ingredients and the persimmon pulp and orange juice (2 steps). Add the walnuts if desired. Bake in a well buttered 9 1/2 inch bread at 170 C for 1 1/2 hrs. Note: the bread will still be soft in the middle when done, and the middle may collaspe some. This is quite normal.
Ingredients:
1 large red onion
6 gloves garlic
1 tsp dried basil
1/2 tsp dried oregano
1/2 cc best quality red wine vinegar
1/2 cc mild (not too fruity) olive oil
salt and pepper to taste
2 1/2 kg (5lbs) leg of lamb
Finely chop the onion and garlic in a blender or food processor. mix in the other ingredients (except the lamb). Pour this mixture over the lamb and let marinate at room temperature for 3-4 hrs. Preheat the oven to 220 C (425 F). Bake the lamb in the marinade for 1 hr; then lower the heat to 180 C (350 F) and continue to bake until desired doneness (30 -45 mns for medium). Remove the lamb to a platter and keep warm. Transfer the juice from the meat to a sauce pan and reduce at medium heat (stovetop). Gently fry 1 tblsp of flour in 1 tblsp melted butter; add this to the reduicing meat juice and and cook until thickened. Pour over the leg of lamb and serve immediately with rice and ratatouille.
Feeds about 6-8 persons.