"Spanner...ing" in Cazals..by Msr.Honey

This posting is written by Monsieur Honey.

After Pat met a local Australian couple, I was invited to the Thursday meeting of the restoration mechanics at the museum in Cazals.

This is a voluntary meeting of like minded mechanics both local and imported. 

In this regard, there where about 20 people in attendance that day with about two thirds French and the rest a mix of English, Dutch, Australian and that day, one Canadian.

Interestingly, as every one arrived each person introduced himself, particularly the French contingent.  

I was made to feel very much at home.

There were many different restorations under way and I set to with the English speaking group who were working on an agricultural machine which could propel several different implements. 

The makers and engines powering these machines were all French and unknown to me.

The French way of restoration is to use only period correct parts even down to the rusty bolts and nuts.

This extremely vintage machine was actually manufactured in Eastern Europe in 2012, from original castings.

Here they are testing the brakes on an ancient Fordson tractor.

Success!

Throughout the museum there are large numbers of various tractors, cars and agricultural machines that are now in working order.

A big surprise was the lunch room; built over the museum with it's own chefs.

Lunch was a five course affair plus wine and coffee included for the princely sum of €5.00.

A very enjoyable day and a special thanks to the Australian, Mr. P.

French Canals

Oops, not canals...."cannèles".

The Canal du Midi in Trebes...visited when we were staying in the Minervois region in 2005.

Just checked to see how far we are...approx. 150+ miles southeast from where we are now...

so maybe a return trip is possible, Monsieur Honey?

A view of the Canal du Midi.

(The photos of the Canal are my photos taken on a previous trip to France).

Monsieur Honey has indicated that on this trip that he would like to acquire some original "Madeleine" 

baking trays. 

However, after attending several "Brocantes" so far nothing suitable has been found.

One day in the large, local supermarket he spotted some silicone baking trays.

After reviewing the options, he decided to get the ones to make " cannelés" thinking they would be a more appealing size and shape to our grandchildren. 

They can be used for "cannelés" or Grandma can make some mini sized cupcakes for all of her special little ones.

These will be especially fun to make with my grand-daughters, Chloe and Sydney.

You ask what are "Cannèles"?... tiny french pastries that are rum scented, fluted petit fours with soft and tender custard centers and a dark thick caramelized crust. 

They are baked in moulds, typically copper in the old days.

And in the old days the moulds were coated with"white oil" or what we know as beeswax.

So that was today's project...I found a recipe online .... 

By Laura Calder, French Food at Home.

Here is the finished batter ready to go in the refrigerator overnight.....tomorrow the baking.

Recipe for Canneles by Laura Calder, French Cook at Home.

Ingredients:

1 cup milk

2 tbsp. butter

1/2 cup flour

1/2 cup plus 1tbsp. sugar

1 egg

1 egg yolk

1/2 tsp. vanilla extract

1/2 tsp. rum

1. Bring milk and butter to boil together in saucepan.

2. Stir the flour, sugar together in a bowl.

3. Beat the egg and egg yolk together, then stir it in the flour mixture.

4. Add hot milk mixture, whisking smooth. Batter should be thin and lump free.

5. Stir in vanilla and rum.

6. Cover the batter and let sit in refrigerator for several hours or overnight.

Pour batter into mini bundt pans.

Preheat oven to 450 F/ 230 C.

Bake the cannelés for 15 minutes, then reduce temperature to 350 F/ 180 C and continue baking until dark brown 45 minutes to an hour.

This picture is the photo from Laura Calder's website...I can only hope that my first attempt will look like these...the challenge for me is using an oven that is not familiar to me.

Ready for the oven, some adjustment to baking time will be required...recipe above is for 4 mini bundt pans. My moulds are tiny and only one-inch in size, the tray makes 20 bite size delicacies.

The finished product... You will notice only 19 made it to the serving dish.

Monsieur Honey was the tester...and was totally impressed. 

The  words he used to describe... "crispy, caramelized, sticky, and just enough sweet with a soft center just like him".

Okay...so I have had a couple of these little treats and they are delicious, if I say so myself.

They can be served as a delicate treat with coffee or tea, or served with a glass of wine in the afternoon, or as a dessert... so many options.

Baking time adjusted....15 minutes at the high temperature, then 30 minutes at the lower temperature.

Maybe a little longer would be okay...but I was worried all my effort would be "over baked"...resulting in a disappointed Monsieur. 

They were delicious as they came out.

This is a stock photo of madeleines....maybe, I will try these another day!

p.s. Happy Mother's Day to all my family and friends in Canada and the USA.

Mother's Day...a day to pay tribute to your "Mothers" is celebrated at different times in different countries throughout the world.

In Canada, USA, Australia and New Zealand it is always celebrated the second Sunday in May.

Mother's Day ( Fête des Mères) in France is the last Sunday in May except if it coincides with Pentecost Day (50th day after Lent) in which case it shifts to the first Sunday in June.  

This year it is celebrated on May 26th, 2013.

"Happy Mother's Day!" whenever it is celebrated in your part of the world.

Our Return to Nabirat

A quick trip to town to find Madame some serious walking shoes and with a commitment to keep up the exercise regime...

Monsieur Honey suggested a lunch date at "Le Diabolo Fraise" in the village of Nabirat.

Café - Restaurant Le Diabolo Fraise

Le Bourg 24250

Nabirat

Tele: 05 53 59 36 83

 

 

This was a return visit to a special place, this was the location of our "Magic Day" on May 8th, 2012...

see post..."Strawberries and Walnuts".

We were warmly greeted "French style with kisses" by Cathy, the proprietor.

The Café - Restaurant was busy with several tables of locals and a few tourists, visitors to the area.

The restaurant is a family business with Cathy the hostess, server and she bakes and creates delectable desserts and her partner, Fred is the Chef. 

They pride themselves in using fresh products that are local and in season, and everything is made in house..."tout est fait a'la Maison".

Today's menu du jour was again a true gastronomical experience. 

A bowl of hot steaming soup made with fresh seasonal vegetables.

Cold plate ...rillettes de canard (duck), tuna salad, onion chutney, hearts of palm, lettuce and shrimp, accented by an edible violet blossom.

White fish fillets with a cumin sauce served over a vegetable rice.

The cheese...

Dessert... A chocolate cake made with walnuts, maple syrup and lots of chocolate/cocoa with the texture of a brownie, ice cream and a specialty of the Lot and Perigord..."beignets de fleurs d'acacia" ...fritters made with acacia flowers. 

The beignets made by Cathy's friend, Martine were a true treat....absolutely delicious.

All of the above, wine and coffee included for €13.

The food and service were excellent. 

Merci Cathy and Fred!

Poppies in bloom in the village square.