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Tarte aux Pommes – Apple Tart Recipe

September 29, 2016

Tarte aux Pommes - Apple Tart

2016-09-29 10:19:08

Serves 6

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Nutrition Facts

Serving Size

381g

Servings

Amount Per Serving

Calories 948

Calories from Fat 467

% Daily Value *

Total Fat 52g

81%

Saturated Fat 21g

105%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 23g

Cholesterol 54mg

18%

Sodium 213mg

Total Carbohydrates 118g

39%

Dietary Fiber 7g

26%

Sugars 74g

Protein 7g

Vitamin A

15%

Vitamin C

17%

Calcium

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

500g (1lb 2oz) Puff Pastry, rolled and cut into a 30cm round
6 large Granny Smith Apples, peeled, cored and sliced as finely as possible
150g (5 ½ oz) butter
300g ( 11oz) caster sugar

Instructions

Let the pastry rest for about 2 hours in the refrigerator
Preheat the oven to 180C/160Fan/350F/Gas 4
Grease a round pastry tin with a little butter before laying the pastry in
Prick the pastry with a fork before putting in the oven for 15 minutes
Take out of the oven.
Lay the apple slices starting from the outside, overlapping each other by about half
Continue in ever decreasing circles until you reach the centre
Put small knobs of butter all over the tart and sprinkle with 2/3 of the sugar
Place in the oven for 30 minutes. Check the base is cooked
Sprinkle the rest of the sugar over the tart, or you can glaze it with a spoonful of honey
Return to the oven for another 15 minutes
Take out and allow to cool for about 10 minutes
Serve at room temperature with a dollop of cream on the side

Notes

In Normandy, where I was born, we often splash a little Calvados over the tart. How delicious is that!

beta

calories

948

fat

52g

protein

carbs

118g

Chezmoi.style https://www.chezmoi.style/

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Chicken Provençal

September 16, 2016

unnamed 1 7

Chicken Provençal

Recipe Type: Dinner

Cuisine: Provençal

Serves: 4

1.75 kg (3 ½lb ) free range chicken 1 red pepper, de-seeded and cut into 2.5cm squares 1 yellow pepper, de-seeded and cut into 2.5cm squares 1 aubergine diced 2 courgettes diced 2 large tomatoes, skinned and cut into 4 pieces 2 medium size onions, peeled and sliced 50g pitted black olives 3 tablespoons extra virgin olive oil 2 cloves of garlic chopped in half 1 bunch of basil torn (but keeping a few leaves for decoration) 1 bunch of rosemary (rinse in cold water and keep it wet) Salt and freshly milled black pepper

Ingredients

1.75 kg (3 ½lb ) free range chicken
1 red pepper, de-seeded and cut into 2.5cm squares
1 yellow pepper, de-seeded and cut into 2.5cm squares
1 aubergine diced
2 courgettes diced
2 large tomatoes, skinned and cut into 4 pieces
2 medium size onions, peeled and sliced 50g pitted black olives
3 tablespoons extra virgin olive oil
2 cloves of garlic chopped in half
1 bunch of basil torn (but keeping a few leaves for decoration) 1 bunch of rosemary (rinse in cold water and keep it wet)
Salt and freshly milled black pepper

Instructions

Preheat Oven to 220C/Fan 200/425F/Gas 7
Arrange all the vegetables, olives and basil in a roasting tin. Sprinkle the garlic on top. Drizzle the olive oil and toss, making sure they all have a good coating. Season with salt and pepper.
Place the chicken on top of the vegetables, having massaged it with some oil, and seasoned with salt and pepper. Add the bunch of wet rosemary on top.
Place in the oven and cook for 30 minutes.
Remove from the oven and toss the vegetables. Sprinkle a little extra oil on top of the chicken , if necessary.
Reduce the heat to 200C/400F/Fan180/Gas 6) and return to the oven for a further 30 minutes. Make sure the chicken is totally cooked before removing from the oven and carving.
Serve straight away with boiled rice or couscous to soak up the lovely juices.
My Tip
Do not wash the pepper, as it washes away their oil and the flavour. Just wipe them with a dry cloth.

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Kitchen Parties

July 26, 2016

pot-luck supper

‘Everybody is doing it these days’

Photo by Grant Sainsbury

I want to show you how easy it is, with little time and effort, to put a simple meal together, whatever the occasion. It could be a few mates watching sport on the telly, a friend in need of a shoulder to cry on, or a family get together… Sometimes it’s nice to throw an impromptu supper. After going with chums to a movie, or an exhibition, one might feel like extending the evening. “Come back to my place for something to eat.” It’s late, the last thing you want to do is cook, and the first thing your friends want is to sit and wait ravenously for food to appear on the table.

here are a few simple ideas…

1. Obvious but always appreciated, a plate of succulent pasta with homemade sauce, fresh herbs and grated cheese.

My tip – Keep grated cheese in your freezer, ready to use when you want to sprinkle it over a dish before putting under the grill, or as a base for a creamy sauce. Saves time.

Tomato sauce tastes best using half fresh, half tinned tomatoes.

3. My version of Ratatouille (see recipe)

super easy and very tasty

2. cheese and wine

4. assorted charcuterie– see Mother’s tips about slicing charcuterie

5. Speedy and easy potatoes wedges and mini sausages (see recipe)

6. In winter, a bowl of heart warming soup, served straight from the pan, with crusty bread.

Uber healthy!

My tip – In a coming post “The leftovers” I will show you how to use your leftovers to create the most delicious soups.

Zandra’s famous Pea Soup (see recipe)

7. A big mixed salad can also be made out of leftovers. Start creating your own unusual dressing which can become your trademark.

potatoes, vine tomatoes, ham, saucisson, cornichons,spring onions and mixed herbs

8. chicken provençal – the family’s favourite (see recipe)

Photo by Grant Sainsbury

chick peas, tinned tuna, spring onions and black olives

green beans, onions and chives

cos lettuce, vine tomatoes, radishes,spring onions,anchovies and chives

9. As long as none of your guests are allergic to seafood, how about a bowl of steamed mussels?

10. Tuna stuffed tomatoes (see recipe)

11. For your carnivore friends – steak tartare

12. Being French, my Mother was a great cook and a great pastry maker. One of her specialities and one of my favourite was “Tarte aux pommes” – apple tart. (see recipe)

Here is a simple version of it. It takes no time to put together and it will impress your guests. I promise you.

Mother’s Tarte aux Pommes

I designed this kitchen for one of my clients

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Cocktail Parties – The Drinks

July 26, 2016

happy hours

The cocktail party flourished in the 20s and 30s, but then suffered a decline for about 40 years.

Today, cocktails are very much the drinks of the fashionable youth, and cocktail parties are back!

“Shaken or stirred it’s Cocktails, Cocktails, Cocktails… Dahhhhhlings”

Remember Mike Leigh’s 1977 “Abigail’s Party “ the ultimate party horror?

Seventies decor, Alison Steadman played Beverly in a pink chiffon frock and blue eye shadow, trays of cheese and pineapple on sticks, and Demis Roussos singing in the background.

Yuck!

As I previously said, my own “Bete Noire” is an invitation to a cocktail party.

With a limited taste for alcohol, no memory for names, and little talent for small talk, cocktail party invitations are seldom tempting. But what would happen if I decided not to accept, and the following week someone tells me what a great party I missed? I’d be gutted!

So, I put on my “glad rags “and off I go.

Over the years, as my job demanded, I gained experience in blowing kisses in the air and moving, without sounding rude, from the boring person I’m stuck with, to a familiar face across the room.

Here are my 12 tips to enjoy a great Cocktail Party.

the drinks

my beautiful Goddaughter

1. A proper Cocktail barman is not essential, but if you can stretch the budget, the sheer theatricality of his performance will add pizzazz and glamour to the party.

Hendricks and tonic, with a slice of cucumber of course

8. The alternative to Champagne is a good quality sparkling wine like Prosecco, but do mix it with something fruity. I particularly like a Bellini cocktail –Prosecco and peach juice. France produces a large quantité of sparkling wines called Crémant, Cava in Spain, and Cap Classique in South Africa when you have plenty of glasses to fill.

Tasty!

9. Make the first drink strong. Later, the guests won’t notice if the drinks are less alcoholic

Cheeky!

2. If you wish to spice up the party, the pinkbutlers.com will provide staff wearing very little while remaining classy…well sort of!

3. If you can’t afford professional help, enlist some of your teenage friends and family to serve food and clear away glasses. You’ll be surprised how good they turn out to be, and they’ll enjoy it.

4. Tequila and Gin are the cool spirits right now, and rumour is that Pina Colada is this season’s answer to Negroni. But this year’s No.1 hottest cocktail is Aperol Spritz, or if you are already bored with Aperol,
it’s darker cousin Campari is very tasty, mixed with Prosecco.

goes down a treat!

5. Kir Royale, a classic aperitif, is also making its way back to cocktail lists

6. If you are serving Champagne, don’t just crack a few bottles, serve Magnums. It costs the same and looks much more opulent.

7. Contrary to public opinion, and many will disagree, Champagne is best served at room temperature rather than chilled.

ready mixed and ready to enjoy

10. Don’t ignore the non alcoholic drinkers – the one designated to drive home. Think of attractive looking, but also tasting “Mocktail” that a non drinker can enjoy without being constantly asked “wouldn’t you prefer something stronger?”

11. Some guests might ask for water. Clear water jugs look more attractive than bottles if you add “pretty as a picture” ice cubes. Fill compartments of your ice trays with flowers- rose petals, violets, pansies, or sprigs of herbs – basil, rosemary, mint…before adding water and freezing. Look out for organic farms which sell trays of edible flowers such as maddocksfarmorgnaics.co.uk

12. Stop serving drinks 1/2 hour before you want the party to end. Even hardened party animals will get the message…Hopefully!

santé!

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Dinner Parties – The Guests

July 25, 2016

the perfect guests

While you can set the scene, dress the table, and serve wonderful food and wine, the truth is that ultimately, the success of the evening rests with the guests. They have to sing for their supper!

Therefore, who do you invite to create the right mix of people who will sparkle and stimulate?

Here are some of my tips about how to put the perfect guest list together:

1. It’s vital to invite the right mix of people. The wider range of jobs they do, the less likely they are to “talk shop” . In cities you can mix people much more than in the country where they feel more comfortable with their own types. In towns, you can sit an hereditary peer next to a working class hero. Both might be surprised to discover how many interests they have in common.

5. Don’t invite Ex-es unless you are 100% sure they are still on good terms with one another.

6. Try to inject new blood into to your guest list. Old friends have heard your stories time and time again. Invite a new neighbour, a distant acquaintance, or someone you met on your last holiday. I have recently been to a very entertaining evening where each guest was asked to bring someone the others wouldn’t know. Think outside the box.

7. When possible, each guest should be placed next to someone they know on one side, and someone they don’t on the other. Don’t seat children at one end of the table and oldies at the other. Mix them up. You’ll be surprised how much they enjoy each other’s conversation.

2. If you are confident enough to handle the fireworks, include someone controversial to spice up the conversation.

3. Your best friend married a bore, invite someone with a boring partner and sit them together. You could be pleasantly surprised!

4. If your friends have children, try to avoid inviting them with singles. This has often been my “bête noire”. Parents want to repeat their kids “bon mots”, the problems finding the right schools etc… The singles want to boast about the great parties they have been to and the good times they have had On the way home, each set will complain how boring the others where “all they wanted to talk about was their bloody children.”

8. Nowadays, the boy-girl-boy table plan seems anachronistic since couples may be of the same sex.

9. In these days of casual invitations, obstacles can await: You are asked “are you free Friday evening?” Having said yes, you discover who the other guests are. You are not too fond of them. Too late to retract. A better approach for both parties would be “on Friday we are inviting X and Y for dinner, and we would love you to join us. Are you free?” This allows time for that face saving excuse.

10. In today’s global world, serious socialites require some understanding of the international codes, if they want to “cut the mustard”.

The French never bring a bottle, unless it’s from their own vineyard. And they are offended if they are being served plonk. They will discuss food, art, but never sex.

Italians will turn up one hour late, with half their “tribe” following.

Greeks love to pretend they are Italians, and will arrive even later.

Americans men talk dollars, their wives about their shrink and their diet.

Germans don’t do small talk. They stick to sports and politics.

As for the English, they go on and on about the weather! Men discuss sports and cars, women, where to buy the latest discounted fashion.

and no Brexit or Donald talk please!

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Dinner Parties – Setting the Scene

July 16, 2016

Setting the Scene

Great food, great company, great conversation… We all know the formula, but it’s how you achieve it that’s the problem.

Chez Moi in Provence photo by Grant Sainsbury

Formal dinner parties were all very well in the days of “Downton Abbey”, but that was a century ago. These days, the only people with a taste for silver candelabras, bone china and fish knives, are the likes of Hyacinth Bucket (pronounced Bouquet!) and its not about how much money you spend to make a dinner party memorable. It is the trouble that the hostess or host has gone through to show how much she or he cares. Hopefully, people don’t come to you expecting to eat lobster and caviar, or Michelin-star cooking. They come because they like you and are hoping to have a good time.

Having said that, dinner parties still require a sense of occasion, but with a fresh approach.

first impressions counts

Don’t be afraid to be theatrical. Be bold. An exquisite and imaginatively decorated table will create the mood of the evening and a lasting memory.

Here are some of my tips to create simple and imaginative table decorations.

Chez Moi in Provence photo by Grant Sainsbury

1. Start with one thing, a colourful dish, a bunch of flowers, an antique piece… A bouquet of sweet peas will lead to a romantic mood- pastel table cloth, pretty china.

A tangerine tablecloth fits an autumn setting- an arrangement of sunflowers, dahlias, germanise and red roses, or a pyramid of oranges and pomegranates on a bed of dried leaves and nuts scattered all over the table.

My favourite colour is white. My house in the South of France is all white. But an all white table can look very formal. I suggest adding touches of colour. Green foliage is my answer. But of course you can chose a bouquet of multi-or single colour flowers, colourful napkins, glasses, or an interesting piece of vintage china as a centre piece. For a special occasion-say a golden or silver wedding anniversary, I would use silver or gold antique pieces.

2. The days when young couples put on their wedding list 96 pieces bone china dinner service are mostly over. They often like to follow trends and be able to change now and then, without spending a lot of cash. Luckily, many stores produce good stuff at reasonable prices. Start with one pattern. Over the years you can update with additional pieces in different styles and colours to compliment the originals.

3. If you plan a large party and have to borrow from family or friends, it’s not imperative that all the china matches. In fact, an eclectic mixture is more fun and bound to attract comments from your guests. There are no rules, only that colours and shapes compliment one another. The choices are endless. And why not use different styles for each course as in Japan, when each dish is served on meticulously coordinated bowls or plates? I like to mix vintage and modern china. It always creates a “WOW” factor. Antique fairs, second hand shops or car boot sales are good hunting grounds. So are art fairs and art colleges. You might even discover the next Grayson Perry!

Chez Moi – photo by Grant Sainsbury

Dried leaves pressed under two sheets of Perspex make an original tray. You could also use photographs, postcards, stamps…

5. Food looks more impressive served on extra large plates. The empty space frames and enhances the look of the food.

4. How you present the food is just as important as it’s taste. It can be on a dish, but also on many other things – a basket , a terracotta pot, a piece of wood , a slate tile, fresh or dried leaves…It’s how the food interact that is important . So, think about it carefully and try to be original.

6. A bowl overflowing with seasonal fruits can be an alternative to a flower arrangement. In summer, a pile of glowing red cherries look stunning, In the autumn I would use oranges, pomegranates, pumpkins, and an assortment of nuts. A dish served on a bed of dried leaves in all shades of bronze, always looks spectacular. Baskets filled with fruits- and also vegetables and aromatic herbs give a more rustic look. For a formal dinner, I love an opulent table laden with fruits and nuts, Caravaggio style.

7. Herbs in terracotta pots – rosemary, thyme, mint, not only adorn the table, but fragrance the room. Keep an eye out for old terracotta pots in different sizes the next time you visit a nursery.

8. A drop of perfume on light bulbs also fragrance a room.

9. Hollowed out apples, oranges, artichokes, pumpkins, squashes – depending on the season, make attractive candleholders. When I entertain on my terrace in France, I often use shells witch complement the Mediterranean view. Such candleholders add wit to the table and are usually a great talking point.

10. Use as many candles as possible, not just on the table, but around the room. Their flickering light create a magical atmosphere. Place them in front of mirrors and you double the effect. Group candles in various shapes and sizes, all around the table, but never use scented ones as they interfere with the aroma of the food – the same applies with strongly scented flowers.

13. Did you know that adding a few drops of bleach into the water, will keep it crystal clear, and lengthen the life of your cut flowers? The French say that a glass of red wine given to an indoor plant, once a month will strengthen it. They would say that!

14. Be original. How about moss instead of a tablecloth?

How about using old baking tins as candle holders?

11. To double the burning time of your candles and to reduce the dripping wax, put them in the freezer for a couple of hours before lighting them.

12. Tie a fresh flower or a sprig of herbs, and a name tag around a napkin with garden twine. It gives an understated charm.

Celebration tea

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Cookery Tips My Mother Taught Me

June 27, 2016

cookery tips my

Mother taught me (and some of my own!)

Chicken Provençal – My version see recipe

1. A few chopped anchovies added to a stew will bring out the flavours without making it taste fishy.

2. Soy sauce splashed over meat and fish before grilling adds extra aroma.

3. Balsamic vinegar will impair a spicy, yet slightly sweet flavour to your cooking. Used sparingly, it can transform a casserole. Sprinkle over cherry tomatoes and strawberries, add some olive oil, and you have the most delicious salad.

ever so yummy!

4. When grilling meat, a couple of slices of bread put at the bottom of the pan, under the rack, will absorb the dripping oil and make the cleaning easier.

5. Always slash poultry flesh before marinating, to make sure the flavours are totally absorbed.

6. Duck’s skin will be crispier if you plunge the bird for a minute in boiling water, before roasting.

7. Casseroles are best cooked in the oven with the lid “ajar”

8. Do not peel carrots since the best part is in the skin. Just scrub and wash them.

9. Do not wash peppers, as this washes the oils and the flavour. Just wipe them with a dry cloth.

10. Skinning tomatoes is easy if you cut them in half and place cut side down on a plate, then “cook” them in the microwave for 5 minutes. Use a fork to slip off the skin- no problem.

11. To remove the skin of grilled peppers, cover them with a tea towel, or pop them into a plastic bag, while still hot. When cool, the skin should slip off easily.

12. Store garlic in the freezer, it will last longer.

13. To ripen avocados, wrap them in a paper bag with an apple or a banana, and leave them to rest at room temperature.

14. To prepare in advance avocado soup, salsa or guacamole, and prevent discolouring, bury the stones in the mixture and cover with cling film. Remove them before serving .

15. For the best tomato sauce, use equal quantities of fresh and tinned tomatoes.

16. When mayonnaise curdles, put a tea spoon of hot water into a bowl and pour the mayonnaise into it, stirring constantly until you achieve the right consistency. Then add another tablespoon of hot water to stabilise the mixture.

17. Clear water jugs look particularly attractive if you add “pretty as a picture” ice cubes. Fill each compartment of your ice box with flowers – rose petals, violets, pansies… or sprigs of herbs – basil, rosemary, mint… before adding water and freezing. Look out for organic farms which sell trays of edible flowers that can also be used to decorate salads (such as maddocksfarmorganics.co.uk).

18. To get more juice out of lemons and oranges, microwave them for a few seconds before squeezing.

20. When a recipe requires white wine and you don’t want to open a new bottle, the alternative is to replace it with white wine vinegar, and add a little water and sugar.

21. Quail’s eggs are synonymous with posh picnics at Ascot and Henley. The easiest way to peel them after they are hard boiled, is to put them in the freezer for 10 minutes before peeling.

19. Truffle oil can enhance the simplest dish with gutsy, earthy flavour. It is delicious over risotto, pasta or any mushroom dishes. I love a few drops in mashed potatoes. Yes it’s expensive, but you only need a few splashes to elevate a dish.

Go for it!

25. There are many tips about preventing tears when peeling onions. I wet them under the tap before peeling. It eases the pain.

22. When roasting meat or fish with herbs, moisten the herbs with water to enhance their flavour.

23. Before boiling milk, rinse out the pan with cold water before pouring milk in. It will stop some of it sticking to the pan.

24. To stop liquid overflowing when boiling, put a wooden spoon across the top of pan. Don’t ask me why it works, but it does.

26. If you serve meat underdone but some of your guests prefer it well done, pour some boiling gravy over the underdone slices, and everybody will be happy.

27. When preparing a potato salad, the dressing should be incorporated while the potatoes are still warm. Add a spoonful of white wine, it will stops the potatoes absorbing too much of the dressing.

28. Grated cheese kept in the freezer is ready to use when you want to sprinkle it over a dish, before putting under the grill or in the oven. Saves time.

29. The skin off a saucisson and salami will come off easily if you wrap them in a wet cloth for about 20 minutes before slicing.

30. When tasting a sauce, if you found it’s too salty, place a sugar cube in a spoon and hold it in the sauce for 20 seconds. The sugar will absorb some of the salt.

31. Don’t bother buying granulated sugar, use caster for everything.

32. Eggs are best kept away from strong smelling food, especially cheese, as their shell is porous. I am told French chefs sometimes store eggs along side vanilla pods, thus giving a vanilla taste to the eggs when used for baking cakes.

33. When baking a cake, to avoid raisins falling to the bottom of the tin, dust them with a little flower before incorporating to the paste. Rinsing glacés cherries under the tap will also stop them falling at the bottom.

34. A cake will not reduce size if you let it cool in the oven.

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About Chez Moi

June 16, 2016

a blog by Roland Klein

People think of style as something mysterious and complicated and therefore unattainable when in fact, as Coco Chanel famously said:

“style equals simplicity”

Chez Moi is about my love for fashion, interior design, food, entertainment and travel…

ABOUT ROLAND KLEIN

Born in France, I learnt my design skills in the prestigious Couture houses of Paris, Christian Dior and Jean Patou. For several years I was assistant to Karl Lagerfeld, before moving to London to launch my own fashion label. Eventually it led me to give advice on decoration and to restyling homes in London, Paris and the South of France. Et Voila! Roland Klein Interiors was created.

My job took me to numerous parties involving glamorous models, celebrities and international travel. With little taste for alcohol, no memory for names and little talent for small talk (does that make me sound like a party pooper?) big parties are not for me. But saying you don’t like parties is like confessing that you hate children and furry animals.

But I love parties… My parties!

Here are my tips for a successful party…

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