Ingredients for rectangular mold (about 11 by 20 cm)
160 g of honey
160 g flour
60 g of butter
70 ml apple or orange juice (pressed or canned)
8 g of baking powder
1.5 teaspoon of spice mix for gingerbread*
* Mixed cinnamon, star anise, cardamom and cloves, finely ground
Melt the butter in a small saucepan and heat the honey in another (until it becomes liquid).
Then mix the honey with the juice and the butter.
Sift the flour and stir well with the baking powder and spices. Finally, add the dry mixture into the liquid preparation and stir until smooth.
Pour this batter into the rectangular cake pan (well buttered) and bake for about 1 hour at 160 degrees. Once cooled, store in a cake box to preserve its soft, juicy texture. Gingerbread is supposedly better the next day. But we do not wait so long … Especially, if we cooked it in small molds.
Based on the recipe and preparation of my Philip
Ingredients for 8 jars of 180 ml:
500 g of pork throat (without bone)
500 g of pork liver
500 g of pork loin
3 shallots and 1 small onion (or 4 small onions)
20 g salt
Black pepper to taste
2 small bay leaves
10-20 ml of white port
5-10 ml of strong alcohol (cognac, whiskey, rum)
2 tablespoons flour
Chop all meats in the meat grinder. Mince the onions and parsley. Add all ingredients (without bay leaf) to minced meat and knead for 5-10 minutes until blended.
Pour the mixture into clean small jars (very wide neck, 180 ml), ours being those with a metal fastener and a rubber ring for sealing. Place a piece of bay leaf in each jar.
Arrange the jars in a large, deep saucepan on 1 or 2 levels and cover with water. Cook over low heat for 3 hours. Then, turn off the heat and let cool in the pan.
The country pâté is delicious chilled (6-10 degrees) on a slice of bread. Moreover, the more the pâtés rest in the cupboard, the better they are. Serve them anyway within a year.
The dish of the poor
4 medium potatoes
2 tomatoes (or 200 g canned tomatoes)
1 medium onion
2/3 cup round rice (160/180 ml cup)
Salt and pepper to taste
1 tea spoon savory
1 tea spoon sweet paprika
Mince the onions and cut the peeled carrots, tomatoes and potatoes into cubes (a little larger for potatoes). In a saucepan, pour 4-6 tablespoons of oil and cook the onions briefly. Then, sprinkle with paprika and, barely heated, add the tomatoes, carrots and potatoes as well as the other spices. Pour over 4 cups of boiling water and simmer over low heat.
Once the potatoes are well cooked through, which takes about half an hour, add the rinsed round rice. Stir. Continue cooking over low heat for about twenty more minutes. If necessary, add boiling water.
Serve warm, sprinkled with chopped parsley.