Flan de Courgettes

When Jules and I were little, Mum would often bake a flan de courgettes (a sort of crust-less Summer squash quiche) and we'd like it heaps! It makes a comforting but also light enough dinner; it's delightfully cheese and makes one's eat one's greens! But it was also a hassle to prepare. Mum would steam the courgettes cut into slices, then let them cool before assembling the flan; there was a lot of washing up afterwards... So, when I fancied baking one a while back, but did not fancy the hassle, I reckoned the courgettes would cook just as well in the dish if I grated them. And so they did! They also keep their vitamins and their flavour, best at the height of Summer, that way! I showed Mum how I made my Flan de Courgettes yesterday; I'm proud to say she was amazed, and liked it heaps!

Ingredients (serves 4):

1/2 tablespoon olive oil

2 1/2 medium courgettes, rinsed

1 large Green Onion

a good, mature cheese like Basque Country's Ossau-Iraty or English Cheddar

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 cup crème fraîche or sour cream

4 large eggs

a pinch of salt and freshly cracked black pepper

1/4 cup semi-skimmed milk

Preheat oven to 200°C/395°F.

Generously oil a large, rectangle baking tin with olive oil.

Using the coarse side of a box grater, grate courgettes directly into the tin.

Thinly chop Green Onion, adding chopped white part of it to the tin, and reserving the green part.

Grate about 1/3 cup Ossau-Iraty or Cheddar into the tin. Season with fleur de sel and black pepper.

With clean hands, thoroughly toss courgettes, Onion and Cheese together until combined. Level into an even layer, digging small holes in with your fingers. Set aside.

Spoon crème fraîche in a medium bowl. Break in the eggs. Season with salt and pepper, and energetically whisk, gradually adding milk, until well-blended. Stir in reserved chopped green part of the Green Onion. Pour mixture over the courgettes, levelling with a spatula.

Grate about another 1/3 cup of Ossau-Iraty or Cheddar all over the top.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, 35 minutes until golden brown.

Serve Flan de Courgettes hot or warm, with dressed lettuce or.

Back to cooking!!! Tonight is gnocchi with Ossau-Iraty (French cheese from Pays basque) cream and tomatoes 👩‍🍳

Hi, are there any specific Basque cheeses? (Apart from Ossau-Iraty)

Kaixo!!

Yes, we have the Idiazabal:

It's made of raw sheep milk (breeds latxa and karrantzako muturbeltz) and there are two varieties: regular and smoked.

And the Roncal:

It's made with raw sheep milk (latxa and rasa), and it comes from the Erronkari valley, in the Pyrenees. It's stronger and more intense than Idiazabal.

We'd say that Idiazabal is the easiest cheese, the one that pleases most people; the Ossau-Iraty is the most complex one, with a flavour that reminds of nuts (our personal favourite 😋); and the Roncal is an awesome old cheese: so strong it can even be hot!

A Walking Tour in the Legendary Neighborhood of Montmartre in Paris.

These words come to mind when Paris is mentioned.

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What is Ossau-Iraty?

Ossau-Iraty is a traditional Basque cheese, made from sheep's milk. It is named after the two regions where it is produced: Ossau in the French Pyrenees and Irati in the Spanish Pyrenees. It is one of only two sheep's milk cheeses in France to have been granted the prestigious Appellation d'Origine Contrôlée (AOC) status, which ensures that the cheese is made according to strict regulations and traditional methods.

The sheep that graze in the Pyrenees Mountains produce a milk that is rich in flavour and nutrients, thanks to the diverse range of herbs and grasses they feed on. This gives Ossau-Iraty its distinct taste. The milk is heated and curdled using natural rennet, then cut into small pieces to release the whey. The curds are then pressed into moulds and left to age for a minimum of 90 days.

Ossau-Iraty has a semi-hard texture with a smooth and creamy taste. Its flavour is rich and nutty, with hints of caramel and grassy undertones. It pairs well with a glass of red wine or on a cheese board, accompanied by crusty bread, dried fruits, and nuts. It also melts, making it a perfect addition to gratins, quiches, and sandwiches.

About to try Norwegian brown cheese, brunost, for the first time. Pictured alongside a piece of Ossau-Iraty 🧀

Week 08, '23

The week By the end of the week I’d got sick and had to take a couple days off. Moments about a point. It’s my birthday next week. I’ll be taking some time off to eat cheese in the bath. This is how I celebrate all events in 2023. New Year’s – cheddar in the bath. Birthday – cheddar in the bath. Vernal equinox – ossau iraty in the shower. Easter – soak inside hot burrata for 3 days and emerge…

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idk when it happened but instead of involuntarily thinking and saying, 'I'm going to kill myself' I think, 'I want to get high and eat cheese.'

Quince Paste

Making Quince Jelly is a beautifully thrifty way to spend an afternoon, for it means you'll end up with two different treats. The jelly not requiring the use of the fruit flesh once it's been slowly simmered and strain, one has to find a use for it. They could be eaten as they are, perhaps drizzled with a little honey. But they could be turned into a Quince Paste that lasts for a while and spruces up cheese boards! Happy Tuesday!

Ingredients:

leftover boiled Quinces, thoroughly strained (about 650 grams/23 ounces)

1 1/4 cup caster sugar

Remove lemon peels and pips from the boiled Quinces, and spoon into a food processor. Blitz until smooth, and spoon that Quince paste into a heavy-bottomed pot.

Stir in the sugar, and heat, over a medium flame, until the sugar is completely dissolved.

Then, increase heat to high, and cook, stirring very often, until mixture darkens and thickens, 35 to 45 minutes, being careful that it doesn't burn.

Once it has a dark golden colour and the paste leaves gaps at the bottom of the pot as you stir, remove from the heat and spoon into a rectangle container or a loaf pan lined with baking paper.

Allow to cool and set, then chill in the refrigerator overnight until very firm.

You can either keep your Quince Paste in a sealed container, or wrap it into baking paper and cling film, in the refrigerator up to six weeks.

Serve Quince Paste, in slices, with cheese. It pairs particularly well with ewe's milk cheeses such as French Tomette de Brebis, Basque Ossau Iraty or Spanish Manchego.

Me drinking low cost gin, slightly drunk: "This one might not have taste, but it exists"

*frenchly start to cut some cheese*

Cheese board

Saint Agur, Mahón, Ossau-Iraty, Tommes with muscat grapes, pickled shallots, radish, baguette and butter, by Kari Michelle Young

Would you like some Ossau-Irati cheese? Yum, it's one of our favourite Basque cheeses 🧀.

#Paris'in altını üstüne getirmeler video serisi #E01 https://www.youtube.com/watch?v=eOmUu4a2JuU&t=1s #walkingtour #escargot #monalisa #travel #travelvlog #vlogging #travelcontent #gopro #travelvideo #notredame #quasimodo #montmartre #eiffel #louvre #Parisgezirehberi #bestplaces #paristour #vlog #blogging #traveller #seine #seyahat #champselysees #ratatouille #france #wine #parisfrance #parismonamour

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It is the year of Cheese Sandwich with a different cheese every day!

This is photo 244 of 365.

Cheese Sandwich with a pack of Ossau Iraty sheep cheese.