"September salad" Figs and Parma Ham.

Fruits are such a nice combination with salad and figs are in season now.
Serve with good quality olive oil and enjoy.

"Let's eat oysters in Dorset."

It's September: The beginning of the oyster season :)
I Googled "oysters in Dorset" and found "a pearl":
"The crab house café", a shack opposite the sea with their own oyster farm.
http://www.crabhousecafe.co.uk/
Eat at "the beach shack" or buy oysters takeaway.
Oysters to start followed by grilled sardines infused with rosemary and a bottle of chilled Muscadet.
Finished by a nice walk following the mysterious sign "pirate lane..."

Cauliflower

Why do we always cut cauliflower in pieces? It is so beautiful when presented whole.
Tonight we are eating steamed cod with cauliflower and capers:
You need lots of butter! (unsalted Président butter is still the best for me) One jar of capers in vinegar and one cauliflower.
Boil the cauliflower in water until the knife goes in easily, maybe 20mins depending on the size of your cauliflower.
Melt in a saucepan 150g of butter with
4 tablespoons of capers and 4 tablespoons of the caper vinegar.
Present the cauliflower on a dish and pour the melted butter and capers on the top.
Bon appetit!

Albariño

I am normally the first one to criticise Sainsbury's.. I don't know about you, but I am always freezing in that shop! And I really don't like the way they treat the fruit and veg..without mentioning the price!...enough criticising?:)
I will be back for this beautiful Albariño, the palate is full and I can taste champagne in it..
Great as an aperitif!

"Steak frite in Soller", Palma, Baleares.

A very good address: http://www.randemar.com/es/index.php
discovered "Fries with truffle oil" How can I have it differently now?! ...if you like truffle oil of course. Worth trying.

Tatin of tomatoes mozzarella.

Listened to the French radio today and heard this rather fantastic idea of revisiting this old recipe and making a "Tatin" with the famous tomatoes mozarella dish!
Here it is:
1 pack of puff pastry
6/7 big tomatoes
1 Ball of buffalo mozzarella.
A hand full of basil ( the small leaf one if you find it better)
1 pinch of sugar
Olive oil
Salt and pepper.
Pre-heat the oven at 180 degree C.
Cut the tomatoes in half with the stalk at the top and empty the seeds and juice.
In a Tatin dish (or ceramic dish) pour some olive oil in the bottom and put the tomatoes head down side by side, quite tightly. Add a bit more olive oil on the top with salt, pepper and a pinch of sugar.
Put the dish in the oven for 30 minutes or until cooked.
Pierce the puff pastry a lot! And lay it on the tomatoes folding the sides as much as you can..
Put back in the oven for 30mins and meanwhile, cut the mozzarella in slices.
Take the dish out of the oven and lay the mozzarella on top when the tomatoes are still hot (you can put the dish back in the oven a little bit to help the mozzarrella to melt, but not too much to keep a nice appearance).
Finish with the basil and eat warm or cold.
Bon appetit!

"Grilled egg plant and courgette salad with rocket, tomatoes in balsamic vinegar, Corsican herbs and a sprinkle of raspberries."

I bought some raspberries today, which actually smelled of raspberries! I thought the colour was so beautiful with the greeness of the rocket. Je me lance! ( try it now!)
I grilled the egg plant and courgette with a drop of olive oil.
Cut my tomatoes in cubes with a dressing of 1 table spoon of balsamic vinegar and 3 of olive oil and added the herbs, which I found in Corsica Nepita, (rosemary and thyme mint).
Will serve with sea bream pan fried. Smelly for the kitchen but delicious!
Bon appetit!