Preparation time: ~10 minutes
Calories: ~820 for the whole bowl
Greetings everyone, I hope you’re all well. I’d love to say that everything is calm and normal but – well… that’s a little difficult when you have a young child. This is actually the first recipe post I’ve written in a month or so. I do feel ever so out of practice so I hope you won’t judge me too harshly if I make any errors. I’d like to first tell people about something my wife found for me the other day. I’d never heard of Coursera, but they have a whole load of courses which they make available for people to take for free. They have a course starting soon called “The Science of Gastronomy” which looks absolutely fascinating, so if you have a couple of hours spare per week, and love experimenting in the kitchen, I would urge you to sign up and give it a go yourself! Moving on, my post announcing the birth of my son was rather shy on details so I thought I’d tell you a little more here about the day and my subsequent paternity leave.
Saturday the 18th was a day like many others. Naturally, my wife was pregnant, but you get so accustomed to the state of “pregnancy” that you can’t quite believe the labour when it starts. We’d had some friends over on Saturday night and after driving them back home we stopped by the nearby lake around 11pm. Being Saturday night, there was a firework display at the Château of Versailles. We sat on a bench by the lake in the warm night air and enjoyed the beautiful fireworks for a while before heading home. My wife went to bed and I proceeded to then laze about on the couch – reading the news, checking up on blogs, maybe replying to some comments here. Finally, around 3am I thought I should be going to bed. My wife said “are you tired?”. “Oh yes”, I said, “I’m going to go to sleep now”. My wife went off somewhere and about 10 minutes later she calls to me. Yup – this is it. It’s time to go to the hospital :).
Off we go into the night, me still feeling a little incredulous, and then 12 hours later little William made his appearance. I went to work briefly the next day to set up the dates for my paternity leave and vacation which I took. I had four weeks off in total and was so glad that I did. I wouldn’t want to have missed these first precious weeks and they have given me memories I will treasure for always. We’ve taken some lovely trips as a family, including a trip to the museum of Port-Royal – the location of our picnic some weeks ago.
The grounds are absolutely beautiful – small ponds, beautiful trees and a great feeling of peace. We went on a weekday and the place was deserted! Driving past the museum on a weekend, you can see the driveway and car park completely filled with cars, so I definitely would recommend a visit here during the week to avoid the crowds.
Down in the valley below the site of the museum you can see the abbey ruins. Accessible from here by one hundred steps down the hill, or from the other side of the valley if you drive around there.
To one side of the museum is an orchard with many, many different varieties of apple and pear trees – many, if not all, of these can never be found in stores. There’s even a variety of apple I saw called “Roasted Cat” (Chat Rôti). Back to work now though, and with it, a return to cooking. I figure there’s never too young an age to introduce my new sous-chef to the kitchen, so he accompanies me on some of my safer kitchen activities at the moment.
For today’s recipe I’m going to post a very easy dip which I’ve been making for years. I used to buy tiny pots of over-priced garlic and onion dip for my potato chips and eventually decided to make it myself. I’ve added to the dish over the years and now find it the perfect addition to a nice bowl of potato or tortilla chips. Ideal for a movie evening or a party.
I hope you decide to give it a try. I’ll be back in a few days with, in fact, another wonderful guest post. I will be able to get started with my video recipes again soon too. Have a great day everyone!
Onion, Garlic and Basil Dip
- ~250ml Crème Fraîche
- 60g Cheddar Cheese, grated
- 2tbsps Mayonnaise
- 1 Onion
- 1 handful of fresh Basil
- ~1 or 2 cloves of Garlic
- Salt and Pepper
- Start off by mixing the grated cheese, crème fraîche and mayonnaise in a bowl until well blended.
- Peel the onion and garlic. Mince the garlic and finely chop the onion. Chop the basil very finely and then mix all three into the bowl with the crème fraîche.
- Mix everything well. Season to taste with salt and pepper and allow to firm up in the refrigerator for an hour or so before enjoying with some chips of your choice!