Crêpes au levain

Leaven crêpes recipe, very light and soft and great for 6 people 25-30 large crêpes

Ingredients:
1 l of milk;
400g of flour;
yeast (fresh or not);
8 eggs; butter;
rum;
salt

Preparing the leaven:
take 100g of flour and 0.4l of milk and mix, then add the fresh yeast into it. If you don't have fresh yeast, buy some dried active yeast, awaken (0.1l of warm water, 1 small teaspoon of sugar and 2 teaspoons of yeast) and use 0.3 of milk instead of 0.4.
Mix very well, then let it wait for an hour at 40° Celsius. the leaven should double its size.

Preparing the crêpe mixture:
Put 300g of flour in a large bowl, mix the salt in, create a well in the flour and pour slowly the milk while mixing (avoid blobs of flour), add the leaven with the same technique. beat the eggs separately and add to the bowl while mixing. Then add 30g of melted butter and the rum (as much as you want). Mix well.

Let it rest for 4 hours at 40°C (temperature at which yeast is active). Mix every hour.

For savoury crêpes, I add some oregano in it, some more salt (one pinch per half litre of mixture and pepper.
For sweet crêpes, add 100g of sugar per half-litre (after the mixture has rested for 4 hours), some vanilla, some cinnamon and rum.

To cook, put a ring to 4 or 4.5/5 let the pan heat up. when it is put a little bit of butter in it, once melted spread it through the pan with a twist of the wrist. Then add some of the mixture and try to make something circular and thin. If the mixture is too heavy, add some water in. If the first crêpes breaks while you turn it, either it was too early or else you need more flour in the mixture

Salade Chinoise composée à la vinaigrette Nahiz

A big salade can feed quite well a few people, be very good, tasty, spicy and good for the line. The price for that one is kind of ridiculous. I suppose, it cost around £1, maybe £1.50. Again, this is a recipe invented on the spot. The vinaigrette has a base recipe, but all the flavouring was decided from what the lettuce tasted like and what I was going to have in it.

Cut the chinese lettuce and wash it. Dry it.
In salad bowl, put one dessert spoon of vinegar, a teaspoon of mustard, salt, pepper, Espelette chilis (red dry chilis), ground ginger, oregano, curry and 2 teaspoons of honey.
Mix well.

Then had two dessert spoons of olive oil and mix very well to create an emulsion (a very interesting metastable state of matter, could do a physics lecture with a simple vinaigrette. (Aaaah, Gibbs free energy).

Cut some cheese in little cubes, add some bits of ham, an avocado cut in bits and a boiled egg per person.
Add the chinese lettuce (it has a taste of its own, very good with ginger-chili-curry-honey).

Mix, it is ready.

Emincés de dinde au vin blanc sur pâtes à la sauce tomate improvisée

That was a complete improvisation, prepared also while the pasta was cooking (so including the boiling of water rouighly 15 minutes). Cost was roughly £2 for three people.

start boiling the water.
Put in a pot a can of chopped tomatoes, add on it an onion and some sweet corn in bits, slow gas. Cut a turkey steak in bits not too small and add them in a pan with a bit of oil. Fry medium.

prepare some parsley, add spices in the sauce, like paprika, pepper, oregano and salt.

Once the meat has some nice colour, put the pan on the smallest fire and add half a glass of white wine (that was left in the fridge from an earlier dinner/party). Let the wine infuse in the meat until about 1 minutes before the pasta is ready. Then put the fire to heavy, wait a little that the wine reduces to about half its amount and put in the sauce.
Add some parsley in it.