The Scottish Menu illustrated

We just received the pictures for the dishes of the Scottish menu.

1. Cullen skink

2. Haggis, neeps and tatties with drambui cream

3. Saddle of venison with black pudding, rumbledethump glazed vegetables and a thyme and redcurrant reduction

4. Cranachan with an oatmeal wafer and raspberry sauce

(5. Bliss)

Christmas tradition in France - Foie gras or Smoked salmon ?

This week we ask Fabrice from the French team to tell us about the Christmas traditions in France. Do I smell hot chocolate ?

Christmas Market in Strasbourg. "Christkindeksmarik" means "market of Jesus Child" in local dialect.

Though Christmas is still associated with religion, France has long been a laic country and most people see it as a commercial or familial celebration. For our concern, it is above all, a great opportunity to taste a great variety (and quantity!) of gourmet food, some of them being only available at this time of the year.

Foie gras on bread with red candied fig

Before Christmas, the Advent is a time to offer le calendrier de l'Avent (Advent Calendar): every day is the occasion to open a window containing chocolate, sweets, an image or words from the Gospels.

French Advent Calendar

In Strasbourg, near Germany, you can visit Le marché de Noël (Christmas Market) to find christmas decorations, presents, eat some pain d'épices (gingerbread) while drinking vin chaud (mulled wine) or hot chocolate. This tradition has now spread throughout France but may differ greatly from one place to another.

> Wikipedia entry for Christmas Market in English, French, German, Polish
> Slideshow about Strasbourg Christmas Market

Christmas Eve is the occasion for a family dinner that lasts until the midnight mass. Sometimes children are allowed to wake and open their presents after midnight, but most of the time, they would go to bed and have to wait untill the next morning to discover what Le Père Noël (father Christmas, Santa Claus) brought them.

Smoked Salmon on bread. Please pass me the lemon slices !

Wether celebrated on Christmas eve or on the 25th, people will usually eat a 3 course meal starting with either foie gras, smoked salmon, oysters or other seafood.

> Read an article on entries for Christmas menu on marmiton.org in French - with super yummy pictures !


The main course usually is a turkey or capon stuffed with sausage meat and served chestnuts.

> See the recipe in French on marmiton.org.

Stuffed turkey with chestnuts

The traditional desert in France and in most french speaking countries is la bûche de Noël (Yule log): it can be frozen or not and is usually chocolate or praline flavoured though there now exists an infinite variety. You can buy them in supermarkets or at your local bakery.

> See a recipe and picture in French or read the wikipedia entry in English, French, German, Polish

In Provence, south-west France, still survives the tradition of the 13 desserts (Les treize desserts). Clearly influenced by the mediterranean tradition, it consists of a large variety (and quantity !) of deserts: mostly seasonal fruits (oranges, grapes, mandarins), dried fruits (raisins, figs, dates), candied fruits, nougat (De, En, Fr, Pl) marzipan and pastries made of honey and nuts.

> More about this tradition on Wikipedia in French, English

La buche de Noël au chocolat ! (Chocolate yule log) The only decent way to end a Christmas menu !

It is impossible not to mention the tradition associated with the Epiphany: on the 6th of January, to celebrate the arrival of the Three Magi in Bethlehem where Jesus was born, people would eat a cake which can be either made of brioche (Gâteau des Rois) or puff pastry filled with almond cream (Galette des Rois à la frangipane). In any case, the cake hides a trinket: the person who gets it will be crowned king for a day and gets to choose a Queen... as well as pay for the next cake ! (Read the wikipedia entry for the cake in French, English, Polish or German)

Who will be king ? This galette des rois à la frangipane hides a trinket/ticket for the crown

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Calendrier de l'Avent par Happy cooking
Foie Gras picture by cyclonebill (Brød med foie gras og rødvinssyltet figen) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons.
Smoked salmon picture by cyclonebill (Laksemadder) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Christmas Dinner in Scotland

This week, it's all about Christmas traditions on the blog !

Have any idea what it's like to spend Christmas in Poland, Germany, France or Scotland ? Stick with us this week to learn about all the fantastic Christmas traditionnal meals in our countries !

Let's start by wandering up north and enjoy a Christmas in Scotland, an answer the crucial question : do they add haggis to their Christmas pudding or not ?

The Scottish Christmas dinner would generally be a family event that would last for most of the day.

Mince Pies

The meal could consist of a starter of smoked salmon or a hearty soup like cock a leekie.

Smoked Salmon Mousse

This would be followed by a roast bird of turkey or goose or maybe even venison stew or beef .These would be accompanied by roast potatoes, roasted vegetables, stuffing and gravy.

Roast Turkey

Dessert would most likely be trifle, Christmas cake or clootie dumpling (a fruit cake similar to Christmas pudding). This would be followed by shortbread and tablet.

Christmas Pudding

Drinks are generally plentiful especially the famous Scotch whisky.

Ecuisine and IdA in the newspapers !

At the begining of Ecuisine was IdA, a program meant to enable german students from TGz, our partner in Neuruppin, to spend one month working in the kitchen of some top notch french restaurants in Bayeux.

Last month, 8 new students came to France to live the french experience. This experience proved once again to be a life changer for these students and the people that worked with them.

Last week was their "graduation ceremony" and it was very moving to see those kids surrounded by their host families and new co-workers : you could actually grasp how grateful everybody was in every word.

As we mentioned before, their coming was for the Ecuisine project an opportunity to run a few test on some of our products and their graduation ceremony was a great opportunity to say a few words about Ecuisine and explain how this will become an essential tool for the forthcoming editions of the IdA exchange program.

Here is the support we used for that presentation. We made using one of my new favourite tools : Prezi. It's a clever way to spread a message using pictures, text and videos. Nothing too exceptional it seems but just try it and you'll never open Microsoft Powerpoint again.

Ecuisine, apprendre la cuisine et les langues en ligne on Prezi

Looking for pictures on the web - The dirty leek connection

"Dirty leek !" or "Sâle poireau !" in French. It could be a way to make fun of your little brother but it's not ! If you're lucky, you're leeks grew in dirt and you'll need to wash them properly before cooking them.

But don't worry ! Julie from Burnt Carrots ("Les carottes sont cuites!") wrote a whole article on how to clean and prepare leeks ! It comes with great pictures so we asked her if we could use some for our course !

http://www.burntcarrots.com/recipes/how-to-clean-a-leek/

Visit the blog, it contains tons of recipes and more mouth watering pictures for vegetable lovers http://www.burntcarrots.com