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The Stock Fairy

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22/09/2020

I captured this bunch of asparagus back in May, when the lockdown got lifted and my little girl went to french granny’s for a week.
School has started, I’m getting my routine back in shape. So I’ve only just edited these aspargus shots.
How do you like to eat them? I like mine stir fried in garlic and butter, salt, pepper and a touch of seasoning to taste. I also like them to snap on the first bite and then crunch crunch crunch on subsequent bites. It takes longer to clean and prep than to cook them 😋
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14/09/2020

I am a true and true 100% shellfish fan.
I learnt to cook them in a fuss free way that yields delicious results whilst visiting family friends in Normandy. Soak the cockles first with white vinegar and water for 30 mins to an hour. Wash them well afterwards. And then plonk them on a hot plancha where the clams will cook in their own juices. Ready to eat just like that when they open up. No seasoning nor dippings required!
If you don’t have one of those@hot planchas, I think putting them under the grill or dry steam them in a covered pan would work too 😋
Next summer I’d like to do pêche à pied session in Brittany (google translation : walk fishing) for cockles and hopefully razor clams. Cooking and eating your own fresh finds can only be satisfying 🥰

10/07/2020

What’s your favourite summer berries?
This season, it’s been raspberries for me. I’ve had the good fortune of finding sweet ones with just a hint of sour tang for many servings.
And when no one’s watching, I like to pop each raspberry onto my fingers and eat them off one by one. Tell me if you do the same. I can’t be the one surely! 🤔

21/06/2020

Et voila! Invited a couple of neighbours for tea to sample the tartlets.
The fillings came up slightly undercooked so there’s crunch from both the crust and apples.
I had to take the tartlets out from the oven earlier as the top pie crust browned quickly.
Think next time I’ll cook the apple fillings first.
Not a win overall, but we all agree they look pretty at least 😊
Hope you’re having a nice weekend!

18/06/2020

Following on from yesterday’s post, I filled up 3 tartlet tins with chopped up apple slices. Generously layered with brown sugar and butter, a sprinkle of cinnamon and crossed my fingers for them to turn out right.
Watched a quick guide on ‘s website on how to lay the pretty pie crust top. Stretched any left over dough as far as I could for them. The little flower on top was my own touch.
The results? Stay tuned for tomorrow’s post 😅

17/06/2020

Somethin’s baking! I tried to make those rose shaped apple tarts so expertly made by but failed flat.
The internet recipe called for a mandolin to slice up those apples. I don’t have one, so I used a knife. The slices came out thicker and broke at each turn when rolling up with the pastry.
So with the broken and remaining slices and the little pastry I could salvage, I made something else.
Stay tuned for the next post!

06/06/2020

Fondant au chocolat.
Taking this fresh bake to the petanque game in the garden with the neighbours at 5pm 🤸‍♀️
Good things taste better when shared. Agree?
Shot with

12/05/2020

Maybe another mushroom pie day this week.

28/04/2020

We used to get Poilane sourdough breads at Waitrose when we lived in London. My husband claimed that that’s the best french made bread he can find in London.
With the boulangerie just steps away from home in Paris, we’ve had the priviledge of fresh warm baguettes and croissants everyday. Up till the covid confinement.
We stopped buying high touch food products that we can’t cook on our own.
So guess what we’ve rediscovered?! This ‘s pave de seigle aux raisin is absolutely divine with ‘s semi salted butter. Just toast the bread warm and it’s all oh la la onwards.
This raisin sourdough also goes insatiably well with a medium slice of mild brie too🥰
My little girl has just woken from her nap. I know what’s for gouter (tea time)!🤸‍♀️

10/04/2020

Still sleepy from her nap, I asked my little girl if I could borrow her hands for some photos. She contemplated deeply.
Two pieces of chocolate and a piece of brie in exchange for the priviledge.
There you have it!

02/04/2020

Office hours snack just gets better and better.
Confinement suits us just fine.
What’s your version of hunkering down?

31/03/2020

Who buys recipe books just to look at the food pictures?
🤚

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