Le prochain 21ème aura lieu le 15 décembre à 20h.
29 November 2012
28 November 2012
La 21ème personne #1
Our first twenty-first was Pieter de Buysser who beautifully read-performed three excerpts from a play he wrote called La lèvre la balfare. Pieter has recently published his first novel, De Keisnijders.
We were too excited to record during the evening so the extacts below are re-recorded especially for this blog.
We were too excited to record during the evening so the extacts below are re-recorded especially for this blog.
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| Pieter in action |
27 November 2012
Hetzelfdoen #1
Le dessert, qui a reçu le plus de compliments, serait mon "invité special" pour ce premier Hetzelfdoen post. Il s'agit de MALABI. Un dessert très répandu en Israel, Palestine et, très probabelement, aux pays d'alentours. Mais, étant israelien, je n'ai malheureusement jamais eu l'ocassion de le vérifier.
La recette est super simple (mais ça serait en English car la terminologie de la cuisine en FR ne m'est pas familière):
Ingredients:
[For six persons]
4 glasses of milk
80 gr of cornflour (Maizena)
1 glass of sour cream
50 gr Sugar (This is what i used but level of sweetness is up to you)
A bit of orange blossom water (Fleurs d'oranger)
Instructions:
First, melt the cornflouer in a glass of the milk. Stir well till the mix is smooth and unified.
Pour the rest of the milk, the cream, the sugar and the orange blossom water in a small pot and heat it till it starts boiling. Than slowly add the melted cornflour while constantly stirring. Continue cooking on low fire another 3-4 minutes till it becomes creamy. If the Malabi in the pot gets too sticky, dilute it by adding heated milk. Then pour the Malabi to glasses or small bowls and leave it in the fridge to cool and stiffen.
Serving:
Now this is where imagination comes in handy. For the evening we chose to serve it with dates rub, grenade seeds and... a confitured fig and spread some NANA (mint) on top.
Write me a comment if you want to know how to prepare this régal.
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| Version "essai" à la maison (click for a larger image) |
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| Version definitive à la soirée (click for a larger image) |
Ingredients:
[For six persons]
4 glasses of milk
80 gr of cornflour (Maizena)
1 glass of sour cream
50 gr Sugar (This is what i used but level of sweetness is up to you)
A bit of orange blossom water (Fleurs d'oranger)
Instructions:
First, melt the cornflouer in a glass of the milk. Stir well till the mix is smooth and unified.
Pour the rest of the milk, the cream, the sugar and the orange blossom water in a small pot and heat it till it starts boiling. Than slowly add the melted cornflour while constantly stirring. Continue cooking on low fire another 3-4 minutes till it becomes creamy. If the Malabi in the pot gets too sticky, dilute it by adding heated milk. Then pour the Malabi to glasses or small bowls and leave it in the fridge to cool and stiffen.
Serving:
Now this is where imagination comes in handy. For the evening we chose to serve it with dates rub, grenade seeds and... a confitured fig and spread some NANA (mint) on top.
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| Confitured figs in mint and lemon water (mmmmmmmmm) |
20 November 2012
Le menu du 17-11-2012
Digestif
Arak + Jus de pamplemousse + mint
Entrée - Mazettes
Hummous
Bakdunsiya (Tehini verte)
salde d'onion et Soumaq
salade de chou-fleur et tehini
Soupe
Aux lentilles et potiron
Plat principal
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| La Maqlubeh en préparation |
Dessert
19 November 2012
Le premier (re)pas
Et voila, I decided that the best way to keep track of La 21ème will be to create this blog. I will mix English and French in it donc je m'excuse d'avance auprès de those who miss some things. Anyway, there will be plenty of photos, ne vous inquiétez pas...
Alors, a little bit of history before we go on. Cyril and I were flirting with the idea of opening a small restaurant since couple of years now. As we realized petit à petit, that this idea will probably stay in the fantasmatic level, we decided to go for a limited edition. Few months ago Cyril mentioned L'épicerie, a small restaurant of a friend of his who agreed to rent it to us once a month.
Now, since space is a bit limited we invite only 20 people each time and since it makes a nice public, we came up with the idea of inviting a 21st person (AKA La 21ème) who is supposed to "do" something during the evening. A magician, an elephant trainer, a stock broker or a spaceship driver anyone can be the 21ème.
So, if you want to be THE 21ème, don't hesitate to give us a sign.
Pas de photo d'après. Sorry, next time.
Alors, a little bit of history before we go on. Cyril and I were flirting with the idea of opening a small restaurant since couple of years now. As we realized petit à petit, that this idea will probably stay in the fantasmatic level, we decided to go for a limited edition. Few months ago Cyril mentioned L'épicerie, a small restaurant of a friend of his who agreed to rent it to us once a month.
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| L'epicerie at 66 rue du page at night the first La 21éme |
So, if you want to be THE 21ème, don't hesitate to give us a sign.
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| While... |
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| Before... |
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