Clotilde Du­soulier

Peas and a punchy mus­tard make this Parisian food blog­ger tick

The Guardian - Cook - - Kitchen Encounters - choco­late­andzuc­chini.com

My kitchen is … U-shaped, with white cab­i­nets, white coun­ter­tops and a mo­saic tile splash­back in lime green and yel­low. It’s my play­ground, and my favourite place in the house right af­ter my bed. I like that it’s an open kitchen, so I can be with my fam­ily or friends in the living room while I’m cooking.

My favourite kitchen tool is … my Dan­ish dough whisk with a clever loop-like de­sign that’s great for mix­ing heavy and sticky doughs. It was im­pos­si­ble to find, but I chanced upon one at a tiny hard­ware store one day and felt like I’d won the lot­tery!

My store­cup­board sta­ple is … nut but­ters. I al­ways have half a dozen open at the same time and use them in my cooking and bak­ing. I also like to just eat a spoon­ful as a snack.

When I’m starv­ing I … make pasta with peas. I boil them to­gether, then driz­zle gen­er­ously with olive oil, sprin­kle with chopped al­monds or grated cheese, add some fresh pep­per, and dig in.

My culi­nary in­spi­ra­tion is … the style of cooking I’ve seen my mother and grand­mother prac­tise: fresh, sea­sonal, un­pre­ten­tious, full of flavour. Their pur­pose has never been to em­u­late chefs, but to feed and sat­isfy with sim­plic­ity and el­e­gance. I find my­self walk­ing the same path: there is more value in striv­ing to mas­ter a recipe or tech­nique, than chas­ing the lat­est trend or putting on a culi­nary show.

My best-kept kitchen se­cret is … never a se­cret for very long. The pur­pose of my blog is to pass on my most use­ful tips and ideas so oth­ers can ben­e­fit. Noth­ing is more grat­i­fy­ing to me than mo­ti­vat­ing read­ers to cook more of­ten and with more plea­sure.

My cur­rent ob­ses­sion is … juic­ing. We in­vested in a Kuvings slow cold-press juicer and we’ve been play­ing around with fruit and veg­etable pair­ings. I’ve used it to make a mango and cashew lassi that I still think about.

Ev­ery­thing tastes bet­ter with … ei­ther strong mus­tard (I like the Pom­mery mus­tard in the pots) or choco­late (very dark, but well bal­anced).

When I go shop­ping I … fol­low my in­tu­ition and buy things that “call to me”. I make sure I buy re­al­is­tic por­tions of fruit and veg­eta­bles. I hate let­ting things go bad in my fridge: it makes me feel like I’ve let them down.

For din­ner tonight … I have an onion and cumin quiche bak­ing. It’s made with my olive oil tart crust, some slow­cooked onions and comté cheese.

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