the little paris kitchen

I got ‘The Little Paris Kitchen’ cookbook for Christmas. I love Rachel Khoo, she is ridiculously lovely and talented. This little WIP is inspired by a photo of her on a Parisian street holding a bouquet of large Sunflowers.

So I drew a little sketch and have decided to try and colour it! I need to get back into PS colouring again so am setting myself a few exercises and learn new techniques + colour combos, etc.

Not much now! Just laying out the base colours! Will tackle this again tomorrow evening probably.


new fav series!

No. 39: Asperges à la Parisienne a.k.a Parisian Asparagus – 11.5.12

After going to London last week, I haven’t been able to cook from my newly signed copy of The Little Paris Kitchen. I’ve been so worried about getting it dirty or hurting it! D: hahaha but I bought some asparagus today as it’s in season and is everywhere so I wanted to know what all the fuss was about (and if you hadn’t guessed, I’ve never tried it before) and this simply recipe was a good way to get me back into cooking with my new edition of Rachel Khoo’s masterpiece.

Serves 4 as a starter

a pinch of salt and sugar
500g Asparagus, trimmed

For the sauce
30g plain flour
450ml veal or beef stock, lukewarm
2 tbsp double cream
2 egg yolks
a couple of drops of lemon juice (to taste)
seasoning of salt and white pepper

  • Making the sauce! Melt the butter in a large pan over a medium heat and add the flour. Beat/whisk this until it forms the ‘roux’ /smooth paste (which’ll thicken the sauce) and continue to beat/whisk until it turns a golden colour. Once done, take off the heat and gradually whisk in the stock.

  • Place back onto the heat and simmer for 10 minutes, you need to stir / whisk from time to time to make sure it doesn’t stick to the pan! If it gets too thick, add a little more stock.

  • Meanwhile, bring a pan of water to the boil and add the salt and sugar followed by the asparagus. Cook this for about 2 minutes or until tender and drain well.

  • Take the sauce off the heat when done and stir in the egg yolks and cream. Season to taste with lemon juice, salt and white pepper and serve the asparagus with your sauce spooned on top.

SO! I cooked the asparagus wayyyy too long because I had forgotten to set my timer! Anyway it was still really yummy! No wonder people love it! And the sauce. Oh my word, it was nothing like I thought! I thought it was going to be an over powering taste of beef but it was creamy and the egg and lemon cut the strength of the beef and gave it more of a smooth and velvety taste. I had some Jersey Royals as well so used up the rest of my sauce dribbled over them as well. Would never have thought such a meaty sauce would have gone with a quite delicate veg but it worked so well together! If you’re looking for new ideas to serve Asparagus, try this!

Oh and P.S…. I got sauce all over the pages for this recipe.