Okay, you all know, that I am a horseback rider and I have been actually since I am three years old…a long time ago.
When I was a teenager, my father bred horses and it was my duty to start them…I rode about 7 to 8 horses a day and it was nothing for me…I was not afraid and did well.
Then he , my father that is, stopped breeding horses, I went to school in Paris and I rode only occasionally.
I then got married, had children and did not ride for a very long time.
When my oldest daughter was 5, I bought finally a horse again and against my better judgement, I bought a Quarter horse and started riding western style and had no idea about that…and it did not really go that well.
But I stuck with it and kept the horse, but still not really enjoying it that much.
I had no more lesson or coach for ever.
I bought my darling Henry about 5 years ago and started working with a coach again…my, I needed it.
I am riding almost daily lately and a lot of time I am riding with the help of a coach and my riding is improving exponentially …it is like with every sport, the more you do it, the better you get and that is the same with cooking.
The more you cook, the more inventive you will get, the easier it will feel for you and the better the food will be in the end.
I think it is also important not to be afraid of food…in its unaltered state.
That means, you have for instance carrots in your fridge and flour in your pantry, you come home at night and do something with it..the first couple of times it will maybe not the best, but the more you do it the better it will get.
Trust me, I know. From my experience as a horseback rider to my cooking…do it often , do lots of different things and the better you will get.
I will give you today a recipe for a carrot tart tatin.
It is easy and yummy. A light lunch with girlfriends or a light dinner for you and your hubby or an appetizer for when you have guests.
5 big carrots, peeled and cut into 1/2cm thick rounds
2 tablespoons of butter
salt and pepper , a bit of fresh ground nutmeg
fresh parsley, finely chopped
1/2 yellow onion, finely chopped.
Preheat the oven to 375.
Melt the butter in a big roasting pan and add the onion. When the onion gets translucent add the carrots, salt and pepper and simmer for 20 minutes, maybe add a bit of water, in case it is too dry.
For the dough you need :
1 1/2 cup of all purpose flour
3 sticks unsalted butter ( room temperature)
a sprinkle of salt
Mix the flour with the salt, put the egg over and now work in the butter.
You should get a smooth dough, if it does not all come together properly, you might want to add a bit more butter and a sprinkle of water.
Now put some parchment paper in the bottom of a springform, add the carrots. Roll the dough and place over the carrots. Put in the oven and bake for 30 minutes or until the dough gets a nice golden brown colour.
Remove from oven and let sit for 10 minutes.
Now place a big plate over the springform and turn upside down.
Remove the parchment paper and sprinkle the fresh parsley over the tart.
Absolutely delicious with a fresh green salad.