Hello! Bonjour! Willkommen!

July 7, 2010


With a day at home, armed with a great online translator, it was with great endeavour I registered myself on a FRENCH dating website. It wasn’t easy because I don’t know what all those stupid things are called – and the French idea of a classically dressed man is not going to be the same as mine – and then I mixed up hair and eyes when describing myself and said I had grey hair and brown eyes.

It was with a feeling of great triumph when I activated my profile and took a look at the gentlemen in France who can speak English that this website suggests might be appropriate possible matches.

UNBELIEVABLE. I haven’t had such a laugh in ages.

Maybe worthy of a mention, there were EIGHTY FOUR pages of this.

May 23, 2010


A definite OMG moment this morning – A BLOG OF VINTAGE FRENCH HATS. This one is so good [excited sick feeling] it has joined the list of links on my page. I suggest you take a peek.

December 10, 2009


Hot Christmas!

Musique: Projet de compilation “PARDON MY FRENCH” (“J’ai Toubon”)

xx Lektrogirl

July 9, 2009


So, to all my regulators out there: MOUNT UP!

I know it has been some time since I have given a full detailed report from my kitchen, but for those of you who follow my Flickr will have seen more developments in my kitchen in “my lost months”. But y’all know me, still the same O.G., but I been low key and hated on by most these niggaz wit no cheese, no deals and no G’s, no wheels and no keys, no boats no snowmobiles, and no ski’s & mad at me cause I can finally afford to provide my family wit groceries.

TODAY THE BOOYAH COOK PRESENTS: CLAFOUTIS! Which just happens to be the easiest of posh desserts that you can make yourself and look truly incredible.

And I mean like you wanna run around talking bout guns like I ain’t got none – what you think I sold ‘em all cause I stay well off? Now all I get is hate mail all day saying that I fell off. What cause I been in the lab wit a pen and a pad
trying to get this clafoutis off?

If you don’t trust my measurements which are still highly confidential and in levels of development stages depending on who’s kitchen I’m cooking in, I suggest you try this one here by Jill Dupliex who also created the recipe for Mini Egg and Bacon Pies.

To describe Clafoutis – it is like a giant cherry custard pancake and an old school French dish.

Cherry is the traditional but I even I saw some YouTube video of some New York Jewish Chef where he used Clementines. [Didn't like the look of it but he was into it.] You could use any fruit though – see my suggestions in the secret recipe below.

500g fresh dark ripe cherries. Don’t take the stones out – they are better left in!
3 tablespoons of icing sugar
1/2 cup caster or icing sugar
1/2 cup plain flour
3 eggs
1/2 cup cows milk [not soya - sorry.]
6 drops Vanilla essence or extract
Pinch of salt

The recipe above is the basic. You could also:
Soak the cherries in kirsch, amaretto or rum for an hour before starting.
Use apricots and nougat cut into chunks
Try figs
Pear and chocolate
Basically – you see it can be a fruit freestyle.
Use as much of whatever to cover the bottom of the dish you are using.

1] Turn on the oven to 175 degrees C.
2] Grease the dish you want to use with butter and then sprinkle a bit of your 3 tbs icing sugar over the buttered dish.
3] Put the cherries [pre-soaked in booze or not] in a bowl with the rest of the 3tbs sugar and roll them round til they are coated.
4] Cover the bottom of your dish with the cherries [or other fruit.]

5] Use a hand whisk if you have one and a big bowl and mix the eggs and sugar together. A spoon will do but you do look more OG with a whisk.
6] Add the milk, vanilla and salt and mix again.
7] Add the flour but don’t mix it too much. Over beating it will make the final thing come out doughy and not custardy. The mixture should be quite runny and not like a thick-shake. If it is, add a little bit more milk.
8] Tip the batter over the fruit.
9] Put it in the oven for 40 minutes. It should be all puffy and golden going a bit crisp right round the edges.
10] Leave it to sit for a little while and it will sink on itself a bit – but don’t leave it too long, it is better eaten warm!

This recipe is so Booyah I am considering this as the dessert for the next time I have a Lady Gang dinner at my house with the apricots and nougat.

If you make one, please send me a picture!

xx Lektrogirl

February 28, 2009

The French Class

Le Prof

The text

The Student


January 24, 2009


Chocolate orange tart and Lemon tart.

Le Peche Mignon also stocks some French and Belgian kitchen basics and chocolates. In Summer their little garden is lovely. Occasionally they have a mini farmers market in the garden too. Shared table inside and good soya coffee!

The staff speak French and English.

Le Peche Mignon 6 Ronalds Road London N5 1XH
Tel: +44 (0) 207 607 1826

November 28, 2006


I am thrilled to say that I am one of these kisses.

Steak et frites.

Porc moutard et frites


A very casual French bistro where everyone speaks French. Even the Frenchies say it is like being in France.
Plats are about £9.50 each

Bar du Marché 19 Berwick Street, Soho London, W1F 0PX UK
Tel: 020 7734 4606

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