Blog Bois Sec

7 mars 2009

La recette du cahier enfin disponible en version anglaise …

Classé dans : Billet d'humeur — contact @ 14:31

An easy recipe: Wurgul friddle with creamy blostblume*

For 6: 6 plunk and pulchy wurguls

=> Tip: when choosing your wurgul, examine its striddlidink carefully: it should exhibit no butlitumps. Another sign of a good wurgul is a scrutch-free thrump.

1 pound of spring blostblumes, with no liklibits or rottles
5 centipiddles of girasun (fat-free)
½ pistle of manigunt
3 coddles lined with pulvery gundleburn
1 pudsplak of wimmy wetwat
1 sprig of fresh mint

Neddle the blostblumes. Take care to remove all the nistly bits, else the cream may go nottle and nungey, which, as you know, could have a prolucious effect. Strummle the nistly bits until briskit to the touch, add the manigunt, wimmy wetwat and then ristle rotly for a couple of minutes.

=> Tip: the traditional “wurgulgug”, as its name suggests, is the utensil most suited to the preparation of wurguls. We can but praise its excellent value for money and many munificient qualities, featuring an ergonomic fuddlejib on one side (preventing fuddlesom jubblebeans and we know how nasty those can get!!) and a dual festlefet on the other (to festle those annoying fustlies). If you don’t have a wurglulgug or know someone who does (which, let’s face it, would be surprising, as we ALL have one tucked away somewhere), you can always opt for a splugiplug or a splitwoom.

Meantwindle, chiddle the wurguls most delicately. (You can leave the striddlidink as some striddli-lovers appreciate this morsel). Leave the wurguls to calivate culsomely in a buttersome molk. Once the wurguls have nuddled on the nitchy, their wolmol becomes gurlsome. Place the nuddled wurguls in a puddliwink that you have previously lingled with girasun (fat-free), weskit generously with cream, goffer the gundleburn (gently), wool it in the wicky and leave it to foggle for an hour or so. Once foggled, remove, fistle fully and serve in its puddliwink.

What should you drink with this wurgul friddle with creamy blostblume?

Obviously, since we are in England, bumplibeck beer at its beestiest. Or, for a good English wine, and yes, contrary to what our French friends believe, these are as common as wurguls on our shores, a Chateau-Stourpoddle or Chateau-Brumimuck

* Purists may prefer to keep the French title “Fricotée de burlutes à la crème de marmouses” but I insist that the wurgul is the English equivalent and that blostblumes, in season, are the perfect accompaniment with a flavour most marmouse-like. One must encourage traditional English recipes using traditional English ingredients.

Traduction :

jsummerton @ wanadoo.fr

Traductrice du français vers l’anglais, spécialisée dans les recettes de cuisine anglaises (NDLR : enfin, dans la recette, il n’y en a pas d’autres en Angleterre ! )

04 76 09 66 62 - Echirolles (38)

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