Blogging from her home in Médoc, France, Mimi Thorisson has made a career out of sharing her experiences with food. From hosting a cooking show on the french food channel Cuisine Plus to recently publishing her own cookbook, ‘A Kitchen in France’, this mother and dog lover is causing quite the stir.
After a career in fashion, media and television, Mimi and her Icelandic photographer husband settled down in Paris. With a growing family and four terriers, Paris soon become to small, so the family packed up and decided to move to the country. They settled in Médoc, a well known wine region in France.
Having grown up in Hong Kong with her Chinese father and French mother, Thorisson inherited a passion for food.
Cooking at home with fresh ingredients from local farmers soon developed into a continuous sharing of recipes on her blog Manger. With the help of her husband who takes all her ridiculously beautiful images, the blog is now followed by thousands of people across the world.
Moving to the country was not planned at all, but we took the leap and it’s been some sort of fairytale ever since – you should try it!
MIMI’S CHESTNUT PANCAKES:
Chestnuts pancakes: (serves 4)
150 g/ 1 cup and 1/4 chestnut flour (sifted)
50 ml/ 1/4 cup milk
1 tbsp crème fraîche or sour cream
50 ml/ 1/4 cup water
1/2 tsp baking powder
1 pinch of salt
2 shallots, finely sliced
Butter, for frying
350 g/ 3/4 pounds morel mushrooms
4 eggs, poached
Chives (finely chopped)
1 black truffle (shavings – optional. You could use parmesan shavings as an alternative)
Fry shallots in 1 tsp butter or olive oil in a frying pan until golden. Set aside. In a bowl, mix sifted chestnut flour, baking powder, 1 egg, milk, water, crème fraîche (or sour cream) and salt. Mix well and leave to rest for 30 minutes. In a frying pan, melt 2 tsp butter and pour batter to make individual pancakes, sprinkling a few shallots on each one. Fry approx 1 minute on each side. Set aside and keep warm. (you can make 4 pancakes or a few smaller ones, like I did (see photos). I used a medium-sized cooking ring to shape perfect round pancakes)
In a hot pan, fry the morel mushrooms ‘bare’ to dry them out for a 2-3 minutes, then add 1 tsp butter, salt and black pepper and continue frying for 2-3 more minutes. Set aside.
In a shallow pan of boiling water, add 2 tsp of vinegar. Prepare your eggs by breaking them into little cups/pots so it’s easier to pour into the boiling water. When the water is boiling, pour in the eggs in different areas (maximum four at a time – or the water temperature will get cooler). Leave them alone, cover with a lid for 3 minutes, then check if they need a bit of ‘pushing and shoving’ to make their form rounder. You can use a large slotted spoon for this. Depending on how well you like your eggs cooked, 3 minutes should complete the task. When ready spoon each egg at a time onto a plate. Set aside.
Place chestnut pancakes on a plate, add the poached egg, a few mushrooms to garnish, finely chopped chives, coarse sea salt and black pepper. Add a few shaving of black truffles (optional).