a brand of French wines for Today's Lifestyle.
Saturday, January 19, 2013
Sunday, January 13, 2013
Taste the sunshine in your glass
Escape to the South of France with Elephant on a Tightrope French wines...
The holidays are over, its a new year, and if you are like me, you may be longing for the summer months.
Why wait? Taste the summer sunshine in your glass with our easy-drinking chardonnay or rosé wine from the Languedoc wine region.
These wines pair well with a slice of quiche or the traditional Provencal anchovy tart known as "Pissaladière", which is usually served as an "aperitif" along with drinks, or as a starter. For those who have not been lucky enough to sample this delicious traditional recipe. It can be made with either a pizza type crust or a puff pastry. I have included my favourite version with a flaky puff pastry, topped off with niçoise olives.
Provençal Pissaladière
Ingredients
1 sheet of frozen puff pastry
1 kilo of onions
2 garlic cloves
12 anchovy filets
100 grams black niçoise olives
olive oil
Directions
Peel and chop the onions and garlic cloves. Heat some olive oil in a pan and cook the olives and garlic over very low heat for about an hour, stirring from time to time. They must become transparent but not turn brown. Roll out the pastry onto a round or oblong pizza pan (depending on the shape of the frozen pastry). Add the cooked onion-garlic mixture. Place the anchovy filets and olives evenly over the mixture. Bake in an oven for about 30 minutes or until the pastry is light brown. Slice with a pizza cutter and serve warm with a chilled bottle of "Elephant on a Tightrope" rosé and enjoy
Elephant on a Tightrope wines are for every day. Open a bottle to simply have a drink with friends, or serve with a variety of meals. Invite Elephant on a Tightrope to your next party and "Party Big".
If you are a fan of Provençal cuisine, send your requests. I'll be happy to share one of my favourites with you.
The holidays are over, its a new year, and if you are like me, you may be longing for the summer months.
Why wait? Taste the summer sunshine in your glass with our easy-drinking chardonnay or rosé wine from the Languedoc wine region.
These wines pair well with a slice of quiche or the traditional Provencal anchovy tart known as "Pissaladière", which is usually served as an "aperitif" along with drinks, or as a starter. For those who have not been lucky enough to sample this delicious traditional recipe. It can be made with either a pizza type crust or a puff pastry. I have included my favourite version with a flaky puff pastry, topped off with niçoise olives.
Provençal Pissaladière
Ingredients
1 sheet of frozen puff pastry
1 kilo of onions
2 garlic cloves
12 anchovy filets
100 grams black niçoise olives
olive oil
Directions
Peel and chop the onions and garlic cloves. Heat some olive oil in a pan and cook the olives and garlic over very low heat for about an hour, stirring from time to time. They must become transparent but not turn brown. Roll out the pastry onto a round or oblong pizza pan (depending on the shape of the frozen pastry). Add the cooked onion-garlic mixture. Place the anchovy filets and olives evenly over the mixture. Bake in an oven for about 30 minutes or until the pastry is light brown. Slice with a pizza cutter and serve warm with a chilled bottle of "Elephant on a Tightrope" rosé and enjoy
Elephant on a Tightrope wines are for every day. Open a bottle to simply have a drink with friends, or serve with a variety of meals. Invite Elephant on a Tightrope to your next party and "Party Big".
If you are a fan of Provençal cuisine, send your requests. I'll be happy to share one of my favourites with you.
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