These were the first radishes I grew in my garden this year.
I loved how small and delicate they looked. How peppery they felt in the mouth. Crunchy and light.
I kept them for Lulu, knowing how much she’d enjoy les premiers radis du jardin.
It’s a small thing, and it might sound silly, but these radishes made me feel very excited. And happy. Because Lulu loved them. Because I grew them myself.
Once the crop started, they came in numbers. Every day. Most of the time, I used them in salads. But at other times, we preferred to eat them nature, or finely sliced and arranged on top of a piece of toasted bread. With butter and Fleur de sel.
- 7 tablespoons (3.5 oz; 100 g) unsalted butter + some for mold
- 3.5 oz (100 g) dark chocolate, 70 % cocoa contents (I use Valrhona)
- 4 large eggs
- Pinch of sea salt
- 3.5 oz (100 g) (1/2 cup + 1/3 cup) light Muscovado sugar
- 1/4 cup millet flour
- 1/4 cup buckwheat flour