animals

Apologies for the reposting…again!!

Again I have to apologize for something that I am not guilty of. My last post has again been re emailed to my subscribers…I can understand your irritation with it…that is exactly how I felt this morning discovering it. I am trying my utmost best to fix it, but no one seems to want to take responsibility for the problem.

I hope the next two images I attach will make up a little bit for the inconvenience…while I try kicking this glitch in its “behind”!

…Ciboulette has a new “poussin“…we call her Celery. She just appeared one day and unfortunately she is the only one…so far…

Ciboulette et Celery 2268x1891

..Ayiani is in bed..her favorite place on a cold rainy day, of which we do suddenly have a lot of again…

Aiyani 1 3168x2288

…with only one eye opening lazily…

Aiyani 2 4369x3066

Thank you for your patience and understanding and until soon

Ronelle


Rainbow carrots with orange flower honey sauce..and rainbow chickens.

Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to that..in any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.

rainbow carrots 28-10-2013 16-17-034

rainbow carrots recette

rainbow carrots 28-10-2013 12-24-13 3963x3234

Pincée de fleur de sel:

  • Serve the carrots warm in fall and winter as a starter on individaul plates.
  • Serve cold with salad leaves in summer.
  • The sauce can be kept in the fridge for about two weeks.
  • Add orange juice to the sauce with the vinegar and reduce to a syrup.
  • Use an orange flower honey if possible, but otherwise a wildflower honey can work too.

rainbow carrots 28-10-2013 12-28-13 3156x2528

..parsnips can serve as “white carrots”..

rainbow carrots 28-10-2013 12-33-19 3111x2249

..when using young and organic carrots, it isn’t necessary to peel, only wash and use..

rainbow carrots 28-10-2013 12-37-27 3918x3016

*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.

Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.

..keeping an eye on the cooking in the barn kitchen…

summer 2013 25-08-2013 18-41-23 3421x3218

..aren’t I pretty with all my colours..?

chickens

..I am the epitome of elegance, in case you haven’t noticed..

chickens porcelaine

..life looks interesting from up here..

one cray chicken 06-06-2013 09-18-46 4522x3198

..Where are those hens again..!

chickens porcelaine 04-01-2013 15-23-39 3273x2853

..Don’t mess with our corner..!

chickens

à la prochaine fois

Ronelle


Salmon, apple and dill amuse bouche…and a touch of green.

The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…

As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.

apple salmoin amuse bouche 04-10-2013 12-50-19 2462x2106 La Recette:

  1. Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
  2. Wash a few branches of fresh dill.
  3. Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
  4. Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
  5. One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.

Serves 3-4 people.

Pincée de fleur de sel:

  • Use fresh fennel or fresh chertvil instead of dill.
  • Add a dollop of sour cream or crème fraìche when rolling the salmon.
  • Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
  • Use other fruits in season and use smoked ham instead of salmon.

apple matchsticks 04-10-2013 11-13-33 3644x2914

Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.

green hydrangeas and apples 04-10-2013 13-46-16 3132x3157

..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..

green crockery 04-10-2013 15-18-59 3467x3122

..Some small wild apples live in harmony with berries and egglantine rosehips..

wild apples 04-10-2013 13-39-08 3994x3030

..the birds don’t shy away from digging into the small wild apples..

wild apples 04-10-2013 13-42-19 3152x2817

..and neither do the horses..

horses 20 28-08-2013 19-17-26 3923x3127

..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.

apples aqua

..à bientôt!.

Ronelle


Chocolat mendiant tart..and brown to cream inspiration.

I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe  comes from “things” of everyday life. At the moment I am inspired by colour. Every day as  I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe  saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time -  A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!

Une Pincée de fleur de sel:

  • I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
  • Other dried fruits I used: Dried figs cut in slices and dried cranberries.
  • Nuts I used: Freshly shelled walnuts and pistachios.
  • I didn’t use a sweet pastry, because the chocolate is sweet enough.
  • This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
  • Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also  richer.
  • Leave the tart/tartlets to stand for a day to develop flavor.
  • It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!

..an old dilapidated, but charming door contrast beautifully with white stone walls..

..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..

green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..

..happy, creamy white sheep roaming the green hills..

..two friends, a familiar Corrézien sight..

 ..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..

..the stacks of wood ready for the fast approaching winter..


Papillons d’ete(summer butterflies) and a wedding.

I have been like these butterflies the last few weeks…fluttering left, right and center! Our eldest daughter’s wedding is a week from today and I’m in top gear, working to get everything done. Truth be told, up until now most of the organizing had been done by the two themselves. My work only really started these last few weeks and being true to my very bad self, I left everything until the very last minute, which now means a mean scuffling of  feet to be on top of things. But I’m almost there…on top of things!

..Inachis Io(Paon du jour) Peacock butterfly..


..Mellicta athalia..

Every now and then I get distracted by my animals or the garden…the flowers, the vegetables and my potager, a coffee…before finding my rhythm again to move along with wedding stuff. One such a pleasant distraction was the seductive butterflies in my summer garden.

.. le petit nacré (Issoria lathonia) ..

..Iphiclides podalirius – scarse swallowtail (le flambé)..

..la belle dame (Vanessa cardui)..

..(papillons satyrinae (satyre)..

..Colias alfacariensis (Fluoré)..

..papillon feuille..

A last sip of cool and calm Provencal Rosé at sunset with mon chéri before friend and family start arriving from tomorrow onfor the wedding. And so with these images of my summer butterflies here at Coin Perdu and two cold glasses of Rosé, I leave you until I resurface after the wedding!

..à bientôt..

Ronelle


Earth day 2012 on Myfrenchkitchen

Today, 22 April 2012 is Earth day.I would like to add my small contribution to help make the world conscious of the wonder of this planet we are privileged to inhabit. We have only one lifetime we  to  enjoy it and at the same time secure and preserve it for the future.

If we can teach our children from a young age to see nature from close-up, we will see a beauty deeper than just  by scanning the surface: Taking walks in nature, having closer looks at what lies beneath a leaf or a branch, having them plant their own bean in a saucer lined with cotton wool, giving them their own corner in a garden to plant annuals, teaching them the benefits of insects and other crawling critters we normally flee from, having books on our shelves about nature, riding bicycle with them rather than transporting them to ballet in a car, teaching them the precious value of water, lie on our backs with them and discovering the stars, smelling wet earth, freshly cut grass…so much that we can learn from nature just by being present, so much nature can teach us when we pay attention…

…garden snail…

..argiope  brunechii female..

..Arion rufus(red slug)..

..Forest shield bug on Scottish thistle..

..wild flowers in correze…

..Bufo bufo, common toad..

..Mellicta Athalia, butterfly..

..Lacerta agilis, common lizard..

…wild birds..

..water canal at Le Pescher..

..Birds of the Loire..

..La Loire in July..

Read about earth day 2012 here.

à bientôt

Ronelle


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