We have harvested some delicious nectarines from our newly planted nectarine tree. Our first apricots and cherries were stolen by someone..I will have to take stronger measurements against the feathered folk next year…
This rustic tart is prepared in a jiff, bakes 40 minutes, just enough time to get the coffee ready, clean up and call everybody to the table under the old oak tree.
Pincée de fleur de sel:
- Use other fruits like apricots, or apples, pears, peaches, plums…
- Use pine nuts or pistachios instead of almonds.
- Be careful not to use too strong a honey like lavender honey which will completely overpower the tart.
- Serve warm with a dollop of créme fraiche, or a dollop of ice cream on hot days.
- When the flesh of the nectarines stick to the seed, place the nectarine on its stem side and cut a cheek on each wide side of the nectarine from top to bottom, close to the seed. Cut each cheek in half to get neat quarters. Cut off the rest of the flesh on each narrow side of the seed which already resembles en quarter.
Yesterday it was time for the new mother hens and their chicks to be upgraded to the chicken coop. When the chicks are born, I always take them and mamans from the chicken coop and keep them aside in a basket with me where I know they are safe and I get to enjoy the chicks more as well. Every moring they are taken outside and the flap lifted and they scurry out, happy to see light(and me, I hope) and every evening they move into their beds themselves, I close the flap and bring them inside. After a three weeks or so, when the chicks are strong enough and they start walking with the rest of the flock, I walk them to the chicken coop late afternoons, have them investigate and integrate en find their spot among the others. This takes a few evenings, because the rankings have now been disturbed in the poulailler and new ones have to be established. Never a dull moment.
..les deux mamans et leurs petits poussins..
..la poulailler “secondaire” ou elles partent en “vacances” (the holiday home where they spend their vacation)…
..le gardien devant la poulailler (guarding the chicken coop)..
In “le jardin de Ronelle” everything is a bit wild in July. The weeds win me over a bit, the lawns need constant mowing and trimming and deadheading drag behind. The chicks appear and begs for attention, the rabbits multiply and eat my salads… the tomatoes are growing like Jack’s beanstalk and we can keep up with the abundance of courgettes! Not to forget my constant desire to plant more and change again and again.
..les lapins n’attendent pas une invitation, elles sont trop à l’aise déja(the rabbits don’t await an invitation , thye just make themselves at home)..
At times like these, I just sit back and start focusing on the corners and little details that work together to make a garden. Some small corners and moments that give me pleasure. They tell a story in their own way.
..mais mignons quand même (but so cute)…
.Quelques morceaux de porcelaine voisinent un pelargonium odorant dans la mini serre ( old pieces of porcelain next to a scented géranium in a mini greenhouse)..
..les chaises et les lanternes (chairs and lanterns)…
..mon chéri picking some nectarines..
..J’adore mes pelargoniums odorants sur la table ( I love my scented geraniums on our outdorro table)..
Ice cream is a big favorite in our home. Usually I have my one or two scoops in a little bowl and mon chéri takes over the rest of the contaziner. As you see here, Carte d’or being very popular here. Apparently Carte d’Or saw the light in 1978 in France with only 5 flavors and their latest flavors arr absolutely just to die for..I am close to not handing over the container to mon chéri! See Carte d’Or here.
..et surtout la glace!..
..mes agapanthes bleue..
..dipladania blanc et les lavandes à l’arriére plan ( dipladenia agains a backdrop of lavenders)..
..L’heure de siésta!
..un verre de vin, une magazine et la tranquilité (a glass of wine a magazine and calm)..
à la prochaine fois
Autumn is the time of year we eat rustic food. Finish are the dainty salads and light desserts..we now go for rustic, unadorned meals. Apples are in abundance and it will be a shame to allow the time to pass and not use them to their full. I saw these apples in pastry somewhere in a magazine and I only remember they were called by the melodious name of Bourdelots and it looked much prettier than mine. I made them just on feeling, and I can’t imagine the magazine version being tastier, because they are so delicious with the puff pastry and brown sugar and apricot jam…and don’t they look pretty rustic too..(good excuse, n’est pas)?
..Rustic apples in puff pastry..
- Clean and peel 4 apples, remove the inner core and drizzle with lemon juice.
- Unroll a sheet of puff pastry, cut into quarters. Place 4 quarters on a baking paper on a baking sheet.
- Place an apple on each quarter. Fill the apples with a teaspoon of apricot jam, a knob of butter and sproinkle with brown sugar.
- Wrap the pastry around the apples and brush with beaten egg.
- If you have puff pastry left, cut strips and stick it around the apples from top to bottom.
- Refrigerate for 2 hours.
- Reheat the oven to 200 degrees C.
- Remove the apples from the fridge, brush again with beaten egg. Sprinkle again with brown sugar.
- Place on sprigs of rosemary and bake in the hot oven at 200°C for 15 minutes. Reduce the heat to 180°C and bake for another 25 minutes.
- If the apples get too dark on top, cover with brown paper.
- Serve warm, or at room temperature with a big dollop of whooped cream or a scoop of créme fraîche or vanilla ice cream.
Pincée de fleur de sel:
- Bring the dough right up to the edge of the apples which will ensure that the apples are covered more fully with pastry.
- In order for puff pastry to rise high and crispy, the dough must be cold and baked in a hot oven for the first 10- 15 minutes.
- Serve the apples as a side dish with a meat roast, like pork or venison.
- Fill the apples with spices of your choice or with dried fruit like raisins and nuts.
The mairie or hotel de ville is an important part of every city, town and village in France. It can be as tiny as a hamlet, but it will have a mairie and an eglise. The hotel de ville is usually bigger and houses the mairie and houses several administration departments. But they both hop-use the office of the mayor of a town and the administration offices as well as an école of the commune. So it is no strange sight to see kiddies run around at lunchtime in part of the grounds of the mairie.
The mairies of the campagne has nothing to do with the elaborate and grand hotels de ville of the cities, like Paris or Tours, Lyon. Some are so small, you even pass by it without knowing.
..the mairie in Beaulieu-sur-Dordogne..
..with its administration offices around the corner..
..the little hotel de ville in Bétaille, just alongside he main road through the village..
..the very typical stone hotel de ville of Biars-sur-Cere, with its lovely surroundings,dressed each season in different vegetation..
..le mairie of Biars sur Cere.
..the mairie is still wearing its summer ballgown and pretty soon, with Toussaint at 1 November, it will change to Fall Chrysanthemes..
..In Bretenoux, the hotel de ville is obscured by lovely trees..
..and right opposite it, is the traditional memorial of the soldiers who fought in the war..
..the quaint, typically Corrézien mairie of Le Pescher where our eldest got married..
..and next to it, the mémorial of Le Pescher..
..the mairie of Marcillac la Croze is one of those you pass by without knowing..it sits up on a hill, all alone. The day I looked for this mairie I drove up to its pretty eglise, full of history and asked a gentleman who was raking the leaves, where I could find the mairie. We got caught up in a 30 minute conversation. I had to cut the motor of the car after a while, because he just couldn’t stop talking..
..Of course I can’t leave our own sweet village of Puy d’Arnac behind. Our mairie has recently had a makeover and is now a chic gathering point in the village where the mayor has her offices and I often have to drop in for keys for the garbage points or documents or this or that..
..and right next to the mairie, its école…
..in Vayrac, the hotel de ville is huge with a big spacious place in front of it..
..and to the side, village life continues..
..Altillac has a beautiful building and I pass it almost every day to buy baguette and cheese..The pride of India trees in front complement the building so beautiful in high summer…I always slow down and admire this mairie..
..the mairie of la Chapelle aux Saints, is really out in la campagne and stands all alone among green fields..
This is a prehistoric area, a very important sightseeing site in our area and the mairie forms part of the site..the ecole is at the back of the mairie..
There is still so much to show and so much to be said about the hotel de ville in France and every town’s mairie is special.. Once you have found a town’s hotel de ville, you have also found its centre ville. I will certainly explore and show more at a later stage. These ones are all in a radius of 20 minutes from home. And like the hotels de villes, there are also the fascinating eglises, which I’ll save for another time.
So, with the theme of hotel de ville and French admin , I want to share the Marseillaise, sung by my favorite artist…Edith of course! We celebrated her life in PAris, as she died 50 years ago this October. I just LOVE her..and the song – I sing along with her just as loud as she does! Enjoy!
..à la prochaine fois..
In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.
- Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
- Peel and cut 6 peaches of your choice into slices.
- Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
- Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
- Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.
Serves 6 people.
Pincée de fleur de sel:
- I used a mixture of white and yellow peaches.
- Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
- Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
- Leave the berries if so desired.
- Replace the mint with lemon verbena for something different.
- Serve in frozen glasses for an icy effect.
The signature of Provence is its white limestone..in the countryside, the hills, in the built walls, the drywalls, the houses, the pavings , the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral and rains of centuries.
I love an atmospheric window..
Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.
Just look at that stone…beautiful non?..
A stone staircase between these beautiful stone walls, going up and up and up…
A flowerbed by a front door, typical in the small villages with no gardens..
Lovely shutters and vigne vierge creeper..
Sedum growing on the rooftiles..totally content in the heat, like me…
Holly hocks…an old world flower and one of my favorites..
Gay colour in an ochre coloured flower container..
Bonnieux is known for its brocantes..
..which overlooks the valley..
Lavenders on the windowsill..
So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!
à la prochaine